Experience the best restaurants in Riyadh at Four Seasons. Savour a range of exceptional dining options, from sophisticated international cuisine to local specialties. Each restaurant offers a unique atmosphere and unparalleled service, ensuring a remarkable culinary journey.
All Food and Drink
French
Café Boulud
Featuring a French culinary journey set in a vintage-inspired ambiance, Chef Daniel Boulud’s café offers timeless elegance, seasonal classics and modern creations that reflect his Lyon roots and passion for exquisite dining.
Meat and Seafood
The Grill
Sit back and relax as our chefs prepare the freshest meats and seafood to your liking in a lively, semi-open kitchen.
International
Obaya Lounge
Step into our reimagined lounge inspired by the Arabian horse once owned by King Abdulaziz. Obaya Lounge offers a luxurious setting and timeless Saudi hospitality, blending innovative culinary experiences with warm traditions and opulent surroundings rooted in local heritage.
Bakery
Elements Artisanal Bakery
Managed by our Hotel's bakery team, Elements Artisanal Bakery offers fresh, delicious, and healthy baked goods made from the finest whole-wheat organic flour and grains. This bakery brings a touch of artisanal excellence to the city, providing high-quality treats that are both wholesome and satisfying.
Pastry Shop
Pierre Hermé
With “pleasure as his only guide,” Pierre Hermé has invented his own universe of tastes and sensations and created the modern concept of Haute-Pâtisserie, now world renowned.
Handcrafted Cocktails
Tonic Bar
Delight in a symphony of handcrafted cocktails meticulously prepared to elevate your senses.
In-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or for a quiet, private meal, our extensive menu lets you dine in style in the comfort of your guest room or suite.
Off-Site Catering
Whether you’re hosting a social gala at a palace, a business conference at a convention centre or a barbecue in the desert, make your event one to remember with our off-site catering service, Le Carré by Four Seasons Hotel Riyadh.
Meet the team
Lucas Glanville
Senior Executive ChefHailing from Perth, Western Australia, Lucas Glanville’s journey was sparked by his mother’s artistry and reverence for seasonal ingredients. After completing his culinary arts certificate at Slough College of Higher Education, University of West London, he embarked on a journey through esteemed kitchens across Australia and England. In 2022, he joined the vibrant landscape of our Hotel as Senior Executive Chef, where he eagerly leads the gastronomic evolution and advocates for ethical, seasonal and local sourcing, and mindful culinary practices. He also lends expertise to Le Carré, the prestigious off-site catering service, orchestrating memorable events across the kingdom. Chef Glanville emphasizes the pivotal role chefs play as decision-makers, urging for a conscientious approach in their ingredient choices.
“A five-star hotel is no different than a small restaurant in a village, we need to talk to local producers to be certain our guests are getting the real deal.”
Abigail Clark
Director of RestaurantsA dynamic Director of Restaurants, Abigail Clark epitomizes innovation and leadership in the culinary realm. Hailing from Essex, England, her journey into hospitality took an unexpected route, starting from a background in drama and education. She has showcased her mettle at renowned establishments across London, Tokyo and Shanghai, earning accolades for her contributions to the world of fine dining. In 2022, she embraced a transformative role at our Hotel. Leading an ambitious venture during an extensive renovation, she fearlessly spearheads various dining and drinking venues, championing openness, trust and continuous growth within her team. Her approach to leadership is built on learning, empathy and understanding, forging a unique culinary experience for each guest.
“The good thing for me is that Four Seasons trusts us. And if the decisions we make don’t always work out as planned, we’re also trusted to learn from them.”