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

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

'tripes' (sautéed tripes, sauerkraut, toasted bread) 189
'soup' (V) (creamy carrot soup with ginger, marinated carrot, croutons) 99
'beetroot' (V) (baked beetroot, goat yoghurt, rocket salad) 179

Main Course

'rajská' (braised beef, tomato sauce, bread dumpling) 269
'tomahawk' (charcoal grilled pork tomahawk steak, Stroganoff ragout, rice) 299
'gnocchi' (V) (potato gnocchi, spinach, egg 63°C, fried onion) 229
'salmon trout' (pan fried filet of salmon trout from Chabrybárna fishery, cauliflower fregola, fennel) 289

Dessert and Cheese

'ganache' (chocolate ganache, marinated sour cherries, poppy seed ice cream) 169
'buttermilk panna cotta' (buttermilk panna cotta with poached rhubarb, crumble) 169
'cheese' (matured weisslacker cheese, celery, walnuts, grissini) 179

Dinner menu

Starter

'tomato' (V) (salad of mixed tomato, basil, quinoa, sheep cheese) 219
'foie gras' (foie gras terrine, rhubarb chutney, vanilla brioche) 349
'salmon trout' (marinated salmon trout, buttermilk, dill, burned lemon) 279
'asparagus' (local asparagus, Prague ham, quail egg, Bearnaise sauce) 259
'bull testicles' (pan fried bull testicles, garlic sauce, sunflower seeds) 239
'soup' (V also available) (creamy soup of spring leek, spinach, bacon) 199

Main Course

'"koprovka"' (V) (dill sauce, grenaille potato, egg) 279
'lamb' (lamb roulade, spinach, garlic confit, potato pancake) 549
'chicken' (baby chicken from Štěpánovsko farm, green pea, spelt, onion) 439
'duck' (grilled duck breast, smoked beetroot, blackberry, radicchio) 459
'tongue' (grilled pork tongue, horseradish cream, buns, crispy onion) 369
'trout' (filet of trout from Chabrybárna fishery, spring vegetable ragout, pasta, baked tomato sauce) 399
'cheeks' (braised pork cheeks, baked cabbage, spaetzli, chorizo) 359
'risotto' (V) (risotto of fregola and wild garlic, deep fried egg, spring mushrooms) 299

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, poached rhubarb, crumble) 169
'crepe' (crepe, strawberry, pink pepper, curd, lemon basil) 179
'lemon & fennel' (lemon tart, fennel, buckwheat, chervil sorbet) 199
'cheese' (matured weisslacker cheese, celery, walnuts, grissini) 189

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.