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Find Reservations
Make a Reservation
Make a Reservation

When will you be staying with us?

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Open Calendar

Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-12 yrs)

Room 1:

Adults

Children (0-12 yrs)

Room 2:

Adults

Children (0-12 yrs)

Remove
Room 3:

Adults

Children (0-12 yrs)

Remove
Room 4:

Adults

Children (0-12 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call 598 (4542) 9800
Direct from Argentina: 0800 122 0178 or 0800 122 0179
. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

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 Resort directly at 598 (4542) 9800
Direct from Argentina: 0800 122 0178 or 0800 122 0179
or
our Toll-free numbers by country .

Book now with UnionPay

Four Seasons Resort

Carmelo Uruguay

Local Time

Local Temperature

3 °C / 37 °F

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

Dinner

  • Starters

    Peas Soup Scented with Fresh Mint
    Fresh Salmon Carpaccio Sealed with Smoke, Wasabi Mayonnaise
    Grilled Scallops covered in Pangratato Crut, Lemon Cream
    Confited in Olive Portobello, Goat Cheese, Fresh Oregano
    Prawns Provencal Style over Creamy Potatoes
    Braised Sweetbreads, Pear Chutney, Crispy Sweet Potato
    Arugula Leaves, Roasted Cherry Tomatoes, Artichoke Hearts, Narbona Brie Cheese Crosti

  • Main Courses

    Chilean Salmon, Breaded in Spices with Moroccan Couscous, Burnt Lemon Cream
    Saffron Risotto with Mussels, Squids, Prawns, Shrimps
    Rib Eye Steak, Baby Potatoes Double Cooked, Tomatoes Pistou
    Tenderloin, Mushrooms Crut, Vegetable Ratatouille, Narbona Tannat Pearl Onions
    Grilled Lamb Entrecote over Peas, Fava Beans and Confited Garlic
    Organic Chicken Breast, Spinach Sautéed, Sprouts and Glazed Carrots
    Penne Rigate, Putanesca Sauce and Roasted Tomatoes