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 11:30–14:30
Tue–Sat 17:30–22:00

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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 11:30–14:30
Tue–Sat 17:30–22:00

instagram
facebook

reservations

Lunch menu

Starter

'tartar' (beef tartar, smoked mayonnaise, toasted bread) 169
'soup' (V) (chilled soup of melon and tomato, coriander) 99
'cauliflower' (V) (roasted cauliflower, egg espuma, lovage) 149

Main Course

'svíčková' (braised beef in creamy vegetable sauce, bread dumpling, cranberry) 239
'guinea fowl' (charcoal grilled guinea fowl, foie gras, sweet corn ragout, polenta, mushrooms) 299
'salad' (V) (mixed salad with marinated pear, grilled goat cheese) 199
'fish&chips' (deep fried filet of grass carp from Chabrybárna fishery, roasted potato, green pea) 269

Dessert and Cheese

'dumplings' (curd dumplings, blueberry, blueberry sauce) 159
'buttermilk panna cotta' (with forest berries, gooseberry ice cream) 159
'cheese' (matured cheese with carraway seed, bread with chive, apricot chutney) 169

Dinner menu

Starter

'tomato' (V) (tomatoes from local farms, buttermilk, basil) 199
'foie gras' (pan-fried foie gras, cherry, warm brioche) 319
'duck' (pulled duck wrapped in salad, spicy mayonnaise, dressing) 259
'char' (marinated char, smoked trout purée, cucumber, radish) 239
'heart' (beef heart, onion marmalade, smoked potato espuma) 239
'soup' (V) (chilled soup of melon and baked bell peppers, coriander) 169

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 259
'veal' (grilled loin, carrot, celeriac gratin, oyster mushroom) 499
'chicken' (grilled chicken from Rašovice farm, sweet corn, deep fried polenta, pickled chanterelles) 339
'lamb' (pulled lamb, potato pancake, mushroom, mushroom crackling) 439
'ox tongue' (charcoal grilled ox tongue, bell pepper stuffed with buckwheat, paprika sauce) 349
'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
'salad' (V) (mixed leaves, deep fried egg, chickpea purée, Blaťácké zlato cheese) 249

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, forest berries, gooseberry ice cream) 159
'strawberry' (marinated strawberry with pink pepper, sour cream, cucumber sorbet) 169
'apricot & camomile' (honey biscuit, camomile mousse, apricot) 189
'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

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.