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

'paté' (duck liver parfait, elderberry, toasted bread) 129
'carrot soup' (V) (creamy soup of carrot with ginger, croutons) 99
'celeriac' (V) (celeriac baked in soil, herb curd, pickled vegetable) 119

Main Course

'beef neck' (beef neck braised in red wine, mashed potato, root vegetable) 199
'chicken' (grilled chicken from Štěpánovsko farm, carrot purée, green pea) 219
'goulash' (V) (goulash of oyster mushroom, herb dumpling, deep-fried onion) 189
'char' (filet of char from Chabrybárna fishery, risotto of goats and pumpkin) 239

Dessert and Cheese

'apple' (baked apple, custard espuma, caramelized hazelnut) 129
'panna cotta' (with marinated pear) 149
'small cheese selection from Bláto and Krasolesí farms' (cheese, mirabelle plum marmalade and biscuit) 149

Dinner menu

Starter

'celeriac' (V) (celeriac baked in soil, Blaťácké zlato cheese, sour sauce) 199
'snails from Brno' (braised snails, parsley, groats and Prague ham) 219
'wild boar' (wild boar ragout, potato espuma) 209
'carp' (pickled carp, radish, herb mayonnaise, dressing) 199
'creamy soup of parsley root' (V) (and chestnut, pickled celeriacl) 129

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 249
'duck' (duck breast from Štěpánovsko farm, quince, celeriac purée, carrot, ginger) 359
'lamb' (lamb neck from Rudimov farm, grilled cabbage, turnip) 349
'liver' (lamb liver, beetroot, buckwheat popcorn, sheep cheese) 299
'venison' (braised shank of venison, smoked bone-marrow, kale, pumpkin) 379
'pork belly' (grilled pork belly from Klouda' butchery, baked carrot, carrot purée, green pea) 319
'pike perch' (filet of pike perch from Chabrybárna fishery, leek, potato, bacon) 449
'char' (char from Chabrybárna fishery, fregola, cauliflower) 339
'jerusalem artichoke' (V) (char grilled Jerusalem artichoke, forest mushroom, turnip) 259

Dessert and Cheese

'doughnut' (with parsley filling, milkshake) 169
'panna cotta' (buttermilk panna cotta, pear, pear brandy) 159
'chocolate mousse' (coffee espuma, hazelnut, buckthorn) 199
'cheese selection from Krasolesí and Bláto farm' (cheese, chutney, biscuits) 239

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.