The Eatery is a contemporary czech restaurant in Holesovice, Prague.
The Eatery is the Holesovice Bib Gourmand from chef Pavel Bycek (formerly of Alcron), an industrial-style room with an open kitchen turning out contemporary.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Roast duck with cabbage, Beef tartare with house bread
Must order: The duck if it is on the daily card; the house-baked bread.
Address: U Uranie 954/18, 170 00 Praha 7, Prague
Eska in Karlin holds a Michelin Bib Gourmand. The Ambiente group rebuilt a 19th-century Karlin factory into a bakery-restaurant cooking modern Czech.
Signature: Old bread sourdough, Fermented potato
Order: Old bread with butter, then the kitchen's daily fermentation.
Field is Prague's tightest Michelin one-star kitchen, an Old Town room where Radek Kasparek has been cooking Czech terroir on tasting menus since 2015.
Signature: Seasonal tasting menu, Cabbage course
Order: The seasonal tasting menu with wine pairing.
La Degustation Boheme Bourgeoise has held its Michelin star since 2012 in a quiet Old Town room, building eleven-course tastings from 19th-century Czech.
Signature: 11-course Czech tasting, Moravian wine pairing
Order: The eleven-course tasting with the Moravian wine flight.
Sansho has been Prague's serious modern-Asian kitchen since 2011. The 2025 Michelin guide kept it in the selection; the no-choice tasting menu changes weekly.
Signature: Weekly tasting menu, Pork belly
Order: The chef's tasting, family-style for two or four.
Cafe Imperial brings Zdenek Pohlreich's modern Czech cooking to a 1914 Art Deco room with ceramic-tiled walls and pillars, a Grand Cafe restored to working.
Signature: Roast duck, Beef cheek goulash
Order: The roast duck with red cabbage and three kinds of dumpling.
Casa de Carli holds a Michelin star in the 2026 Czech guide. Located in Stare Mesto. Order the the handmade tortellini in broth, then the secondi.
Signature: House tortellini, House gelato
Order: The handmade tortellini in broth, then the secondi.
