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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 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.

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

10 °C / 50 °F

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

Dinner

  • Appetisers

    Amberjack Fish Tartare with Caper Powder, Piquillo Pepper Coulis and Almond Sauce 26

    Roasted Scampi with Broccoli Crème, Iberian Guanciale and Hazelnut Oil 36

    Calvana Beef and Sea Bass Carpaccio with Citrus Scented Ox Bone Marrow and Oysters 29

    Warm ‘francesina’ Stewed Beef Salad on Swiss Chard Cream 26

    Celery, Carrot and Red Onion Stuffed with a Pistachio Chicken Livers Parfait 27

    Foie Gras Terrine with a Local Vermouth Jelly 30

  • First Courses

    Cavatelli Pasta 'Cacio e Pepe’ with Marinated Red Prawns and Baby Squid 33

    Linguine Pasta ‘Benedetto Cavalieri’ with Garlic, Butter and Chilli Pepper, Raw Scampi and Cetara Anchovy Sauce 33

    Ricotta Cheese and Herbs Stuffed Raviolini with ‘Croco e Smilace’ Saffron Foam 27

    Black Truffle Risotto with Seared Lobster 52

    Home Made ‘Pici’ Pasta with Guinea Fowl Ragout and Pecorino Cheese 28

    Spaghettone Benedetto Cavalieri with ‘Sciuè Sciuè’ Tomato Sauce (18 Minutes Cooking Time) 24

  • Fish Main Courses

    Line Caught Sea Bass Fillet In Olive and Tomato Crust with 'Vernaccia Wine' Scented Artichokes 50

    Roasted Turbot with Black Salsify and Citrus 45

    Icelander Salt Codfish with Rosemary Scented Pink Chickpea Purée and ‘Cruschi’ Peppers 44

  • Meat Main Courses

    Pigeon from Assisi Cooked In Pork Bladder with Vin Santo and Thyme Scented Caramelised Fruits 48

    Pressed ‘Valdarnese’ Forest Farmed Chicken ‘Cacciatora Style’ 40

    Fig Stuffed Quail with Creamed Celeriac and Seared Foie Gras 44

    Chamomile Scented Lamb from Casentino with Pecorino Cheese Crème 44

     

  • Main Courses for Two People

    Chianina Beef Rib with its Offal and Black Truffle 65 per Person

  • Tasting Menu (Euro 98 Per Person)

    Amberjack Tartare with Caper Powder, Piquillo Pepper Coulis and Almond Sauce

    ***

    Linguine Pasta ‘Benedetto Cavalieri’ with Garlic, Butter and Chilli Pepper, Raw Scampi and Cetara Anchovy Sauce

    ***

    Fig Stuffed Quail with Creamed Celeriac and Seared Foie Gras

    ***

    Bluecheese ‘Andrea de’ Magi’ Selection

    ***

    ‘Amedei’ Chocolate and Cardamon Cremoso with Coffee Ice Cream

Please note: A vegeterian menu is available to guests.

Executive Chef - Vito Mollica

All Prices Are in Euro, Service and VAT Included

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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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