Newly opened Štangl continues Eska’s legacy of sustainability and local ingredients

Karlín's popular establishment, Eska, has transformed, splitting into two distinct venues: Eska Bakery and Štangl Restaurant. While Eska Bakery continues to offer its beloved array of fresh baked goods, hearty breakfasts, and quick lunches on the ground floor, the upper floor has been revamped into Štangl Restaurant, which focuses on utilizing sustainable methods to present locally sourced ingredients.

Aligned with Eska's ethos, Štangl integrates local produce from fields and the wild, coupled with noble molds and fermentation. Headed by Martin Štangl, Eska's longstanding executive chef, the restaurant holds the distinction of being awarded the Michelin Bib.

The restaurant derives its name from Martin Štangl himself, who emphasizes that the restaurant is not, however, "the endeavor of a sole individual" and that he is "just a connector of ideas and people who are in tune with them and who want to manifest them in the kitchen."

Fermentation, composting, and collaborations with farmers form the foundation of Štangl's approach. Operating from Tuesday through Saturday, the restaurant offers patrons three- or six-course seasonal dinners, complete with optional wine pairings. Each course highlights a key ingredient, with offerings such as snails with salty seed porridge, carp, and pigeon.

The culinary team employs hydroponic systems for herbs, refrigeration units for fermentation and aging ingredients, spaces for mold cultivation, and specialized fridges for meat maturation. Štangl says they aim to prepare "dishes that are uncomplicated in service but intricate in preparation," with a focus on "taste, textures, and unique dining moments."

The Štangl team deepened its collaboration with farmers to enhance the quality and variety of ingredients. Speaking about his vision, Štangl says that the team at Eska "experimented with wild herbs and fruits, honed our fermentation techniques, and, most importantly, nurtured relationships with farmers and gatherers." He believes that Štangl Restaurant will "further emphasize local sourcing and nature-friendly practices." 

Architect Tereza Froňková, who designed the restaurant's interior, which features 36 seats and an open kitchen, says the spaces of Štangl and Eska Bakery "are architecturally linked and seamlessly interconnected," with the kitchen at the forefront, and "the use of materials like wood and stone" which "counterbalances an industrial aesthetic," while the presence of wood "permeates the new restaurant's design."

As for Štangl Restaurant’s new logo and visual identity, which is the work of Studio Najbrt, designer Aleš Najbrt said the idea was to "craft a brand that conveys a certain delicacy and supports the ambitious journey the Štangl team has undertaken." A delicious journey that will likely win Štangl Restaurant many fans.