Easter Brunch at CottoCrudo Restaurant at Four Seasons Hotel Prague

This year, traditional Easter festivities at CottoCrudo restaurant at Four Seasons Hotel Prague happen on Sunday, April 16, 2017. From 12:30 to 3:30 pm, CottoCrudo will host its popular Easter brunch, with a varied program for all guests. Executive Chef Leonardo Di Clemente and his team will prepare a wide range of delicacies, including traditional dishes with an Italian flair. The afternoon will be topped with Easter-themed activities for children.

The festive brunch will offer specialties including a mozzarella, fish and seafood bar; cold cuts and cheese cellar; and a salad corner. In addition, this year there will also be live cooking stations where chefs will prepare a selection of dishes in front of guests, such as risotto, pasta, meats, and other delicacies. Desserts and a children’s buffet will complete the offer. Guests will enjoy an afternoon full of fun and festive games such as an Easter egg hunt and special hand painting of the Easter eggs called Kraslice.

Kraslice are traditional symbol of Easter in Czech Republic. Cooked eggs or eggshells are coloured and decorated by girls and it can take even several hours to get Kraslice done. Eggs are coloured usually in red, blue or green and are decorated with different ornaments, geometrical patterns or flowers by using materials such as wax, straw, stickers with pictures or watercolours. Beautifully colourful eggs are then given to boys on Easter Monday as a reward for teasing the girls with willow branches. This is the Czech custom that persists to these days.

Easter brunch is priced at CZK 1,690 per person, complimentary for kids under the age of six, CZK 990 for kids from six to twelve years.

CottoCrudo, a modern Italian restaurant, bar and lounge at Four Seasons Hotel Prague, offers a menu of Italian and Mediterranean dishes, including an extensive wine list of more than 300 labels. The chic urban setting showcases traditional and authentic Italian dishes with a modern touch, created by Executive Chef Leonardo Di Clemente and his team.