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A penthouse-style terrace and bold red interiors complement the hearty, traditional Italian dishes created by Executive Chef Marco Violano at our 20th-floor restaurant.

HOURS

Lunch
12:00 noon – 2:00 pm
Dinner
6:00 pm – 10:30 pm
Spritz O’Clock
4:30 pm – 6:30 pm
Sunday Brunch
12:00 noon – 3:00 pm

Signature Dishes

  • Assorted Italian Cold Cuts Gherkins, Pickled Onions, Mustard, Giardiniera
    TAGLIERE MISTO

    Assorted Italian Cold Cuts, Gherkins, Pickled Onions, Mustard, Giardiniera

  • Pan-Fried Tasmanian Salmon, Grilled Asparagus, Lemon Butter Sauce
    SALMONE AL LIMONE

    Pan-Fried Tasmanian Salmon, Grilled Asparagus, Lemon Butter Sauce

  • Homemade Free-Shaped Pasta, Porcini Mushroom, Truffle Parmesan Cream
    STRACCETTI AI PORCINI

    Homemade Free-Shaped Pasta, Porcini Mushroom, Truffle Parmesan Cream

  • House-made Durum Wheat Flour Angel Hair, Lobster, Fresh Basil
    ARAGOSTA

    House-made Durum Wheat Flour Angel Hair, Lobster, Fresh Basil

  • Linguine, Basil Pesto, Tiger Prawns
    Linguine Ai Gamberi

    Linguine, Basil Pesto, Tiger Prawns

I call it “mama-style cooking” – this is what I want to create and my guests to experience. I want them to feel the love in every bite.

Marco Violano Executive Chef

Meet The Team

Marco Violano

Executive Chef at Alto
Chef Marco Violano believes that respecting food and its origin is the most important aspect of cooking. This culinary philosophy yields dishes that have purity and simplicity at their core – humble, tasty and authentically Italian – yet with a creative twist.

“My true calling is in feeding people good food. I want my guests to experience and to feel the love in every bite.”

Events

  • Every Sunday, 12:00 noon – 3:00 pm

    Italian Sunday Brunch

    Experience elevated, authentic Italian recipes featuring fine ingredients imported directly from Italy. Our buffet includes a gourmet salad station and a seafood bar featuring fresh-caught mussels, prawns, baby lobster, blue crab and mignonettes.

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