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

'pickled carp' (pickled carp, fermented vegetable, sour cream) 139
'mushroom soup' (creamy mushroom soup, potato) 99
'Jerusalem artichoke' (V) (baked Jerusalem artichoke, fresh cheese, hazelnut) 129

Main Course

'meatloaf' (game meatloaf, mashed potato with horseradish, apple) 199
'chicken' (grilled chicken from Štěpánovsko farm, turnip, green pea, wild garlic) 219
'celeriac schnitzel' (V) (deep-fried celeriac schnitzel, ash baked potato, tarragon mayonnaise) 189
'carp' (filet of carp from Chabrybárna fishery, barley-leek risotto, fennel) 239

Dessert and Cheese

'buns' (with poppy seed vanilla custard, curd) 139
'buttermilk panna cotta' (with marinated pear) 159
'niva' (whipped blue cheese, celery, walnut) 169

Dinner menu

Starter

'beetroot' (V) (baked and marinated beetroot, fresh sheep cheese) 199
'oyster mushroom' (V) (smoked oyster mushroom, potato pancake, parsley) 199
'pork terrine' (terrine of pig's trotter, tongue and cheeks, horseradish, mustard mayonnaise) 209
'heart' (lamb heart, onion purée, kohlrabi, sunflower seeds) 229
'carp' (pickled carp, radish, herb mayonnaise, dressing) 199
'carrot soup' (V) (creamy carrot soup, cardamom, sour cream) 129

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 249
'pheasant' (breast and croquette of pheasant, pumpkin, Brussels sprouts and buckthorn) 369
'lamb' (lamb neck from Rudimov farm, grilled cabbage, turnip) 349
'liver' (char coal grilled veal liver, split pea purée, apple, cracklings) 299
'beef' (braised beef shin, smoked potato purée, bone marrow crumble) 339
'pork shank' (pork shank confit, black pudding, marinated vegetable) 319
'char' (char from Chabrybárna fishery, fregola, cauliflower) 339
'jerusalem artichoke' (V) (char grilled Jerusalem artichoke, forest mushroom, turnip) 259

Dessert and Cheese

'praline' (sheep cheese, chocolate ganache, Mirabelle plums) 189
'panna cotta' (buttermilk panna cotta, pear, pear brandy) 159
'chocolate mousse' (coffee espuma, hazelnut, buckthorn) 199
'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.