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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.
Please select dates and click "Find Rooms" to determine availability.
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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 39 (055) 2626 250. 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 Hotel directly at 39 (055) 2626 250 or our Toll-free numbers by country .

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Four Seasons Hotel

Firenze

Local Time

Local Temperature

12 °C / 54 °F

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

Dinner

  • Appetisers

    Seared Scallops with Pepper and Onion “Ciambotta”, Saffron Fish Soup

    Roasted Scampi on a Smoked Eggplant Cream, with ‘Cinta Senese Lardo’ and Hazelnut Oil

    Crab Timbale with Cucumber Carpaccio and Kaluga Amur Caviar

    Tyrrhenian Bonito Tartare with Sarconi Beans and Red Onion

    Foie Gras Terrine with Red Onion Marmalade and Toasted Pan Brioche

    ‘Bollito’ Beef Salad with Frisée Salad and Roasted Peppers Cream

    Iberian Gran Reserva Joselito de Bellota Ham

  • First Courses

    Cavatelli Pasta ’Cacio E Pepe’ with Marinated Red Prawns and Baby Squid

    Saffron Scialatielli with Lobster Sauce

    Spaghettoni ‘Benedetto Cavalieri’ ‘Puttanesca’ Style with Fresh Anchovies (18 minutes cooking time)

    Dried Broad Bean Cream Soup with Steamed Egg and ‘Pezzente’ Salami

    Swiss Chard Risotto with Burrata Cheese and Borzillo Sausage

    Homemade ‘Pici’ Pasta with Guinea Fowl Ragout, Summer Mushrooms and Pecorino Cheese

    Ricotta Cheese and Zucchini Raviolini with Tomato Sauce

  • Fish Main Courses

    Roasted Wild Sea Bass Fillet with Crushed Tomatoes Confit and Aparagus

    Roasted Turbot Served on a Black Chickpea Cream and Spring Onions Braised with Red Wine

    Red Tuna Escalope, with Warm Nicoise

  • Meat Main Courses

    ‘Montespertoli’ Pigeon Cooked in Pork Bladder with Vin Santo and Caramelized Fruit with Thyme

    Boneless ‘Valdarnese’ Chicken ‘Cacciatora Style’ with Summer Mushrooms

    Roasted ‘Cinta Senese’ Suckling Pig with Apple Crème, Glazed Pig Trotters, Braised Onion
    and Black Cabbage

    Fried Veal Sweetbread and Brain with Zucchini Flowers on a Zucchini and Mint Cream

  • Main Courses for Two People

    Beef Chateaubriand with Geared Foie Gras and Gratinated Bone Marrow

  • Tasting Menu

    Cod Fish Salad with Sweet Garlic ‘Pil Pil Sauce’


    ***


    Swiss Chard Risotto with Burrata Cheese and Borzillo Sausage


    ***


    Lamb from ‘Casentino’ with Pecorino Cheese Crust and Creamed Potatoes Scented with Capers and Lemon


    ***


    Our Selection of Refined Cheeses


    ***


    ‘Bellini’ Almond Tartlet with White Peach


    ***


    Coffee and Friandises

Please note: A vegeterian menu is available to guests.

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Reservations for more than 28 nights cannot currently be booked online. Please contact us to book your extended stay.

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