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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
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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) 2791-6800. 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) 2791-6800 or our Toll-free numbers by country .

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Four Seasons Hotel

Cairo at Nile Plaza

Local Time

Local Temperature

30 °C / 86 °F

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

Dinner

  • Appetisers

    Sea Scallops with Artichoke - Pan Seared Sea Scallops, Artichokes Puree, Green Beans with Crispy Salad Leaves and Truffle Oil

    (v) Mixed Sesonal Salad - Mixed Seasonal Salad with Roasted Pumpkin, Artichoke and Citrus Dressing

    Octopus Carpaccio - Thin Sliced of Octopus, Marinated Tomatoes, Potatoes, Arugula, Parmesan Cheese and Lemon Oil

    (v) Warm Eggplant Parmigiana - Baked Eggplant, Buffalo Mozzarella, Sun Dried Tomatoes, Basil Leaves and Tomato Sauce

    (v) Bruschetta Pizzaiola - Marinated Fresh Tomatoes, Basil, Anchovies and Buffalo Mozzarella on Crispy Bread

    Salmon Carpaccio - Salmon Carpaccio Served with Roasted Bell Pepper, Orange, Baby Greens and Citrus Dressing

    Tuna Tartar - Red Tuna Tartar, Spicy Avocado, Capers, Silver Onion and Extra Virgin Olive Oil Topped with Garlic Bread

    (v) Caprese - Buffalo Mozzarella, Tomatoes, Basil, Extra Virgin Olive Oil and Pesto Bread

  • Soup

    (v) Porcini Mushroom Soup - Porcini Mushroom, Fresh Cream, Truffle Oil and Garlic Bread

    Seafood Soup - Braised Fresh Mixed Seafood Bisque Broth, Tomatoes, Fresh Herbs and Garlic Bread

  • Risotto

    (v) Porcini Mushroom Risotto - Porcini Mushroom Risotto with Taleggio Cheese and Balsamic Reduction

    (v) Parmesan Risotto - Classic Parmesan Risotto with Asparagus, Cherry Tomato and Fresh Basil

    Lobster Risotto - Lobster Risotto with Artichokes, Fresh Red Chili, Fried Capers and Lemon Olive Oil (half Tail or Whole Tail)

    Sea Scallops Risotto - Risotto Scallop with Endive, Pecorino Cheese and Extra Virgin Olive Oil

    Risotto “Pescatora“ - Risotto Cooked with Mixed Sea Food “Prawns, Clams, Mussels, Calamari and Green Peas”

    (v) Saffron Risotto - Saffron Risotto with Fava Beans, Oven Dried Cherry Tomato and Crispy Parmesan

    Risotto Vettillo - Risotto Cooked with Braised Veal Shank, Onion Confit and Basil Oil

    Risotto Prawns - Risotto with Prawns, Zucchini, Roasted Bell Pepper and Citrus Olive Oil

    (v) Vegetrian Artichoke Risotto - Risotto Cooked with Artichoke, Baby Zucchini, Capers and Pesto Sauce

  • Second Courses

    Lobster Linguine - Linguine with Lobster, Asparagus Lightly Spicy, Fresh Tomatoes, Basil In Butter Sauce (half Tail or Whole Tail)

    Homemade Potato Gnocchi - Homemade Potato Gnocchi with Veal Confit and Light Cream Sauce

    Fettuccine Sea Scallops - Fettuccine with Sea Scallops, Aubergine, Zuchini, Tomatoes and Olive Oil

    Tortelli Lobster - Tortelli Stuffed Lobster, Fresh Basil and Asparagus Velouté Topped with Crispy Leeks

    Ravioli Di Vitello - Homemade Ravioli Stuffed with Veal, Cherry Tomato and Pesto Butter Sauce

    (v) Ravioli Ricotta - Homemade Ravioli Stuffed Ricotta Cheese and Eggplant and Thyme Cream Sauce

    (v) Spaghettini Melanzane - Spaghettini with Sautéed Eggplant, Cherry Tomato, Smoked Buffalo Mozzarella and Fresh Basil

    Chicken Tagliatelle - Tagliatelle, Chicken Ragout Topped with Pan Seared Foie Gras and Rosemary Oil

     

  • Main Courses

    Australian Beef Fillet - Grilled Beef Fillet Served with Turffle Mashed Potatoes, Sauteed Broccoli and Beef Jus

    Salmon Fillet - Pan Fried Salmon Fillet, Roasted Potato, Sauteed Spinach, Caramelized Lemon and Orange Sauce

    Baked Sea Bass - Oven Baked Sea Bass Fillet, Prawns, Potatoes, Fennel, Bell Pepper, Olives and Capers

    Australian Veal Fillet - Grilled Veal Fillet, Potato Cake, Sautéed Wilted Green and Veal Jus

    Veal Milanese - Pan Fried Rosemary Potato, Cherry Tomato, Olive and Parmesan Cheese

    Traditional Osso Buco - Traditional Veal Osso Buco Served with Soft Polenta and Asparagus

    Lamb Chops - Potato Parmesan, Asparagus, Baby Carrot, Onion Shallots and Lamb Jus

    Roasted Chicken Roll - Chicken Roll Stuffed with Mushroom, Olive, Mozzarella Cheese Served with Arugula and Artichoke Puree

    Roasted Jumbo Prawns - Roasted Jumbo Prawns with Leek Risotto and Bisque Sauce

    Pan Fried Dover Sole - Calamari, Green Beans, Tomato Confit, Sautéed Spinach and Lemon Parsley Sauce

(v) Vegetarian

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