CZECH REPUBLIC. Bottega has unveiled its second Prosecco Bar outlet at Václav Havel Airport Prague, located in Terminal 2.

As reported, Bottega introduced the restaurant in Terminal 1 in November last year, as it continues to expand its reach in Central and Eastern Europe.

Prosecco Bar in T2 enjoys a strategic location near the boarding gates of flights to the main European capitals.

The venue has opened amid strong passenger traffic recovery at Prague Airport in recent years, making it an important hub not only for Eastern Europe, but also for intercontinental destinations.

Bottega President Sandro Bottega said: “The opening of a second Prosecco Bar in Prague confirms the strength of a format that is highly appreciated by consumers. It is now the airport operators themselves who are proposing us to collaborate on the opening of new locations.

“Bottega, thanks to its consolidated presence on the shelves of duty-free and travel retail outlets, is a well-known and appreciated brand that represents an important driver for every Prosecco Bar.”

The catering and café format also allows Bottega to showcase its wines, spirits and liqueurs while promoting the Italian wine and food culture.

Prosecco Bar was introduced in 2014 on board the Viking Line’s ship Cinderella. Over the years, Bottega has rolled out the concept at Rome Fiumicino, Dubai International, Venice Marco Polo, Istanbul, London Stansted, Birmingham International, Bologna Guglielmo Marconi, Milan Malpensa, Varna and Burgas airports. Its most recent launch was at Zayed International Airport in Abu Dhabi with Avolta.

The Italian wine and spirits company’s bar concept is inspired by the Venetian tradition of ‘bacari’ – small rustic taverns where food is presented both as ‘cicheti’ (small plates), traditional food bites to be consumed at the counter, and as heartier dishes served at the table.

Bottega offers its ‘Perfect Match’, a combination of typical Italian regional cuisines with the brand’s wines. These include Prosecco’s sparkling wines made from prized grape varieties, prestigious reds (Amarone, Brunello di Montalcino, Ripasso), dessert wines, and a selection of white and barrique grappas, as well as fruit and cream-based liqueurs.

In recent years, the Prosecco Bar offer has been expanded to include signature cocktails, created ad hoc by bartenders; organic wines and liqueurs; and more recently, alcohol-free sparkling wines. 

Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.

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