The first celebrations were opened by the announcement of Maurer´s selection GRAND RESTAURANT 2014 according to which the Radisson Blu Alcron hotel was placed third. And now there is another great success – the Michelin Star has been gained for the third time!
To win a position in the gastronomic guidebook “Michelin Main Cities of Europe” can be considered a real success since there is no higher appraisal in the world of gastronomy. However, to defend the Star is getting ever more and more demanding due to expectations – let alone defending the price for the second time.
“We are really very proud to have succeeded in defending the Michelin Star. However, we perceive the appreciation as significant not only as far as our hotel is concerned but on the nation-wide level as well. We are happy the Czech Republic is gaining world awareness thank to the success achieved by the ALCRON Restaurant”, commented Michal Chour, the General Manager of the Radisson Blu Alcron hotel.
The restaurant cannot operate without support of a perfect background, professional attitude and a well-coordinated team. “It is a success shared by all our employees. Each of them is important and each of them contributes to the final result. I am happy that we have managed to create a cook-and-waiter team determined to achieve the same goal, which is 100 % satisfied guests, the goal that has always been on top of our efforts. It is only a perfect service and faultless meals that can satisfy even the most demanding customers and provide them with a great experience”, said David Pátek, F&B Hotel Manager.
The ALCRON restaurant´s chef, Roman Paulus, needs no introduction. He has built great renown through his masterfully delivered work. Although he has won a lot of appraisals, he still keeps both feet on the ground. “We are all very happy that we have gained the Micheline Star for the second time. The appraisal is the result of a great deal of hard work. Nonetheless, it is always necessary to keep setting even more ambitious goals since trends in all areas, including gastronomy, are extremely fast-changing”, adds Roman Paulus.