Located a bit off the beaten path, Hubs and I enjoyed our walk over to Eska.\u00a0 Spread over two floors, we were seated upstairs, overlooking the central courtyard.\u00a0 Except for the pair behind us, the diners seemed to be mostly locals, something I always take as a good sign.\u00a0 The decision to try the eight-course degustation with was already a given, so we settled back to enjoy the evening.\u00a0 After a few small bites (as well as some crazy delicious bread and butter), Cucumbers<\/em> were up first, and while both Hubs and I were looking for more crunch, we agreed the char was quite nice.\u00a0 The Beef tartare<\/em>, more or less a staple in the city, was a small perfect bite.\u00a0 As what would become a theme throughout our meal (and most of our dishes in Prague), we continually wanted for a touch of salt on every plate.\u00a0 Given this practice of under seasoning seemed pervasive for everywhere we went, we basically concluded that Czechs prefer their food this way.<\/p>\n Far and away our favorite course was the vegan (!) Zucchini and sunflower pesto<\/em>.\u00a0 Honestly, I don’t know what was in the pesto, but it was the perfect blend of crunchy, umami, and earthy.\u00a0 We loved it so much that we’re going to try and recreate the dish at home, which is a first.\u00a0 Following the zucchini was a bonus dish, not on the menu — a serving of rice ‘risotto.’\u00a0 While perfectly nice and vegetarian, given the sheer amount of food in the tasting menu, I’m not sure how entirely necessary it was.\u00a0 The Trout<\/em>, served with an incredibly fresh tomato, was next.\u00a0 Honestly, I don’t like trout, and there’s not a preparation I’ve had yet that’s going to convince me this fish is worth ordering.\u00a0 Still, the tomato was at the peak of taste, so there was something redeemable on the plate.\u00a0 For the next course, much like our visit to Core the previous summer<\/a>, the star of the show wasn’t a protein, but instead a humble potato (officially Potatoes in ash).\u00a0 <\/em>Much like the luxury dish in London, the creamy elements on the plate balanced against the starchiness of the potato.\u00a0 If anything, against the other portions, the potato was a bit filling, and we probably could have split one plate between us.\u00a0 Our last main, the Duck,<\/em> was forgettable; it’s barely been a week and I’m struggling to recall any part about it.\u00a0 The only inedible dish of the day was a bizarre transitional Cheese<\/em> dish, served with pumpkin puree and berries.\u00a0 On no level did this work, sorry friends.\u00a0 What did work wonderfully was the fresh Apricot<\/em>, with honey and cream, our last course of the meal.\u00a0 Served with hand-brewed coffee (served tableside), it was a lovely finish to the dinner.<\/p>\n Overall, I was most impressed by the focus on vegetarian and even vegan dishes, which dominated the menu at Eska.\u00a0 Additionally, the pricing, CZR1900, is entirely reasonable.\u00a0 Staff were friendly, and our sommelier was quite knowledgable.\u00a0 Given how full we were at the end, I think cutting back by a course, or making a few dishes smaller might be worth considering (I doubt anyone would notice).<\/p>\n I do have notes, and understand why the venue isn’t quite Michelin ready (if that’s even a goal for the team at Eska).\u00a0 Although there were eight courses, the meal seemed to stretch on just a bit longer than necessary.\u00a0 This could be because it was a long day for us, but also we went almost an hour past when I thought we would finish.\u00a0 Also, with the strange ‘interlude’ of an extra (unnecessary) course, delivered at the wrong time was a bit awkward for everyone.\u00a0 And, while I’m certainly not going take any points off for our not knowing Czech, I think the meal might have been more enhanced with a better understanding of the language and what exactly was being served.\u00a0 All of these points are minor and did not distract from the overall experience.\u00a0 Reading other reviews, it seems I agree with the majority of visitors — that Eska is perfectly lovely but just shy of perfect (a la Field<\/a>).<\/p>\n Would I go back to Eska?<\/strong> While I think some editing can be done on the tasting menu, yes, I think it\u2019s worth checking out.<\/p>\n Who is Eska best for?<\/strong> Anyone in the mood for a genuinely seasonal meal.<\/p>\n Where is your favorite fine dining in Prague?<\/strong><\/em><\/p>\n