The Four Seasons Hotel in London has unveiled details of its forthcoming restaurant, Amaranto, which will open together with the property on 31 January after a two-year £125m makeover.
Amaranto will be an Italian restaurant overseen by executive chef Adriano Cavagnini, who has joined the Four Seasons London from the Hotel Eden in Rome. He will manage the kitchen together with restaurant chef Davide Degiovanni, who has previously worked at Locanda Locatelli, Ristorante Semplice and the Baglioni hotel.
The 150-cover restaurant will be situated on the ground floor of the hotel, with a separate street entrance. It will have three lounge areas, a main dining room with adjacent conservatory, a bar, a 20-seat private dining room and a garden terrace. Director of restaurants will be Cristiano Pallizzari.
Named after the amaranth flower, Amaranto will be open from breakfast through to late night drinks, with typical dishes including sea bass carpaccio with shaved raw artichoke salad and red salmoriglio dressing; aubergine risotto and taleggio fondue with extra-vecchio' balsamic vinegar; and warm Amalfi citrus tart of white chocolate and lime with passion fruit sorbet.
Amaranto's interior is being designed by Paris designer Pierre-Yves Rochon, who was also responsible for the Savoy's refurbishment. Rochon has previously designed Four Seasons hotels in Paris, Florence, Beijing and Washington DC as well as restaurants by renowned chefs including Joel Robuchon, Alain Duacsse and Paul Bocuse.
The restaurant will feature luxurious elements including black marble flooring, colour splashes of amaranth in shades of deep reds and pinks for upholstery and walls, wood panelling, and large windows.
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<span class=""noindex"">By Kerstin Kühn
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