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

'duck live paté' (duck liver parfait, toasted bread, sea buckthorn) 199
'soup' (creamy pumpkin soup, marinated pumpkin) 99
'carrot' (V) (honey baked carrot, cream of sheep cheese, almonds) 179

Main Course

'rabbit' (braised rabbit leg with garlic, sautéed spinach, choux pastry gnocchi) 299
'flank steak' (charcoal grilled flank steak, ragout of bacon, onion, bell peppers and mushrooms, rice) 339
'cauliflower' (V) (deep fried cauliflower, roasted potato, tartar sauce espuma, pickled cabbage) 239

'salmon trout' (pan fried salmon trout, creamy fregola with green pea and chanterelles)

299

Dessert and Cheese

'pear' (white wine poached pear, zabaione cream, puff pastry) 189
'buttermilk panna cotta' (buttermilk panna cotta with plums, cinnamon ice cream) 169
'cheese' (matured weisslacker cheese, celery, walnuts, grissini) 179

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
'snails' (glazed snails, mushroom and barley risotto, garlic sauce) 279
'heart' (grilled duck heart, green tomato marmalade, dill yoghurt, potato crepes) 269
'carp' (carp terrine, herb mayonnaise, pickled radish, fennel dressing) 259
'soup' (V) (creamy soup of baked celeriac and chestnuts, marinated celeriac, chestnut) 229

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 289
'pheasant' (pheasant breast, celeriac purée, pheasant leg ragout with cereals, sweet corn espuma) 549
'rabbit' (pressed rabbit, rabbit croquette, carrot, broccoli, marinated celeriac) 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
'pike perch' (pan fried filet of pike perch from Chabrybárna fishery, white beans ragout, onion, pancetta) 529
'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

Chistmas & New Year's Eve

On Christmas Eve we serve special festive 4 course Christmas menu.

...and booking you can make here


Spend last night of 2023 with us. Our magicians in the kitchen created special New Year's Eve menu. No entertainment, just great food and huge wine selection. Menu you can check here

...and booking here

(Cancelation policy - full refund if canceled 10 days prior)

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.