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

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

'carpaccio' (beef carpaccio, mayonnaise with baked bell peppers, onion, horseradish, herbs) 259
'soup' (V) (creamy asparagus soup, bread chips, asparagus ragout) 99
'tomato' (V) (tomato salad, fresh cow cheese espuma, seeds, elderflower vinegar dressing) 199

Main Course

'schnitzel' (veal schnitzel, buttered potato, pickled vegetables, caperberry sauce)

 349
'chicken' (charcoal grilled chicken supreme, green pea purée, green pea, asparagus) 349
'gnocchi' (V) (semolina gnocchi, pumpkin, broccoli, walnuts, kale) 279

'salmon trout' (pan fried filet of salmon trout, white beans with bacon, beetroot, fennel)

 349

Dessert and Cheese

'cream' (mascarpone cream with baked milk, lemon sorbet, crumble)

 199
'buttermilk panna cotta' (buttermilk panna cotta, marinated plum, poppy seed ice cream, meringue) 199
'cheese' (goat cheese mousse, gooseberry marmalade, walnuts) 219

Dinner menu

Starter

'turnip' (V) (turnip confit, curd, poppy seed, baked nutritional yeast, herb salsa) 279
'foie gras' (foie gras mousse, mead, baked lemon gel, smoked almonds, apple, sweet butter roll) 399
'tartar' (veal tartar, truffle mayonnaise, pickled porcini, juniper oil, bread chips) 329
'eel' (smoked eel, spaetzli, poached egg yolk, mustard seeds, butter sauce) 349
'soup' (V) (creamy soup of white beans, wild garlic, spring vegetables, cress) 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
'wild boar' (baked wild boar neck, beetroot, blackberry, lard, juniper sauce) 499
'quail' (grilled quail breast, pulled leg croquette, celeriac purée, fennel, red currant) 569
'tongue' (smoked pork tongue, horseradish espuma, brioche dumplings, pickled mustard seeds) 429
'char' (pan fried filet of char, kohlrabi purée, leek, almonds, balsamic cream) 529
'beef' (charcoal grilled beef filet, pulled shoulder, Savoy cabbage purée, cracklings and bonemarrow crumble) 629
'risotto' (V) (herb barley risotto, lemon ricotta, kohlrabi ravioli, hazelnuts, bread chips) 369

Dessert and Cheese

'panna cotta' (buttermilk panna cotta, marinated plum, poppy seed ice cream, meringue) 219
'rhubarb' (poached rhubarb, parsnip cream, parsnip waffle, rhubarb sorbet, almond crumble) 239
'chocolate' (dark chocolate crémeux, marinated cherries, sour cherries sorbet) 239
'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")

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.