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The Four Seasons Unveils Extravagant Culinary Experiences

Carolyn Meers

The Four Seasons has unveiled extravagant summer culinary experiences for guests of its hotels in Mauritius, Italy, and Hungary. (www.fourseasons.com)

Aboard the Four Seasons Resort Mauritius at Anahita’s Sea Cloud, a well-appointed floating barge that serves as one of the hotel’s dining venues, guests are afforded panoramic views of the Indian Ocean while dining upon a meal prepared by an onboard chef. Guests can swim and snorkel from Sea Cloud during the day and indulge in a five-course meal paired with Cristal Champagne in the evening (from $920 per couple).

The Four Seasons Firenze has introduced a new exclusive dining experience that takes place on the fourth-level terrace of Florence’s famous Ponte Vecchio bridge over the Arno River. The gold-themed meal—a nod to the city’s opulent art and architecture—is entirely customizable (the theme can be changed to suit the diners’ tastes) and will be prepared by the hotel’s Michelin-starred chef, Vito Mollica. Dishes can include scallop carpaccio with golden citrus dressing, and sevruga caviar on gold leaves served with saffron risotto. The meal will start with a Prosecco toast at sunset and end with fireworks. Guests looking to mark a special occasion with this dinner (from $7,000) can request that the local jeweler Dante Cardini provide a specially designed ring (price on request) made with white gold, diamonds, and a rose sapphire.

The Four Seasons Hotel Gresham Palace Budapest will arrange for dinner and a show at the 130-year old Hungarian State Opera House. The hotel’s executive chef, Leonardo Di Clemente, will create the meal, which will be served during a private concert (from $83,000). 

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Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee