Four Seasons Yachts has officially announced the launch of its distinctive culinary collection onboard Four Seasons I, which features 11 unique restaurant and bar concepts inspired by the yachting lifestyle.
According to certain reports, the stated collection is curated by acclaimed chefs, sommeliers, and mixologists, with menus presented as ever-evolving to ensure each venue has a distinct concept and personality. These menus, on their part, include everything from indulgent omakase to refined Mediterranean specialties and creative cocktail menus, all of it coming together to offer users an exceptional experience.
Talk about the newly-curated concepts on a slightly deeper level, we begin from Sedna, which happens to be the yacht’s centerpiece and a stage for the world’s top culinary talent. You see, the restaurant will have rotating master chefs-in-residence mechanism, with a calendar featuring culinary talents from acclaimed Four Seasons restaurants across the globe.
However, assuming a chef is not in the given residence, the onboard team will then offer guests a menu focused on modern French techniques with global influences. Complementing the same would be expert sommelier-curated wine pairings. Alongside the usual space, there is also a private dining room, with seating up to 10, which can be used by guests to host events.
Next up, we have Terrasse, a concept drawing its basis from Côte d’Azur. In essence, Terrasse arrives on the scene bearing an ability to offer elegant yet relaxed Mediterranean dining for breakfast, lunch, and dinner. Furthermore, guests can enjoy light, seasonal dishes crafted from locally sourced ingredients, including fresh-caught seafood.
Not just that, the concept’s open kitchen and live culinary stations also add an element of theatre, while the seamless indoor-outdoor design treads up a long distance to deliver a lively, sophisticated atmosphere.
Another restaurant concept coming into play would be Miuna. Miuna is essentially an omakase experience for just 16 guests per seating. It puts on the table the highest-quality fish and seafood. Joining that are signature beverage pairings like rare sake from Kyoto, Fukushima, and a carefully constructed Japanese-inspired cocktail etc.
Four Seasons Yachts’ latest collection also features a cafe named Pistachio, which is specifically designed for people seeking a light breakfast. Hence, the place will feature freshly baked croissants, petite gâteaux, house-churned gelatos, and more, to become a part of guests’ daily ritual, whether they embarking on a land experience or seeking something swift.
The cafe will also offer artisanal coffee and tea menus prepared by expert baristas.
The collection in question will also have bars and lounges in the mix. Here, you have Salon, a supposed living room where guests can meet and mingle, or take a respite from activities and enjoy all-day service made up à la carte breakfast, an evening glass of wine, and more.
Apart from that, there is Bar Piscine. This one is actually a poolside retreat accessible throughout the day and early evening. Offering extensive menu of Mediterranean-inspired bites, the bar also presents you with playful beverage menu of unexpected flavor combinations.
These combinations include jeroboams showcasing special vintages of rosés from Provence and Champagne, whereas on the other hand, a mobile Mojito experience allows guests to have their Mojitos made à la minute anywhere on the pool deck.
Hold on, there is more, considering we haven’t yet touched upon Champagne & Caviar. This particular bar features a global selection of rare caviar and Balik salmon with a classic assortment of accoutrements, served in an elegant setting overlooking the pool deck, Guests can further choose from the menu of Grand Cru and grower Champagnes, as well as a premium selection of proseccos, cavas, and wines from around the globe.
“Our restaurants and bars are the heartbeat of our hotels, and when we set sail in 2026, the same will be true aboard Four Seasons I, creating moments of connection, celebration and culinary excellence at sea,” said Alejandro Reynal, President and Chief Executive Officer at Four Seasons. “Each offering has been thoughtfully designed to create a highly personalized experience, building on the success of our more than 600 restaurants and bars around the world, while introducing something entirely new.”
