The Eatery

cz   en

The Eatery
U Uranie 18
Praha 7
Holešovice

+420 603 945 236 (Tue-Sat 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-Sat 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

'marinated carp' (with fermented vegetable) 119
'creamy carrot soup' (with croutons and lovage) 89
'roasted potato' (V) (with pasta and paprika foam) 99

Main Course

'horseradish sauce' (braised beef, horseradish sauce, bread dumpling) 199
'pork neck' (grilled pork neck, spaetzli with spinach and red onion) 199
'flat noodles' (V) (with wild garlic pesto and rucola) 189
'amur' (filet of amur from Chabrybárna fishery, sautéed kohlrabi) 239

Dessert and Cheese

'lemon cream' (crumble and meringue)  109
'cheese cake' (with marinated pumpkin) 139
'small cheese selection from Bláto and Krasolesí farms' (cheese, baked apples marmalade and biscuit) 139

Dinner menu

Starter

'celery baked in soil' (V) (celery baked in soil, lovage and sour sauce) 179
'goat ragout' (ragout of kid goat, potato espuma, onion) 199
'snails from Brno' (braised snails, parsley, groats and Prague ham) 219
'bread & paté' (duck liver paté, bread crust chips, currant) 179
'char' (char from Chabrybárna fishery, radish, yoghurt and green apple granita) 189
'creamy soup of spring onion' (V) (creamy soup spring onion, lovage oil, potato) 99

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 249
'duck' (duck breast from Štěpánovsko farm, cherry, gingerbread stuffing and red cabbage) 329
'goat' (roulade and rib of kid goat from Rudimov farm, celeriac fondant, early morel, wild garlic) 339
'beef udder' (beef udder, bacon, gherkin, brioche dumpling) 299
'veal liver' (char-grilled veal liver, potato purée, onion and marjoram sauce 289
'flank steak' (beef flank steak from Klouda's butcher shop, spaetzli, green pea, spring onion) 349
'sturgeon' (sturgeon from Chabrybárna fishery, fregola, endive, chorizo) 399
'celery schnitzel' (V) (celery, ash baked potatoes, parsley, onion and tartar sauce) 239

Dessert and Cheese

'cheese cake' (cheese cake, pumpkin, pumpkin seed oil) 159
'pear' (poached pear, butter milk, walnuts and plum brandy) 139
'"žemlovka"' (brioche, curd, apple) 159
'cheese selection from Krasolesí and Bláto farm' (cheese, chutney, biscuits) 229

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.