The Four  Seasons  is known for some of the most rarefied super luxurious hotels around the world from Liguna Nigel (check spelling)  to Florence Italy. Here are four of their very best often overlooked resorts…

> Grand-Hotel du Cap-Ferrat
Contact: T: +33 (0) 4 93 76 50 50 | F: +33 (0) 4 93 76 50 76 | E: reservations.capferrat@fourseasons.com |
Location:  A pristine enclave on the Côte d’Azur, Saint-Jean-Cap-Ferrat is an ancient seaside village perched on a peninsula jutting into the Mediterranean.
Total # of Rooms: 49 rooms, 24 suites, & 1 villa.
Dining:  Le Cap: The menu varies by the season, reflecting the finest ingredients from local markets with a selection of the freshest fish, seafood and meats. Enhance your dinner with a grand cru from the Grand-Hotel’s list of 600 wines, representing the top vineyards of France and beyond. La Véranda: Choose from an array of à-la-carte Provençal dishes or try the Chef’s daily recommendations. The menu is enhanced by freshly baked breads, delicate pastries and other culinary specialties, prepared in our own state-of-the-art kitchen.

 

> Lanai, Hawaii
Contact: T: +1 (800) 321-4666 | F: +1 (808) 565-2483 | E: ambassador.lanai@fourseasons.com |
Location:  Located on the South side of Lanai Island in Hawaii, only a moment’s walk from Hulopoe Beach and Puu Pehe (Sweetheart Rock).
Total # of Rooms: 168 rooms & 45 suites.
Dining: Nobu Lanai: showcases the innovative Japanese cuisine of world-renowned chef Nobu Matsuhisa. With sweeping views of the Pacific shoreline, dine on a variety of fresh sushi selections and small and large plates that pair Chef Nobu’s exacting culinary style with locally grown ingredients. Malibu Farm: this celebrated LA-founded restaurant specializes in healthy, flavourful fare such as vegan coconut curry, Caesar BLT salad and locally caught fish. ONE FORTY: With its emphasis on local ingredients, prime and Wagyu beef, as well as seasonal Hawaiian fish are prepared to perfection. You’ll enjoy a variety of traditional side dishes to complement your main course and an extensive wine list.

 

> Maldives at Landaa Giraavaru
Contact: T: +(960) 66 00 888 | F: +(960) 66 00 900 | E: res.maldives@fourseasons.com |
Location:  Located in the Baa Atoll – a natural wilderness that is the Maldives’ only UNESCO world biosphere reserve – Landaa Giraavaru is an enchanting retreat just a 30-minute seaplane ride from Malé.
Total # of Rooms: 103 bungalows & villas.
Dining: Blu: Contemporary Italian fare is served at lunch and dinner; homemade gelati are served poolside throughout the day. Al Barakat: Showcasing the regional specialties of Lebanon, Morocco and Armenia, including delicious mezze, mouthwatering grills and North African specialties. Café Landaa: Asian and regional specialties from the tandoor and curry kitchen; in the evening, teppanyaki is served at a dedicated counter in a dramatic water garden adjacent to the restaurant.

 

> Hotel George V, Paris

Contact: T: +33 (1) 49 52 70 00 | F: +33 (1) 49 52 70 10 | E: res.paris@fourseasons.com |
Location:  Just North of the Champs-Elysées and East of Élysée Palace in the 8th Arrondissement.
Total # of Rooms: 185 rooms & 59 suites.
Dining:  Le Cinq: This 3-star Michelin restaurant focuses on classic French culinary techniques and also embraces newer, lighter cooking styles, always incorporating the freshest regional ingredients. Le George: The Michelin starred restaurant offers light and modern Mediterranean-style cuisine designed for sharing, with many dishes available in half portions, and a balanced, healthy cuisine bursting with flavor and freshness. L’Orangerie: offers a refreshing, intimate experience thanks to its interior design by Pierre-Yves Rochon. Chef David Bizet’s menu exemplifies the traditional French contemporary cuisine “of elegance, refinement, femininity and respect for nature. Crowned World Champion of the “Hare à la Royale” championship in October 2016, he achieved one Michelin star in February, just eight months after the restaurant’s opening.