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Allegro

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Allegro Review

Compared to other celebrity chefs, Andrea Accordi keeps out of the spotlight, yet he's the most celebrated and well-known chef in the city. And his reputation is well deserved; Accordi's cooking at the Four Seasons is some of the best—the most thoughtful and delicate—of any in Prague. Even fish, the bane of many a Czech restaurant kitchen, arrives here as sea bass with lemon, sea snails, and calamari salad—all intricate flavors. It pairs nicely with the Four Seasons own vibe, that of unquestioning luxury. Servers move seamlessly, the courses are expertly timed, and the sommelier eagerly suggests his recommendations. Despite the high prices and reverent treatment of the ingredients, the light, airy dining room is quite welcoming. And in a nod to the economy, concessions have been made: there's a kids' menu, and Accordi has also rolled out a lower-priced set of dishes, more rustically prepared, that were inspired by a recent visit from his grandmother.

    Contact Information

  • Address: Four Seasons Prague, Veleslavinova 21, Staré Mesto, Prague, Bohemia, 110 00 | Map It
  • Phone: 221-427-000
  • Website: www.fourseasons.com
  • Metro Line A: Staromestská.
  • Location: Staré Mesto

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
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    Doesn't live up to the hype

    Stay away from the gnocchi appetizer! Yuck. We dined here while in Prague, and wished we had gone back for a 2nd night at David's. The service was impeccible, on par with a Four Seasons restaurant. However, the food cost a fortune, and we were not impressed with how some of it was prepared. The selection is modest, unless you are coming for the wine. Despite the fact that we didn't touch our mushy gnocchi, we were charged for it anyway. I don't think it's ever customary to take something off the bill when a customer finds it unappealing. I come back to the price because I would expect it to be so much better given what they charge, and given the reviews! We ate at several fine dining restaurants, and once you reach this level, the chef should know how to prepare duck so that it doesn't seem like undercooked chewy fowl. Of course, being in Prague, the Fois Gras was amazing. I'd pass on this one though.

    by jennyboo, 9/16/07

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