Tag: desserts

European Restaurants and Bars You Have to Try This Summer

Posted on by Jessica Griffin

Embark on a culinary journey this summer that spans an entire continent. From a one-of-a-kind cocktail named after the famous island ferry in Istanbul to two distinct chocolate confections even a connoisseur of the savoury can’t resist, these European restaurants and bars invite you to explore a curated list of cocktails, signature dishes and sweet treats dreamed up by award-winning Four Seasons chefs and mixologists to welcome summer with open arms.

Toast to warmer weather with exclusive cocktails that reflect the season, relish the flavours of summer coming alive in an array of savoury dishes from both land and sea, and indulge your sweet tooth with desserts that blend refinement with gastronomic delight.

Split image with one image featuring a group of four sitting at an outdoor table with views of the Hagia Sophia in Istanbul on the left and an image of two hands clinking together their beverage glasses over a table of food

Meet friends at Süreyya Teras Lounge in Istanbul for a round of drinks next to iconic views. Our pick? The Ada Vapuru cocktail made with limoncello, Aperol, lemon juice and simple syrup.

Rose-colored cocktail in a coupe glass topped with sprigs of flowers

Le Bar des Bergues’ Tender Blossom cocktail made with rose water, lychee, hibiscus and ginger is perfect for a warm summer’s day.

White marble-top bar with leather curved back stools and small round lamps at MÚZSA in Budapest

Have a seat at MÚZSA’s stylish bar and order a Sunglow, made with Pisco, saffron and edible gold.

Refreshing European cocktails

CHEERS TO SUMMER AT MÚZSA, LE BAR DES BERGUES AND SÜREYYA TERAS LOUNGE

Settle in at MÚZSA at Four Seasons Hotel Gresham Palace Budapest with a Sunglow, a gem of a cocktail reminiscent of the sun itself with its golden hue, or sip a frothy Tender Blossom, ruby red from hibiscus and zingy from notes of ginger at Le Bar des Bergues at Four Seasons Hotel des Bergues Geneva. Keep the jewel-toned theme of summer going with an Ada Vapuru – available at Süreyya Teras Lounge at Four Seasons Hotel Istanbul at Sultanahmet – that reflects the breezy charm of cruising the Marmara Sea in summertime and delivers a burst of citrusy flavours.

Split image of an orange-colored cocktail on the left and an image of a marble-top bar, with brown leather stools and gold hanging lights on the right

Sit down for a Legendary Negroni – made with gin, Campari and sweet vermouth – at The Bar at Wild Carrot at Four Seasons Hotel Hampshire.

Overhead view of Avra bar in Athens featuring a large centre bar, lounge area and multiple dining tables

Avra at Four Seasons Astir Palace Hotel Athens offers hand-crafted cocktails like the Martinez – made with Stray Dog Wild Gin, Mancino Vermouth Rosse, Boker’s Bitters and maraschino liqueur – along with striking seaside views.

Silver cocktail shaker and a highball glass half-filled with a blue beverage sit on a cocktail table next to white tree branches

The electirc blue Legacy cocktail at Atrium Bar in Florence features Patrón Silver Tequila, Martini Ambrato, clementine oleo saccharum, butterfly pea tea and sour mix.

SIP REFRESHING COCKTAILS AT THE BAR AT WILD CARROT, ATRIUM BAR AND AVRA

Looking European cocktails that are a bit more traditional? The Legendary Negroni at The Bar at Wild Carrot at Four Seasons Hotel Hampshire boasts sweet vermouth to offset the bitterness of citrusy gin. Over at Four Seasons Hotel Firenze, silver tequila and butterfly pea tea come together in a dance for your taste-buds in Atrium Bar’s Legacy cocktail. The vivid sapphire colour resonates with the kind of clear blue summer sky you can only find in the Italian countryside.

At Four Seasons Astir Palace Hotel Athens destination bar Avra, cocktails are the language of choice. “We love a good drink,” says Bar Manager Manon Kapfer, “and we love sharing beautifully crafted cocktails with other enthusiasts.” Experience the art of fine drinking with a gin-based Martinez, one of the bar’s Ultimate 24 Avra Classic Cocktails. This special menu showcases 24 classic cocktails accompanied by the stories of the bartenders whose careers they’ve shaped.

Executive Chef Christian Le Squer and image of Line-Fished Sea Bass with Caviar and Buttermilk dish on a white plate

While there are many incredible options to choose from at Michelin-starred Le Cinq in Paris, Executive Chef Christian Le Squer’s Line-Fished Sea Bass with Caviar and Buttermilk is one of our top picks.

Interior of Mei Ume restaurant in London with dark grey walls and flooring, large windows, brown wooden tables and red dining chairs

At Mei Ume, you can have your lobster two ways, with lobster tail sashimi, physalis and bamboo leaf served along with lobster soup made with goji berry, egg tofu and coriander.

Turkish Mixed Kebab Platter

The Mixed Kebab Platter featuring lamb chops, adana kebab, chicken wings, lamb loin and chicken shish is a must-try at Ocakbaşi.

Innovative European Dishes

TASTE THE FLAVOURS OF EUROPE AT OCAKBAŞI, MEI UME AND LE CINQ

Summertime in Istanbul means Turkish grilling traditions are on full display at Ocakbaşi (Turkish for “fireside”) in the form of a Mixed Kebab Platter – best enjoyed alongside sun-soaked views of the Bosphorus Strait from the restaurant’s terrace at Four Seasons Hotel Istanbul at the Bosphorus.

Warmer weather also means warmer waters, and ocean-fresh seafood takes centre stage at Four Seasons Hotel London at Tower Bridge. Discover the complexity of a single ingredient with Lobster Two Ways – a Mei Ume signature. Lobster Tail Sashimi and Lobster Soup converge for the ultimate in dual flavour profiles.

At Four Seasons Hotel George V, Paris, Michelin-starred Le Cinq’s Executive Chef Christian Le Squer has reinvented a dish from his childhood that’s perfect for summer dining: Line-Fished Sea Bass with Caviar and Buttermilk. He says his goal is “to get emotions going so that guests feel the love that I have for what I create” – just like his maman would do.

Split image of cafe dining area furnished with a light-green velvet sofa, small table and a bar counter behind it next to an overhead image of Nitro Tomato and Green Gazpacho at Dani brasserie in Madrid

Cool off with a bowl of the Nitro Tomato and Green Gazpacho – featuring dried tomato, green capsicum and baby prawn tartare – best enjoyed on the terrace at Dani overlooking central Madrid.

Close up image of quail, green asparagus and black truffle slices on a white dish served at Principe Cerami in Taormina

Green asparagus and black truffle perfectly complement the quail served at Principe Cerami in Taormina.

Braised lamb served on a white plate next to a glass of wine

Executive Chef Fabrizio Borraccino highlights the flavours of Italy at Zelo with dishes such as Lamb Chicory with Cerfoglio Roots.

SAVOUR LOCAL PRODUCE AT DANI, ZELO AND PRINCIPE CERAMI

If you’re in the mood for something chilled, cool off with Nitro Tomato and Green Gazpacho at Dani at Four Seasons Hotel Madrid, an Andalusian specialty developed by celebrity chef Dani Garcia. Known for their sweet, yet nutty flavour, cerfoglio roots offset the gaminess of tender lamb in Zelo’s Lamb Chicory with Cerfoglio Roots at Four Seasons Hotel Milan, where Executive Chef Fabrizio Borraccino serves up thoughtful Italian cuisine.

End your savoury summer journey at Michelin-starred Principe Cerami at San Domenico Palace, Taormina, A Four Seasons Hotel, and delight in the classic flavours of bright asparagus and black summer truffle, both quintessential elements to their succulent quail dish.

Split image of three tables on an outdoor patio surrounded by greenery on the left and an image of crispy chocolate and hazelnuts with milk foam and light cocoa soufflé in a white bowl

Le Cap’s Crispy Chocolate and Hazelnuts dish – made with milk foam and light cocoa soufflé – offers a sweet and elegant dessert for days and nights in Cap-Ferrat.

Torroncino & Gianduja made with hazelnut gianduja royaltine and seasonal berries served on a white plate

The Torroncino & Gianduja served at Zafferano at Four Seasons Hotel Baku is made with hazelnut Gianduja Royaltine and served with seasonal berries.

Three scoops of mochi ice cream in yuzu, matcha and chocolate plated on a white oblong dish with fresh strawberries, pineapple and berries on the side

The Mochi Ice Cream Trio at O Japonês features scoops of yuzu, matcha and chocolate mochi.

Must-try summer desserts

INDULGE IN SOMETHING SWEET AT ZAFFERNO, LE CAP AND O JAPONÊS

For chocolate lovers, both the Torroncino & Gianduja at Zafferano at Four Seasons Hotel Baku and Le Cap’s Crispy Chocolate and Hazelnuts at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel are must-tries. These refined creations are far from the too-sweet variety you’ll find elsewhere. As Executive Pastry Chef Pierre-Jean Quinonero from Cap-Ferrat explains in his unique approach to dessert philosophy, “I like to put modern spins on things, maximizing visuals and minimizing sugar.”

And while it may be on a different continent entirely, be transported to Japan with O Japonês’s authentic Mochi Ice Cream Trio – with flavours such as yuzu, matcha and chocolate offering a cool refuge during warm summer nights spent at Four Seasons Hotel Ritz Lisbon.

Split image of Chef Yannick Alleno garnishing a dish while wearing a white long-sleeved chef's jacket on the left, with a close up of his Ultimate French Toast on the right

Chef Yannick Alléno’s Ultimate French Toast served with with uru ice cream and candied hazelnuts is a must-order breakfast or brunch dish at Pavyllon London.

Five-layered walnut cheesecake and scoop of nutmeg sorbet is served on a round white dish

CottoCrudo’s Walnut Cheesecake is delightfully paired with crispy honeycomb and a creamy nutmeg sorbet.

TREAT YOUR TASTE-BUDS AT PAVYLLON LONDON AND COTTOCRUDO

Saturday brunch at Four Seasons Hotel London at Park Lane gets a makeover, Pavyllon-style, at the newly Michelin-starred Pavyllon London. Celebrated chef Yannick Alléno’s Ultimate French Toast with uru ice cream and candied hazelnuts is the perfect pick-me-up before a summer afternoon of exploring iconic sites around the city.

The Walnut Cheesecake from CottoCrudo at Four Seasons Hotel Prague is another example of a sweet summer dessert where crunchy and smooth textures meet – the crispy honeycomb and creamy nutmeg sorbet are sure to awaken your taste-buds.

Whether you’re feeling adventurous or romantic, each of these culinary creations has its own story to tell. Become a character in the story of your choice or craft your own delicious narrative this summer, starting at these renowned European restaurants and bars.

YOUR JOURNEY BEGINS HERE

Taste your way through Europe this summer.

Concierge

The Sweet Side of Jakarta

Posted on by Petty Elliott

Nutmeg, clove, mace: These are the reasons that parts of the Indonesian archipelago were once known as the Spice Islands. Today, the aromatic riches continue to flavour local cuisine, including desserts, which are much more than mere postprandial afterthoughts in the land of spice.

Indonesians, especially in the capital city of Jakarta, have a passion for pastries and believe that dessert is not only part of a meal, but a dish for celebration.

“Local spice and tropical fruits are a powerful source of ideas,” says Lorenzo Sollecito, the executive pastry chef at Four Seasons Hotel Jakarta and the man responsible for spinning the region’s abundant ingredients into the desserts that fill the glass cases at the Hotel’s new La Patisserie.

With specialty desserts like batik chocolate pralines, mignon patisserie and an Eternity Cake, La Patisserie at Four Seasons Hotel Jakarta offers an artistic boutique setting and a variety of decadent chocolates and pastries.

“Indonesia is an amazing country,” Sollecito continues, “not only in terms of local products – chocolate, vanilla, spices and coffee – but the people and Indonesian hospitality are simply amazing.”

On the menu

The most unique item on the menu at La Patisserie is the Upside Down Mango Cheesecake, in which Chef Sollecito rolls shavings of chocolate into “stems” and places berries to resemble small flowers.

This savoury chocolate dessert at La Patisserie will satisfy anyone’s palate with its rich but delicate flavour.

Photography Courtesy of Petty Elliot

A delectable selection of macaroons is a sampling of the many tempting choices at La Patisserie, the newest restaurant at Four Seasons Hotel Jakarta.

Photography Courtesy of Petty Elliot

One of the most unique items on the dessert menu at La Patisserie is the Upside Down Mango Cheesecake, which takes more than 24 hours and the hands of the entire pastry team to prepare.

Sollecito begins by mixing the ingredients, including fresh mango and local vanilla, and letting them rest to develop their texture and flavour. The cheesecake batter is then poured into individual serving glasses and baked. On top of each sits an intricate “floral” arrangement of berries, chocolate and vanilla crumbles, with chocolate “stems” and pistachio “coral.”

The Upside Down Mango Cheesecake looks like a small aquarium. – Christian Poda, General Manager of Four Seasons Hotel Jakarta

“It looks precisely like a small garden inside a glass,” Sollecito says. “This is an exclusive creation done in collaboration with Chef Andrea Noli and all the pastry team.”

In comparison, Sollecito’s signature dish – the apple crumb tart – is quite simple.

The tart is made from Sollecito’s grandmother’s recipe and pays homage to his childhood spent in Mezzocorona, Italy, where he grew up peeling apples while sitting in his grandmother’s lap. In Mezzocorona, indigenous apples are key ingredients in local pastries.

“I believe that simplicity is the key to happiness: A nice slice of tasty apple crumble is always a good solution when you want something sweet and not too heavy,” says the chef. “It’s ideal for breakfast, lunch, tea time and after dinner, and it’s best a little bit warm and with vanilla gelato.”

Four Seasons Hotel Jakarta

Book Now

Other simple yet delicious items on the menu at the decadent dessert shop include cakes, macaroons, batik chocolate pralines, bonbons and, of course, a chocolate cake. “I am a classicist and no fan of the elaborations of molecular gastronomy. I want customers to fully enjoy the pleasure of my desserts without making each dish overly complicated,” he adds with a smile.

An Indonesian twist

A native of Mezzocorona, Italy, Chef Lorenzo Sollecito taps into both his Italian upbringing and the local flavours of Indonesia when crafting desserts at Four Seasons Hotel Jakarta.

True to the meaning of his name, which means “quick, attentive and careful,” Sollecito has been eager to adopt Indonesian ingredients such as local spices and tropical fruits. Mangoes from Sumatra inspired La Patisserie’s Upside Down Mango Cheesecake; vanilla and Balinese coffee beans can be tasted in the Dolcetto Latte; and pineapple, lemongrass and ginger add flavour and colour to the carpaccio.

Lorenzo is a very talented and passionate chef who believes that nothing should go in front of a guest if we don’t absolutely love it ourselves. – General Manager Christian Poda

“[These are some of the] amazing local products that I love to use in order to serve to our guest a dessert mixed between Indonesia and Italy, my own country,” Sollecito says.

Another favourite at La Patisserie are bonbons with ginger and coconut. Sollecito has plans to develop and add more local flavours.

“He is a perfectionist and is eager to learn and develop,” says General Manager Christian Poda. “Now that he is in Indonesia, he is studying local art, history and desserts to make new dishes inspired by this.”

Your Journey Begins Here

Start planning your exploration of Indonesia

Explore