The Four Seasons Hotel Prague is an exceptional palace located on the banks of the Vltava River, just a stone’s throw from the famous Charles Bridge.
Recently renovated, it combines four buildings and three decorative styles that communicate harmoniously with each other: a Renaissance section, a more Baroque section and a more classical section. There are 161 rooms.
The Neo-Renaissance section dates from 1883, and serves as an exterior facade, housing a number of suites on the upper floors as well as boutiques on the lower level.
This is followed by the neoclassical building dating from 1827, which has been extensively restored and only the west and north wings remain, providing structure to the hotel as a whole. This wing of the hotel boasts a refined decor for many of its rooms and suites.
The Baroque part of the establishment is much older (1568) and runs alongside the river, offering suites and rooms with incomparable views of Charles Bridge, the river and the Castle.
The last and most modern part is used to welcome visitors.
This establishment is skilfully decorated with magnificent Bohemian crystal works and paintings.
The Four Seasons Hotel Prague and its restaurant CottoCrudo, a new dining concept on the banks of the Vltava river
The CottoCrudo restaurant recently opened at the Four Seasons Hotel Prague. The venue, whose name means “cooked and raw” in Italian, inaugurates a brand new lounge restaurant concept in the city with an updated Italian menu, a central counter featuring an assortment of delicious Italian dishes, a crudo bar and an original design.
We tried out this concept for a very refined dinner, and were immediately convinced by the food and wine list. We recommend this place for a romantic dinner with the sun setting over the royal castle.
Awakening the senses
CottoCrudo aims to appeal to gourmets looking for an elegant address in an original setting. As soon as you cross the threshold of the restaurant – accessible from Veleslavínova Street – you can’t help but notice the central counter with its crudo bar, the cheese cellar with its mozzarella bar, the raw salami and hams, the selection of freshly baked pane e grissini and, of course, the wine cellar.
“Our menu, which is prepared with the finest seasonal produce, features a wide range of Italian and Mediterranean specialties: seafood, homemade pasta, top-quality meats, and artisanal products from Piedmont and Tuscany,” explains Richard Fuchs, head chef. “For starters, I suggest arancini di riso with saffron and tomato sauce, or Piedmont beef tartare. Next, I suggest fresh tagliatelle with wild boar and pecorino di Pienza, or Mediterranean seafood soup with fregola sarda. Main courses include grilled yellowfin tuna with eggplant caviar and caponata, or costoletta alla milanese. For dessert, I’d recommend chocolate cake with amarena cherries, or cannoli, a Sicilian specialty”.
“The crudo bar, which reinterprets sashimi, renews the city’s gastronomic offering. The kitchen brigade prepares and assembles the freshest fish and seafood, including tuna, sea bass, lobster, scallops and oysters, right before our guests’ eyes.”
The wine list features over 300 references, including 26 wines that can be served by the glass or in a mezzo (Italian carafe). It is complemented by an eclectic range of cocktails, including some classics revisited with an Italian or Czech touch.
A relaxed, elegant and unpretentious setting
The CottoCrudo concept was inspired by Prague’s architecture. The aim was to create a contrast between the modernity of the bar and culinary counters and the patinated setting, steeped in history. The new layout creates synergy between the restaurant, lounge and bar, which now form a multi-faceted space. The decor is meticulous, with spectacular details such as a Berkel slicing machine, leather banquettes and Preciosa lamps. “We wanted the culinary counter to feel like a Maserati parked in the middle of a dining room,” explains Mark Wilson, Studio Director of EDG, the architectural firm behind the concept.
CottoCrudo is located in the heart of Prague, and perfectly meets the needs and expectations of customers: elegant and informal, characterized by upscale cuisine, the place has everything to please. “The opening of CottoCrudo is of strategic importance to us. Our aim is to make it one of Prague’s most prominent restaurants, and to appeal to all types of clientele, including the most discerning guests,” explains René Beauchamp, General Manager of the Four Seasons Hotel Prague.
Designed by EDG Interior Architecture + Design, this new urban space has a total of 142 seats in the dining room, lounge and bar. Open daily for breakfast, lunch, dinner or just a drink. The average price is 50 euros (3 courses, excluding wine).
Four Seasons Hotel Prague
CottoCrudo
Veleslavínova 2a/1098, 110 00 Praha 1,
Czech Republic
Tel: +420 221 426 880
www.fourseasons.com/prague
www.cottocrudo.cz
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