Find Reservations
Find Reservations
Welcome
Make a Reservation
Make a Reservation

When will you be staying with us?

Open Calendar
Open Calendar

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)

Remove
Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call 52 (55) 5230-1818
or 52 (55) 5230-1809. 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.

Continue

If you require assistance, please contact the Hotel directly at 52 (55) 5230-1818
or 52 (55) 5230-1809 or our Toll-free numbers by country .

Book now with UnionPay

Four Seasons Hotel

Mexico, D.F.

Local Time

Local Temperature

16 °C / 61 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
Close
  1. Home /
  2. Mexico, D.F. /
  3. Dining /
  4. Reforma 500 /
  5. Lunch and dinner
Tel.+52 (55) 5230-1818
Contact Us
Dining

Lunch and dinner

  • To Share

    Rancho las Luisaswagyu Beef Slices “A la Plancha” - Jicama and Snow Pea Salad, Spicy Soy Sauce

    Short Rib Sopes - Avocado, Scarlet Onion

    Grilled  Oysters - Roasted Garlic & Herb’s Butter

    Jamon Ibérico C.J. - Bellota Gran Reserva

    Catch Of The Day Ceviche - Yellow Ají, Yuzu, Radish, Crisp Shallot, Serrano Chile, Avocado, Cilantro, Lava Salt

    Grilled Octopus - Potatoes, Spring Onion

    Edamame - Sautéed in Garlic and Chili

    Tlacoyos de Escamoles - Refried Black Beans

  • SOUPS and SALADS

    Reforma Slaw - Crispy Vegetables, Pecans, Basil, Mint, Ginger-sugar in the Raw Vinaigrette

    Four Seasons Caesar Salad - Romaine Lettuce Wedges, Focaccia Croutons, Parmesan Crisp

    Organic Greens &tomato Salad - Tomato, Avocado, Charred Corn, Balsamic Soy Vinagrette

    Sherry Scented Wild Mushroom Soup - Button Mushrooms, Portobello, Oyster Mushrooms

    Poblano Pepper Cream Soup - Baby Corn, Smoked Shrimp

    Truffled Corn Soup - Corn Dumpling

    All Soups and Salads Available in full or half portions

  • REFORMA 500 SPECIALITIES

    12 Oz Grilled New York  Wagyu Reforma 500,  Organic and Smoked - Wasabi Mashed Potatoes, Smoked Butter

    Short Rib with Hoja Santa - Charred Vegetables, Onion Rings, Guajillo Chile Essence

    Duck Confit Tacos - Coriander, Onion, Guacamole, Lime, Traditional Salsas

    5 Spice Braised Pork - Sweet Chili Eggplant, Celery Chips

    Shrimp Noodles - Snow Peas, Oyster Mushroom, Cashews, Curried Lobster Sauce

  • SUSTAINABLY SOURCED MEATS and FISH

    18 oz Cowboy Steak Black Angus

    12 oz Aged  Rib Eye - USDA Choice

    Half Roasted Chicken

    Atlantic Sea Bass - Pan Seared

    Red Snapper Fillet - Pan Seared

    5 Jumbo Shrimp, Sautéed with Parsley

    6 oz Black Angus Beef Fillet - Smoked Butter

    8.5 oz Skirtsteak - Grilled

    Chilean Salmon - Pan Seared

    Tuna  Medallion - Lemon Crust


    All Dishes are Served with the Chef’s Selection of Sauces - Green Chunky Salsa, Chimichurri, Roasted Tomatoes and Dried Chiles

  • Side Dishes

    Russet Mashed Potatoes

    Jasmine Rice

    Creamed Spinach

    Wild Mushroom Ragout

    Truffled Double Baked Potato

    Sautéed Baby Vegetables

    Manzano Pepper Sautéed White Corn

    Idaho Baked Potato

  • Make your own Tacos

    Enjoy Your Meats & Fish Served with Handmade Tortillas Guacamole, Grilled Serrano Chili, Cilantro and Onions