The Eatery

cz   en

The Eatery
U Uranie 18
Praha 7
Holešovice

+420 603 945 236 (Mon-Fri 10.00-23.00)
info@theeatery.cz

show on map

Opening Hours
Mon–Fri 11:30–14:30
Mon–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 (Mon-Fri 10.00-23.00)
info@theeatery.cz

show on map

Opening Hours
Mon–Fri 11:30–14:30
Mon–Sat 17:30–22:00

instagram
facebook

reservations

we have also wine bar The Winery

and we import wines The Delivery

Lunch menu

Starter

'rabbit' (rabbit terrine, waldorf salad with mustard, black garlic mayonnaise) 259
'soup' (V) (creamy cauliflower soup, chestnuts, baked cauliflower) 99
'oyster mushroom' (V) (oyster mushrooms confit, creamy groats, potato crumble, honey) 219

Main Course

'duck' (duck leg confit, red cabbage purée, potato gnocchi)

 349
'pork' (charcoal grilled pork loin, Jerusalem artichoke, savoy cabbage, rowanberries) 359
'risotto' (V) (buckwheat risotto with herbs, leek, nuts, parmesan espuma) 279

'pike perch' (pan fried filet of pike perch, fregola with corn, celery, bisque sauce)

 349

Dessert and Cheese

'meringue' (coconut meringue, chocolate cream, caramel ice cream)

 219
'buttermilk panna cotta' (buttermilk panna cotta, peach, peach ice cream, pistachio) 219
'cheese' (matured curd cheese, bread crumble, dark beer espuma, pickled onions) 229

Dinner menu

Starter

'tartar' (V) (tartar of smoked carrots, créme fraiche, bread crumble, lovage, carrot sauce) 289
'foie gras' (foie gras mousse, mead, baked lemon gel, smoked almonds, apple, sweet butter roll) 399
'carpaccio' (beef carpaccio, smoked trout mayonnaise, coriander, sesame seeds) 339
'trout' (marinated trout, dill mayonnaise, pickled shallots, gherkin, mustard seeds, fennel) 349
'soup' (V) (creamy soup of baked bell Jerusalem artichoke, Jerusalem artichoke ragout, herbs, chips) 249
'skewer' (pork belly and tongue skewer, carrot salad, bread crumble, red cabbage glazé) 299

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg 63°C) 349
'heart' (sautéed pork hearts, creamy sauce, root vegetables, shallot dumpling, mustard seeds, parsley) 419
'duck breast' (grilled duck breast, spicy mashed pumpkin, Brussel sprouts with bacon) 559
'deer' (charcoal grilled deer loin, deer salsicia, barley groats with spinach and baked garlic, celeriac purée) 599
'char' (poached filet of char, cauliflower purée, pickled chanterelles, romanesco, hazelnuts, buttermilk sauce) 529
'beef' (braised beef brisket, potato dumplings, parsnip purée, radicchio, horseradish gel, black currant) 539
'pasta' (V) (egg pasta squares, sauerkraut, butter sauce, pickles) 369

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, baked plums, cinnamon ice cream with plum brandy) 229
'cheesecake' (maize cheesecake, raspberry gel, caramel popcorn, crumble, blackberry sorbet) 239
'chocolate' (dark chocolate crémeux, marinated cherries, sour cherries sorbet) 249
'cheese' (matured curd cheese, bread crumble, dark beer espuma, pickled onions) 249

Gift voucher

Looking for a tasty gift for your friends? 1000CZK gift vouchers are ready to purchase at The Eatery!

If you wish to buy them online, you can do it by clicking on widget below ("Dárkové vouchery")

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

Wines by the glass, 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.