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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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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)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 20 (2) 3567-2000. 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.

If you require assistance, please contact the Hotel directly at 20 (2) 3567-2000 or our Toll-free numbers by country .

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Four Seasons Hotel

Cairo at The First Residence

Local Time

Local Temperature

26 °C / 79 °F

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

Dinner

  • La Risotteria

    Risotto con Capesante - Risotto with Lobster, Bisque, Parmesan and Black Crumble

    (v) Risotto Zucca - Risotto with Pumpkin, Sage and Amoretti Biscotti

    (v) Risotto oi Peperoni E Salsa Verds - Risotto with Red Pepper, Anchovies and Green Sauce

    (v) Risotto al Piccione - Risotto with Pigeon, 36 Month Aged Parmesan and Sautéed Asparagus

    Garden Risotto - Risotto with Zucchini, Cherry Tomatoes, Leek, Parsley, Parmesan and Frisé

  • Starter

    (v) Caprese di Bufala - Buffalo Mozzarella, Marinated Sliced Roast Tomato and Parmesan Crumble

    (v) Panzanella - Tuscan Salad, Mixed Leaves, Garden Vegetables Topped with Soured Croutons

    Mozzarella Ripiena - Mozzarella Stuffed with Zucchini-potato Veloute

    (v) Parmigiana di Melanzane - Tempura Eggplant with Roast Tomato Sauce, Mozzarella, Parmesan and Basil

    Insalata di Mare - Seafood Salad with Black Crumble

    Vitello Tonnato - Classic Northern Italian Veal Tonnato

    Tagliatelle di Seppia - Cuttlefish Tagliatelli with Green Beans, Black Sauce and Almond

    Carpaccio di Manzo e Mandorle Con Crema di Zucca e Riduzione di Aceto Balsamico - Beef Carpaccio, Served with Almond, Pumpkin Jam and Modena Balsamic Caramel

  • Soup

    Vellutata di Ceci e Gamberi - Chickpeas Veloute with Roasted Prawns

    (v) Minestrone con Olio al Basilico - Traditional Minestrone Soup with a Touch of Basil

    Zuppa di Pesce Toscana - Tuscany Seafood Soup

  • First Courses

    (v) Mezzelune di Carciofi con Ragu Bianco d’Agnelllo - Artichoke and Philadelphia Mezzelune with White Lamb Ragout

    (v) Orecchiette Salentine - Orechiette with Broccoli, Roasted Tomatoes and Smoked Mozzarella

    Gnocchi Croccanti in Salsa di Parmigiano con Porcini e Olio al Tartufo - Crispy Gnocchi on Parmesan Fondue, Sautéed Ceps and Truffle Oil

    Tortelloni ai Porcini Con Salsa di Formaggio - Wild Mushroom Tortelloni with Cheese Sauce, Morales and Milk Foam

    Passatelli Neri con Sepia e Piselli - Black Passsatelli with Squid and Green Pea Puree

    Tagliatelle al Ragu D’anatra - Tagliatelle Duck Ragout and Pecorino

    Carbonara di Pesce - Spaghetti Seafood Carbonara

  • Pizza

    (v) Margharita - Tomato and Mozzarella

    (v) Buffalo - Tomato Cherry, Buffalo Mozzarella, Rucola and Parmesan Shaving

    Four Seasons - Tomato, Mozzarella, Mushroom, Artichoke, Olives and Turkey Ham

    Seafood - Tomato, Mozzarella, Mixed Seafood, Parsley and Chili

    (v) Vegetarian - Tomato, Mozzarella and Grilled Mixed Vegetables

    Strada - Buffalo Mozzarella, Porcini, Veal Sausage, Fresh Arugula and Truffle Oil

  • Risotti

    Risotto Scampi e Martini - Martini and Scampi Risotto

    (v) Risotto Porcini - Ceps Mushroom Risotto

    (v) Risotto alla Clorofilla e Pecorino - Clorofille, Confit Cherry Tomato and Pecorino Risotto

    (v) Risotto con Rapa, Caprino e Germogli - Beetroot Risotto with Goat Cheese and Cress Salad

    (v) Risotto Zafferano - Saffron Risotto

    Risotto Pescatora - Seafood Risotto

  • Fish Main Course

    Filetto di Spigola Ripieno di Gambero - Slow Cooked Seabass Stuffed with Prawns, Eggplant, Fresh Tomato Salad, Orange Sauce and Crispy Leek

    Gran Fritto Misto di Pesce - Deep Fried Shrimps, Calamari and Seabream Fillet, Mix Vegetables and Cherry Tomato Sauce

    Salmone Verde - Crispy Skin Salmon, Basil Zucchini Salad, Green Peas Sauce and White Lemon Puree

    Dentice al Cartoccio - Dentice Cartoccio with White Beans Salad and Lemon Grass

  • Main Course

    Pollo Cacciatora Su Suffle di Ceci e Polenta -  Chicken Cacciatora with Chickpeas-polenta Soufflé

    Filetto d’Agnello alle Erbe - Herb Crusted Lamb Loin, Crushed Olives Potato and Red Pepper

    Vitello alla Milanese con Patate Arrosto, Rucola e Pomodorini e Fonduta di Pecorino - Veal Chop Milanese with Rosemary Roasted Potatoes, Rucola, Tomato Salad and Pecorino Cheese Fondue

    Filetto alla Rossini - Beef Fillet with Saute Wild Mushroom, Glazed Shallots, and Roast Foie Gras

(v) Vegetarian

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