The restaurant, which can seat 60 inside and another 50 outside during the summer, is a truly delightful place to meet in the heart of the city and offers a top quality service that only the Four Seasons can provide.
Executive Chef Vito Mollica heads the team in the kitchen and proposes a highly refined la carte menu based on genuine home cooking; he meticulously follows all the Slow food requisites, offering some of the finest regional recipes, all revisited and reinterpreted, that can offer amazing sensations on the palate. This continuous quest for quality has brought a success that should however be attributed to the entire staff,
Top quality ingredients, purchased through some of the restaurants close contacts with some excellent small producers, who can guarantee unique products, authenticity and absolute freshness, are just a few of the elements used by Vito Mollica to attract the many Florentines who regularly dine at the restaurant. We would like to advise dishes like the roast scampi on creamed cauliflower, topped with scraps of fried Sienese belted pork and hazelnut oil, or the tiny potato gnocchi mixed with cod and powdered Senise peppers, the Neapolitan scialatielli (pasta) served with large clams and a fricassee of scorpion-fish, the roast fillet of line-caught sea bass with chopped dried tomatoes and artichokes cooked in Vermentino wine, or roast Sienese belted piglet with creamed apples, glazed trotters, tiny braised onions and black cabbage.
The Four Seasons famous Sunday Brunch, which is held throughout the year, and offers a rich buffet and amusements for children is also well worth noting. The Atrium Lounge moreover is open for lunch and dinner and includes an area covered by an elegant glazed pyramid; it is the ideal place to meet for a coffee, lunch, a drink or dinner, while the piano bar creates a relaxing and informal atmosphere in the evening. It is also possible to lunch or dine beside the swimming pool at the Al Fresco summer restaurant in the summer.