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

'tripe' (baked tripe with sauce of pickled cucumber) 99
'cauliflower soup' (creamy soup of cauliflower, croutons and marinated cauliflower) 79
'ash baked potato' (V) (ash baked potato, Lučina fresh cheese, herbs and onion) 89

Main Course

'"svíce"' (boiled beef from Klouda's butcher shop, creamy vegetable sauce and bread dumpling) 199
'cheeks' (pork cheeks, baked polenta and mustard sauce) 199
'noodle' (V) (wide flat noodles with mushroom ragout and goat cheese Rustique from Krasolesí farm) 189
'trout' (grilled trout from Chabrybárna fishery, ragout of potato and green pea, sweet-sour vegetable) 229

Dessert and Cheese

'coffee créme brulée' 99
'small cheese selection from Bláto and Krasolesí farms' (cheese, baked apples marmalade and biscuit) 139

Dinner menu

Starter

'Jerusalem artichoke' (V) (baked Jerusalem artichoke, curd and honey) 169
'sour lentil' (black lentil, egg, pickled cucumber and Prague ham) 159
'tartar' (aged beef from Klouda's butcher shop, smoked milk foam, mustard and toasted sour dough bread) 179
'char 2.0' (smoked marinated char from Chabrybárna fishery, buttermilk, pickled cucumber and Pernod 169
'celery soup' (cream of slowly baked celery, pickled celery and Prague ham) 89

Main Course

'pumpkin' (V) (risotto of groats and pumpkin, pumpkin seeds and 63°egg) 259
'chicken' (free-range chicken from Štěpánovsko farm, baked and sautéed leek) 289
'pork' (aged pork belly, Savoy cabbage, Brussels sprout and Madeira sauce) 319
'ox tongue with horseradish' (ox tongue from Klouda's butcher-shop, apple, potato dumplings and horseradish sauce) 349
'veal liver' (char-grilled veal liver, potato purée, onion and marjoram sauce 289
'venison neck' (pulled neck of venison, beet root, dark beer sauce with hops) 319
'catfish' (catfisht from Chabrybárna fishery, kohlrabi, dill and sauce with bacon) 369
'celery schnitzel' (V) (celery, ash baked potatoes, parsley, onion and tartar sauce) 239

Dessert and Cheese

'poppy seed mousse' (white chocolate mousse with poppy seed, cocoa crumble, black currant and honey biscuit) 159
'pear' (poached pear, butter milk, walnuts and plum brandy) 139
'baked apple' (baked apple terrine, rum and cream 139
'cheese selection from Krasolesí and Bláto farm' (cheese, chutney, biscuits) 229

Gift voucher

Lookign for tasty Christmas 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.