Tag Archives: Four Seasons

Il Palagio, Four Seasons, Florence

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Refined and ravishing, the Four Seasons Florence is perhaps the most dazzling of the Four Seasons properties I have visited. Before entering Il Palagio, the Michelin-starred hotel restaurant, we had time to take a peek at the palatial central courtyard and the luscious flower-filled gardens.

The resplendent dining room was empty when we sat down for an early dinner but soon filled up with couples celebrating special occasions. Lilac roses adorned the tables, chandeliers hung from the ceiling, and impressive paintings covered the walls.

Upon settling down at our table, we were presented with glasses of Ca’del Bosco, a lovely bubbly from Erbusco, which served as the perfect aperitivo.

Iberico de Bellota ham Joselito ‘Gran Reserva’ was an unconventional choice in a top Italian restaurant but we couldn’t resist trying a plate of this superior cured meat. It didn’t disappoint, presented with wonderfully ripe green figs.

‘Bollito’ beef salad with frisée and roasted peppers cream was a very authentic and traditional recipe, made from slow-cooked beef. The meat was richly flavoured and paired with a light red pepper dressing, it didn’t look particularly appetising but it tasted divine.

Ravioli is my all time favourite dish and on Italian menus it is what I look for first. After discovering a delicious ravioli option on the Il Palagio menu, I didn’t even need to look at the rest of the pasta list – my mind was made up. Ricotta cheese and zucchini raviolini with tomato sauce was exquisite, so fresh, completely homemade, with lightly grilled courgette flowers and basil – it makes me salivate to remember it now.

My guest, a seafood fan, chose the Cavatelli pasta ’cacio e pepe’ with marinated red prawns and baby squid. A pale and pretty bowl of aromatic pasta covered in the most addictive, creamy sauce. The seafood was ultra-fresh and a lovely addition.

Roasted ‘Cinta Senese’ suckling pig with apple crème, glazed pig trotters,braised onion and black cabbage was the ideal meat option. A pretty layout of different ingredients and components on the plate, every mouthful was a delight. The meat was tender and delicious, covered in a smooth, sweet gravy. We managed to scrap the plate clean even after our big bowls of pasta.

After a petite course of the finest soft and hard cheeses and a sweet amuse-bouche of sorbet and melon it was time for desserts. Pudding was the least exciting course, slightly forgettable hazulnut and cream cake and a chocolate cylinder with a caramel sauce. Macarons, limoncello and coffee completed the Michelin starred meal.

A truly elegant hotel, a beautiful dining room and a kitchen producing excellent food, Il Palagio is hard to fault, a real Florentine masterpiece.

More information and book here.

Many thanks to Firenze Cards and the Florence Tourist board for their help with this trip.

Four Seasons Baku

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Four Seasons Baku has become the hotel to beat in the competition between 5 star luxury hotels that kicked off about a year ago in Baku. Set on the waterfront, on the edge of the Old Town, it is an ideal location from which to explore the city.

Patronised predominantly by serious businessmen, Four Seasons hopes to appeal to the younger, trendier tourists who are starting to filter across from Europe and the USA in search of new experiences.

We stayed in a luxury suite overlooking the walls of the historic centre and the rooftops of the houses below. Like the rest of the hotel, our room was elegant, classically decorated in muted hues with soft luxurious furnishings. A grand double bed dominated the room with numerous plump pillows perfect for propping yourself up to read in bed; by the bay windows was a small writing desk perfect for any pressing work matters that needed attending to. We didn’t much need the workspace but loved our mini balcony, there were beautiful city views creating an extension of our Azerbaijan-inspired room. The bathroom was rather more gothic with intense black tiling and regal gold detailing – it was rather a shock opening the mirrored doors, very different in style but we learnt to love it. Equipped with a huge bath, his and hers sinks, and a generously sized power shower there was certainly no amenity overlooked. As is true of most Four Seasons Hotels the bathroom was stocked with L’Occitane essentials.

In the morning guests congregated in the main restaurant for a deluxe buffet breakfast – we enjoyed croissants and fresh juice. At night this space transforms into the Zafferano Italian eatery, casual in atmosphere and cuisine, a family orientated restaurant serving simple Italian recipes and homemade pizzas. The pasta dishes were fresh and delicious, vibrantly flavoured seasonal ingredients… we particularly enjoyed the Squid ink spaghetti with lobster and the Gnocchi with baked beef tomato and pecorino. The pizzas were less thrilling, the bases were too doughy and thick and the toppings, uninteresting. The wine list features some intriguing Azerbaijani as well as European and African varieties. We enjoyed a couple of glasses of the light and very drinkable Prosecco DOC, Scanavino from Italy, which accompanied our meal perfectly.

The Jaleh spa was, for me, the star feature of the Four Seasons Baku. With a beautiful pool, luxurious facilities and highly qualified miracle-working therapists, it is the ultimate place of relaxation. The signature Jaleh massage we received was relaxing and rejuvenating. Our therapist, Havane used Comfort Zone Tranquillity blend oil to resolve knots and tension in my back, and released the strain in other areas of my body. Finishing with a blast of warmth in the sauna, a few energising lengths in the pool, a glass of lemon infused chilled water and a spritz of Voya seaweed toner in the changing rooms, my mind, body and soul felt completely refreshed. If you feel like treating yourself the spa has a great selection of gifts, including BomBom and Daisy fine gold jewellery, Gazelli Azerbaijan designer skincare products and fun peacock inspired haivianas.

With its famous emerald-green roof, the Four Seasons Baku is a luxury landmark in Azerbaijan and rumours have it that the hotel chain hopes to open a second hotel on the Azerbaijani coast. With so much progress and development in Baku, the Four Seasons needs to be proactive to remain ahead of the pack. It seems a shame that the hotel doesn’t feature an outdoor pool, as I believe, more than anything else, this would bring sun hungry customers providing a welcome oasis in such a hot climate.

More information and book here.

Thoroughly Modern Milly travelled with British Airways who operates a daily service from Heathrow to Baku seven times a week. The lead-in fare is from £463.95 including taxes/fees/carrier charges. To book or for more information visit www.ba.com/Baku or call 0844 4930787.

Four Seasons Prague

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“The “city of a hundred spires,” Prague is endowed with an incredible mix of Gothic, Romanesque, Baroque and Art Nouveau architecture. Once the crossroads of centuries-old trade routes, it’s now the cultural and economic centre of the Czech Republic, and one of the most visited cities in Europe.”

Four Seasons Prague is a luxury Old Town hotel situated on the bank of the Vltava River less than a minute’s walk from the famous Charles Bridge. The property is an amazing feat of architecture, a mix of old and new – an amalgam of four different structures resulting in a fantastic combination of old-fashioned luxury, modern technology and design.

This one-of-a-kind building has 141 guest rooms and 20 suites, each a different shape and size due to the particular design; you may stay in a Neo-classical, Neo-Renaissance or Baroque room. You can choose your style of stay, historical housing or modern pad. Our Renaissance room was decorated in muted blues and greens, with complementing Czech-style panels and a crystal chandelier hanging over the epic bed. The subtle and gentle colour scheme encouraged relaxation. It was the perfect retreat for a frantic city-discovery weekend.

It was easy to cool down and refresh in the full marble bathroom, complete with rainforest shower and huge Jacuzzi-bath. The ornate vintage carpet was a lovely, and surprising addition to the spacious bathroom. Like most Four Seasons hotels, the Prague branch supplies vibrantly scented L’Occitane miniatures in all the bathrooms.

In the mornings we enjoyed fresh juice, strong coffee and a magnificent buffet of continental and traditional Czech delights. It was the French Toast with maple syrup and roasted apple that really thrilled our tastebuds, the ideal morning treat.

The concierge organised in-room massages for the Sunday morning so we could relax in the privacy of our own room. It was expertly arranged, two therapists arrived at the door a few minutes before 10am to set up the equipment and towels.

Each Four Seasons hotel has its own style, character and personality though many share a love of Italian food and FS Prague is no exception – the restaurant, CottoCrudo is lovely for a casual, civilised Italian meal. We enjoyed an array of superior cold meats and Parmesan cheese, fragrant flavoursome pasta dishes and scrumptious desserts. I particularly enjoyed the creamy ravioli with asparagus and burrata, tomato and rocket salad. The service was exemplary, a kind waiter assisting us whenever needed. Prosecco was a welcome addition to the meal!

Perfectly located and perfectly poised, Four Seasons Prague is the ultimate haven of luxury for visitors to this quirky city.

More information on Four Seasons Prague and book here.

www.fourseasons.com/prague