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 11:30–14:30
Tue–Sat 17:30–22:00

instagram
facebook

reservations

we have also wine bar The Winery

and we import wines The Delivery

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 11:30–14:30
Tue–Sat 17:30–22:00

instagram
facebook

reservations

we have also wine bar The Winery

and we import wines The Delivery

Lunch menu

Starter

'paté' (duck liver parfait, tangerine gel, toasted bread) 219
'soup' (V) (creamy pumpkin soup, marinated pumpkin, pumpkin seeds) 99
'carpaccio' (V) (carpaccio of radish and kohlrabi, herb curd, mustard dressing, croutons) 179

Main Course

'chicken' (chicken roullade, wild garlic stuffing, carrot purée, baked carrot, mustard seeds) 319
'tomahawk' (charcoal grilled pork tomahawk steak, Stroganoff sauce, rice) 339
'koprovka' (V) (creamy dill sauce, egg 63°C, roasted potato) 249

'trout' (pan fried filet of trout, black lentil ragout, baked fennel, fennel salad)

299

Dessert and Cheese

'buns' (buns with vanilla custard, plum marmalade with rum, almonds) 189
'buttermilk panna cotta' (buttermilk panna cotta with plums, cinnamon ice cream) 169
'cheese' (bergkase fondue, seeds, bread croutons) 199

Dinner menu

Starter

'beetroot' (V) (ash baked beetroot, hazelnuts, black cherries, mead) 249
'foie gras' (pan fried foie gras, hay baked apples, almonds, pain d'epice) 349
'terrine' (egg terrine, root vegetable, celeriac with truffle, pickled vegetable gel) 259
'bull testicles' (pan fried bull testicles, cauliflower purée, raisins, vermouth sauce) 269
'salmon trout' (marinated salmon trout, buttermilk, dill, burned lemon) 299
'soup' (V) (creamy carrot soup with star anise, pickled carrot, croutons) 229

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 289
'duck' (duck breast, pumpkin purée, marinated pumpkin, tangerine, gingerbread sauce) 549
'beef' (braised beef chin, semonilna gnocchi, root vegetable, caperberries, celeriac créme fraiche) 449
'hen' (hen confit, bell pepper purée, marrow dumpling, créme fraiche with horseradish, broth) 439
'pork' (pork tongue, shank, white cabbage, potato bread with black pudding, apple salad with horseradish) 379
'char' (pan fried filet of alsatian char, potato fondant, grilled leek, caramelized onion purée) 499
'fallow deer' (grilled loin of fallow deer, Jerusalem artichoke terrine, parsnip purée, black currant, rosemary) 559
'cabbage' (V) (grilled white cabbage, apple, horseradish, sunflower seed, smoked butter sauce) 299

Dessert and Cheese

'panna cotta' (buttermilk panna cotta,poached plums, cinnamon ice cream) 169
'rice pudding' (rice pudding, dried apricot, apricot sherbet, nutmeg) 179
'honey cake' (honey cake, salty caramel, sunflower seeds, honey espuma) 199
'cheese' (bergkase fondue, seeds, bread croutons) 229

Gift voucher

Looking for a tasty gift for your friends? 1000CZK 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. And we like what we are doing :) 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.