Thursday, June 29, 2017

52nd Karlovy Vary International Film Festival

The 52nd Karlovy Vary International Film Festival is around the corner!

Our tranquil spa town, traditionally turns into a major center of film events, for a few days every year, when you can see world premieres or meet one of the many leading celebrities of the film industry.
A pleasant oasis during this busy festival event can be the Old Times Bar of the Carlsbad Plaza hotel, where live music awaits you daily. Of course, there is a rich selection of drinks, including a selection of designer Hookahs.
If you do not have accommodation yet, do not hesitate and book a stay at the Carlsbad Plaza Medical Spa & Wellness Hotel with free entrance to the hotel wellness and a rich buffet breakfast or enjoy the weekend wellness package and combine the excitement of the festival atmosphere with relaxation.
We look forward to your visit and wish you a lot of festival experiences!

Sunday, April 23, 2017

Chef's Recipe - Ballotine of Rabbit

The kitchen air is filled with a pleasant fragrance and it simmers under the lid - Executive Chef Lukáš Paluska presents another of his excellent recipes, this time you can enjoy a ballotine of rabbit.

As he says: "Rabbit meat is excellent, easily digestible and with a minimal amount of fat."

So do not hesitate and let’s get started with preparations. First we debone fresh rabbit legs and set the meat aside, we roast the bones together with root vegetables on high heat and then cover in chicken broth. Let it simmer until you have a consommé of rabbit with a magnificent golden color.

Pound the boneless rabbit meat slightly, but really only slightly, so that the individual meat fibers don‘t get disrupted. Season thus prepared meat lightly with coarse salt and freshly ground pepper. Then place a confit of tomatoes and basil leaves on the rabbit meat, and neatly roll it up. We fix the roll by wrapping it in a veal diaphragm.

We eventually seal the rabbit in a vacuum with a little French butter and fresh thyme giving it a nice aroma, we put it in a bath called Sous-vide, in which it will be heated at 56 °C for three hours. The set temperature must be constant throughout the preparation because it will prepare the meat to a point where it will melt on your tongue.

The chef recommends a barley pilaf, as a side dish to the ballotine, made with boiled barley, roasted shallots, accompanied by dried tomatoes and sun-scented oil. All flavors are then combined with the rabbit consommé, which we made at the beginning.

All we have to do now is to serve the dish! We place the sliced ballotine with the colorful barley pilaf and spinach espuma, a fluffy mousse, on a plate. The arrangement of the food depends only on your imagination, but believe me, it will be a gastronomic concert as well as eye-catching.

Your Executive Chef and his team wish you „bon appétit“.

Wednesday, April 12, 2017

Traditional Spa Treatments - Carboxytherapy and Paraffin

Imagine the perfect relaxation in the form of beneficial warmth that relaxes every muscle in your body, warms up all your joints and additionally softens the skin. Or are you rather looking for an effective and quick relief from musculoskeletal pain? In both cases traditional spa treatment has the solution for you, thanks to carboxytherapy and paraffin wraps. Lets get acquainted with both treatments.

Carboxytherapy gains more and more popularity, especially due to its rapid action in painful muscle and joint diseases. What exactly is hiding under that name? This is a therapeutic method, where carbon dioxide is injected to subcutaneous tissue. After a five-minute procedure, the pain magically disappears and patients feel reborn. Carboxytherapy finds its use in both acute and chronic diseases of the musculoskeletal system and blood circulation disorders. Recommended are 6-10 sessions, which relief the body up to several months.

Paraffin wraps require a bit more of your time. However, the result is definitely worth it. Paraffin is a special wax used for medicinal and cosmetic purposes. It is sought after for its unique ability to retain heat. Medicinal paraffin can warm up stiff muscles, relieves tension, improves blood circulation and opens the pores of the skin. Its effects are therefore not only medical, but also aesthetical. Effective heat treatment (between 52°C - 62°C) is used in rheumatoid arthritis, ankylosing spondylitis, diseases of small joints of the limbs or with dry and cracked skin of hands, feet and elbows.

Do you feel like you would want to try these beneficial effects and convince yourself of the rapid and unexpected effect of pain relief? Then visit the Medical Spa Gallery at our hotel, where you will find a wide selection of traditional and modern spa treatments. Come to relax, get rid of pain and discomfort, and to enjoy everyday life without limits again!

Wednesday, March 22, 2017

VIP Guests - Patriarch Ilia II. from Georgia

The Hotel Carlsbad Plaza considers it an enormous honor and a blessing, that it could give its first-class services to yet another important personality and world-renowned spiritual icon. Spa treatment, which he highly praised, brought Ilia II. the Catholicos-Patriarch of Georgia and the spiritual leader of the Georgian Orthodox Church, to our hotel in Karlovy Vary. The official title of this exalted spiritual, however, is " Catholicos-Patriarch of All Georgia, the Archbishop of Mtskheta-Tbilisi and Metropolitan Bishop of Abkhazia and Bichvinta, His Holiness and Beatitude Ilia II.".

During his treatment stay at the Carlsbad Plaza Medical Spa & Wellness Hotel, Patriarch Ilia II. held a spiritual encounter with the faithful, which was also attended by the Archpriest Father Joseph and the Ambassador of Georgia to the Czech Republic, His Excellency Zaal Gogsadze personally.

Ilia II. was elected Catholicos-Patriarch in 1977, since then he bears the responsibility associated with this title on his shoulders. His spiritual journey began in Moscow, where he graduated a Theological Seminary and then the Moscow Theological Academy, numerous spiritual titles followed in the next years. As a patriarch he is highly esteemed in the world, the highest church awards from the patriarchs of many countries also demonstrate it. Many honorary and religious awards were topped when Prince David Bagration-Mukhrani gave Ilia II. the Grand Collar of the Order of the Eagle of Georgia, for his views on the possible restoration of the monarchy, of which he is a big supporter.

Sunday, March 12, 2017

Hotel Personality - Lukáš Paluska

His nickname is "the gastronomic Knight", since 1997 he is the proud owner of a title for gastronomy by the Knights of Chaine des Rotisseurs, he calls himself “knedlíček“ (small dumpling) and when it comes to fulfilling childhood dreams, this man's dreams came true, because he for sure didn’t want to become an astronaut or a garbage-collector. We introduce Lukáš Paluska - Executive Chef at the Carlsbad Plaza Medical Spa & Wellness Hotel, who regularly inspires us with his dishes in our regular section The Chef's Recipe.

As mentioned earlier, to become a chef, an outstanding chef was the dream of Lukáš since his early childhood, when he began captivating aromas and flavors in grandma's kitchen. So his fateful journey was quite clear, it led him to culinary school and after practice at hotels in Prague and Karlovy Vary, to the kitchen of the Carlsbad Plaza Hotel in Karlovy Vary.

Thanks to a long-term French course, which was completed with an examination of the French art form of cooking, he became the holder of a title for gastronomy by the Knights of Chaine des Rotisseurs, which opened his horizons to the art of cooking in a much deeper way.

Executive Chef Lukáš Paluska promotes modern gastronomy and its trends, he likes to cook new dishes, combining interesting flavors such as for example coffee flavor. In this regard, he also became a co-founder of the project "Chef de Chef", focusing on the transfer of experience from professionals to teachers and students of hotel and culinary schools.

He still is full of humility to his cooking techniques and reads each raw material as if it had its own story, which is meant to stay itself and only be fine-tuned. Simplicity is strength and it is not always true, that the more ingredients you mix together, the better the dish becomes. Probably like every cook he doesn’t enjoy to cook for himself, he appreciates the home cooked meals of his wife, mother or friends. He savours fine cheeses, salted butter on crunchy pastries and quality wines.

What sentence will you never hear from Lukáš Paluska, and he does not want to hear from any of the chefs in his team? "I do not eat that." In short, the best cook eats and tastes everythin