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

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

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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

'carp' (deep fried filet of carp, mushy peas, kohlrabi, lemon mayonnaise) 259
'soup' (V) (creamy cauliflower soup, sour cream with truffle, croutons) 99
'carpaccio' (V) (beetroot carpaccio, dill créme fraiche, blackberries, liquorice) 199

Main Course

'wild boar' (braised wild boar neck, mashed potato with sauerkraut, horseradish, sauce with bacon)

 339
'duck' (duck leg confit, sautéed red cabbage, bread dumplings, cranberry) 349
'risotto' (V) (buckwheat risotto with spinach, grilled carrot, pumpkin, onion confit, seeds) 279

'pike perch' (pan fried filet of pike perch, eggplant purée, grilled polenta, pickled zucchini)

 349

Dessert and Cheese

'chocolate' (white chocolate mousse, black currant ice cream, gel and pickled currant)

 199
'buttermilk panna cotta' (buttermilk panna cotta, baked pears, rum ice cream with raisins) 199
'cheese' (goat cheese mousse, gooseberry marmalade, walnuts) 219

Dinner menu

Starter

'carpaccio' (V) (celeriac carpaccio, black truffle, créme fraiche, walnuts) 279
'foie gras' (pan fried foie gras, plum sauce, gingerbread, ginger) 429
'tartar' (beef tartar, lovage mayonnaise, egg yolk cream, parmesan custard, smoked almonds, bread chips) 319
'eel' (smoked eel, spaetzli, poached egg yolk, mustard seeds, butter sauce) 349
'soup' (V) (creamy potato soup, marjoram, pickled mushrooms, croutons) 249
'tripes' (deep-fried tripes, Thousand Islands espuma, cucumber, coriander, vinegar powder) 279

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg 63°C) 329
'venison' (grilled loin and braised shoulder of venison, parsnip, mushroom bread pudding, rosehip sauce) 589
'duck' (pan fried duck breast, potato fondant, pulled duck leg, carrot purée, sea buckthorn) 539
'tongue' (smoked pork tongue, horseradish espuma, brioche dumplings, pickled mustard seeds) 429
'pike perch' (pan fried filet of pike perch, barley risotto with parsley, fennel, cray fish sauce) 589
'veal' (charcoal grilled veal filet, mushroom croquette, onion purée, dried forest mushroom sauce) 629
'ravioli' (V) (egg yolk home made pasta filled with Jerusalem artichoke, salsify, Jerusalem artichoke veloute) 369

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, baked pear, rum ice cream with raisins) 219
'pumpkin' (pumpkin cheesecake, candied pumpkin, pumpkin seeds, lemon, ice cream) 239
'caramel' (caramel mousse, condensed milk, caramelized nuts, fresh cheese ice cream) 219
'cheese' (goat cheese mousse, gooseberry jam, balsamic glaze, walnuts) 239

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")

St. Valentine's Menu

We are not the most romantic restaurant, we do not offer intimate tables, we do not have rose petals or candles on the table... But if good food and drink is the right romance for you, then you will enjoy Valentine's Day with us.

We serve a four-course menu. You can find the menu here. If you have any allergies or diets, please put it as note when booking, and we will take care of everything.

And for the brave ones who want Valentine's Day even differently.... We have prepared a 6-course menu, to which we have carefully selected wines from our cellar and champagne as a welcome drink. Only for a limited number of people at our central "family table" (yes, you will be sitting with people you do not know). So for all those who do not think much about Valentine's Day, or are alone, or are three :) this is the menu that is waiting for you! And we start at 6:30 PM

Valentine's Day Dinner Reservations

(Cancellation Policy - Full refund if reservation is canceled by February 9, 2024 inclusive)

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.