On the ground floor of the Four Season Hotel it is possible to enjoy an exquisitely Mediterranean cuisine marked by crisp lightness. Excellent service, starting from the wine selection, taken care of by talented young Alessandro Cini, who has put together one of the greatest wine collections in Europe that boasts character and research. In the kitchen, Simone Zanoni proposes a sustainable cuisine by using products sourced from the hotel's land in Versailles, thus reducing waste as much as possible. The menu opens with excellent raw fish or delectable arancini. Don't miss the candied tomato tarte tatin, filled with cacio e pepe ice cream, or restaurant's great classic ricotta cheese tortelli with lemon and fresh mint. The 36 hours goat and the fragrant Milanese-style veal chop stand out above the rest.