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

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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-Fri 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' (sautéed tripes, gherkin, toasted bread) 139
'soup' (V also available) (beans soup, paprika, bacon) 99
'celeriac' (V) (baked and marinated celeriac, radish, sour sauce) 129

Main Course

'schnitzel' (pork neck schnitzel, light potato salad) 199
'duck' (duck leg confit, red cabbage, bread dumpling) 219
'spaetzli' (V) (spaetzli, spinach, onion, walnuts, sauerkraut sauce) 189
'trout' (grilled filet of trout from Chabrybárna fishery, cauliflower, bulgur, fennel) 239

Dessert and Cheese

'chocolate' (chocolate mousse with Amaretto, hazelnuts, buckthorn) 139
'buttermilk panna cotta' (with poached pear, pear ragout) 159
'niva' (whipped blue cheese, celery, walnut) 169

Dinner menu

Starter

'celeriac' (V) (celeriac baked in soil, pickled celeriac, hazelnut, sour sauce) 179
'terrine' (terrine of ox tongue, pork cheeks and ham, pickled vegetable, smoked mayonnaise) 189
'heart' (lamb heart, onion purée, kohlrabi, sunflower seeds) 229
'trout' (trout 'escabeche', root vegetable, fennel) 219
'soup' (V) (creamy celeriac-chestnut soup with marinated celeriac) 129

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 259
'fallow deer' (pulled fallow deer, salty pancake, wild garlic blossom, plum marmalade) 339
'liver' (charcoal grilled veal liver, smoked potato purée, pickled onion, horseradish) 299
'cheeks' (braised pork cheeks, grilled cabbage, parsnip, mustard seeds) 319
'duck' (duck breast from Štěpánovsko farm, mashed pumpkin, buckthorn, mushroom stuffing) 349
'beef' (30 days dry-aged beef sirloin, ash baked potato, spinach purée, garlic confit) 439
'pike perch' (filet of pike perch from Chabrybárna fishery, bulgur, cauliflower, burned butter) 449
'fregola' (V) (risotto of fregola and forest mushrooms, croquette of goat cheese, hazelnut) 249

Dessert and Cheese

'chocolate' (dark chocolate mousse, buckthorn, Mirebelle plums, buscuit) 179
'panna cotta' (buttermilk panna cotta, pear ragout, pear brandy) 159
'carrot cake' (marinated carrot, lemon, salty caramel) 169
'niva' (whipped blue cheese, celery, walnut) 179

Gift voucher

Looking for a tasty gift for your friends? 500 or 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.