The table is set. The menu is ready. All that’s missing now is you. Discover unparalleled fine dining and extraordinary culinary experiences at Four Seasons acclaimed restaurants and bars around the globe.

Award-Winning Restaurants & Bars

  • Auro

    Dry-Aged Shima Aji

    Finished tableside with a bright aguachile pour, Executive Chef Rogelio Garcia's nod to ceviche highlights the vibrant flavours of Mexico while integrating Japanese techniques and ingredients at Michelin-starred Auro.
  • BKK Social Club

    JIMADOR

    Named Thailand’ Best Bar on Asia’s 50 Best Bars List two years in a row, BKK Social Club celebrates the Jimador, a guardian of the agave fields, with this new and vibrant thirst-quencher.
  • Pelagos

    Caviar [Pasta]

    Chef Luca Piscazzi, from renowned Michelin-starred Pelagos, draws inspiration from his childhood for this signature dish. It combines a clam emulsion with umami-packed caviar, and is finished with a creamy almond coulis poured at your table.
  • VIRTÙ

    Smoked Ume Fashioned

    This captivating cocktail, a harmony of brandy, bourbon, whiskey, and sweet Nanko plums, is just one of the reasons VIRTÙ was recognized on Asia’s 50 Best Bars List in 2023.
  • Pavyllon London

    Badaboum Egg

    The Michelin-starred Pavyllon London proudly features Chef Yannick Alléno’s signature dish, the “Badaboum,” a perfectly poached egg presented at the table and sliced in half to reveal a gush of golden egg yolk brimming with caviar.
  • Capa

    Bone-In Filet

    Michelin-starred, Wine Spectator-recognized Capa and Executive Chef Fabrizio Schenardi offer a melt-in-your-mouth Creekstone Farms bone-in filet grilled over American oak and infused with a vibrant piquillo salsa.
  • Cura

    Squid with Hazelnuts, Roasted Seaweed Butter and Caviar

    A delectable fusion of land and sea, Michelin-starred chef Pedro Pena Bastos’ squid creation rests on a roasted hazelnut sauce, then is topped with caviar, hazelnuts, ink, and gold leaf.
  • Le Cinq

    Ham, Mushrooms and Truffle Spaghetti Gratin

    Executive Chef Christian Le Squer of the 3-Michelin-starred Le Cinq honours his mother’s signature Wednesday dish, elevating it to new heights with aromatic truffles and a gold leaf timbale.
  • Jin Sha

    Broad Bean, Egg & Sea Urchin

    Tender Chinese toon sprouts entwine with creamy broad beans, velvety soft boiled egg and the sweet umami of sea urchin in another celebrated dish by multi-award-winning Executive Chef Joe Wang.
  • Caprice

    Alaskan King Crab, Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari

    Under the expertise of celebrated Executive Chef Guillaume Galliot, salty bursts of fresh caviar give this beautifully balanced dish a subtle flavour profile that allows the natural sweetness of prized Alaskan King Crab to shine.
  • Champagne Bar

    Azucar

    A favourite showstopper at this Spirited Awards-winning bar, the refreshing Azucar is named after a beloved ice cream shop in Miami’s Little Havana neighbourhood, a go-to for unique locally sourced ice cream.
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Auro

Dry-Aged Shima Aji

Finished tableside with a bright aguachile pour, Executive Chef Rogelio Garcia's nod to ceviche highlights the vibrant flavours of Mexico while integrating Japanese techniques and ingredients at Michelin-starred Auro.

BKK Social Club

JIMADOR

Named Thailand’ Best Bar on Asia’s 50 Best Bars List two years in a row, BKK Social Club celebrates the Jimador, a guardian of the agave fields, with this new and vibrant thirst-quencher.

Pelagos

Caviar [Pasta]

Chef Luca Piscazzi, from renowned Michelin-starred Pelagos, draws inspiration from his childhood for this signature dish. It combines a clam emulsion with umami-packed caviar, and is finished with a creamy almond coulis poured at your table.

VIRTÙ

Smoked Ume Fashioned

This captivating cocktail, a harmony of brandy, bourbon, whiskey, and sweet Nanko plums, is just one of the reasons VIRTÙ was recognized on Asia’s 50 Best Bars List in 2023.

Pavyllon London

Badaboum Egg

The Michelin-starred Pavyllon London proudly features Chef Yannick Alléno’s signature dish, the “Badaboum,” a perfectly poached egg presented at the table and sliced in half to reveal a gush of golden egg yolk brimming with caviar.

Capa

Bone-In Filet

Michelin-starred, Wine Spectator-recognized Capa and Executive Chef Fabrizio Schenardi offer a melt-in-your-mouth Creekstone Farms bone-in filet grilled over American oak and infused with a vibrant piquillo salsa.

Cura

Squid with Hazelnuts, Roasted Seaweed Butter and Caviar

A delectable fusion of land and sea, Michelin-starred chef Pedro Pena Bastos’ squid creation rests on a roasted hazelnut sauce, then is topped with caviar, hazelnuts, ink, and gold leaf.

Le Cinq

Ham, Mushrooms and Truffle Spaghetti Gratin

Executive Chef Christian Le Squer of the 3-Michelin-starred Le Cinq honours his mother’s signature Wednesday dish, elevating it to new heights with aromatic truffles and a gold leaf timbale.

Jin Sha

Broad Bean, Egg & Sea Urchin

Tender Chinese toon sprouts entwine with creamy broad beans, velvety soft boiled egg and the sweet umami of sea urchin in another celebrated dish by multi-award-winning Executive Chef Joe Wang.

Caprice

Alaskan King Crab, Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari

Under the expertise of celebrated Executive Chef Guillaume Galliot, salty bursts of fresh caviar give this beautifully balanced dish a subtle flavour profile that allows the natural sweetness of prized Alaskan King Crab to shine.

Champagne Bar

Azucar

A favourite showstopper at this Spirited Awards-winning bar, the refreshing Azucar is named after a beloved ice cream shop in Miami’s Little Havana neighbourhood, a go-to for unique locally sourced ice cream.

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