Prague - 5
Mandarin Oriental Prague’s new GM John Kitchens arrived back in Prague four months ago from Dubai. He already knew a lot about the Czech capial and its environs from backpacking as a student (oh, what a background this hotelier has). He was brought up outside Atlanta, he has a Georgia accent, and he was all set to do animal science, but he decided that that was better as a hobby, and somebody suggested switching to hospitality. What about Johnson and Wales? He went to Rhode Island, checked it out, signed up, and got a degree, after which he was pinched by Ritz-Carlton, and thus began his luxury career.
His self-appointed task at Mandarin Oriental Prague, the conversion of a 14th-century Dominican monastery, is to put this area, the Malá Strana district below the castle, on the Prague map. Far too many head for the Charles Bridge and Vitava River area, whereas this is the old part of town. In fact the location is a real plus: the hotel’s perfect for tourists and top business executives who do not want the crowds. Many quickly discover weekly local markets, with pop-up cafés, within a few minutes’ walk. Yes, one can see why some cognoscenti would not stay anywhere else. There's also a tremendous amount of business in the hotel from river cruises. These travellers are probably American, 40ish up. They want everything to work. They want comforts. They like shopping. They like the bar before and after dinner. Some enjoy peering at the wine cellar, below.
Lunch on this short visit was a delightfully casual affair, sitting out on the terrace: the most beautiful beef carpaccio, followed by mac and cheese under a ceiling of black truffle. A highlight, too, was the potato brioche bread. It was absolutely addictive, with butter from Krásoles Farm. Next time it might have to be a ‘monastery burger in a brioche bun’.
