Florie's

Where the Atlantic Meets the Stone Hearth

The terrace at Florie's faces the Atlantic with white wicker chairs, salt air, and the low light that Palm Beach does so well in the late afternoon. Inside, the dining room trades that breezy informality for mint green and bronze accents that sit somewhere between South Florida resort and considered European brasserie. The tension between the two registers is intentional. Florie's, the signature restaurant at the Forbes Travel Guide Five-Star Four Seasons Resort Palm Beach, opened in January 2019 as part of a $45-million-plus property renovation, and from the beginning it was designed to function as a full dining destination rather than a hotel amenity.

The Colagreco Premise: French Discipline, Florida Ingredient

The premise at Florie's runs against a familiar tension in American fine dining: European technique applied to local produce can easily tip into pastiche, where the prestige of the training system overwhelms whatever is specific to the place. At Florie's, the structural logic comes from Mauro Colagreco, whose three-Michelin-starred Mirazur in Menton sits at the intersection of French and Italian coastal cooking and has spent years treating the surrounding garden as a primary ingredient source. That same framework translates here: the Four Seasons property maintains an onsite garden, and the kitchen uses its citrus, herbs, and botanicals across both the food and bar programs.

You see it at Le Bernardin in New York City, in different registers at Alinea in Chicago and Lazy Bear in San Francisco, and in the French-American hybrids operating in smaller markets, including Bûcheron in Minneapolis and Lautrec at Nemacolin Woodlands Resort in Farmington. What distinguishes Florie's within that category is the degree to which the kitchen commits to live-fire and stone hearth techniques rather than defaulting to classical French plating as the dominant mode.

The Kitchen's Technical Range

The dinner menu is built around a multi-method live-fire setup: a stone hearth oven, yakitori grill, and spit-roasting all operate simultaneously, giving the kitchen a vocabulary that spans Japanese grilling tradition, wood-fired Mediterranean cooking, and the kind of rotisserie work that defines Provençal farm tables. The result is a menu where roughly 80 percent of the dishes are new to the Colagreco repertoire, leaning on local fish, Florida citrus, and Gulf and Atlantic seafood, while the remaining portion carries recognisable Mirazur signatures, including a tandoor-roasted lamb shoulder.

The Florida inflection shows up in the sourcing: Key West red grouper, Florida red snapper ceviche prepared with leche de tigre, red onion, celery, canxa corn, and ginger. The lobster à la broche uses the rotisserie format typically associated with French poulet, translating it through local seafood. From the stone hearth oven, eggplant and scamorza espuma with Parmigiano-Reggiano takes a southern Italian flavour profile and applies a French textural approach. These are not fusion gestures for novelty; they reflect the way Mediterranean cooking has always borrowed across coastlines, and Florida's position as a subtropical Atlantic state makes the ingredient logic coherent rather than forced.

The Butcher's Club anchors the steakhouse end of the market at $$$$, and Flybridge covers American seafood. Florie's sits at $$$ for cuisine and occupies a distinct position: the only property in Palm Beach with a globally credentialled European chef operating a live-fire program at resort scale.

The Bar and Wine Program

Florie's Bar functions as a separate destination within the broader space, with a cocktail program that uses citrus, herbs, and botanicals harvested directly from the Four Seasons' onsite garden. The approach aligns with a broader American bar trend toward terroir-driven, house-grown ingredients, though here it is embedded within a resort infrastructure that few standalone bars can replicate. Cocktails and aperitifs shift seasonally as the garden supply changes.

The wine list is managed by a certified sommelier, runs to approximately 320 selections drawn from an inventory of 1,300 bottles, and leans toward California and France as its primary regions. Pricing sits in the $$$ range, with many bottles above $100 and a corkage fee of $75 for guests bringing their own. The wine program is notable for its sustainability framing: the list specifically spotlights winemakers and vineyards committed to sustainable production, a credential that aligns with the property's garden-first philosophy.

Sunday Brunch as a Distinct Format

Brunch at Florie's is structured differently from the dinner service and deserves separate consideration. The Sunday format combines interactive chef stations with tableside preparation, running across a range of formats: custom omelettes, waffles, and pancakes on one end; salt-crusted whole fish, tandoor-roasted suckling pig, and chicken à la broche on the other. A champagne bar anchors the drinks side. The format borrows from the grand hotel brunch tradition that still operates at scale in properties like HMF at the Breakers down the road, though Florie's applies more pronounced technical ambition to the format through the live-fire stations.

Planning a Visit

Florie's serves lunch and dinner, with the Sunday brunch running as a separate service. The dress code is smart casual. The 200-seat capacity means the restaurant can absorb walk-ins more readily than smaller Palm Beach competitors, though dinner reservations at the terrace, which has direct Atlantic views, are worth securing in advance, particularly during the winter season when Palm Beach occupancy peaks between January and April. The oceanfront terrace seats and the open-air kitchen booths represent two distinct experiences within the same restaurant: the terrace for view-driven dining, the kitchen-adjacent booths for guests who want proximity to the live-fire setup. Smart casual applies throughout.