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Four Seasons Resort Sharm El Sheikh, Egypt

  • 1 Four Seasons Boulevard, P.O. Box 203, Sharm El Sheikh, South Sinai, Egypt
  • OPENING DATE:

    May 2002
  • GENERAL MANAGER:

    Greg Pirkle
Physical Features

Total Number of Rooms: 200

  • Guest Rooms: 109
  • Suites: 88
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Design Aesthetic:

  • Arabian village style, with traditional elements including towers, arabesques (geometric wall decorations) and moucharabiehs (wooden latticework screens)
  • Funicular transports guests down from main building through gardens to the beach
  • Gardens featuring hibiscus, bougainvillea, 60 fountains and 1,800 palm trees

Architect: Hill/Glazier Architects, working under the management of Bechtel Co. Ltd.

Interior Designer(s): Brayton & Hughes Studios (guest rooms and public areas)

Location:

  • Overlooks Gulf of Aqaba on the Red Sea
  • 30 minutes from Ras Mohamed National Park and Nabq Managed Resource
  • 2 to 3 hours from St. Catherine’s Monastery, Abu Galum nature park, Pharaoh’s Island and Coloured Canyon
Spa

Number of Treatment Rooms: 13

Interior Designer: Brayton & Hughes Studios

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Design Aesthetic:

  • Arabian style, with arched doorways and courtyards
  • Open-air treatment rooms

Signature Treatment:

  • Pharaonic massage (80 minutes)

Teens/Children:

  • Massage treatments are available to guests aged 18 and older

Special Features:

  • Two private spa suites with private sauna and whirlpool

Spa Director: Ori Evapudan

Dining

Executive Chef: Adam Levay

Director of Food & Beverage: Waleed Sobhy

Examples of Locally Sourced Ingredients:

  • Spices, including sumac and saffron
  • Hibiscus
  • Dates
  • Pomegranate syrup
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Restaurant: Arabesque

  • Signature Dish: Mixed grill of beef tenderloin, veal, lamb chops, kofta, shish tawouk
  • Indoor Seating: 85
  • Outdoor Seating: 75, in partially covered seating
  • Designer: Brayton & Hughes Studios
  • Assistant Restaurant Manager: Ahmed Fouad

Restaurant: Il Frantoio

  • Signature Dish: Crisp grouper fillet, saffron risotto, gremolata, veal jus
  • Indoor Seating: 40; 16 in the private dining room
  • Outdoor Seating: 40 on the terrace; 30 in the courtyard
  • Designer: Brayton & Hughes Studios

Restaurant: Waha Pool Bar & Restaurant

  • Signature Dish: Murgh makhani – butter chicken curry flavoured with fenugree
  • Indoor Seating: 70
  • Outdoor Seating: 96
  • Designer: Brayton & Hughes Studios

Restaurant: Reef Grill

  • Signature Dish: Australian beef tenderloin
  • Outdoor Seating: 92
  • Designer: Brayton & Hughes Studios

Restaurant: Gezira Pool Bar & Restaurant

  • Outdoor Seating: 24
  • Designer: Brayton & Hughes Studios

Lounge: Citadel Lounge

  • Indoor Seating: 45
  • Designer: Brayton & Hughes Studios

Lounge: Nafoura Lounge

  • Outdoor Seating: 40
  • Designer: Brayton & Hughes Studios

Lounge: Observatory Lounge

  • Indoor Seating: 25
  • Designer: Brayton & Hughes Studios
Recreation

Tennis:

  • Number of Tennis Courts: 3
  • Tennis Lessons: For a fee
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On-site Activities:

  • Beach
  • Scuba diving
  • Snorkelling
  • Water toys and equipment

Off-site Activities:

  • Golf

Pools:

  • Number of Pools: 3

Fitness Facilities:

  • Size: 110 sq m / 1,185 sq ft
  • Special Features: Lap pool
  • Sample Fitness Activities:
    • Yoga, pranayama and meditation, aqua yoga, couples' yoga
    • Water aerobics
For Younger Guests

Kids for All Seasons: Supervised children's programme in a dedicated facility

Cooking classes

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Meeting Rooms

Total Size: 1,951 sq m / 20,993 sq ft

Largest Ballroom: 557 sq m / 5,996 sq ft

Meet and Feed Capacity: 200

Banquet Capacity: 275

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Outdoor Banquet Capacity: 450

Breakout Spaces: 3

Private Dining Room Capacity: 14

Unique Meeting and Event Facilities: Nasrani Ballroom has large floor-to-ceiling windows offering Red Sea views, and adjacent outdoor courtyard

Corporate Social Responsibility

Extensive waste management, water conservation and air quality programmes

Water is sourced from the Red Sea and cleansed/desalinated on property; waste water is cleaned and filtered for use in gardens

Active member of Green Globe programme for sustainable travel and tourism

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