Vibrant new restaurant on the banks of the Vltava introduces a new dining concept to the city beginning March 2, 2012.
The stylish new restaurant, bar and lounge CottoCrudo opens atFour Seasons Hotel Prague on March 2, 2012. CottoCrudo, which means “cooked and raw,” introduces a new dining and lounge concept to the city. An Italian classics menu with a modern twist, a central culinary station with prime Italian delicacies, a crudo bar, variable seating options and a unique design showcases the latest in dining trends.
Awaking the Senses
CottoCrudo is a stylish choice for dining, casual meetings or rendez-vous. Guests enter the restaurant through revolving doors from Veleslavínova Street and are instantly attracted by the central culinary station featuring the crudo bar – “raw” bar in Italian – a cheese cellar including the mozzarella bar, a salami and prosciutto tower, pane e grissini freshly baked breads and wine displays.
Executive Chef Richard Fuchs is uses the very best seasonal ingredients. “Working with the best of our seasonal quality ingredients, we offer an extensive menu of Italian and Mediterranean dishes, including fresh seafood, homemade pasta, choice meat cuts, and artisan products from the Piedmont and Tuscany regions of Italy.
“Here are some of my favourites: saffron arancini di riso and tomato basil salsa or Piedmont beef tartare from starters; fresh tagliatelle with wild boar and pecorino di Pienza or Mediterranean seafood soup with fregola sarda as Italian primi and grilled yellow fin tuna with eggplant caviar and caponata or costoletta alla milanese as main dishes. For a sweet finale I would recommend Amarena cherries chocolate cake or cannoli.
“The crudo bar will definitely be a new statement for the city. Crudo is an Italian interpretation of traditional sashimi. Our team of chefs will prepare and garnish fresh seafood right before our guests. Tuna, branzino, lobster, scallops and oysters are just few of our offers at the Crudo bar.”
Guests will have the opportunity to enjoy an extensive wine list of more than 300 labels, of which 26 wines will be available by mezzo(Italian carafe), and an eclectic cocktail list featuring Italian and Czech twists on classic recipes.
Casual, But Smart and Unpretentious
The CottoCrudo concept was inspired by the design and architecture of Prague. The aim was to create a sense of patina and history to contrast with the sleek, modern aspect of the bar and culinary stations. The new lay-out is a synergy between the restaurant, lounge and the bar, so it becomes one multi-faceted space. Restaurant design highlights are the Berkel slicer, full height leather booths and decorative light fixtures made by Preciosa.
“We wanted the culinary station to be the equivalent of a Maserati parked in the middle of the dining room,” adds Mark Wilson, Studio Director of EDG, the architects and authors of the concept.
CottoCrudo is located in the very heart of Prague and reflects guests’ expectations and needs: an attractive, informal, stylish and elegant venue in Prague, defined by high quality cuisine. “Opening CottoCrudo is one of our strategic initiatives for this year. Our ambition is to introduce a preferred dining venue in Prague that will be accommodating for a wide public, as well as our most discerning clientele,” says Rene Beauchamp, general manager of Four SeasonsHotel Prague.
The new urban space is the creation of EDG Interior Architecture + Design, with 142 seats in the dining room, lounge and bar, and will be open for breakfast, lunch, dinner and cocktails daily.
