All Food and Drink
Please note, restaurant hours and days of operation are subject to change. Advance reservations are strongly recommended. For more information or reservations, please contact us via the Four Seasons App or by calling +1 (407) 313-6161.
Culinary Experiences
DISCOVER YOUR LOCAL MASTERDISH
Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over Veal Ravioli, a culinary Masterdish created by Executive Chef Fabrizio Schenardi. Available in Ravello, Schenardi has been cooking this decadent dish for decades. Housemade rectangular shape ravioli made from sfogliavelo dough is stuffed with a mix of slow-braised veal shoulder, lending a hearty taste. The dominant flavour comes from the mushrooms and the truffle sauce, combined with the aroma of the braised veal. Artfully plated and drizzled with butter and covered with wild mushrooms, ragout, and shaved Parmesan cheese, this is a signature dish of Ravello and has been a favourite since the menu’s inception in 2014.1 / 3Rooftop Special
Have something to celebrate? Choose from one of Capa’s intimate private-dining rooms and we’ll provide a family-style meal that will satisfy your taste buds and warm your heart.2 / 3SUNDAYS AT PLANCHA
Send off the weekend in style at Plancha with traditional a la carte American breakfast and lunch favorites, as well as the option to enjoy bottomless mimosas and Bloody Marys.3 / 3
Events
- Details
At the Hotel
Experience incredible dinners and special events presented by our award-winning culinary team and guest chefs.
Meet the Team

Fabrizio Schenardi
Executive ChefSince our opening in 2014, Chef Fabrizio has been at the helm of all our Resort kitchens, fashioning modern Italian cuisine with the freshest ingredients and the “Fabrizio twist,” which might be a distinctive cooking method or an unexpected spice combination. While he oversees all of our restaurants and banquet operations, it’s only fitting that this Italian native sets a lot of his focus on Ravello, which features some delicious, original recipes straight from his grandmother’s kitchen.
“I have to admit, I don’t have much down time. Most of the time, I think about food.”

Rabii Saber
Executive Pastry ChefMoroccan-born Saber, twice-nominated as a James Beard Award semifinalist for Outstanding Pastry Chef, has always been keen on new techniques, and his dedication to the craft has taken him to exclusive culinary competitions around the world. When he’s not travelling for prestigious events, Saber oversees all of the dessert production at our Resort – from the trendy gelato flavours at Lickety Split to the decadent desserts at The Lobby Bar and wedding cakes for special occasions.
“The world of sweets is for everybody. No matter your taste, you can always find something on the dessert menu that will make you happy.”