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

'duck' (smoked duck breast, foie gras, hot cross bun with almonds, rhubarb) 249
'soup' (V) (creamy carrot soup with ginger, marinated carrot, croutons) 99
'goat cheese' (V) (goat cheese quiche, salad with tomatoes, herb emulsion) 199

Main Course

'deer' (deer goulash with red wine, bread dumplings, horseradish) 329
'pork filet' (charcoal grilled pork filet, beans with bacon, roasted potato) 349
'spaetzli' (V) (roasted spaetzli with spring onion, fresh sheep cheese espuma) 259

'salmon trout' (pan fried filet of salmon trout, chickpea ragout with tomato, celery, fennel)

 329

Dessert and Cheese

'buns' (buns with vanilla espuma, pear sorbet)

 189
'buttermilk panna cotta' (buttermilk panna cotta, black currant ice cream, chocolate, raspberry) 189
'cheese' (bergkase fondue, seeds, bread croutons) 199

Dinner menu

Starter

'tomato' (V) (tomato salad, whipped fresh cow cheese, bread granola, basil) 259
'foie gras' (foie gras terrine, poached rhubarb, hot cross bun with almonds) 389
'carpaccio' (beef carpaccio, wild garlic cream, bread chips) 299
'tartar' (tartar of trout from Chabrybárna, dill sauce, caviar, cucumber, ginger) 319
'soup' (V) (charcoal grilled tomato soup, basil, rice, tomatoes) 249

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 299
'beef' (dark beer braised beef top blade, celeriac purée, fennel, anchovies, Brussel sprouts) 459
'duck' (pan fried duck breast, potato fondant, pulled duck leg, carrot purée, sea buckthorn) 539
'rabbit' (breaded rabbit schnitzel Kiev style, little gem salad, dressing, croutons, bacon chips, butter sauce) 479
'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
'gnocchi' (V) (curd gnocchi, eggplant purée with black truffle, chanterelles ragout, green pea, cow cheese from Krasolesí farm) 369

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, black currant ice cream, crystalized chocolate, raspberry) 199
'parfait' (yoghurt parfait, strawberry ragout with pepper and basil, strawberry sauce) 229
'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.