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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call +994 12 404 2424. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Hotel directly at +994 12 404 2424 or our Toll-free numbers by country .

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Four Seasons Hotel

Baku

Local Time

Local Temperature

14 °C / 57 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  5. Kaspia /
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Dining

Dinner

  • Signature Seafood Platters to Share

    Assorted Seafood - Lobster, Scallops, Shrimps, Mussels, Clams and Oysters, Octopus

    Native #1 Oysters - One Dozen

    Trio of Smoked Salmon Three Ways - Beet Root Marinated, Cherry Wood Smoked, Cane Sugar and Vanilla

    House Smoked Fish Variation - Tuna Loin, Swordfish Loin, Salmon Filet
    Crispy Seafood - Soft Shell Crab, Prawns, Squid, Lobster

  • “Kaspia” Caviar Selection

    50 Grams

    Beluga

  • Soups and Salads

    (v) Citrus Cabbage and Pomegranate Salad - Caramelized Goat Cheese

    Coquilles St Jacques - Seared Scallops, Cauliflower Pure and Candied Celery

    (a) Lobster Bisque - Fresh Herbs

    Spicy Pumpkin Soup

    (a) (n) Trio of Foie Gras

    Wagyu Beef Tartar - Black Truffle & Cucumbers

    Snow Crab Salad - Green Apple and Lobster

    Marinated Seabass Tartar

  • Grass Fed Black Angus Beef

    Striploin 200g - Day Dry Aged 28 Days

    Ribeye 200g - 40 Days Dry Aged

    Chateaubriand for Two 450g - Center Cut Tenderloin

    Beef Tenderloin 200g - European Center Cut

  • Not Just Beef

    Whole Grilled Lobster

    Dutch Veal Chop 230g

    Irish Lamb Chops 230g

    Lemongrass Marinated Giant Prawns

    North Atlantic Salmon 200g

    Fillet of Sea Bass 170g

  • Sauces

    Béarnaise , BBQ, (a) Green Pepper Corn, Chimichurri, Lemon, (a) Dill, (a) Champagne, Mushroom

  • Chef Carlo’s Corner

    (n) Blue Lobster - Potato Gnocchi & Gorgonzola Cream

    Hamour - Braised Fennel, “Venere” Rice & Sauce Vierge

    (a) Roasted Breast of Duck - Cherries and Wilted Spinach

    (a) Trio From Black Angus Beef - Filet, Cheek, Beef Pie

    Slowly Cooked Veal Filet with Coffee - Mushroom Ragout and Swede

    (v) Green Vegetable Platter - Potato Flan

  • Sides to Share

    (v) Sautéed Spinach

    Potato Truffle Croquette

    (v) Rosemary Roasted Potato

    Glazed Vegetables
    Winter Salad
    (v) Kaspia Mash
    Potato Apple Gratin

(n) Contains Nuts

(p) Contains Pork

(v) Vegetarian Selection