New & Noteworthy: Dining Debuts

Have food, will travel? If you’re the type who plans vacations around must-visit restaurants, you may want to bookmark this page. Here are the newest, most exciting culinary arrivals at Four Seasons properties around the world.

Four Seasons Hotel and Residences Cartagena

At the recently opened Four Seasons Hotel and Residences Cartagena, there are ample spaces wherein guests can unwind and indulge, from two rooftop pools to the Umari spa to eight restaurants and lounges. At Bar LeLarge, the cocktail menu spotlights Cuban-influenced concoctions made with local and seasonal fruit. The Grand Grill, a twist on a traditional steakhouse, is located on the grounds of the former high-society watering hole Club Cartagena, a Beaux Arts institution founded in the 1920s. And Pizzera Della Chiesa, a prime spot for authentic Neapolitan pizza, inhabits a space that was once the Teatro Cartagena movie house. —Margo Gonzalez

Four Seasons Hotel Nashville: Bacco

Taking inspiration from Bacchus, the Roman god of wine and revelry, Bacco brings Italian conviviality to Nashville. Ingredients like spicy ‘nduja sausage, squash blossoms, and Sicilian fennel butter meet in dishes centred around bold flavours and seasonal ingredients, including mortadella bruschetta, dry-aged steaks, fresh seafood, and house-made pastas. “If there is one dish that captures our approach at Bacco, it would be the lamb belly,” says executive chef Derek Simcik. “It draws inspiration from both Tuscany and Southern Italy while showcasing locally sourced Kentucky lamb, prepared with a focus on balance and depth of flavour.” The restaurant is a lively hot spot and a celebration of Italian culinary culture, with a year-round outdoor terrace, a central bar and lounge, and an open kitchen that offers a glimpse of the magic behind the menus. 

Four Seasons Resort and Residences at the Pearl-Qatar: Nicolas Rouzaud Maison De Haute Pâtisserie 

Acclaimed pastry chef Nicolas Rouzaud has brought his jeweller-level precision to Doha, opening a patisserie that’s a master class in French technique. From seasonal tartlets to the indulgent pistachio Paris-Brest cake, creations celebrate fresh fruit and refined simplicity.

Naples Beach Club, A Four Seasons Resort: The Merchant Room 

The elegance of Old Florida meets the dynamism of a New American brasserie at The Merchant Room by the two-time James Beard Award–winning chef Gavin Kaysen. With a sparkling poolside setting, the new restaurant—featuring a striking mural of flamingos in misty mangroves—blends French culinary techniques with seasonal ingredients and seafood sourced from the Gulf. Signature dishes include the seared red snapper with baby bok choy, crispy basmati rice, and coconut-curry broth. 

Four Seasons Hotel One Dalton Street, Boston: LPM

This summer, the joie de vivre of the French Riviera lands in Boston with the opening of LPM Restaurant & Bar, the latest iteration of the globally loved brand—founded in London in 2007—with locations in Dubai, Miami, Mykonos, and Hong Kong. The Boston establishment will feature a French Mediterranean menu centred on grilled fish and meat and homemade pasta, as well as the Tomatini—the essence of LPM in a martini glass. The savoury cocktail is crafted with muddled Campari tomatoes, Ketel One vodka, and white balsamic vinegar. 

Four Seasons Hotel London at Tower Bridge: Cooper’s Cut 

Grass-fed British côtes de bœuf, Hokkaido A4 Wagyu fillets, and bone-in Basque Txuleton rib steaks highlight the menu at just-opened Cooper’s Cut. Named after Sir Edwin Cooper—the architect behind the neoclassical building that houses the hotel—the restaurant champions exceptional meats from top global producers, as well as a selection of British seafood like Dover sole and Scottish langoustines. In the kitchen, the talented team of chefs brings precision and restraint to a menu that focuses on dry-aging and a respect for seasonality. The centrepiece offering is the côte de bœuf—from a breed native to the country’s Lake District—which is fire-roasted, rested, and carved tableside. In a nod to London’s trading past, it is seasoned with the restaurant’s signature pepper blend of Espelette, Kampot, and Sel de Guérande, before being finished simply with herbs and roasted garlic.