Since the late 1800s, Palm Beach, Fla., has been home to a plethora of resorts for snowbirds looking for a winter retreat. That bustling hotel scene lives on today, as the city’s coast and neighboring towns are dotted with all-inclusive stays for relaxing on sandy beaches year-round.
Among the seemingly countless options is Four Seasons Resort Palm Beach, a standout spot for wine lovers thanks to its on-site Wine Spectator Restaurant Award winner, Florie’s. Led by decorated chef Mauro Colagreco of France’s famed Mirazur, Florie’s offers seasonal menus paired with a wine program emphasizing sustainable winegrowing practices.
The dynamic wine list presents more than 230 labels, managed by director of restaurants Christopher Monaco. Eighteen of those are available by the glass. The list spans the globe but features strong selections of Champagne, Old World whites, plus Californian and Italian reds.
Colagreco’s Mediterranean-inspired dishes complement the locale, from plates like locally-made burrata served with citrus salad, basil, coriander, raisins and Sicilian pistachio, to desserts like white chocolate mousse with Florida passion fruit sorbet and coulis. Larger mains include the seared snapper fillet served with bok choy, cilantro, yogurt and cucumber and tandoor-cooked cauliflower with preserved Florida lemon and buckwheat. Weekly food-and-wine pairing experiences are available for resort guests, while visiting diners can order à-la-carte wine pairings for each dinner course. Reservations are available daily for breakfast and dinner. Lunch and Sunday Brunch are offered seasonally.