Embark on a culinary journey this summer that spans an entire continent. From a one-of-a-kind cocktail named after the famous island ferry in Istanbul to two distinct chocolate confections even a connoisseur of the savoury can’t resist, these European restaurants and bars invite you to explore a curated list of cocktails, signature dishes and sweet treats dreamed up by award-winning Four Seasons chefs and mixologists to welcome summer with open arms.
Toast to warmer weather with exclusive cocktails that reflect the season, relish the flavours of summer coming alive in an array of savoury dishes from both land and sea, and indulge your sweet tooth with desserts that blend refinement with gastronomic delight.
Meet friends at Süreyya Teras Lounge in Istanbul for a round of drinks next to iconic views. Our pick? The Ada Vapuru cocktail made with limoncello, Aperol, lemon juice and simple syrup.
Le Bar des Bergues’ Tender Blossom cocktail made with rose water, lychee, hibiscus and ginger is perfect for a warm summer’s day.
Have a seat at MÚZSA’s stylish bar and order a Sunglow, made with Pisco, saffron and edible gold.
Refreshing European cocktails
CHEERS TO SUMMER AT MÚZSA, LE BAR DES BERGUES AND SÜREYYA TERAS LOUNGE
Settle in at MÚZSA at Four Seasons Hotel Gresham Palace Budapest with a Sunglow, a gem of a cocktail reminiscent of the sun itself with its golden hue, or sip a frothy Tender Blossom, ruby red from hibiscus and zingy from notes of ginger at Le Bar des Bergues at Four Seasons Hotel des Bergues Geneva. Keep the jewel-toned theme of summer going with an Ada Vapuru – available at Süreyya Teras Lounge at Four Seasons Hotel Istanbul at Sultanahmet – that reflects the breezy charm of cruising the Marmara Sea in summertime and delivers a burst of citrusy flavours.
Sit down for a Legendary Negroni – made with gin, Campari and sweet vermouth – at The Bar at Wild Carrot at Four Seasons Hotel Hampshire.
Avra at Four Seasons Astir Palace Hotel Athens offers hand-crafted cocktails like the Martinez – made with Stray Dog Wild Gin, Mancino Vermouth Rosse, Boker’s Bitters and maraschino liqueur – along with striking seaside views.
The electirc blue Legacy cocktail at Atrium Bar in Florence features Patrón Silver Tequila, Martini Ambrato, clementine oleo saccharum, butterfly pea tea and sour mix.
SIP REFRESHING COCKTAILS AT THE BAR AT WILD CARROT, ATRIUM BAR AND AVRA
Looking European cocktails that are a bit more traditional? The Legendary Negroni at The Bar at Wild Carrot at Four Seasons Hotel Hampshire boasts sweet vermouth to offset the bitterness of citrusy gin. Over at Four Seasons Hotel Firenze, silver tequila and butterfly pea tea come together in a dance for your taste-buds in Atrium Bar’s Legacy cocktail. The vivid sapphire colour resonates with the kind of clear blue summer sky you can only find in the Italian countryside.
At Four Seasons Astir Palace Hotel Athens destination bar Avra, cocktails are the language of choice. “We love a good drink,” says Bar Manager Manon Kapfer, “and we love sharing beautifully crafted cocktails with other enthusiasts.” Experience the art of fine drinking with a gin-based Martinez, one of the bar’s Ultimate 24 Avra Classic Cocktails. This special menu showcases 24 classic cocktails accompanied by the stories of the bartenders whose careers they’ve shaped.
While there are many incredible options to choose from at Michelin-starred Le Cinq in Paris, Executive Chef Christian Le Squer’s Line-Fished Sea Bass with Caviar and Buttermilk is one of our top picks.
At Mei Ume, you can have your lobster two ways, with lobster tail sashimi, physalis and bamboo leaf served along with lobster soup made with goji berry, egg tofu and coriander.
The Mixed Kebab Platter featuring lamb chops, adana kebab, chicken wings, lamb loin and chicken shish is a must-try at Ocakbaşi.
Innovative European Dishes
TASTE THE FLAVOURS OF EUROPE AT OCAKBAŞI, MEI UME AND LE CINQ
Summertime in Istanbul means Turkish grilling traditions are on full display at Ocakbaşi (Turkish for “fireside”) in the form of a Mixed Kebab Platter – best enjoyed alongside sun-soaked views of the Bosphorus Strait from the restaurant’s terrace at Four Seasons Hotel Istanbul at the Bosphorus.
Warmer weather also means warmer waters, and ocean-fresh seafood takes centre stage at Four Seasons Hotel London at Ten Trinity Square. Discover the complexity of a single ingredient with Lobster Two Ways – a Mei Ume signature. Lobster Tail Sashimi and Lobster Soup converge for the ultimate in dual flavour profiles.
At Four Seasons Hotel George V, Paris, Michelin-starred Le Cinq’s Executive Chef Christian Le Squer has reinvented a dish from his childhood that’s perfect for summer dining: Line-Fished Sea Bass with Caviar and Buttermilk. He says his goal is “to get emotions going so that guests feel the love that I have for what I create” – just like his maman would do.
Cool off with a bowl of the Nitro Tomato and Green Gazpacho – featuring dried tomato, green capsicum and baby prawn tartare – best enjoyed on the terrace at Dani overlooking central Madrid.
Green asparagus and black truffle perfectly complement the quail served at Principe Cerami in Taormina.
Sometimes the best food comes to you, like the Chalet Burger made with Wagyu beef, local Alps cheese, onion confiture and arugula, available through in-room dining at Les Chalets du Mont d’Arbois, Megève, A Four Seasons Hotel.
SAVOUR LOCAL PRODUCE AT DANI, ZELO AND PRINCIPE CERAMI
If you’re in the mood for something chilled, cool off with Nitro Tomato and Green Gazpacho at Dani at Four Seasons Hotel Madrid, an Andalusian specialty developed by celebrity chef Dani Garcia. Known for their sweet, yet nutty flavour, cerfoglio roots offset the gaminess of tender lamb in Zelo’s Lamb Chicory with Cerfoglio Roots at Four Seasons Hotel Milan, where Executive Chef Fabrizio Borraccino serves up thoughtful Italian cuisine.
End your savoury summer journey at Michelin-starred Principe Cerami at San Domenico Palace, Taormina, A Four Seasons Hotel, and delight in the classic flavours of bright asparagus and black summer truffle, both quintessential elements to their succulent quail dish.
Though Les Chalets du Mont d’Arbois, Megève, A Four Seasons Hotel, is closed during the summer months, their famous Chalet Burger – available through in-room dining – provides the sustenance you need after a long day on the slopes. It features a wagyu beef patty topped with locally made Alps cheese, a testament to the Hotel’s sustainable food and beverage practices that help inspire the decidedly European dishes available across their menus.
Le Cap’s Crispy Chocolate and Hazelnuts dish – made with milk foam and light cocoa soufflé – offers a sweet and elegant dessert for days and nights in Cap-Ferrat.
The Torroncino & Gianduja served at Zafferano at Four Seasons Hotel Baku is made with hazelnut Gianduja Royaltine and served with seasonal berries.
The Mochi Ice Cream Trio at O Japonês features scoops of yuzu, matcha and chocolate mochi.
Must-try summer desserts
INDULGE IN SOMETHING SWEET AT ZAFFERNO, LE CAP AND O JAPONÊS
For chocolate lovers, both the Torroncino & Gianduja at Zafferano at Four Seasons Hotel Baku and Le Cap’s Crispy Chocolate and Hazelnuts at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel are must-tries. These refined creations are far from the too-sweet variety you’ll find elsewhere. As Executive Pastry Chef Pierre-Jean Quinonero from Cap-Ferrat explains in his unique approach to dessert philosophy, “I like to put modern spins on things, maximizing visuals and minimizing sugar.”
And while it may be on a different continent entirely, be transported to Japan with O Japonês’s authentic Mochi Ice Cream Trio – with flavours such as yuzu, matcha and chocolate offering a cool refuge during warm summer nights spent at Four Seasons Hotel Ritz Lisbon.
Chef Yannick Alléno’s Ultimate French Toast served with with uru ice cream and candied hazelnuts is a must-order breakfast or brunch dish at Pavyllon London.
CottoCrudo’s Walnut Cheesecake is delightfully paired with crispy honeycomb and a creamy nutmeg sorbet.
TREAT YOUR TASTE-BUDS AT PAVYLLON LONDON AND COTTOCRUDO
Saturday brunch at Four Seasons Hotel London at Park Lane gets a makeover, Pavyllon-style, at the newly Michelin-starred Pavyllon London. Celebrated chef Yannick Alléno’s Ultimate French Toast with uru ice cream and candied hazelnuts is the perfect pick-me-up before a summer afternoon of exploring iconic sites around the city.
The Walnut Cheesecake from CottoCrudo at Four Seasons Hotel Prague is another example of a sweet summer dessert where crunchy and smooth textures meet – the crispy honeycomb and creamy nutmeg sorbet are sure to awaken your taste-buds.
Whether you’re feeling adventurous or romantic, each of these culinary creations has its own story to tell. Become a character in the story of your choice or craft your own delicious narrative this summer, starting at these renowned European restaurants and bars.
YOUR JOURNEY BEGINS HERE
Taste your way through Europe this summer.
