The best from Eska

Chef: Martin Štangl

What we will cook / List of Wines

Fermented cucumber salad, whey, dill
Potatoes in ash, carp, kefir, yolk
Grilled pigeon, fermented wheat, parsley, coffee
Apple granite, stalk, Juniper brandy

3 950 Kč including VAT per person

Eska, a restaurant with a bakery from Ambiente network, is a highly regarded restaurant not only for guests but also for professionals. Eska sets trends, experiments, and returns to the roots. Even the seemingly ordinary raw materials their chefs turn into unrecognized, rediscover old techniques such as fermentation, drying and baking on fire. Things they're doing as they always did in the countryside.

On the course, you will understand what is so interesting about Eska and why its food people enjoy. Learn how to find raw materials in the highest possible quality while supporting local production. Martin, as a lover of wild herbs, will introduce them to you and you will find out how much you can grow in the garden! 
 You and I will cook four courses, but you will also illuminate the foundations of dairy fermentation and produce home-made kefir. And that's not all yet! Martin will also show you how to make Tibi lemonade at home using crystals. A loaded menu and an enthusiastic lecturer's course can only stop a little sommelier, but energetic Silvia is one of them. Look forward to wine from winemakers whose philosophy blends with the Eska, and that will be wonderful to accompany your taste experience.

 

 

Martin Štangl

Martina significantly influenced the eight years of work in the Michelin La Degustation Bohême Bourgeoise as sous chef. In 2015, his dream was fulfilled, he was at the opening of the new Eska restaurant as a chef. He loves wild herbs and nature is the main inspiration for him. He appreciates each one of her fetuses, he enjoys rediscovering forgotten ingredients and always uses it to the last bit.

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