Renowned chef Mauro Colagreco, of the celebrated Mirazur in Menton, France, chose Palm Beach for his stateside debut. Florie’s, the signature restaurant at Forbes Travel Guide Five-Star Four Seasons Resort Palm Beach, reflects Colagreco’s passion for gardening and Florida. The Argentina-born chef gets his ideas for food from his cultivating, which is why you’ll find him walking among the vegetables and herbs almost every day he’s on the property.
On the menu, expect to find bold dishes — many items are seared with Colagreco’s famed live-fire cooking methods — that are full of locally sourced flavors. The chef uses his kitchen as a way to tell neighboring food producers’ important stories. This measured approach and attention to detail translate into a memorable night out.
To create a culinary outing that’s at once luxurious and approachable, Florie’s offers special dining and beverage experiences (like luxury water tastings) and casual happy hours.Our Inspector's Highlights
- The January 2019 opening of the 200-seat Florie’s rounds out a $45-million-plus renovation for Four Seasons Resort Palm Beach. The venue’s light-filled interiors embody the Florida island’s laid-back style with white wicker patio furniture on the terrace, and mint green and bronze accents in the dining room.
- A well-curated dinner menu highlights Colagreco’s best-of live-fire cooking and stone hearth oven dishes, like wagyu beef, truffled chicken and Key West red grouper, alongside a short list of pizza and pastas.
- Florie’s Bar becomes a destination unto itself with seasonally changing cocktails and aperitifs using citrus, herbs and botanicals freshly picked from Four Seasons’ onsite garden.
- Sommelier Jessica Altieri’s wine list spotlights winemakers and vineyards committed to producing sustainable sips. Ask her for help in picking out some vino to pair with your meal.
- A newly minted Sunday brunch menu features a mix of interactive chef stations and dishes prepared tableside. Indulge in everything from classic custom omelets, waffles and pancakes to salt-crusted whole fish, tandoor-roasted suckling pig and chicken à la broche (spit roasted), alongside an array of desserts and a champagne bar.
Things to Know
- The dress code at Florie’s is smart casual.
- Four Seasons Resort Palm Beach is home to the only certified water sommelier in the brand’s global portfolio. Look out for tasting experiences curated by Altieri.
- For tropical island vibes, ask to sit on the oceanfront terrace
with views of the sparkling Atlantic. Or, if you like getting in on the cooking
action, request a booth by the entertaining open-air kitchen.
The Food
- The dinner menu comes to life around Colagreco’s live-fire cooking. Dishes are prepared using a range of techniques, including a stone hearth oven, yakitori grill and spit-roasting method.
- Colagreco fans will discover popular Mirazur dishes (try the tandoor-roasted lamb shoulder) alongside about 80 percent new items that lean heavily on local fish and citrus. Case in point, the lobster a la broche puts a Florida spin on rotisserie chicken.
- Start with the Florida red snapper ceviche with leche de tigre, red onion, celery, canxa corn and ginger. From the stone hearth oven, try the eggplant and scamorza espuma with Parmigiano-Reggiano, and of the yakitori dishes, the wagyu beef ranks high.
- Make room for dessert — you’ll want to taste the tiramisu served with lemon biscuit and mascarpone cream, a recipe inspired by the chef’s grandmother. For a refreshing palate cleanser, try the white chocolate mousse with yuzu-mango sorbet.
The Chef
- Colagreco leads 10 restaurants worldwide, including his heralded flagship Mirazur in Menton.
- The chef’s cooking style blends his Italian-Argentine roots with his love of Mediterranean flavors. He chose Palm Beach for his stateside debut for its environment, sunny weather and proximity to the sea — it's similar to the South of France.
- According to Colagreco, his vision for the Palm Beach restaurant is to become a destination where guests leave with lasting food memories.
- An excellent example of the chef’s vision is his “sharing bread and poem.” Your meal begins with a whole fresh-baked loaf and a copy of the poem “Ode to Bread” by wordsmith Pablo Neruda to encourage the experience of breaking bread at the table.
Amenities
Bar
Breakfast
Brunch
Dinner
Gluten-free options
Kid friendly
Outdoor seating
Private dining
Reservations recommended 
Resort casual
Valet parking
Vegetarian options
Getting There
