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Alcron Restaurant – a place where tradition meets modern trends

alcronprague clanek photo 1

Hotel Alcron has been a Prague icon for almost a century. Since its opening in 1932, it has been a popular hot spot for the cream of Prague and foreign guests. The hotel has undergone a sensitive renovation and is reopened from March of this year under the Almanac X Prague brand. You can also enjoy the extraordinary culinary experiences offered by Alcron Restaurant. The new star of the Prague gastro scene will certainly not disappoint you!

Alcron Restaurant impresses at first glance with its beautiful design, which works sophisticatedly with elements of the Art Deco style. During the renovation, some protected historic features were preserved, such as the original crystal chandeliers or wooden paneling with translucent marble lights. The special atmosphere is completed by modern works of art by local artists.

The quality of the ingredients is the key, which comes from local suppliers as much as possible. Often underestimated or lesser-known ingredients will also take the stage here, thanks to which Alcron cuisine will gain another dimension. As part of the hotel’s philosophy of sustainability, emphasis is also placed on the minimal-waste approach.

All is completed by a selection of local craft beers, schnapps, biodynamic wines, and signature cocktails. Alcron sommelier will guide you to choose the right wine that perfectly underlines a specific dish to reach a truly unforgettable gourmet experience.

Eliška Hromková – Head Chef

The menu was created under the baton of Eliška Hromková, a young chef with a very unique approach. Eliška comes from southern Bohemia and originally studied architecture, but then spontaneously decided to change direction. She graduated by distance from the High School of Gastronomy and Hotel Management in Prague and then the VŠTE in České Budějovice in the field of Business Economics.

She began her professional career at the Malkus restaurant in the Biograf hotel in Pišice, followed by a position as chef de partie at Kalina Cuisine & Vins. Eliška also has extensive work experience abroad as a sous-chef and junior sous-chef, including working in Michelin-starred restaurants – Ratsstuben (Germany – 1 star) and Kiin Kiin (Denmark – 1 star), or Prague’s Výčep na Korunní. Immediately before her return to the Czech Republic, she worked in a private resort on the island of Manshausen beyond the Arctic Circle.