CottoCrudo

The story

Crafted with passion, served with love

Italian Cuisine Where the Vltava Sets the Scene

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.

What Arrives at the Table

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.

The Wine List

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 Bar

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.