Ostrava has at least for short time become the capital city of European figure skating; the European Championship 2017 is taking place here from 25 to 29 January. The base for the athletes and realisation teams from more than thirty countries is the Clarion Congress Hotel Ostrava, which is benefiting from its proximity to the multifunctional Ostravar Arena, where the main programme of the four days of competition and the final exhibitions shall take place. The four-star hotel’s total capacity of 169 rooms has been reserved exclusively for the athletes. For instance, two-time world champion and four-time European champion, Javier Fernández of Spain, is preparing to defend his title here.
The hotel has also become the temporary home of Italian representative Carolina Kostner and the Championship Ambassador, Tomáš Verner. “Just as with similar big events such as the FED Cup or Golden Spike, the hotel operates in security mode. The championship is currently our only event, and the guests will thus not be disturbed by anything, so they can concentrate just on their performances. Apart from all-day catering, we also supply food to the Ostravar Arena,” said Clarion hotel manager, Radim Beneš. “Upon recommendations from sports medicine expert MUDr. Bogna Jiravská Godula, who has inspected the menu practically every day, we preferably excluded all products containing poppy seed from all day catering since we would not like to influence the doping tests of the athletes in any way,” added Radim Beneš with a smile. For interested parties without a sports catering regime, the Benada Restaurant offers a Czech menu that head chef Otto Kokoszynski has prepared especially for the championship and that represents the best of Czech cuisine. Beef sirloin in cream sauce, roast pork ribs with horseradish and Czech buns can naturally be found on the menu. The hotel shall also host the ceremonial 4-course banquet dinner for 400 people which shall mark the end of the sports meeting on Sunday evening after the exhibition. The guests shall be able to taste an appetizer comprising marinated salmon with a sepia texture, cucumber tartare and sesame with wakame seaweed; the so-called intermezzo shall be pumpkin risotto with saffron. The main dish will be Teriyaki duck breast with duo beans with pancetta and potatoes au gratin, and the sweet treat will be Double chocolate dessert with pistachio and mango.