13 of the Best Rooftop Bars in the World

When the weather is warm, rooftop bars and restaurants become playgrounds for city dwellers. Nights are hot, sunsets are radiant and drinks always taste better when sipped in the sky. But to make our list of the best rooftop bars in the world, these 13 hot spots had to offer more than dreamy views.

Paris: Les Ombres

Les Ombres Restaurant Paris

Recommended by the Concierge team at Four Seasons Hotel George V, Paris, this rooftop restaurant occupies the top floor of the Jean Nouvel–designed Musée du quai Branly in the 7th district, and is an easy jaunt from the Hotel. Take a tour of the museum’s exhibitions, or skip the culture and proceed directly to the celebrated menu of French classics. A restaurant for travellers and locals alike, Les Ombres boasts unmatched views of the Eiffel Tower from the terrace. Plan your experience around sunset to watch the Tower’s lights begin to glitter as the sun sinks below the horizon.

Singapore: 1-Altitude Gallery and Bar

1 Altitude Gallery and Bar Rooftop - Singapore

1-Altitude Gallery and Bar is the grande dame of rooftop bars – the world’s highest al fresco bar sits atop the triangular One Raffles Place building almost 1,000 feet (304 metres) above Singapore’s business district. The 360-degree views look out onto the Singapore River, Marina Bay and twinkling cityscape, but with a sunken dance floor, small-plates bar menu and creative cocktail list, 1-Altitude is far more than just a viewing platform. DJs The Funkman and Leonard T man the decks most nights, so plan for drinks plus dancing.

Dubai: Mercury Lounge


On the rooftop of Four Seasons Resort Dubai at Jumeirah Beach, Mercury Lounge offers more than its head-turning views of the Arabian Gulf, city skyline and Burj Khalifa. In-house attractions include a Champagne bar, shisha lounge, resident DJ and traditional majlis seating areas for the city’s glitterati. Happy hour kicks things off early, and the small-plates menu – with caviar, oysters and truffle duck parfait, naturally – sustains the crowds until the wee hours. The dress code is smart casual, but in Dubai that means your highest heels or sharpest button-downs.

New York City: The Skylark

New York City The Skylark

Concierge David Harney at Four Seasons Hotel New York says The Skylark is an after-work favourite for a ritzy Midtown crew. Views are of movie-set New York, from the Empire State Building to the Chrysler Building and out to the Hudson River. Lauded New York mixologist Johnny Swet is behind signature cocktails like the spicy Jalapeto and the Skylark, an other-era concoction with gin, Saint- Germain and brandied cherry. This sky-high spot is only open to the public only during the week, so don’t wait until the weekend to visit.

Hong Kong: SEVVA

Hong Kong Sevva Rooftop Bar

In a city with a thriving rooftop bar scene, the concierge team at Four Seasons Hotel Hong Kong recommends SEVVA, a crowd-pleaser with 360-degree city views atop the Prince’s Building in Central. Pronounced “savour,” the bar caters to imbibers both at night and during the day. Daytime patrons can enjoy afternoon tea and sweets, while night owls can expect a lively DJ and the occasional saxophonist.

Miami: Juvia


Hanging out on top of a parking garage might not sound like the most glamorous of nights, but this Miami rooftop hot spot does things differently. Recommended by the concierge team at Four Seasons Hotel Miami, Juvia is the creation of acclaimed architects Herzog & de Meuron. In the kitchen, alums of Nobu, Boulud and Ducasse dish up Peruvian, French and Japanese favourites with a 305 twist. The Miami Beach views make the perfect backdrop to an evening of libations.

Mumbai: AER

AER at Four Seasons Mumbai

The jewel in the sparkling crown of Four Seasons Hotel Mumbai, AER towers 34 storeys above the bustling Worli district and is one of few rooftop bars to be open year round. The sleek, modern décor takes its cues from the city’s superfuture skyline, on full display thanks to the knockout 360-degree views. Visit at sunset for one of the best views in Mumbai – and to secure your seat – or come during the late-night hours to gaze at the stars.

Istanbul: A’YA Rooftop Lounge

A'YA Rooftop Lounge at Four Seasons Istanbul

At A’YA Rooftop Lounge at Four Seasons Hotel Istanbul at Sultanahmet, the city’s signature sights are on display. Admire the Hagia Sophia’s giant buttress, the Blue Mosque’s distinctive six minarets and the brilliant blue Bosphorus over a bottle of local wine. Ask the staff to treat you to a raki balik experience, a favourite way for locals to imbibe a bottle of their national drink (an aniseed liqueur) paired with seafood. A calm oasis in the middle of a hectic tourist area, this is not the spot to party until dawn. Go for a low-key evening spent appreciating Istanbul’s grandest treasures and the sounds of Old Town below.

Los Angeles: Perch

Los Angeles Perch Bar

To be in with LA’s hip and handsome crowd, Four Seasons Hotel Los Angeles at Beverly Hills Concierge Barbara Reyes recommends Perch. Located in Downtown LA, the 16th-floor rooftop bar has unmatched panoramic views of the buzzing neighbourhood plus classic Parisian cocktails, live jazz nights, ornate fireplaces and an oyster-shucking cart. On a hot day, try the Spicy Concombre, a combination of Greenalls Gin, St-Germain, lime juice, cucumber and jalapeño – refreshing with a touch of heat.

Beirut: The Roof

The Roof at Four Seasons Beirut

A 26th-floor gem atop Four Seasons Hotel Beirut, The Roof is the highest open-air lounge in the city and packs a punch with seasonal outdoor seating for 200, nightly live DJ sets and an Asian-inspired tapas menu. Not to mention that the bar offers pick-a-vista views of Beirut’s downtown, surrounding mountains, a nearby marina and the Mediterranean Sea. Expect to share a banquette with the city’s brightest, who know to book in advance for a seat at the window, dress way up and dance until the lights go on at 2:00 am.

Bangkok: ZENSE

With a heart-of-the-action location atop the CentralWorld shopping mall, ZENSE is a prime perch for admiring the neon lights of downtown Bangkok. The look is artfully futuristic, with high-design canopies over tables, vertical gardens and mood lighting across the mezzanine bar and outdoor dining areas. Better for sundowners than for a late-night party, the cocktail menu serves all the classics, plus fruity seasonal cocktails.

London: Forest Restaurant and Bar on the Roof

Forest Restaurant and Bar on the Roof, London

Forest Restaurant and Bar on the Roof is a seasonal pop-up on the top floor of Selfridge’s, one of London’s best-loved department stores. The rooftop restaurant is transformed each year, and the current urban forest features branches and fairy lights. Décor echoes the forager-focused menu, and there’s a secret garden with two “sheds” for cosy drinks or a group celebration. Book in advance to score a table during the popular afternoon tea service, and order a round of Rhubinis – a quintessentially English concoction with homemade rhubarb and sparkling local wine.

Doha: Nobu Doha


In a tri-level, 26,000-square-foot (2,415-square-metre) space resembling an oyster shell, Nobu at Four Seasons Hotel Doha is the world’s largest Nobu restaurant. Perched in the middle of the bay, the rooftop terrace has just 38 highly coveted seats. Claim your spot when the bar’s doors open at 6:00 pm, and settle in with an order of the 28 Punch – a decadent mocktail with fresh ginger and acai black. Sip on your drink and admire views of the Arabian Gulf and the yachts docked at the Four Seasons Marina next door. For a sweet treat to round out the night, try the raved-about caramelised vanilla cake.

An Unexpected Season: Truffles in August

“I always choose the liveliest dog in the pound,” says truffle-dog trainer Simon French as Mandy, a cross-breed border collie, eagerly zigzags through English oak trees planted over the past 15 years. Every time Mandy paws the ground, French throws down a washer with coloured ribbon. Although only a few trees have washers at their bases, one particularly dwarfish tree has almost a dozen.

“That’s what I like to see,” says Marcus Jessup, the farm manager, while browsing the grove at Tamar Valley Truffles. He bends down and sniffs the ground.

“This one seems ready,” he says. Jessup gingerly digs around the washer with a knife, uncovering a black bulb the size of a golf ball. He removes it with the care and precision of a heart surgeon.


Tamar Valley Truffles sits on approximately 8 hectares and has nearly 3,000 oak trees. Farm manager Marcus Jessup (second from left) and farmer and marketing manager John Baily (far right) stroll through the groves with family and trained truffle-hunting dogs.

It’s a Périgord truffle worthy of a Michelin-starred chef – here in the Tasmanian bush. In the U.S., truffles like the one sniffed out by French’s dog, known as “black diamonds,” easily fetch $700 a pound. Truffle fans have long flocked to restaurants and shops blessed with French and Italian truffles during those countries’ short-lived harvest season, which runs October through January. But Australian farmers have been rapidly developing their own truffle industry, one that has grown so ripe it has added a second season, from June to August.

Introducing the Australian Périgord truffle


Australian truffles in bowl

Around 9 tons of truffles were harvested in Australia in 2014, a yield double that of just three years prior.

“We learned about this opportunity nine years ago and thought we’d make a go of it,” says John Baily, a rancher and farmer in the Tamar Valley in northern Tasmania. That meant replanting 8 hectares (20 acres) of poppy fields – Australia is a big producer of pharmaceutical opium – with 3,000 oak trees. To nurture black diamonds, their roots were dipped in truffle sludge to produce spores.

In true Aussie fashion, a make-it-happen attitude is infusing the ancient brotherhood of truffières with improvisation. At harvest, Baily cleans mud from the truffles and moves them into a toolshed. There, seasonal workers place them in a spotless sink-size bin and dry them using small plastic fans from the local hardware store.

Were consultants brought in from France or Italy to put together this operation? “Nah,” Baily says. “We just figured it out as we went along.”

The making of a divine breakfast

 

There are two types of people who eat truffles,” the French writer Jean-Louis Vaudoyer noted. “Those who think truffles are good because they are dear, and those who know they are dear because they are good.”

Georgie Patterson, who lives in the Victorian countryside, fits both descriptions.

“I had six spaniels, and my husband, Marty, said he’d like them to pay for themselves,” Patterson says. “I thought it would be fun to train them to be truffle dogs.”

Now she rises at 5:00 am during harvest months to go to nearby farms to find truffles, or dig her own from the 1,100 oaks she planted next to the house.

“Marty has gotten a taste for truffles and now likes to shave them over his eggs for breakfast. I reckon he’s eaten several times the cost of the dogs,” she says with a smile. “But I’m getting more busy than ever. This has grown so quickly it stopped being a hobby.”

More than a hobby, indeed. Australian truffle producers are aggressively catching up with the Europeans. In 2014, an estimated 9 tons of truffles were harvested here, doubling in three years the yield of black diamonds from Down Under. French truffières dig up 20 to 30 tons of black truffles annually, but they’ve been at it for at least five centuries.

“Last year, I brought out my dogs to a new farmer to harvest her first season of truffles,” Patterson recalls. “I brought a fork and spoon to dig them out, but when I saw her with a big shovel, I said, ‘You’re confident!’”

Where to eat Australian truffles

In Sydney: If you’re close to the source, the team at Four Seasons Hotel Sydney recommends a visit to the Harbour City from June through August to try the truffles at their peak. A must-visit is Madame Truffles, which is only open during the peak season.

 

Four Seasons Hotel Sydney

In Hong Kong: Three restaurants at Four Seasons Hotel Hong Kong plan to feature Australian truffles this year, each with a unique take on the gourmet ingredient. Sample Executive Chinese Chef Chan Yan Tak’s wild mushroom tasting menu in July and August at Lung King Heen. Executive Chef Andrea Accordi at The Lounge will have a special Australian winter black truffle menu, and Chef de Cuisine Fabrice Vulin will prepare two Australian winter truffle dishes at Caprice.

Four Seasons Hotel Hong Kong

In California: “When they were first introduced to me a few years ago, I was a little sceptical,” recalls Josiah Citrin, who runs the Michelin-starred Mélisse restaurant in Santa Monica, California, in driving distance from Four Seasons Hotel Los Angeles at Beverly Hills. “But they’re great, and now I have a reliable source for summer. If anything, I’d say we have way more consistency in the truffles coming from Australia.”

Four Seasons Hotel Los Angeles at Beverly Hills


Australian truffles in LA

The summer Aussie truffle menu at Mélisse has included truffle eggs, truffle risotto, wild mushroom agnolotti with paper-thin truffle slivers – “anything that can bring up the flavour and the aroma of the truffle,” Citrin says.

Your Journey Begins Here

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The Best Places for Brunch
Around the Globe


Brunch Spread

Brunch is an integral aspect of any culinary journey. – Layne Nguyen, General Manager at Nobu Doha

There are few better ways to toast a week’s end than with brunch. The meal that falls somewhere between breakfast and lunch is a time for celebration, community and little agenda beyond filling plate after plate with global delicacies like Peking duck, beef Wellington and eggs Benedict – plus copious tipples of Champagne. Whether you’re travelling to an exotic port city or hunkering down in a cultural capital, book a table at one of the best places for brunch with Four Seasons Hotels and Resorts.

Los Angeles: Sunday Brunch at Culina, Modern Italian


Burrata Pizza With Spec

Locals consider Culina, Modern Italian’s Sunday dining affair the most extravagant in the City of Angels, thanks to its multiple dining stations (including omelettes and fresh, custom juices) and a fondue fountain that overflows with some 40 pounds of chocolate every single week. The restaurant is also a magnet for celebs, and though we can’t mention the boldfaced names of many regular diners, you’ll surely recognise their faces.

Recently added to the menu: pizza from the restaurant’s new al fresco pizza oven, set on the patio underneath California skies. Don’t miss ordering Chef Luca Moriconi’s favourite: Pizza with Burrata e Speck. “I love the fact that the tomatoes are locally sourced and the burrata is from Puglia,” he says. “The smoky flavour from the Speck completes the flavour profile for an amazing pizza!” To go off-campus for your next bite, head to Bianca Bakery, where Moriconi brings his own family.  “It is a new Italian-Argentinian place where you can enjoy great bread, pastries, pasta and mimosas,” he says.

See what else is on the menu at Four Seasons Hotel Los Angeles at Beverly Hills >

Washington, DC: Sunday Brunch at Seasons


Seasons Brunch Salad Is A Signature Dish

On sunny spring days, political players and denizens desiring a gossip session reserve seats on the outdoor terrace at Seasons for views of Rock Creek Parkway’s joggers and cherry-blossom-seeking travellers. It’s a favourite for special occasions like Mother’s Day, but every weekend is packed – and delicious – thanks to Chef Andrew Court’s expansive menu. Locals stop by regularly to try the international station with rotating themes, which might include anything from sushi to paella. Currently on offer? The charms of a Hawaiian luau, such as pineapple fried rice with spicy shrimp, chef-carved kalua pork with passion fruit sauce, and Hawaiian barbecue chicken.

When he’s grabbing his own brunch, Court often beelines to the cheekily named Dirty Habit in D.C.’s Penn Quarter. “I used to go to the original Dirty Habit in San Francisco when I was living there, so it’s become a tradition,” he says. “I’ll generally order the house-made yogurt and granola, then the BBQ Burrito or the Healthy Bowl – it depends on how much exercise I can get in on Sunday morning!”

See what else is on the menu at Four Seasons Hotel Washington, DC >

London: Weekend Brunch at Amaranto Restaurant


London Lemon Ricotta Pancakes

Amaranto Restaurant is inarguably chic: Polished black marble and dark red booths create an intimate environment. The mouthwatering menu is an Anglophile’s delight, featuring Gloucestershire beef, Kent berries and Shetland smoked salmon. Those with a sweet tooth shouldn’t leave without trying the lemon ricotta pancakes with Yorkshire rhubarb compote – an ideal way to kick-start another day in the city.

For another brunch experience in London, Ivan Arena, Bar Manager at Four Seasons Hotel London at Park Lane, recommends Granger & Co: “My go-to order is the Sweet Corn Fritter dish, followed by something sweet from the bakery menu. They also do a very good Bloody Mary, which is always important to me!”

See what else is on the menu at Four Seasons Hotel London at Park Lane >

Doha: Friday Brunch at Nobu Doha


Doha Chef Setting Up Brunch

The 2,400-square-metre Nobu outpost in Doha is one of Nobuyuki Matsuhisa’s largest restaurants, and the menu is worthy of its grand space on the Marina, where nearly every seat overlooks the Arabian Gulf. While a Sunday or Saturday brunch is customary in much of the world, catch it here on Friday, the first day of the Arabic weekend. It’s well worthy of a splurge, thanks to dishes like lobster quinoa risotto and Wagyu rib-eye.

“Not only are guests treated to incredible cuisine with a wonderful tasting-style menu,” says Layne Nguyen, General Manager at Nobu Doha, “but the Friday brunch allows for an ideal ambience to gather with family and friends and reconnect over a magnificent meal, matched by a stylish setting.”

If you’re ready for another local gem, Andrew Bozoki, Head Chef of Nobu, recommends brunching at Baladna Farm Restaurant in northern Qatar. “I love the lamb thareed there, and the fact that I can visit their milk factory with my family,” he says. “It’s the place to savour delicious Arabic-style food alongside the freshest possible dairy products.”

See what else is on the menu at Four Seasons Hotel Doha >

Bahrain Bay: Friday Brunch at CUT by Wolfgang Puck

 


Cut In Bahrain Bay

Celebrity Chef Wolfgang Puck brings his cutting-edge experience to the meat-centric CUT restaurant in the capital city of Manama – a brunch spot beloved by diplomats and members of the royal family. When it comes to the à la carte menu, start with Puck’s famous pretzel bread, then move on to more filling fare, served family style: creamy burrata bruschetta, steak skewers with a kick of chimichurri sauce, and homemade pasta. Try the filet mignon au poivre – a USDA prime hunk of marbled steak drizzled in black peppercorn and mustard sauce.

Another favourite, suggested by Fabio Marques, Director of CUT by Wolfgang Puck: NOMAD Urban Eatery. “It’s a great spot for brunch, with an elegant and sophisticated Greek design,” he says. “The friendly staff and quality food make for a pleasant and relaxed dining experience.”

See what else is on the menu at Four Seasons Hotel Bahrain Bay >

Macau: Wellness Menu at Windows


Macau Beetroot And Cinnamon Latte

Healthy living is the order of the day at Windows, an intimate fireside lounge helmed by Executive Sous-Chef Benjamin Lim. Dishes on the all-day menu would delight any wellness enthusiast, including meat-free Impossible burgers served with tahini and grilled eggplant; turmeric bliss kombucha; and a vitamin- and antioxidant-stocked juice blend with guava, orange, blueberry and raspberry – an excellent way to prepare for a day of exploring Macau’s ancient temples.

When Lim himself ventures into Macau for brunch, he often selects Shun Hin, where his go-to dish is braised black mushrooms and assorted vegetables in fish broth. “Macau is a place where I have been immersed in the Chinese culture, especially the food culture,” he says. “Dim sum with tea starts as breakfast and is served until lunchtime, and can be savoury or sweet – a wonderful way to enjoy the moment with your family.”

See what else is on the menu at Four Seasons Hotel Macao, Cotai Strip® 

Singapore: Champagne Brunch at One-Ninety: Wood-Fired Steaks and Seafood


Singapore Buffet Spread

Newly reborn as a botanically rich Provençal and Asian brasserie, One-Ninety is practically tailor-made for Instagram, thanks to abundant flowers and lush, tropical plantings that dangle from columns and adorn the bar. Restaurant Chef Kamarl John, who formerly worked with Michelin-garnering chef David Myers, begins each brunch with artisan sourdough bread made from flour milled in Hokkaido, Japan, and served with seaweed butter. His inventive Sunday brunch menu features abundant dishes such as chilli crab omelettes with mantou buns and coriander, and laksa rice noodles with cockles, scallops and quail eggs. Guests love the option of adding free-flowing bubbly – Taittinger Brut champagne or Ruffino Prosecco – and the sustainably sourced seafood tower with Maine lobster, king crab, bluefin tuna, fresh prawns and Hokkaido scallops.

To sit down for brunch, he often heads to Five Oars Coffee Roasters. “The restaurant always reminds me of a trendy, informal brunch spot in London, and they serve really great food,” John says. “My must-orders are the Five Oars Breakfast and their craft beers and ales.”

See what else is on the menu at Four Seasons Hotel Singapore >

Orlando: Good Morning Breakfast with Goofy and His Pals


Goofy Brunch Orlando 2 970x540

Technically it isn’t brunch, but since it’s so special for families visiting Four Seasons Resort Orlando Walt Disney World® Resort, we couldn’t resist including it. On Thursday, Saturday and select Tuesday mornings, Goofy and his pals arrive to entertain picky eaters of all ages at the Resort’s Ravello restaurant.

Ask for a table on the patio overlooking the lake and fountains. Though your kids may be too distracted by Minnie Mouse to realise that the jams are homemade and the bread freshly baked, after their professional photos you can all enjoy house-cured meats followed by the Nutella-filled bomboloni on the dessert table.

When he’s seeking out a magical brunch for himself in Orlando, Executive Sous-Chef Ryan Schelling heads to DoveCote downtown. “The brioche French toast is fantastic, and the steak and eggs are a great way to start a Sunday,” he says. “I love the chicken liver pâté, which keeps me going back. After seeing the dishes you didn’t order, you’ll want to return to try it all.”

See what else is on the menu at Four Seasons Resort Orlando at Walt Disney World® Resort >

Your Journey Begins Here

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The Faces of Four Seasons

Sixty years ago, a young Toronto builder opened the doors of his completed construction project. While he was proud of his craftsmanship, the architectural details were never meant to be the main draw. Isadore Sharp created this hotel, the very first Four Seasons property, with hospitality as the foundation and the Golden Rule – treating others as you’d like to be treated – as the bedrock.

Over the past six decades, Four Seasons has built its brand by prioritizing people: its guests, of course, but also its team members, who are the hearts, minds and hands of the brand. The people who bring Four Seasons service to life do so through small touches, like surprising a young guest with sunglasses for all of her stuffed animals, and by dreaming up and implementing industry-first initiatives to take the guest experience to the next level, such as the launch of the Four Seasons Private Jet.

In this three-part series, we’ll introduce you to 60 Four Seasons people who share what they’ve learned, what they love and what they’re looking forward to, starting here with the 2000s to present. Over the next few months we’ll go back in time, culminating with the brand’s founding – and its founder, Mr. Sharp. We’re proud and grateful to celebrate him and the people who continue to make his dream a reality.

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2010 to Present: Innovation Takes Flight

The last 11 years have seen many Four Seasons firsts, including the launch of the Private Jet and expansion into new countries and regions.

Chenin Mathews joined Four Seasons Resort Hualalai in 2011 and has been there ever since – aside from a few jaunts around the globe aboard the Four Seasons Private Jet. Whether she’s acting as Chef Concierge at the Resort or as Onboard Journey Concierge with the Private Jet, she’s happily welcoming guests and making sure they have everything they could want or need.

When it launched in 2015, the Private Jet took Four Seasons innovation to a whole new level. “Four Seasons has always been a pioneer in the hospitality world in so many ways, and the Private Jet fits in that continued expansion of guest-centric experiences. It just seems natural that Four Seasons would find a way to offer these ‘once-in-a-lifetime’ trips that you then can’t resist taking again with a different itinerary or travel partner,” Mathews says. “One day you are in the mountains of Chiang Mai, and the next you are in the bustling city of Dubai. Your senses are constantly engaged. Seeing guests fall in love with different locations around the world is always a highlight for me.”

In the years since 2010, Four Seasons has expanded globally, always emphasizing service and innovation. New properties and new technologies continue to add depth and breadth to the Four Seasons experience. There have been quite a few Four Seasons firsts in the past decade: the first property in sub-Saharan Africa, in 2012; the addition of a private island and private overnight yacht, both in the Maldives, in 2016; the first property in Greece and the first stand-alone Four Seasons Private Residence, in London, both in 2019; and the first property in Spain in 2020. Private Jet itineraries include stops at several of these new properties.

The well-appointed aircraft and carefully selected destinations are just the start of the experience. “Luxury doesn’t show up just in the product of the Private Jet, the places we visit, and the food and experiences you get to enjoy,” Mathews says. “It’s also in the worry-free travel – knowing your luggage will be at your room without you ever having to touch it, or enjoying expedited entry into countries and travelling faster within cities thanks to special escorts. The itinerary offers you a base expectation, but we customize it every step of the way to fit your desires and your needs.”

It all comes back to putting guests front and centre – and to innovations that go beyond simply adding new properties to the portfolio. In 2014, Four Seasons introduced a fully customizable mattress, letting guests choose the firmness of their beds. Five years later, the company launched an online retail site where guests can purchase the mattress, linens and more. In 2015, the Four Seasons App gave guests a new way to check in, check out, book transfers and make dining reservations; Four Seasons Chat was added as a feature in 2017. Rather than relying on chatbot technology, the platform connects guests to real live Four Seasons people for the perfect combination of high tech and high touch.

When the global pandemic began in 2020, that same guest-centric creativity led to an enhanced health and safety program, Lead With Care, building on the trust that Four Seasons has established with guests over the past six decades. As Mathews knows from her role in Hualalai, the Four Seasons App and Chat became even more important to guests during this time. “It has been a comfort to so many to still be able to receive full luxury service from the comfort of your Residence, room or beachfront cabana, all through the touch of your phone.”

Mathews sees a bright future ahead for Four Seasons, “particularly the new locations that will be created and the positive impact that they will have in those communities,” she says. “Four Seasons is always thinking big. Who knows what new product we might create that will become a standard in the industry in 20 years?”

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2000 to 2009: Global Luxury, Away and at Home

In the first decade of the 2000s, Four Seasons invited guests into every continent except Antarctica – and welcomed them home in Residences around the world.

Before Valencia Albuquerque became Residences Manager at Four Seasons Private Residences Abu Dhabi at Al Maryah Island two years ago, she was Front Desk Manager at the Hotel there, and before that she was Chef Concierge at Four Seasons Hotel Mumbai. She’s been with Four Seasons since it entered the Indian market, joining the Mumbai team in 2007 as a Food and Beverage intern during the Hotel’s pre-opening days and becoming a Concierge after it opened in 2008.

From 2000 to 2009, Four Seasons saw tremendous growth in its geographic reach and in its reputation as a leading provider of luxury – not only in travel but also in residential offerings. And its entry into the Middle East and North Africa region at the start of that decade – opening Four Seasons Hotel Cairo at The First Residence in 2000 and Four Seasons Resort Sharm El Sheikh in 2002 – was a major milestone.

“As some of the world’s key points of connection, cities like Dubai, Abu Dhabi, Riyadh and Doha are important transit points for Europe, the Americas and Asia,” Albuquerque says. Four Seasons guests and residents in this region are “highly mobile and discerning individuals who demand the best and have experienced the best, staying at our flagship properties around the world.”

By the end of the decade, Four Seasons had a total of 50 properties, with a presence on every continent except Antarctica. In addition to the new properties in Cairo and Sharm El Sheikh, Four Seasons opened its first property in China, in Shanghai, in 2002 and its first mountain resort, Four Seasons Resort and Residences Jackson Hole, in 2003. Residential offerings were becoming more fully integrated, and the idea of the Four Seasons lifestyle was beginning to emerge.

“The Private Residences are an enhancement of our legendary personalized service,” Albuquerque says. “When you stay with us, we get to know you, but when you live with us, you truly develop a deep, human connection. You become a part of our family. We are there for birthdays, anniversaries, weddings and every special moment. It becomes 365 days of joy.”

Albuquerque takes great pleasure in welcoming new residents home for the first time. “Especially in Abu Dhabi, where we have a large expat community, we want to provide them that familiarity,” she says. “It is this human connection that is the reason for our success. Every day they wake up feeling like they are on a staycation with their Four Seasons family.”

Even as tech boomed during this decade – and as Four Seasons moved into private ownership in a partnership between Prince Al-Waleed bin Talal and Microsoft’s Bill Gates – Four Seasons stayed focused on the human touch. “The digital space has become crucial to the way we interact with guests,” Albuquerque says. “While the preference and means of guests has changed toward digital communication, it has been vitally important for us to maintain the same foundation and be firmly rooted in our values. I only see this space growing in the coming years.”

Albuquerque fully expects Four Seasons to continue to evolve in ways that make guests’ and residents’ experiences even better. “Since the very beginning, we have been a company of innovators,” she says. “We are always the first movers in key spaces that elevate the guest experience. We feel strongly that our service standard and our philosophy will continue to be highly appealing to our loyal Four Seasons guests and residents around the world.”

Check back later this year to meet more Four Seasons people and to journey deeper into the story of Four Seasons through the decades.

Spring Cocktails With a Twist

One of the greatest rewards of travel – or reminiscing about a journey – is the engagement of the senses: New sights, sounds, smells and tastes come together to portray a destination in its fullness.

Wander along the beach in Punta Mita and listen to the waves lapping at the shore as you smell – and taste – the salty breeze blowing through your hair. Take a hike in the crisp mountain air of Jackson Hole and feel delicate snowflakes melt on your face, or the delicious steam of hot cocoa after a day on the slopes.

These are the types of flavours, scents and experiences that inspire Four Seasons mixologists. Add seasonal harvests from local gardens – think flowers, herbs and even mushrooms – and the result is spring cocktails that capture the spirit of global destinations.

Here’s a taste.

Lisbon: LX Purple Bloom


Recipe card for LX Purple Bloom cocktail

Every spring, Lisbon’s first jacaranda blossom serves as a sign that a new season has arrived; next, the city streets are lined with beautiful purple, violet and lavender. Four Seasons Hotel Ritz Lisbon celebrates the occasion with a jacaranda-themed cocktail.

In the months where the city flourishes into lavender, it seems only fitting that the cocktails at the Ritz Bar follow suit.

It was the violet view of the city from the terrace at the Ritz Bar that inspired the LX Purple Bloom, a refreshing mix of Portuguese Gin Nao, St-Germain liqueur, Pêra Rocha purée, grapefruit juice and a spritz of rose water.


Scottsdale: Tip of the Cap


Recipe card for Tip of the Cap

April showers bring not only flowers but also mushrooms to the Scottsdale area. In a surprising twist on the change of seasons, chefs at Four Seasons Resort Scottsdale at Troon North delicately infuse this local harvest with citrus and herbs to achieve a fresh, earthy taste.

Fruit and floral notes are predominant in springtime cocktail menus, but the rich umami aspect that mushrooms bring [is often] bypassed.

A variation on the traditional dirty martini, Tip of the Cap replaces olive brine with a porcini “tea” made of local mushrooms, herbs and lemon. That tea is combined with Stoli Elit vodka in a Sercial Madeira–rinsed rocks glass and garnished with a pickled porcini mushroom, a twist of lemon and a sprig of thyme.

Doha: Rose Gold Julab


Recipe card for Rose Gold Julab cocktail

Vast desert landscapes and a bustling, cosmopolitan city greet visitors to Doha. Tradition is not lost here; a thriving coffee house culture makes for unique opportunities to learn more about Qatar and the Middle East. It’s not uncommon to see locals adding rose water to their caffeinated beverages, lemonade or milk.

Rose water has a very distinctive flavour. It’s aromatic, which makes it refreshing in the hot sun.

At Four Seasons Hotel Doha, rose water is an essential ingredient in the Rose Gold Julab. Mixed with a simple syrup and vodka, served over crushed ice with mint leaves and rose petals, it makes a fine treat.

Seychelles: Hibiscus Shower


Recipe card for Hibiscus shower cocktail

Quintessentially tropical hibiscus flowers brighten your stroll around the grounds at Four Seasons Resort Seychelles. They’re a beautiful addition to the scenery – and they’re full of fresh, citrusy flavour.

In our tropical environment, we often have rain showers which make these beautiful flowers bloom.

The Resort’s Kannel Bar makes the most of that citrus flavour – and the abundance of blossoms. The flowers in its Hibiscus Shower cocktails are handpicked from the property grounds. Hibiscus iced tea, Cointreau, local Takamaka coco rum and pineapple juice combine for an unbeatable chilled drink.

Chiang Mai: Siam Honey Breeze


Recipe card for Siam Honey Breeze cocktail

In Northern Thailand, spring comes with plenty of rainfall. It can be seen in the lush green blankets of vegetation on the surrounding mountains, and tasted in the sweetness of Thai honey.

Thai honey is at its most delicate and delicious in April and May.

Thai honey isn’t the only local ingredient at its peak in spring. At Four Seasons Resort Chiang Mai, mixologists merge camomile-flower tea – brewed using fresh blossoms from the Mon Jam district – with local honey and Thai rum, lemon and ginger ale to create the Siam Honey Breeze, an original cocktail with a fresh perspective.

Editor’s note: While some of these spring cocktails may no longer be listed on the menu, most can be made upon special request.