At Four Seasons Hotel Ritz Lisbon, a series of exquisite dinners and parties has been planned for both young and old this festive season.
Christmas Eve Dinner at Varanda Restaurant
The classic Christmas Eve dinner on December 24, 2014, which will take place in the Hotel’s sophisticated Varanda Restaurant, will include creative gourmet selections such as duck foie gras, crispy chocolate and butternut squash, braised scallops and blue lobster, the traditional roasted codfish and a delicious slow-cooked baby goat. Pastry Chef Fabian Nguyen presents an impressive Araguani chocolate sphere with raspberry and hibiscus.
Christmas Day Brunch
Gather friends and family around the table in the Hotel’s ballroom for an extravagant Christmas Day Brunch, which will feature grilled green asparagus with Parma smoked ham, braised scallops with seaweed and green apple salad, oysters on ice, squid ceviche, red mullet, golden bream, braised veal and a sumptuous dessert bar with an assortment of delicious desserts such as the signature mille-feuilles, macaroons, amandine tart, sweet rice pudding and traditional chocolate cakes and rolls.
New Year’s Eve Dinner and Dance Party
Join Four Seasons Hotel Ritz Lisbon in welcoming the New Year with a delectable New Year’s Eve dinner, with an exclusive menu prepared by Executive Chef Pascal Meynard. The exquisite New Year’s Eve dinner includes crayfish lasagna with Timur Nepal pepper, red mullet with crispy olives and mariniére clams, matured Galego beef with glazed white asparagus and pumpkin confit, and a sweet, sweet Gianduja creamy chocolate, pineapple confit, with lime and coriander and a piña colada sorbet for dessert.
Entertainment will be provided by one of Lisbon’s top DJs, who is sure to keep guests up dancing in the ballroom until the morning light. Guests can also watch the mesmerizing fireworks show from the Hotel’s rooftop with a unique perspective of the City of Seven Hills.
New Year’s Day Brunch
Finally, to start the New Year in grand style, the Hotel’s ballroom will host the classic New Year’s Buffet, which will feature a unique selection of ceviche, oysters on ice, foie gras mousse with pomegranate chutney, tuna tartar with yuzu, scallops with citrus and cress, sushi and sashimi, milk-fed veal with sage and smoked ham sauce, stone bass with vanilla and pine nuts and national and international cold cuts and cheeses. For the grand finale, Pastry Chef Fabian Nguyen has prepared traditional chocolate and ginja verrines, gianduja and lime, ivoire chocolate choux and a sable cremeux with coconut and passion fruit, among many, many other things that are sure to please everyone’s sweet tooth.
Full menus and pricing can be found here.
A special Festive Third Night Free Package starting at EUR 283.00 per night is valid from December 1, 2014 to January 31, 2014 and includes:
- Complimentary third night with every two consecutive paid nights
- One-way limousine transfer from the airport for guests staying in a suite
Valid for reservation in Deluxe Room or Four Seasons Junior Suite. Note: rates for this offer are based on the best available Room Rate for the dates chosen. The rate shown is the average rate per night after the complimentary night has been applied. All offers are subject to availability at the time of reservation. Offers are not valid in conjunction with any other offer or contract and do not apply to groups. Rates are per room, per night, vary by arrival date and/or length of stay, and include taxes and service charges. Early departure fees may apply. Rates are subject to change.