Restaurant Štangl – a tribute to local ingredients and honest craftsmanship. Above Karlín’s Eska, on the upper floor of a building where baking and serving used to take place under one brand, a separate business, Štangl, was established after reconstruction. While Eska retained its role as a popular bakery offering fresh pastries, breakfasts and quick lunches, Štangl embarked on the path of a full-fledged restaurant with its own concept. It offers guests a seasonal menu prepared from local ingredients with an emphasis on sustainability and respect for nature.
The interior, designed by architect Tereza Froňková, can accommodate 36 guests. The space combines elements of wood and stone and feels cozy and welcoming, even though it is architecturally tied to Eska’s original industrial aesthetic. The open kitchen adds energy to the restaurant and guests can watch the chef and his team at work.
Štangl follows the philosophy of Eska – it uses ingredients from fields, forests and wild nature, works with fermentation, noble molds and traditional processing techniques. The team is led by Martin Štangl, Eska’s long-time chef, after whom the restaurant is named. “But Štangl is not a one-man business – I am just a link between ideas and people who want to materialize these ideas in the kitchen,” he says.
Guests can enjoy multi-course seasonal dinners with wine or non-alcoholic pairings. Each course is based on one main ingredient, which is given space to shine in full flavor and texture. Every Saturday, the restaurant also opens in the morning and offers multi-course breakfasts based on products from small farmers and growers. The kitchen includes hydroponics for fresh herbs, a special refrigerator for fermenting or maturing meat, and a proofer for working with molds.
Martin Štangl got into cooking more by accident – thanks to an offer to study at a private school as a chef-waiter. He started in a school cafeteria, which gave him a solid foundation and taught him how to handle a lot of traffic. He gradually worked in various restaurants and hotels, completed internships abroad, and gained experience that he uses in his current work. “The quality of the ingredients is clearly the most important thing for me. When you have the best in your hands, the food already has its basic character,” he says.
His culinary philosophy is based on simplicity and honesty. He likes to cook with ordinary ingredients that we all have around us, and he proves that even these can be transformed into an extraordinary experience. “I follow the idea that simplicity is the height of sophistication. Good food requires honest craftsmanship, quality ingredients, and a desire to do things with the heart,” he adds.