After extensive reconstruction, the Fairmont Golden Prague Hotel reopened last year – an iconic brutalist building on Prague’s waterfront, which combines architecture, art, gastronomy and modern luxury with respect to history and the city itself. We talked to the hotel’s CEO Gerhard Struger about the first months of operation, obtaining two MICHELIN Keys, openness to Prague residents and ambitions in the field of international events.
The Fairmont Golden Prague Hotel opened its doors last April after extensive reconstruction. How would you evaluate the first months of operation and the reactions of guests and the public?
I evaluate the first months of operation with great humility, but also with joy. The response of guests and the public exceeded our expectations. From the very beginning, we perceived a strong interest not only from the side of foreign guests, but also Prague residents, which was one of our main goals. People appreciate the sensitive reconstruction of the iconic brutalist building, the return of important works of art and the hotel’s openness to the city. We also receive very positive feedback on the level of service, gastronomy and the overall atmosphere of the place.
You were the only hotel in the Czech Republic to receive two MICHELIN Keys shortly after opening. What do you attribute this success to?
This award was a sincere surprise for us, because MICHELIN Keys are usually awarded to hotels that have been building their position and consistency of services over many years. I attribute them to a combination of several factors that we have managed to balance from the very beginning – exceptional architecture and design, the strong story of the place, exquisite and authentic gastronomy, but above all the people. The clear vision of the owners, who wanted to preserve the spirit of the iconic building and at the same time create a hotel open to the city and the local community, also played a big role. MICHELIN evaluates not only the quality and consistency of the service, but also the character of the hotel, its individuality and its contribution to the surroundings. I think that the ability to combine historical heritage with modern luxury, a high standard of service and a true sense of place was the key to this success.
The reconstruction of the hotel was exceptional in its scope, emphasis on art and restoration of brutalist architecture. How do visitors react to the history connected with modern luxury?
The reactions of visitors are positive. They perceive the connection of history, brutalist architecture and art with modern luxury as something authentic and now quite rare. The Czech public, in particular, appreciates that we did not try to suppress or “rewrite” the past, but on the contrary, to renew it with respect and supplement it with the current layer. Foreign guests are often fascinated by the history of the building, the number of original and newly created works of art, and how naturally raw concrete meets the warmth of materials, comfort and top-notch service. For us, the greatest praise is when guests say that the Fairmont Golden Prague has a clear identity and atmosphere that they will remember long after they leave.
The Fairmont Golden Prague is often described as a place accessible to everyone. How do you manage to open the hotel to Prague residents and involve it in the life of the metropolis?
Openness to the city and its inhabitants was one of the basic pillars of the entire reconstruction and our functioning. From the very beginning, we did not want to create an enclosed five-star world only for hotel guests, but a place where Prague residents will naturally return. This is also reflected in the architecture design – separate entrances to restaurants and bars, a direct connection to the waterfront, a walk-through gallery in the lobby and the new public spaces created in the immediate vicinity of the hotel. Gastronomy plays a key role in this regard. We have not opened “hotel restaurants”, but full-fledged businesses that live with the city and offer an attractive program for locals – from lunch menus in the Greenhouse with a terrace and Pilsner tank beer, through popular Sunday brunches in the Kafka Brasserie, to dinners in the iconic Golden Prague (Zlatá Praha), which are an exceptional experience for many Prague residents. Likewise, wellness and spa, also available in the form of membership or individual entrances when purchasing treatments, have become a natural part of the lives of many locals. Our goal is to be a good neighbour and a lively cultural and social point of Prague. That is why we are actively involved in events in the city – we cooperate with the Karlovy Vary International Film Festival, the Signal Festival; recently we hosted a fashion show by designer Tatiana Kovaříková at the hotel to mark the 30th anniversary of her work. We want guests from all over the world to meet people who live in Prague naturally.
Gastronomy is one of the pillars of Fairmont – from the iconic Golden Prague to the new concept of the Greenhouse restaurant. How did guests accept this diverse offer?
From the very beginning, we wanted to offer a wide range of experiences – from top fine dining to informal establishments, where people can return several times a week. The iconic Golden Prague has quickly become a gastronomic destination in itselsf, confirming its reputation as a place for exceptional occasions, where haute cuisine meets a unique view of the city. At the same time, we are pleased with how quickly Greenhouse has found its audience – a restaurant that offers a relaxed atmosphere, quality cuisine, grilled dishes and Czech beer draught from the tank. It is the combination of availability, quality and authenticity that turns out to be very strong. We also see a positive response to other concepts, such as the Kafka Brasserie with brunches or the Golden Eye bar. Guests appreciate being able to choose according to their mood, time of day and occasion. For us, it is a confirmation that we have managed to create a gastronomic offer that naturally fits into the life of the hotel and the city.
The project also included significant steps in the field of sustainability – geothermal energy, green roofs and heat recycling. How crucial is sustainability in the hotel’s long-term vision?
Already when planning the reconstruction, it was clear that it was not just about restoring the iconic building, but about its responsible functioning in the coming decades. Our goal was to show that even a historic building can be operated using the latest technologies and with maximum respect for the surroundings. Geothermal energy, heat recovery from hotel operations, rainwater and grey water management or green roofs are not isolated measures, but part of a well-thought-out system that significantly reduces the energy consumption and ecological footprint of the hotel. However, everyday operations are equally important to us – from the elimination of single-use plastics to a responsible approach in gastronomy to cooperation with local suppliers. We do not see sustainability as a trend or a marketing tool, but as a natural part of luxury and quality. We believe that a truly exceptional hotel today must not only be beautiful and comfortable, but also considerate of the place in which it stands and the community that surrounds it.
The Fairmont has extensive conference facilities, including a Grand Ballroom for 600 guests. From your point of view, what is the competitive advantage of Fairmont for organizing international events?
The competitive advantage of Fairmont Golden Prague lies primarily in its unique combination of location, architecture and comprehensive services. We are located right in the historic centre of Prague, which is an extremely attractive destination for international events, and at the same time we offer representative facilities at the highest world level. The Grand Ballroom for up to 600 guests is exceptional in its architecture, atmosphere and flexibility, and in combination with other conference facilities and C-Suite boardrooms, it allows you to host a wide range of events – from large conferences to very discreet meetings. Clients also appreciate the top gastronomy, technical facilities and an experienced team that can prepare a tailor-made event. It is the combination of professional service with a distinctive experience and a strong identity of the place that I consider to be our main competitive advantage.