Allegro at Four Seasons Hotel Prague listed in 2010 Michelin Main Cities of Europe Guide for third consecutive year
Wednesday 17, March 2010
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 2010 Main Cities of Europe Guide, it has received the honour for the third year in a row. 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 third listing shows the consistency of product and service quality that Allegro offers,” says Davide Barnes, general manager of the Hotel. “Throughout the last two 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.”
“We can also see a significant increase of local guests appreciating and demanding fine dining and attentive service. More than 60 per cent 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 Barnes.
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, learnt 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.”
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