The Eatery

cz   en

The Eatery
U Uranie 18
Praha 7
Holešovice

+420 603 945 236 (Tue-Fri 10.00-23.00)
info@theeatery.cz

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Opening Hours
Tue–Fri 11:30–15:30
Tue–Sat 17:30–23:00

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facebook

reservations

The Eatery

cz   en

The Eatery
U Uranie 18
Praha 7
Holešovice

+420 603 945 236 (Tue-Fri 10.00-23.00)
info@theeatery.cz

show on map

Opening Hours
Tue–Fri 11:30–15:30
Tue–Sat 17:30–23:00

instagram
facebook

reservations

Lunch menu

Starter

'ox tongue' (terrine of ox tongue and cheeks, sauerkraut salad, toasted bread) 139
'soup' (beans soup with sausage, marjoram) 99
'tomato' (V) (salad of tomato, basil, sheep cheese) 129

Main Course

'chicken' (chicken from Štěpánovsko farm, celeriac purée, baked celeriac) 199
'pork filet' (charcoal grilled pork filet, mashed pea, pickled onions) 219
'koprovka' (V) (creamy dill sauce, grenaille potato, egg 63°C) 189
'grass carp' (fillet of grass carp from Chabrybárna fishery, creamy leek, zucchini, cauliflower) 239

Dessert and Cheese

'buns' (with vanilla-rhum sauce, poppy seed) 139
'buttermilk panna cotta' (with black currant, summer fruits, ice cream) 159
'niva' (whipped blue cheese, celery, walnut) 169

Dinner menu

Starter

'tomato' (V) (salad of local tomato, buttermilk, basil, garlic toast) 179
'veal' ("vitello tonnato", slowly roasted veal, smoked carp, lemon mayonnaise) 219
'heart' (lamb heart, onion purée, kohlrabi, sunflower seeds) 229
'char' (marinated char from Chabrybárna fishery, buckwheat, parsley, cucumber) 219
'mushroom' (ragout of chanterelles and forest mushrooms, chicken chips, creamy egg yolk) 199
'soup' (V) (chilled soup of water melon and baked bell peppers, lovage) 129

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 259
'fallow deer' (pulled fallow deer, salty pancake, wild garlic blossom, plum marmalade) 339
'lamb' (deep-fried lamb schnitzel, ash baked potato, spinach, tartar sauce) 349
'tongue' (grilled ox tongue, potato purée, fennel, parsley) 299
'duck' (duck breast from Štěpánovsko farm, duck leg ravioli, zucchini spaghetti) 329
'beef' (30 days dry-aged beef sirloin, roasted polenta, mushroom purée) 439
'bullhead catfish' (filet of bullhead catfish from Chabrybárna fishery, vegetable ragout, poppy-seed, bacon) 399
'cauliflower' (V) (grilled cauliflower, purée, hazelnuts, Gran Moravia cheese) 259

Dessert and Cheese

'chocolate' (white chocolate mousse, cucumber, dill) 179
'panna cotta' (buttermilk panna cotta, black currant, summer fruit, ice cream) 159
'apricot' (poached apricot, burned cream ice cream, oat crumble) 169
'niva' (whipped blue cheese, celery, walnut) 179

Gift voucher

Looking for a tasty gift for your friends? 500CZK gift vouchers are ready to purchase at The Eatery!

Wine

Wine is as important to us as food, so here we try to choose wines that come from smaller wineries, they are produced with love and respect for nature. We invite you to try what we feel is the best of Bohemia and Moravia, Austria, Germany, France and Italy. Judge for yourself how we did!

Download wine list, pdf

The Eatery, concept

The kitchen is our stage. Sit back, relax and enjoy a great gastronomic and visual show.

It is essential for us to cook with compassion for seasonality, provenance, and above all quality of ingredients. We use both modern and traditional, years-proven techniques to let real, authentic tastes stand out and shine. Our main ingredient is love. We believe this can be sensed in the final product. That's why we didn't hide our kitchen behind a wall, but placed it right in the heart of our bistro. You can sit directly at the chefs table and watch them at work or talk to them. There are no industrial preparations in The Eatery. Everything we serve you is prepared from scratch using unique raw materials from our selected suppliers, farmers and small producers. Every day we also bake our own bread and baguettes. We believe in cooking with sympathy to traditional Czech recipes and our performance is about how we brought it to the 21st century. Successfully? Judge for yourself...

Pavel Býček

Pavel Býček

Food can not be just be put into words, it must be tasted and experienced by all of the senses. It will be my pleasure to welcome you to the (The(E)ater(y)) and show you how much culinary inspiration the Czech Republic has to offer.

Right after school, I went to England, where I spent a beautiful 4 years of hell. I worked in several restaurants, including Michelin starred Galvin at Windows, or Pierre Koffmann's restaurant, legendary French chef. After returning to Czech, I went to the Alcron Restaurant, where I worked as head chef and with my team led by Roman Paulus we retained a michelin star for 5 years. Today I stand before a new challenge and it is The Eatery.