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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)

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.

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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 .

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Four Seasons Hotel

Mexico, D.F.

Local Time

Local Temperature

17 °C / 63 °F

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

Reception and dinner

  • Reception Hors d'Oeuvres

    Wild Mushroom and Chive Quiche

    Spring Rolls filled with Chicken or Vegetables

    Cucumber with Lobster Salad      

    Asparagus Wrapped in Prosciutto Ham

    Miniature Picadillo Tacos

    Appetisers

    Mushroom Soup with Brie Cheese

    Baby Field Greens with Roasted Tomatoes, Basil Vinaigrette

    Lobster Bisque

    Duck Consommé with Sherry

    Cream of Asparagus with Wild Mushrooms

    Smoked Salmon Terrine
    Anchovy butter

    Onion Soup
    Gruyère cheese croûtons

    Minestrone Soup with Mussels

    Mixed Vegetables Terrine
    Balsamic vinegar

    Spinach Salad with Jícama
    Blackberry vinegar dressing

    Clam Chowder

    Tomato Bisque
    Basil croûtons

    Main Courses

    Sea Bass Brioche
    Roasted pimento sauce

    Fusilli with Sea Scallops and Mussels
    Pesto sauce

    Red Snapper Veracruzana Style

    Smoked Pork Loin
    Plum sauce and wild rice

    Stuffed Chicken Breast with Prosciutto
    Port sauce

    Individual Beef Tenderloin
    Red wine sauce, Béarnaise sauce or pepper sauce

    Soy Marinated Salmon
    Wild rice, butter chive sauce

    Tournedos with Shrimp and Risotto

    Trio of Salmon, Shrimp and Sea Bass
    Tomato coulis

    Roasted Rib-Eye
    Mashed potatoes and thyme

    Beef Tenderloin Medallions with Prawns
    Lobster cream sauce

    Desserts

    Chocolate and Vanilla Pyramid
    Caramelised banana

    Coconut and Mango Cake

    Seasonal Fruit Tart

    Choco Cappuccino Parfait

    Tiramisu

    Champagne Mousse

    Praline Chocolate Mousse Cake

    Crème Brûlée

    Apple Crisp

    Nougat Glacé
    Mango sherbet and meringue

    Berries Sable