today: sunday february 24th Daily menu tomorrow: monday february 25th
Minestrone75 CZK
Burrata with roasted tomatoes, olives and bread crumbs198 CZK
Lasagne with Bologna ragout208 CZK
tomorrow: monday february 25th Daily menu today: sunday february 24th
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings139 CZK
Beef roasted in a mushroom sauce, steamed rice179 CZK
Sliced potatoes baked with ham, 300 g135 CZK
Hungarian goulash (beef stew with paprika), 100 g, bread dumplings129 CZK
Juicy pieces of pork “moravský vrabec” with sauerkraut, 120 g, potato dumplings125 CZK
Potato soup with mushrooms45 CZK
Beef braised in Savoy cabbage, 100 g, mashed potatoes with onion135 CZK
Pork braised in paprika, 100 g, pasta129 CZK
Roasted pork heart stuffed with bacon, 150 g, steamed rice129 CZK
Grilled minced meat rolls, 125 g, buttered potatoes135 CZK
Roast beef with tomato sauce, 100 g, pasta, soup129 CZK
Rabbit braised in mushrooms, 200 g, steamed rice, soup199 CZK
Juicy pieces of pork “moravský vrabec” with spinach, 120 g, potato dumplings, soup129 CZK
Minced pork schnitzel, 100 g, potato puree125 CZK
Pork neck schnitzel fried in lard, 120 g, potato puree, baked beetroot169 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, baked beetroot169 CZK
Pilsner beef goulash, 100 g, bread dumplings135 CZK
Stuffed pork side, braised cabbage, 100 g, potato dumplings135 CZK
Beef braised in bacon, 100 g, steamed rice129 CZK
Minced beef and pork burger steak, 120 g, potato puree129 CZK
Pea soup with croutons45 CZK
Pork and cabbage goulash, 100 g, bread dumplings, soup125 CZK
Beef tokan, 100 g, steamed rice, soup129 CZK
Minced pork schnitzel, 120 g, potato puree, soup125 CZK
Sliced potatoes baked with ham, 300 g, soup129 CZK
Pork cheeks braised in peas, 120 g, mashed potatoes with onion149 CZK
turkey roll,235 CZK
Broccoli soup65 CZK
Beets roasted in thyme with buffalo mozzarella178 CZK
Grilled chicken breast, fregola, mushrooms225 CZK
Ravioli stuffed with Scamorza cheese, tomatoes, basil225 CZK
A pulsating atmosphere
with current Czech cuisine.
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Daily menu
Daily menu Česky Prague Pilsen Brno

David Marek

General manager

He is happy when there is something happening and the restaurant is bursting at the seams. This is something he knows from Brasileiro, where he worked for ten years. He does not sit for a moment; boredom is worse than stress for him. The thing he likes about Eska is that is varied and always changing. His favorite things on the menu are “smaženka“ and gin and tonic. His ideal ratio is two parts gin and tonic : one part “smaženka”.

Martin Štangl

Patron chef

He has worked at Eska since the very beginning and he has been able to draw on his experience gained as a sous-chef at La Degustation Bohême Bourgeoise. He loves cooking with wild herbs, unusual ingredients and according to the forgotten recipes of our grandmothers. He is so attracted by nature that he sold his flat in Prague and bought a farmstead in Sázava which he is reconstructing as a guesthouse.

Tomáš Valkovič

Chef de cuisine

Tomáš has been at Eska since its opening and it was not long before he became a Deputy Chef. He likes the fact that he has a free hand and that he can have fun in the kitchen. He previously lived in Bratislava and in Banská Bystrica, where he and his friends managed to transform an old pancake restaurant into a renowned bistro. He spends his free time with his children and cooking – he prefers Czechoslovak cuisine.

Katka Jakusová

Sous chef

From a canvas to a stove – that’s Katka’s journey to the kitchen in a nutshell. Originally, she wanted to study painting. However, while living in Berlin, Katka started working in gastronomy and established her own catering company. When she saw it was time for a change, she headed straight to Eska. She gained experience also in Noma in Denmark, where she spent some time as a kitchen staff member. She likes to cook with ingredients that most people don’t commonly use. When she is feeling sad, she gets herself a proper portion of french fries with tartar sauce.

Jirka Horák

Sous-chef

He came to Ambiente as a teenager right after finishing high school. He worked in the kitchens of Pizza Nuova, Čestr, and La Degustation Bohême Bourgeoise. After three years of preparing fine dining dishes, it was time for a change, so Jirka set out to England, where he was cooking in a village pub. Right after his return to Czechia, he started working at Ambiente and was giving a helping hand at Grils after its opening. After spending one year at a grill, he decided to accept another challenge – to take up a position of a sous chef at Eska. He is standing at the stove even in his free time, because he likes organising pop-up events.

Jaroslav Kozdělka

Sous-chef

His career has taken him to Berlin, Beirut and Ireland and he has twice managed to work his way up to the position of deputy chef. He is best suited to Czech and Italian cuisine and his potatoes cooked in ashes are a clear favorite at Eska. The thing he likes about his job is that he is never bored (also thanks to his great colleagues) and that he can work with local ingredients. And what is his recipe for satisfaction? Do your work with love.

Ondřej Němec

Sous-chef

He came to Prague from Moravia, but before that time, he was staying in the Alps in Italy. There he fell in love with the Northern Italian cuisine the dishes of which he likes to cook since then. Apart from pasta, he is a big fan of Czech cuisine. In his workplace, he couldn’t do without his colleagues with whom he became an inseparable team from the beginning of his career when he was working at Eska as a grill master. In his free time, he likes to build models of military vehicles.

Jiří Matějka

Pastry chef

He used to bake cakes for his family guests already when he was a boy. He loves to reinvent classic Czech recipes and would often take a “punk” attitude while doing so – of course, within the boundaries of the pastry craft. At Eska, he appreciates the importance of using seasonal ingredients and having freedom in his job. He studies arts & crafts and art is also one of his hobbies – he likes taking photos and visiting art galleries.

Rudolf Herman

Shift Manager

He has always been interested in food and wine – which is not surprising when you learn that he is from South Moravia. He acquired his experience in restaurants there, but his heart drew him to Prague. He fitted in at Eska right away. He has tried various positions and, as he says, he looks forward to coming to work every day. His greatest joy is a full reservation book and constant chatter. He loves strategy games, wine and sport – in winter, he graces the slopes as a snowboarding instructor.

Marek Holba

Personnel Manager

Fourteen years spent in England and Australia, where he mainly worked in restaurants, have taught him much. He now likes almost every type of food and he is always amazed when somebody is able to create a perfect course, for example, out of celery – apparently it isn’t such a challenge to do it from steak. He likes the environment, the team and the guests at Eska and he is always happy to present our concept to our patrons. In his free time, he goes on trips and cooks. What is his favorite ingredient? Carrot!

Denisa Randusová

Shift Manager

Denisa has been working in the field of gastronomy for more than ten years already. She joined the Eska team as a waitress right after the restaurant opening. Two years later, she was appointed a shift manager. Cooperation between the individual teams in the restaurant is what she appreciates the most. Baristas, chefs, waiting staff, bakers - they all pull together. She is happy to meet her favourite regulars and already knows what some of them like. She likes to eat Asian food and spicy meals.

Adéla Hacklová

Shift Manager

Work in the field of gastronomy has a tradition in her family, so Adéla was attracted to the work in a restaurant since she was little. She studied anthropology, but always enjoyed working as a waitress more. She has experience working as waiting staff in England and France. After she returned, she worked at Café Savoy from where she moved to Eska as a head waitress. After some time, she became a manager who is responsible for the restaurant operation from a technical standpoint. She likes to go out and seek inspiration in other restaurants and enjoys eating meat and burgers the best.

Martin Podracký

Head Barista

Martin has been at Eska since it opened. As the head barista, he makes sure that our café also produces the least possible waste. He most likes preparing and drinking a batch brew, i.e. filtered percolated coffee. The thing he likes about Eska is the freedom – the management does not ask why, but how. It is his dream to go to a coffee plantation and to experience the entire process of processing coffee beans.

Eska
Pernerova 49
186 00 Prague 8 - Karlín
+420 731 140 884 
eska@ambi.cz 

Non-smoking restaurant

Free WIFI

We accept:
Ticket Restaurant, Gastro Pass, Chèque Déjeuner

We apologize, but dogs are not allowed in.

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Opening hours
Mo–Fr08:00–23:30
Sa–Su09:00–23:30