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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 39 (055) 2626 250. 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 39 (055) 2626 250 or our Toll-free numbers by country .

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Four Seasons Hotel

Firenze

Local Time

Local Temperature

13 °C / 55 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  2. Florence /
  3. Dining /
  4. Il Palagio /
Tel.+39 (055) 2626 1
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Dining

Dinner

  • Appetisers

    Foie Gras Terrine with Red Onion Marmalade and Toasted Pan Brioche

    Roasted Scampi on a Pumkin Cream with ‘Cinta Senese Lardo’ and Hazelnut Oil

    Iberico de Bellota Ham Joselito ‘Gran Reserva’

    Seared Red Mullet and Octopus with ‘Cruschi’ Peppers and Safron Cream Sauce

    Jerusalem Artichokes Cream Soup with Steamed Egg and ‘Mortadella’ From Prato

    ‘Bollito’ Beef Salad with Frisée Salad and Lentils

  • First Courses

    Smoked Flour Scialatielli Pasta in a Seafood Sauce ‘Trabaccolara’

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

    Spaghettoni ‘Benedetto Cavalieri’  ‘Puttanesca’ Style with Fresh Anchovies

    Potatoe Black Dumplings with Turnip Tops Cream and Sea Urchins

    Porcini Mushroom Risotto with  ‘Podolico’ Provolone Cheese and Iberico De Bellota Chorizo

    Black Cabbage Ravioli with Chicken Liver Sauce

  • Fish Main Courses

    Roasted Wild Sea Bass Fillet with Crushed Tomatoes Confit and Artichokes

    Roasted Turbot Served on a ‘Sarconi’ Bean Crème and Braised Spring Onions

    Salt Cod Fish with a Pil-Pil Sauce, Pink Chickpea and Clams

  • Meat Main Courses

    ‘Montespertoli’ Pigeon Cooked in Pork Bladder with Vin Santo, Seared Foie Gras and Caramelized Fruit with Thyme

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

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

    Fried Veal Sweetbread and Brain with Artichokes on a Cauliflower Cream

  • Main Courses for Two People

    ‘Scottona’ T-bone Steak with Grilled Vegetables and Roasted Potatoes

  • Tasting Menu

    Crabmeat Tian with Ricotta Cheese and Roe Mullet

     

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    Cautarogni Pasta with Pheasant Ragout and Porcini Mushrooms

     

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    Roasted Venison with Chestnut Cream and Pear ‘Acquavite’ From Capovilla

     

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    Selection of Refined Cheeses

     

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    San Rossore Pine Nuts ‘Mattonella’ Parfait with Vin Santo Wine Zabajone

     

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    Coffee and Friandises

Please note: A vegeterian menu is available to guests.