Call us to book your table. +965 2200 6200 Online Reservations
Share wood-fired pizzas, homemade pasta and espresso with friends or colleagues at our intimate, indoor-outdoor Italian restaurant, located on the top floor.

HOURS

Lunch
12:00 noon – 4:00 pm
Dinner
6:00 pm – 11:00 pm
A dimly lit room with with a series of dining tables set up next to floor to ceiling windows.

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LunchDinner
Folia

Signature Dishes

  • A white porcelain dish with red sauce and cream in the bottom.
    Burrata

    Burrata, Tomato-Watermelon Gazpacho, Green Leaves, Balsamic Pearls, Traditional Tarallo

  • Gnocchi alla Caprese ? Handmade Potato Gnocchi, Arlequin Sauce, Mozzarella Cheese, Sun-dried Tomatoes, Basil Leaves
    Gnocchi alla Caprese

    Handmade Potato Gnocchi, Arlequin Sauce, Mozzarella Cheese, Sun-Dried Tomatoes, Basil Leaves

  • Risotto topped with red and green sauce, and served beside filet-of-fish, all served on a white porcelain plate.
    Risotto con aragosta

    Acquerello Rice, Parmesan, Lobster Bisque, Glazed Canadian Lobster

  • A tiramisu stuffed with cream and chocolate, then coated in chocolate scrapings.
    Tiramisu

    Lady Finger Cookies, Espresso Coffee, Coffee Cremeux, Mascarpone Mousse, Coffee Jelly, Shredded Chocolate

  • Focaccia Estate ? Mozzarella Fior di Latte, Cherry Tomatoes, Stracciatella Cheese, Wagyu Beef Coppa, Rocket Leaves and Arrabbiata Sauce
    Focaccia Estate

    Mozzarella Fior di Latte, Cherry Tomatoes, Stracciatella Cheese, Wagyu Beef Coppa, Rocket Leaves, Arrabbiata Sauce

  • Tortelli on a bed of basil pesto, topped with parmesan tuile, basil leaf and edible flower garnish
    Tortelli di burrata

    Homemade Tortellini, Smoked Burrata Cheese, Pistachio Powder, Potatoes Sauce, Parmesan Crackers

Highlights

  • Plant-based meatballs topped with tomato sauce, plant-based mozzarella and a basil leaf in a white, round bowl
    Folia

    Folia, meaning “from the leaves,” is offering healthy menu options at Sintoho and Dai Forni. On a mission to carry the vibrancy of flavour profile and presentation to the plate using plant-based ingredients, all menu items are inspired by the local flavours of the region.

Meet the Team

A chef with a small beard and moustache prepares a cannelloni with a green wrap and white sauce, on a white platter.

Chef Luigi Frassanito

Having spent the last decade developing his skillset to secure a coveted Four Seasons role, Chef Luigi's warmth and creativity have found a home in the casual elegance and upbeat vibes of Dai Forni at Four Seasons Hotel Kuwait. Here, beneath the copper-sheathed wood-burning ovens, classic Italian comfort foods find heightened levels of taste thanks to “secret cucina libera” ingredients, which feature Asian elements infused into authentic Italian dishes to create a rich and unique flavour.

“Working outside of Italy, my responsibility is to convey the authenticity of the cuisine without compromising the style of the local chefs and people.”

More Dining Options