In 2008 Allegro at Four Seasons Hotel Prague became the first restaurant to be awarded a Michelin-star rating in Central and Eastern Europe. In the new 2011 Main Cities of Europe Guide, it has received the honour for the fourth year in a row and remains the only Michelin-awarded restaurant in the Czech Republic. One-star status signifies a very good restaurant in its category, and an establishment offering cuisine prepared to consistently high standards, according the Michelin classification system.
“Achieving a fourth listing shows the consistency of product and service quality that Allegro offers,” says Rene Beauchamp, general manager of the Hotel. “Throughout the last three years, Allegro has drawn attention from international gourmets. Prague is a unique destination with rich history and culture, and our Michelin award has contributed to the development of our gastronomic market and helped to attract new visitors with high culinary and service expectations. It is important to highlight our main goal is to focus on guest satisfaction – with or without a star.”
“We can also see a significant increase of local guests appreciating and demanding fine dining and attentive service. More than 60 percent of our clients are local, which is quite unusual for a hotel restaurant. Czechs are travelling a lot, and they expect the same or even more unique experiences when coming back to Prague,” adds Beauchamp.
Guests of Allegro experience the finest Italian and Mediterranean cuisine in Prague. The menu reflects the flavours of Italy in a superb, yet simple approach. Executive Chef Andrea Accordi personally recommends his favourite dishes, which can be savoured indoors or alfresco on the restaurant’s terrace overlooking the Vltava River and Prague Castle. Supported by a team of 27 cooks, Accordi affirms his true style in each and every dish he produces.
“We have implemented a lot of fresh ideas, learned new cooking techniques and we are continuously using more and more local products. We are very happy to see the recognition again this year,” says Chef Accordi. “The philosophy of my cuisine is to work with fresh seasonal products, recipes that are based on Italian tradition and presented in a creative, modern and light way.”
