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).