You won’t find Italian cuisine like this anywhere else in Prague. At CottoCrudo, traditional dishes are complemented by a live crudo bar, where our chefs prepare fresh seafood right before your eyes.
- 7:00 am – 11:00 am
- 12:00 noon – 4:00 pm
- 6:00 pm – 10:00 pm (last order)
- Onsen Poached Egg
Soft potato cream, porcini mushrooms and black truffle pesto
- Saffron risotto
Roasted sea bass, buffalo mozzarella and green pea purée
- Cavatelli Pasta
Di grano arso, cacio e pepe calamari, artichoke and lentil sauce
Meet the Team
Executive Chef Leonardo Di Clemente
Highly respected Chef Di Clemente is happiest when creating local, traditional dishes spiced up with his Mediterranean approach. As a boy, he was taught by his parents, both farmers, to create meals from the fresh fruits, vegetables and herbs grown in the fields. It was while working for Hotel Suvretta House in Switzerland—and travelling away from Italy—that he first realized the importance of the traditional Italian way of cooking. He decided then and there to dedicate himself to ensuring that the craft was kept alive, and has maintained his dedication for the last 18 years.
“Coming from a true Italian farmer family, using healthy and fresh ingredients and mixing 'mamma style cuisine' with current culinary trends have always been my prime goals in the kitchen.”
Pastry Chef Árpád Szűcs
Árpád’s confectionary is based on French high standards, putting local ingredients forward, inspired from the old middle class ways and creating top quality pastries and dessert variations. Maintaining this high French standard he also likes to mix in different traditions. Hungarian, Czech and Italian recipes are all brought together making him a truly Central European pastry chef.
I love to bake all kinds of homemade breads and experiment with different doughs. Croissants, brioche, specialty Hungarian and Danish doughs are all part of my repertoire. My favorite sweet thing to bake is šátečky filled with ricotta, a dough with yeast. My favorite bread to bake is focaccia. I love to use Italian ingredients for French recipes.
More Dining Options
As the sun sets, indulge in the ultimate dolce vita experience, sipping an aperitivo while enjoying the fresh catch or selected cuts from our wood-fired grill, or feast on the flavours of summer with a refreshing gelato.
Spend an evening on the rooftop at MIRU, named after the Japanese word for “view,” and savour Japanese-fusion cuisine, created by Executive Chef Leonardo Di Clemente, against the backdrop of dreamlike sunsets and sparkling city views.