The story
CottoCrudo sits within the Four Seasons Hotel Prague, on the bank of the Vltava River with Prague Castle as its backdrop. The name — Italian for "cooked and raw" — signals the kitchen's philosophy: Italian cuisine built on the tension between technique and simplicity, with seasonal, locally sourced ingredients doing most of the talking.
The seasonal outdoor terrace makes that view more than incidental. Whether at lunch, dinner, or the weekly Sunday Brunch, the river and the castle skyline become part of the meal itself. Inside, the atmosphere is vibrant but polished — the kind of room that works equally well for a business lunch and a long, unhurried dinner.
The menu reads as confident Italian cooking grounded in Czech produce. Signature dishes include Slow-Cooked Čestr Beef with cacao bean sauce, broccolini and black garlic; Prague Burrata with beets, arugula, figs and balsamic vinegar; and Pumpkin Risotto finished with amaretto, Blue Di Bufala and baked citrus. Pulled Duck Ravioli with Tuscan kale, red currant and lard shows the kitchen's willingness to push the form, while Roasted Leeks with smoked almond sauce and aromatic oil stands as a quietly impressive vegetable course. The Apple Tartlet — salted hazelnut praline, quark and cinnamon ice cream — closes things neatly.
Sunday Brunch centers on antipasti, fresh seafood and freshly cooked Mediterranean-inspired dishes, all served with the same river and castle views.
Wine Spectator's Award of Excellence is not a decoration here — the wine list is a genuine destination in itself. Alongside the food menu, it offers vintages drawn from across the world, curated to complement the Italian character of the kitchen.
The CottoCrudo Bar extends the experience beyond the dining room. Its cocktail menu draws on traditional Czech ingredients, Italian charm and a considered use of vermouth — a precise reflection of where the restaurant sits, geographically and culturally.
Recognition
Ambience
Details
History
The CottoCrudo restaurant maintains its reputation for Italian cuisine with a modern twist, set in the elegant surroundings of the five-star Four Seasons Hotel. Even if you are not staying here, it is definitely worth a visit. Smoked and marinated peppers with salsa verde, Italian bagna cauda sauce, and tonburi vegetable caviar were an unusual combination of flavors. Raisins added a surprising counterpoint. The bagna cauda sauce was an original vegan version made from almonds and soy sauce. It was delicate and creamy, with an umami flavor, as if it was the original. The whole dish was well thought out. For the main course, the Chef managed to transform a simple ingredient such as cauliflower into a sophisticated vegetarian dish that played with textures and flavors. The earthiness and minerality of the cauliflower was complemented by a delicate sauce made from yeast, juniper, and horseradish. Lemon gel then added a strong flavor accent to the end of the palette. The lightness that carried the entire evening’s experience was brought to a close with the dessert, the Chef’s take on the well-known mille feuille. The combination of ultra-thin layers of pastry and cream was a real treat – their delicacy and elegance could only be compared to a silent ballet on the palate, disturbed only by an excessive desire for visual effect.
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