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 bars 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 bars The Winery

and we import wines The Delivery

Lunch menu

Starter

'tartar' (beef tartar, truffle mayonnaise, asparagus salad, toasted bread) 249
'soup' (V) (creamy parsnip soup, coconut milk, apple, walnuts, croutons) 99
'oyster mushroom' (V) (charcoal grilled oyster mushrooms, celeriac, radish salsa) 199

Main Course

'pork neck' (pork neck confit, caramelized cabbage, herb dumpling, baked garlic) 329
'duck' (grilled duck breast, beetroot, baked black carrot, blackberries) 349
'salad' (V) (mixed salad with boiled egg, chickpea, cheese from Krasolesí farm) 259

'carp' (deep fried breaded filet of carp, potato purée, wild garlic, leaf salad with bacon)

 329

Dessert and Cheese

'chocolate' (white chocolate mousse, cucumber with ginger, dill)

 189
'buttermilk panna cotta' (buttermilk panna cotta, caramelized pear) 189
'cheese' (bergkase fondue, seeds, bread croutons) 199

Dinner menu

Starter

'cauliflower' (V) (deep fried cauliflower, smoked carrot sauce, buckwheat, spicy mayonnaise) 259
'foie gras' (foie gras terrine, poached rhubarb, hot cross bun with almonds) 389
'carpaccio' (beef carpaccio, wild garlic cream, bread chips) 299
'hearts' (charcoal grilled poultry hearts, baked celeriac, celeriac purée) 289
'salmon trout' (plum brandy marinated salmon trout, plum ketchup, ginger sabayon cream, trout caviar) 299
'soup' (V also available) (creamy green pea soup, smoked trout, sour cream, herbs) 249

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 299
'veal liver' (charcoal grilled veal liver, pea purée, apples in cider, pickled onion) 429
'lamb' (lamb Cordon Bleu, spinach, potato terrine, baked garlic) 549
'duck' (pan fried duck breast, red cabbage, Jerusalem artichoke, porridge, blackberries) 529
'chicken' (poussin roulade, bacon, green pea purée, broccoli, morel sauce) 459
'char' (poached filet of char, baked potato espuma, leek ragout, grilled leek) 539
'pork' (charcoal grilled pork pluma, lángos with dried tomatoes, baked bell pepper sauce) 469
'asparagus' (V) (grilled asparagus, egg yolk cream, rice croquettes, hazelnuts, wild garlic) 369

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, caramelized pear, pear brandy) 199
'pumpkin' (spiced pumpkin cheese cake, pumpkin compote, pumpkin seeds, ginger ice cream) 219
'caramel' (caramel mousse, condensed milk, caramelized nuts, fresh cheese ice cream) 219
'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

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.