Four Seasons Hotel

Prague

Local Time

Local Temperature

10 °C / 50 °F

Celebrate

Easter in Prague

Four Seasons Hotel Prague invites you to celebrate Easter with a boat ride on the Vltava River, Easter brunch and more!

Special Easter Offer
Four Seasons Hotel Prague has created an Easter in Prague package for the April holiday weekend and at the same time is launching a signature Four Seasons boat ride on the Vltava River.

 

The Easter in Prague package includes luxurious accommodations, Easter amenities and a 50-minute boat ride with a glass of prosecco on the Vltava River. The package is based on a minimum of two nights stay with rates starting at EUR 340. The boat ride will be available on Saturday and Sunday only. (Should the weather not permit a boat ride, an alternative program will be provided.)

 

Four Seasons Hotel Prague Chef Concierge Petr Zezula says: "A Four Seasons boat ride is another addition to our unique guest experiences. It is a traditional, charming wooden boat for up to 12 persons with all the comfort, service and amenities of Four Seasons. Guests will see the city from a different perspective, and also have a great opportunity to take amazing photos, relax on the boat and admire the views while sipping a glass of prosecco."

Easter Brunch
On Sunday, April 20, 2014, CottoCrudo Restaurant will host Easter Brunch from 12:00 noon until 3:00 pm, including traditional delights with Italian flair, an egg hunt and plenty of other activities for kids. Easter brunch is priced at CZK 1,450 per person, is complimentary for kids under the age of 6, and is half price for children 6 to 11 years old.

 

Chef Concierge Petr adds: "With beautiful Easter Markets and activities for the whole family, Prague is definitely an ideal location to spend the holiday. Spring will have settled in, so the temperature is perfect for strolls around the city, not to mention that our Hotel’s central location is within walking distance to main landmarks."

Le Cinq

 

Royal langoustine, lemon-grass consommé

 

Naturally potted goose foie gras from "Les Landes"
Pear jelly with château Yquem, brioche with ginger

 

Early green asparagus from Lubéron
Minute cooked with dried tomato, lemon gnocchis, ewe's cottage cheese

 

Sea scallops with gold caviar
Shellfish 'mariniere'

 

The black diamond from Richerenches
Jerusalem artichoke purée

 

Blue lobster from "Chausey" Island
Simmered with coral, fennel heart orange

 

Brillat-Savari cheese with black truffle
Wild quince marmalade

 

Grapefruit crystalline with almond milk
Litchee sorbet with rose water

 

Small dark chocolate heart with tonka bean
Candied banana with rum

 

Gourmet tempatations

 

EUR 750 (excluding beverages)

 

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