"The Four Seasons' Italian room on the Vltava — book CottoCrudo for a riverside crudo bar and house pasta at one of Prague's smartest hotel tables."
About CottoCrudo
CottoCrudo is the Italian restaurant of the Four Seasons Hotel Prague, set on the Vltava riverbank in the Old Town with a terrace over the water. The name — cotto e crudo, cooked and raw — sets out the format: a kitchen of house pasta and seasonal mains on one side, a crudo bar of raw fish and shellfish on the other. Executive chef Emilio Fernandez Gomez runs it as a polished hotel dining room rather than a scene.
It sits among the city's strongest tables. Compare the two-star La Degustation Boheme Bourgeoise, the one-star Field and the riverside Kampa Park, or browse the wider Italian picks.
The Kitchen
The crudo bar is the signature — an Italian take on raw fish, with tuna, scallop, lobster and oysters dressed and plated to order in front of you — backed by a mozzarella bar and a tower of salami and prosciutto. From the kitchen come house-made pasta, Prague burrata, vitello tonnato and seasonal mains, cooked in a traditional, unfussy Italian register. The wine list runs to hundreds of labels.
It is an upper-tier Prague spend, as a Four Seasons address tends to be: crudo and antipasti from around 400 to 650 CZK, pasta and mains 550 to 950 CZK, and most diners landing around 1,500 to 2,200 CZK a head before wine.
The Room
The room is chic and calm, built around a large bar, with a seasonal terrace on the bank of the Vltava that is among the best riverside seats in the Old Town. Service is the practised, attentive Four Seasons kind. The mood is grown-up and smart — a hotel dining room that works as easily for a business dinner as for an occasion — rather than a loud or casual table.
Not for
Not for diners after a cheap, casual bite or a boundary-pushing tasting menu — this is a polished, upper-tier hotel dining room built on a crudo bar, house pasta and a riverside terrace.
Frequently Asked
What is CottoCrudo known for?
It is the Four Seasons Prague's Italian restaurant on the Vltava, known for a crudo bar of raw fish and shellfish prepared to order alongside house-made pasta and a riverside terrace.
Who is the chef at CottoCrudo?
Executive chef Emilio Fernandez Gomez, who leads the kitchen at the Four Seasons Hotel Prague.
How much does CottoCrudo cost?
It is an upper-tier Prague spend: crudo and antipasti from around 400 to 650 CZK, pasta and mains 550 to 950 CZK, with most diners spending around 1,500 to 2,200 CZK a head.
What should I order at CottoCrudo?
Start at the crudo bar — the Italian take on raw fish — then move to a house pasta or seasonal main; the Prague burrata and vitello tonnato are reliable picks.
Where is CottoCrudo?
In the Four Seasons Hotel Prague at Veleslavinova 1098/2a, on the Vltava riverbank in the Old Town (Stare Mesto), Prague 1.
Reserve a Table
Reserve at CottoCrudo
Book via the Four Seasons Prague or OpenTable; request the terrace in season for a river view.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
AddressFour Seasons Hotel Prague, Veleslavínova 1098/2a, 110 00 Staré Město, Prague 1
NeighbourhoodIn the Four Seasons Hotel Prague, on the Vltava riverbank in the Old Town
CuisineItalian
PriceA la carte; crudo and antipasti from around 400–650 CZK, pasta and mains 550–950 CZK, most diners spend around 1,500–2,200 CZK a head
Dress CodeSmart; smart-elegant
SeatingRiverside dining room, a large bar and a seasonal terrace; booking advised
ReservationBooking advised; a la carte, seasonal terrace
