Lunch menu

Starter

'paté' (poultry liver parfait, baked apple chutney, toasted bread)	179
'soup' (white beans soup with smoked pork, marjoram)	99
'goat cheese' (V) (goat cheese croquette, fregola, pumpkin)	149

Main Course

'pork filet' (bacon wrapped pork filet, mushroom ragout, broccoli, rice)	269
'beef' (red wine braised beef fore shank, potato purée, roasted onion)	299
'gnocchi' (V) (potato gnocchi, horseradish sauce with smoked butter, grilled Jerusalem artichoke)	199
'salmon trout' (filet of salmon trout from Chabrybárna fishery, sautéed celeriac with walnuts, carrot)	279

Dessert and Cheese

'mousse' (coffee and hazelnuts mousse, cherries, caramelized nuts)	159
'buttermilk panna cotta' (buttermilk panna cotta with poached pear, walnuts)	169
'cheese' (matured cheese with carraway seed, bread with chive, apricot chutney)	179

Dinner menu

Starter

'carpaccio' (V) (kohlrabi carpaccio, sheep cheese, hazelnuts, poppy seed)	199
'foie gras' (foie gras terrine, plums, mulled wine, warm brioche)	329
'duck' (pulled duck wrapped in salad, spicy mayonnaise, dressing)	259
'snails' (braised snails, barley risotto with parsley, Prague ham, fennel)	249
'heart' (beef heart, onion marmalade, smoked potato espuma)	239
'soup' (V) (creamy pumpkin soup with ginger, marinated pumpkin, seeds)	169

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg)	269
'venison' (grilled venison, sweet potato purée, cabbage, mustard seeds, sea buckthorn)	499
'chicken' (grilled chicken from Rašovice farm, sweet corn, deep fried polenta, pickled chanterelles)	339
'beef' (braised beef leg, parsnip purée, baked carrot, deep fried onion)	439
'rabbit' (croquette of pulled rabbit, white beans cassoulet, spinach, lovage mayonnaise)	369
'pike perch' (filet of pike perch from Chabrybárna fishery, curd gnocchi, green pea, white tomato sauce)	499
'pork belly' (pressed pork belly, caramelized cauliflower, fennel, deep-fried black pudding)	299
'risotto' (V) (risotto of fregola and pumpkin, goat cheese croquette, kale)	299

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, poached pear, walnuts, pear brandy)	169
'plum' (red wine marinated plums, crumble, burnt cream ice cream)	179
'cheesecake' (vanilla cheesecake, cookie of nuts, honey and cocoa, ginger, sea buckthorn)	199
'cheese' (matured cheese with carraway seed, bread and chive, apricot chutney)	179

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

Reservations

Reservations Menu Pre-sale

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

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.