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Four Seasons Hotel Baltimore

  • 200 International Drive, Baltimore, Maryland, 21202, U.S.A.
Physical Features

Property Size: 441,000 square feet (40,970 square metres)

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Total Number of Rooms: 256

Guest Rooms: 211

Suites: 45

Number of Stories: 18

Design Aesthetic:

  • Soaring glass tower rises above lively waterside, with harbor views from most guest rooms, meeting rooms and restaurants
  • Largest hotel art collection in the city, including works by the Washington Color School
  • Architect:
    • BH&C, Beatty, Harvey & Coco, New York and Baltimore
    • Hill Glazier Architect, Palo Alto, California (design architect)
  • Interior Designer(s):
    • Brayton & Hughes Design Studio, San Francisco
  • Location:
    • In the heart of Harbor East, within walking distance of historic neighbourhoods including Fells Point, Little Italy and Canton
    • Close to Johns Hopkins University and Hospital
Spa

Opening Date: November 2011

Size: 10,200 square feet (950 square metres)

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Number of Treatment Rooms: 11

  • Couple's suite, ideal for a romantic retreat or pre-wedding pampering, with large soaking tub, experience shower and outdoor terrace
  • Two suites have private soaking tubs and floor to ceiling harbor views
  • Eight additional rooms each have a private shower

Signature Treatment: Harbor Salt Scrub and Warm Oil Massage

Additional Recommended Treatments:

  • Deep Tissue Massage
  • Instant Anti-Ageing Active Peel Facial
  • Hot Stone Back, Face & Scalp Treatment

Special Facilities:

  • Private men’s and women’s relaxation rooms featuring heated ergonometric benches, aromatherapy steam room, state of the art sauna, experience shower with chroma therapy, vitality pool with personalized ergonometric benches, cooling ice fountain, and wet lounges

Product Lines: ZENTS, emerginC, Jane Iredale

Dining

Executive Chef: Oliver Beckert

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  • Local Ingredients:
    • Maryland blue crab, rockfish, corn and tomatoes
  • Restaurant: Wit & Wisdom, A Tavern by Michael Mina
    • Cuisine: American comfort food
    • Indoor Seating: 156
    • Executive Chef: Zack Mills
    • General Manager: Ryan Callahan
    • Sommeliers: John Filkins and Julie Dalton
  • Restaurant: LAMILL COFFEE
    • Cuisine: Light breakfast and lunch
    • Indoor Seating: 52
    • Outdoor Seating: 48
  • Restaurant: PABU
    • Cuisine: Japanese Izakaya
    • Indoor Seating: 70; Sake bar – 10; Sushi bar – 12; Lounge – 14; Private Tatami room – 10
    • Outdoor Seating: 20 on the terrace
    • Executive Chef: Jonah Kim
  • Restaurant: Splash Pool Bar & Grill
    • Cuisine: American
    • Outdoor Seating: 45
    • Executive Chef: Oliver Beckert
Recreation

Off-site Activities:

  • Biking
  • Bird watching
  • Boating
  • Canoeing
  • Fishing
  • Golf
  • Hiking
  • Horseback riding
  • Jogging
  • Kayaking
  • Local excursions
  • Sailing
  • Squash/racquetball
  • Tennis
  • Water sports
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Pools:

  • Number of Pools: 2

Fitness Facilities:

  • Size: 2000 square feet (185 square metres)
  • Special Features:
    • Floor to ceiling windows overlooking pool terrace and harbor
For Younger Guests
  • Kids can “camp out” with the Hotel's Camp Out experience, which includes in in-room use of a children’s tent during the stay and delicious treats to enjoy; guests can reserve it when they book their room reservation
  • Complimentary marine-themed welcome amenity upon check-in
  • Letters to the General Manager program
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Meeting Rooms

Total Size: 1,913 sq m / 20,595 sq ft

Largest Ballroom: 653 sq m / 7,029 sq ft

Meet and Feed Capacity: 250

Banquet Capacity: 500

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Outdoor Banquet Capacity: 300

Breakout Spaces: 11

Private Dining Room: 16

Unique Meeting and Event Facilities:

  • Grand Ballroom features harbor views
Special Features

Largest hotel art collection in the city, including works by the Washington Color School

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