ABOUT US CONFERENCE ROOMS AND AV EQUIPMENT CONFERENCE PACKAGES COFFEE BREAKS LUNCH MENUS BUFFETS CANAPÉS GALA MENU ADDITIONAL ASSORTMENT BEVERAGES

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1 CONFERENCE OFFER

2 ACCOMMODATION Modern 4 star hotel with unique design Emphasis on comfort, detail and quality of provided services 645 rooms (Comfort, Superior, Executive, Family Room, Junior Suite) Elegant Presidential Suite with modern amenities

3 GASTRONOMY Formanka Restaurant Lobby Bar Terrace Café Bowling Bar International and typical Czech cuisine, seasonal and local menu Receptions, banquets, corporate parties, cocktails, kids parties Comfortable summer seating in the garden and terrace

4 ADDITIONAL SERVICES Sports Center with indoor swimming pool, sauna and fitness Beauty salon Bowling with 12 lanes Concierge services Parking place for 150 cars and 20 buses

5 CONFERENCE ROOMS AND AV EQUIPMENT Conference hall m 2 Daylight Theatre School Banquet U-shape Board I-shape Restaurant Cocktail Congress Hall Prague Congress Hall Prague West Congress Hall Prague East Zurich x Berlin Stockholm Vienna Amsterdam London Rome Paris Madrid Monaco Presidential Suite

6 GROUND FLOOR PLAN Rooms Building B Formanka Restaurant Terrace Café LOBBY Reception Rome 27m² Building A London 53m² Amsterdam 163m² Paris 56m² Main entrance

7 PLAN 1 ST FLOOR Berlin 163 m² Buffet Buffet Foyer Stockholm 53 m² Vienna 231 m² Toalety Congress Hall Prague 335 m² Prague West Prague East Zurich 66 m² Foyer Building B Bridge Foyer Foyer Building A Rooms Rooms

8 CONGRESS HALL PRAGUE Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Prague Prague West Prague East Prague West Prague East

9 ZURICH Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Zurich

10 BERLIN Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Berlin Buffet

11 STOCKHOLM Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Stockholm

12 VIENNA Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Vienna Buffet

13 AMSTERDAM Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Amsterdam

14 LONDON Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail London

15 ROME Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Rome

16 PARIS Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Paris

17 MADRID Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Madrid

18 MONACO Conference hall m 2 Daylight Theatre School Banquet Cabaret U-shape Board I-shape Restaurant Cocktail Monaco

19 PRESIDENTIAL SUITE 30 m 2 Board set-up: 8 people Daylight Air-conditioning Smart TV Seating area Fully equipped kitchenette

20 AV EQUIPMENT Data-projectors external company Luminosity Resolution 3000 ANSI ANSI Projector screens Type Size (cm) Tripod 180/180 Tripod 220/220 Frame 406/229 Sound system without technical assistance Sound system in a hall for up to 80 persons Sound system in a hall for more than 80 persons Mixing console Microphones Wireless hand-held microphone Wireless headset microphone Conference microphones Central unit for conference microphones PLASMA screens with stands Diagonal 2 200W speakers 2 200W speakers Resolution 40" HD Ready 55" Full HD 75" including stand LED Samsung

21 Other equipment Presenter Notebook IntelCore i5 Flipchart (incl. paper and pens) Interpreting equipment Interpreting equipment Human resources Technical assistance Professional assistance (presentation service) Hostess

22 COMFORT PACKAGE Half day (up to 6 hours) Conference room rental 2 bottles of mineral water (0,25 l) in the meeting room 1x weekly coffee break Lunch (3-course lunch menu from 10 to 29 persons or Weekly lunch buffet from 30 persons) including one soft drink or small beer Conference set: pencils, notepad and sweets Equipment: data-projector, screen, 1 flipchart, 1 microphone Event assistant Full day Conference room rental 4 bottles of mineral water (0,25 l) in the meeting room 2x weekly coffee break Lunch (3-course lunch menu from 10 to 29 persons or Weekly lunch buffet from 30 persons) including one soft drink or small beer Conference set: pencils, notepad and sweets Equipment: data-projector, screen, 1 flipchart, 1 microphone Event assistant

23 SUPERIOR PACKAGE Half day (up to 6 hours) Conference room rental Unlimited amount of mineral water (0,25 l) in the meeting room 1x weekly coffee break Lunch (3-course lunch menu from 10 to 29 persons or Up to Chef buffet from 30 persons) including one soft drink or small beer Conference set: pencils, notepad and sweets Equipment: data-projector, screen, 1 flipchart, 1 microphone Event assistant Full day Conference room rental Unlimited amount of mineral water (0,25 l) in the meeting room 2x weekly coffee break Lunch (3-course lunch menu from 10 to 29 persons or Up to Chef buffet from 30 persons) including one soft drink or small beer Conference set: pencils, notepad and sweets Equipment: data-projector, screen, 1 flipchart, 1 microphone Event assistant

24 EXECUTIVE PACKAGE Half day (up to 6 hours) Conference room rental Unlimited amount of mineral water (0,25 l) in the meeting room Coffee and tea upon arrival 1x weekly coffee break Deluxe lunch (3-course lunch menu from 10 to 29 persons or Deluxe buffet from 30 persons) including one soft drink or small beer Conference set: pencils, notepad and sweets Equipment: data-projector, screen, 1 flipchart, 1 microphone Event assistant Full day Conference room rental Unlimited amount of mineral water (0,25 l) in the meeting room Coffee and tea upon arrival 2x weekly coffee break Deluxe lunch (3-course lunch menu from 10 to 29 persons or Deluxe buffet from 30 persons) including one soft drink or small beer Conference set: pencils, notepad and sweets Equipment: data-projector, screen, 1 flipchart, 1 microphone Event assistant

25 WELCOME COFFEE BREAK Welcome drink coffee break Unlimited consumption of fresh J.J. Darboven coffee, decaffeinated coffee, selection of Eilles tea Carafe of water with ice and fresh fruit Welcome coffee break Unlimited consumption of fresh J.J. Darboven coffee, decaffeinated coffee, selection of Eilles tea Carafe of water with ice and fresh fruit Homemade cookies

26 WEEKLY COFFEE BREAK Coffee break always includes: Unlimited consumption of fresh J.J. Darboven coffee, decaffeinated coffee, selection of Eilles tea Mineral water 1 piece of sweet pastry 1 piece of savoury pastry 100 g of fruit Detailed description of the coffee break to be specified. Refreshments served 1 pc. per person. Mineral water 1 bottle 0,25 l per person. Served for more than 10 people.

27 CZECH COFFEE BREAK Selection of home-made open sandwiches with cheese and ham Goulash soup Roasted pepper sausages with mustard, ketchup and selection of breads Traditional Czech buns with poppy seeds or Cottage cheese stuffing Sliced fresh fruit Unlimited consumption of fresh J.J. Darboven coffee, decaffeinated coffee, selection of Eilles tea Mineral water HEALTHY COFFEE BREAK Low-fat yogurt Cereals, muesli, nuts Vegetable crudité with herbs and beetroot sauce Wholemeal chicken and vegetable sandwich Fresh fruit with almonds Unlimited consumption of fresh J.J. Darboven coffee, decaffeinated coffee, selection of Eilles tea Mineral water Mineral water 1 bottle 0,25 l per person. Served for more than 10 people.

28 3-COURSE LUNCH MENUS MENU 1 Starter Buffalo mozzarella with cherry tomatoes, basil pesto and rocket Main course Chicken breast stuffed with spinach, served with potatoes, roasted vegetables and creamy-mustard sauce Dessert Lime cheese cake with raspberry sauce MENU 2 Soup Strong beef broth with meat, home-made noodles and vegetable Main course Roasted duck leg served with apple red cabbage and potato buns Dessert Home-made pancakes with hot blueberries, vanilla ice cream and whipped cream MENU 3 Starter Caesar salad with grilled anchovies, chicken strips and Parmesan cheese Main course Medium roasted flank steak served with pepper corn sauce, fried potato wedges and stewed shallots Dessert Chocolate cake with strawberries MENU 4 Soup Home-made potato soup with mushrooms, marjoram and root vegetable Main course Steamed beef in cream sauce svíčková accompanied with bread dumplings and cranberries Dessert Home-made appel strudel with raisins and nuts, served with vanilla sauce and whipped cream MENU 5 Soup Cream pea soup with mint croutons Main course Roast salmon served with spinach potatoes, buttered baby carrots and lime emulsion Dessert Tiramisu MENU 6 - VEGETARIAN Soup Cream pea soup with mint croutons Main course Quiche stuffed with aubergine mousse and chia seeds, served with green salad and dried tomato pesto Dessert Tiramisu Served for more than 10 people. Selected menu must be unified for all participants except for special dietary and allergy requirements. Above 100 persons applies 10% service charge.

29 LIGHT LUNCHES CREATE YOUR OWN 3 OR 4-COURSE MENU ACCORDING TO YOUR WISHES Starters Caesar salad with crispy bacon and herb croutons Greek salad with Balkan cheese, black olives and oregano Tomatoes with mozzarella, rocket and balsamic Buckwheat salad with vegetable and herbs Noodles with salmon, cream and herbs Thin sliced roasted pork loin with apple-celery salad and mustard dressing Tandoori chicken breast slices with spicy rice noodles and fresh coriander Soups Home-made Italian minestrone with parmesan shaving and herb pesto Chicken broth with spring vegetable and home-made noodles Potato soup with mushrooms and vegetable Cream pea soup with butter croutons French onion soup au gratin with white wine and thyme Strong beef broth with meat, vegetable and noodles Vegetable cream soup with sour cream and herb croutons Main courses Roasted butterfish with Mediterranean vegetables, mashed potatoes and lemon sauce Chicken steak with ratatouille and baked polenta Roast pork fillet with green beans and potatoes au gratin Medium roasted sirloin of pork with pepper sauce and baked potatoes Turkey medallions with roasted peppers, fettucine pasta and a light cream sauce Grilled Mediterranean vegetables with mashed potatoes and tomato salsa Vegetarian curry with coconut milk and basmati rice Desserts Pear tarte Tatin served with pistachio ice-cream and chilli hair Home-made pancakes with wild berries and sour cream Apple strudel with cinnamon, nuts, raisins and whipped cream Selection of ice-cream with fresh fruit and chocolate Butter biscuits with light curd cheese and fresh strawberries Orange carpaccio with yogurt dip and mint pesto Fruit salad with Grand Marnier and slices of almonds We serve light lunches at a minimum amount of 10 and maximum amount of 160 portions from one menu. Selected menu must be unified for all participants except for special dietary and allergy requirements. Above 100 persons applies 10% service charge.

30 WEEKLY LUNCH BUFFETS Weekly lunch buffets include: Selection of cold starters Home-made salads Fresh vegetable with a selection of dressings and other garnishes Selection of brown and white bread Butter and margarine Two kinds of meat dishes One fish dish Vegetarian dish Pasta At least 3 kinds of side dishes Warm seasonal vegetables Sauces, cheese and other garnish with main courses Selection of seasonal home-made desserts Fruit salad Fresh fruit Served for more than 30 people.

31 BUFFET UP TO CHEF I Cold starters and salads Mix of green leaves and fresh vegetable salads with a selection of dressings and garnishes (seeds, cheese, croutons, grilled bacon) Greek salad with olives and oregano Couscous salad with zucchini and dried tomatoes Buckwheat and vegetable tabbouleh Cold dishes Turkey ham with fig chutney and herbs Grilled Mediterranean vegetables with virgin olive oil Marinated cheese with thyme and dried tomatoes Chicken galantine with apricot chutney Selection of brown and white bread Soup and main courses Soup of the day Grilled cod with tomato salsa, fresh ginger and coriander Traditional chicken curry with coconut milk and chilli Turkey breast with roasted zucchini and marsala sauce Pasta with tomato sauce and parmesan Noodles with cream sauce and mushrooms Side dishes Potatoes au gratin Ratatouille Roasted rice with vegetables French fries Desserts Chocolate mousse with wild berry sauce Crème brûlée Selection of mini desserts Fresh fruit Selection of cheese with grapes and nuts Served for more than 30 people.

32 BUFFET UP TO CHEF II Cold starters and salads Mix of fresh vegetable salads with a selection of dressings and garnishes (seeds, cheese, croutons, grilled bacon) Rocket salad with dried tomatoes Caesar salad with parmesan and garlic croutons Pasta salad with baked pepper and fresh chives Cold dishes Grilled zucchini, aubergine and pepper with virgin olive oil Mozzarella with avocado, tomatoes and balsamic reduction Thin sliced chicken breast with Dijon mustard dip Smoked pork ham with horseradish cream Selection of brown and white bread Soup and main courses Soup of the day Beef medallions with pepper sauce and cognac flavour Roasted chicken legs with herbs de Provence Baked white fish with red onion and capers Spaghetti Carbonara with parmesan cheese Side dishes Mushroom couscous Jasmine rice with spring onions Seasonal butter vegetables Lyonnaise potatoes French fries Desserts Home-made curd and fruit cheese cakes Panna Cotta with strawberry sauce Selection of mini desserts Fresh fruit Selection of cheese with grapes and nuts Served for more than 30 people.

33 BUFFET DELUXE I Salads Salad Niçoise Roman salad with shrimp cocktail Mixed salad with chicory, rocket, nuts, pears and gorgonzola dressing Viennese home-made potato salad Pasta salad with mushrooms and grilled vegetables Cold starters Tuna tartare with lemon coulis and toast Marinated turkey breast with thyme and cranberry sauce Veal slices with tuna and caper sauce Selection of brown and white bread Soup Creamy carrot soup with cumin Main courses Roasted chicken breast with crunchy vegetables, ginger and soya sauce Pork medallions au gratin with ham and cheese, rosemary sauce Salmon with spinach and lime sauce Lamb leg with vegetable and rosemary Side dishes Noodles with basil pesto and parmesan Mashed potatoes with olive oil Rice pilaf Ratatouille Desserts Panna Cotta with strawberries Sliced seasonal fruit Chocolate cake Selection of mini desserts Fresh fruit Selection of cheese with grapes and nuts Served for more than 30 people.

34 BUFFET DELUXE II Salads Caesar salad with chicken, parmesan and croutons Greek salad with feta cheese and marinated olives Tabbouleh marinated bulgur with fresh vegetables and herbs Traditional Chinese salad of cabbage and shitake mushrooms Bean salad with coriander and blue cheese Cold starters Salmon carpaccio with lime and rocket Smoked turkey breast with fig chutney Marinated roasted pork with caraway crust and apple salsa Selection of brown and white bread Soup Creamy porcini mushroom soup with basil croutons Main courses Leg of chicken fried in coconut breadcrumbs with teriyaki sauce Medium roasted pork tenderloin with Calvados and cherry sauce Salmon and white piri-piri fish medallions Roast beef with horseradish sauce and capers Spaghetti Aglio Olio con Pepperoncino Side dishes Roasted Grenaille potatoes with herbs Vegetable rice Roasted seasonal vegetable Desserts Traditional chocolate brownies with strawberry sauce Sliced seasonal fruit Pear cake with cinnamon Selection of mini desserts Fresh fruit Selection of cheese with grapes and nuts Served for more than 30 people.

35 RUSTIC BUFFET Cold starters and salads Prague ham with apple horseradish Light potato salad with spring onion Smoked trout fillets with dill curd cheese Foie grass terrine with glazed shallot Mushrooms in sweet-and-sour marinade Salad bar Selection of Czech cheese Soup Home-made potato soup with mushrooms Main courses Grilled pike perch with horseradish sauce Roasted chicken legs with garlic and herbs Stuffed pork meat roll Old-Bohemian style roasted duck Roast beef sirloin with cream sauce and cranberries Side dishes Boiled potatoes with chives Selection of dumplings White and red cabbage Steamed vegetable rice Desserts Apple strudel with nuts and vanilla cream Selection of Old-Bohemian cakes Traditional home-made buns filled with plum jam, curd cheesse and poppy seeds Traditional fruit cakes with breadcrumbs Served for more than 40 people.

36 HEALTHY BUFFET Cold starters and salads Beef carpaccio with virgin olive oil, rocket and parmesan Buffalo mozzarella with tomatoes and basil pesto Prosciutto ham with honey melon Marinated chicken breast in teriyaki sauce Classic Caesar salad Chickpea and dried tomato salad Vegetable crudités with garlic dip Bread and butter Soup and main courses Minestrone Poached chicken breast in tomatoes, seasoned with ginger and coriander Roasted trout in Provencal oil with oyster mushroom and lemon sauce Seafood paella Ravioli with mushroom and sage Side dishes Grilled tomatoes seasoned with coarse salt and herbs Baked potatoes in virgin olive oil and rosemary Couscous with vegetables and raisins Ratatouille Desserts and cheese Raspberry pie Cheese cake Ice-cream variations served on ice Light yogurt cream with marinated plums Fresh fruit salad Cheese variations decorated with dried fruit and grapes Selection of Czech cheese Served for more than 40 people.

37 BARBECUE BUFFET Salads Iceberg lettuce with mustard dressing and apples Baby mozzarella with cherry tomatoes and basil pesto Grilled Mediterranean vegetables Salad bar with garnish and dressings Grill Grilled beef burger with cheese Grilled salmon trout and butterfish variations Grilled turkey medallions with sage Grilled pork neck marinated in dark beer Grilled beef steaks with ground pepper Sauces Barbecue Horseradish sauce with yogurt and cayenne pepper Tzatziki Cream sauce with blue cheese Spicy herb sauce Dijon mustard sauce Sweet-and-sour chilli sauce Beef tomato sauce with coriander Side dishes Grilled corn Grilled Provençale tomatoes Grilled garden vegetable skewer with oregano Grilled baby potatoes Herb baguette Desserts Grilled vanilla peaches Melon Grilled pineapple with cane sugar Coffee and tea Served for more than 40 people.

38 SNACK BUFFET CLASSIC Soup of the day Home-made bread with chive Gervais Mini sandwich with slices of chicken breast Fresh vegetable and feta cheese salad Marinated olives with fresh herbs Mini chicken schnitzels in parmesan crust Croissant with Parisian cream Sour cherry strudel SNACK BUFFET ELEGANCE Soup of the day Vegetable crudités with caper sauce Wholemeal bread with marinated salmon and horseradish cream Club sandwich Roasted chicken breast in herb butter with Dijon mustard sauce served with mushroom risotto Marinated pineapple in dark rum and sour cream Served for more than 40 people.

39 CANAPÉS Selection of cold appetisers Pate de Foie Gras with fig chutney Mixed Greek salad served in glass with a black olive and feta cheese Grissini with Parma ham Shrimp cocktail with cardinal sauce Tuna tartare with wasabi cream Beef steak tartare on toast bread Selection of hot appetisers Jalapeño peppers filled with light cheese Spring rolls with sweet-and-sour sauce Marinated shrimps with avocado dip Risotto Milanese with grilled scallops Zucchini cappuccino with a parsley stick Mozzarella sticks with tomato salsa and basil Salmon on lemon grass Balkan cheese and spinach pie Selection of mini desserts Wild berries tartlet Panna Cotta with marinated ginger Mini Tiramisu Belgian chocolate praline with cherries Served in a minimum amount of 10 pieces of each item.

40 GALA MENU GALA MENU I Amuse Bouche Dried tomatoes and mozzarella di buffalo pyramid with rocket, marinated anchovies and balsamic oil Strong beef consommé with mushroom ravioli and vegetable Seabass fillet with crispy skin, mashed potatoes with virgin olive oil and imperial and clam mussel sauce Caramelised pineapple cake with palm sugar, mango chutney and coconut chips Coffee or tea GALA MENU II Amuse Bouche Roasted shrimps with coriander served on grilled chicory with strawberry coulis Creamy forest mushroom soup with basil croutons and cream Pork loin medallion with saffron rissoto and roasted asparagus Lamb loin with chanterelles and bacon served with vegetable roll, potatoes au gratin and rosemary sauce Belgian chocolate mousse with chocolate praline and mascarpone and raspberry cup Coffee or tea Served for more than 50 people, and up to 160 people at maximum.

41 ADDITIONAL ASSORTMENT From our bakery and sweet shop Apple strudel with raisins and nuts Danish pastry with pecan nuts Home-made muffins with pieces of dark chocolate Brownies Fruit yogurt with cereals Snacks Mini pizza Margareta Quiche with smoked salmon Quiche with onion and bacon Small chicken skewers with teriyaki sauce Mini beef burger Gluten-free Open sandwich with chive spread and ham Open sandwich with butter and variations of cheese Open sandwich with butter, ham, cheese and vegetable Home-made gluten free sponge cake (traditional bábovka) Home made gluten free cup cake with cream and fruit Served in a minimum amount of 5 pieces of each item.

42 BEVERAGES Soft drinks Bonaqua Romerquelle Carafe of tap water, lemon and mint Coca Cola, Coca Cola Zero, Fanta, Sprite Cappy (various flavors), Nestea 0,25 l 0,75 l 1 l 0,2 l 0,2 l Sekt Bohemia Sekt Brut / Demi Sec Bohemia Sekt Brut / Demi Sec Prosecco Prosecco 0,15 l 0,75 l 0,15 l 0,75 l White wine House wine, according to the offer Bottle, according to the offer 0,15 l 0,75 l Bottled Pilsner Urquell Bottled Clausthaler non-alcoholic beer 0,33 l 0,33 l Red wine House wine, according to the offer Bottle, according to the offer 0,15 l 0,75 l Hot beverages J. J. Darboven coffee Selection of Eilles tea Beer Draught Gambrinus Pilsner Urquell 0,4 l 0,4 l

43 Beverage packages Beverage package including 3 beverages (soft drink or draught beer 0,5 l or wine 0,2 l) Beverage package including 5 beverages (soft drink or draught beer 0,5 l or wine 0,2 l) Corkage A bottle of wine A bottle of sparkling wine 1 hour beverage package (unlimited consumption of soft drinks, draught beer or wine) 2 hours beverage package (unlimited consumption of soft drinks, draught beer or wine)

44 Teplická Praha 9 T: E: conference@hotelduo.cz