Italian restaurant Quattro opens at Four Seasons Marrakech

Four southern regions of Italy will be represented on the menu of the new Italian restaurant, Quattro, at the Four Seasons Resort Marrakech

Inside Quattro.
Inside Quattro.

A new Italian restaurant, Quattro, has opened at the Four Seasons Resort Marrakech, which offers food from four southern regions of Italy.

Overseen by Paris-based designers Atelier Pod, the interior is meant to be a blend of southern Italy and Morocco, reflected by the combination of zellige and marble found on both continents.

The resort's general manager Blaise Montandon said in a statement: "After months of renovation we are so excited to announce that Quattro is now open. With this new restaurant, we pay tribute to the fantastic culinary heritage of Southern Italy from four specific regions - Sicilia, Puglia, Calabria and Campania - offering food that has not been served in Marrakech before, introducing for example the pizzoli."

Did you like this story?
Click here for more

At the helm of the restaurant kitchen is chef Marco Terranova from Sicilia. The menu will include dishes inspired by Terranova's childhood memories from Italy, along with some with subtle nods to Arabic influences.


For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular



Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine