Known for its fairy tale-esque spires and castles, Prague in the Czech Republic is also home to top-notch Euro dining. And now Four Seasons Hotel Prague’s new CottoCrudo has joined the city’s culinary elite. The restaurant, which opened in March replacing the hotel’s Allegro dining venue, is already making waves. Cotto crudo, Italian for “cooked and raw,” serves authentic Italian and Mediterranean dishes with a modern twist, tapping its own onsite cheese cave and wine cellar. Its design is inspired by Praha’s fabled architecture.
Leading the kitchen team of 28 is Executive Chef Richard Fuchs, who focuses on high-quality local suppliers. This guy knows where every tomato and bottle of olive oil comes from. “Good food producers are like family,” he says. “If you want a happy family, you have to build good relationships.”
CottoCrudo guests at the raw bar can chat with the chef while he channels Italian-meets-Japanese-sashimi, slicing gleaming chunks of fresh halibut sprinkled with capers and drizzled in salsa verde, or whips up a creamy-rich plate combo of artisan salami with Mozzarella di Buffalo and Proscuitto di Parma. —Laura Gosselin
Read more about Prague in Four Seasons Magazine.
|
TASTY TREATS FOR YOUR EYES
Eat at Four Seasons lately?
|
Blogger Heidi writes about the recipes that intersect her life, travels and interests. She write cookbooks, love natural foods, take lots of pictures while doing a good amount of globetrotting.
Chez Pim posts her straightforward thoughts, recipes, cooking-equipment advice, and more in a much lauded blog that takes you voraciously along on her culinary travels.
Named one of the Top Five Pastry Chefs in the Bay Area, David Lebovitz left the restaurant business in 1999 to pursue writing books and now lives in Paris full time.
A blog by Pastry Chef Grégoire Michaud at Four Seasons Hotel Hong Kong.
A food fanatic who’s seriously addicted to buying cookbooks, jumps on the blogging bandwagon so that she can finally make a dent on her “Recipes-to-try” list.
