steam room complete with birch
branches to stimulate the skin.
But perhaps their most inspired
move was hiring Michelin-starred,
Executive Chef Andrea Accordi, who
is wowing both sophisticated locals
and international guests with his
creative twists on Russian cuisine.
This is a good thing, since Accordi
has big shoes to fill- his own! After
four years as Executive Chef at Four
Seasons Hotel Prague, he became the
first chef to receive a Michelin star
in all of Eastern Europe.
Accordi places a priority on
utilizing fresh local and sustainable
ingredients at all the hotel’s
eateries: Percorso Restaurant, which
specializes in fine Italian cuisine,
pan-Asian Sintoho Restaurant, the
stylish, walnut-paneled Xander Bar,
and the glass-domed, garden-like
Tea Lounge, where I (over) indulged
myself every morning on Accordi’s
ethereal blinis and caviar offered at
the exquisite breakfast buffet.
Our last night we were treated to
an unforgettable Chef’s dinner,
where we were completely blown
away by Accordi’s imaginative
interpretations and beautiful
presentations- such as a delicate
potato foam and caviar dish
served in at Fabergé -styled egg.
Other standouts included a sublime
Olivier Salad, embellished with quail
and crayfish, hollowed-out green
apples that served as vessels for
the beet borsch and commonplace
pickled herring. This was elevated
to the heavens with beetroot foam
and grain mustard ice cream.
Not only does Accordi consistently
delight guests with his inspired
cuisine, but he is also passionate
about “paying it forward” by training
local Russian chefs, as he was once
trained himself.
Four-level spa
offers many
relaxation choices
Chef Accordi gives
final check before
afternoon tea
Exquisite Lobanov
Presidential Suite
Potato foam and caviar “Fabergé” egg
ALL PHOTOS BY LEAH WALKER.
“It will be a long and enthusiastic
process. But by setting high
standards and training well,
we’ll grow together as a team”
explains Accordi.
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