A Cut Above Paradise: The Dry-Aged Meat Experience at Four Seasons Resort Seychelles at Desroches Island

At The Lighthouse, located along the serene coastline of Four Seasons Resort Seychelles at Desroches Island, the culinary philosophy is rooted in three principles: precision, patience, and passion. These values guide the restaurant’s commitment to delivering an exceptional steak experience that highlights global beef excellence and meticulous craftsmanship.

Upon entering, guests are introduced to a curated selection of premium cuts, including:

• Australian Wagyu T-bone
• Tajima Australian Tenderloin (MS 6–7)
• Dry-aged Striploin
• Dry-aged Ribeye
• Dry-aged Cote de Boeuf

Each steak is halal-certified and selected for quality, marbling, and distinctive regional character.

A central feature of The Lighthouse’s offering is its in-house dry-aging program, executed with state-of-the-art German technology. Within the controlled environment of the dry-aged cabinet temperature and humidity are precisely regulated to achieve optimal maturation. Over a period of approximately 30 days, the restaurant’s designated sweet spot, natural enzymes tenderize the meat and intensify its flavour. The cabinet’s charcoal filtration system ensures continuous, chemical-free air purification, maintaining exceptional hygiene. For guests who appreciate deeper complexity, extended aging up to 100 days can produce pronounced nutty and aromatic notes.

The Lighthouse showcases a variety of renowned beef origins:

• Simmental (Germany) – Known for creamy yellow fat, excellent marbling, and a tender, flavourful profile developed through six weeks of maturation.
• Galicia (Spain) – Distinguished by its buttery, slightly spicy, and iodized flavour, sourced from mature cattle aged three to five years.
• Black Baltic (Germany) – Raised in cold climates on sea grass and matured using an ancestral method that begins on beech shavings in Hamburg. The result is a subtle woody character with hints of hazelnut or foie gras and a melt-in-the-mouth texture.

To complement these selections, The Lighthouse offers thoughtful wine pairings:

• Château Teyssier (France) – Ideal for ribeye, with bold tannins and dark fruit notes that balance rich cuts.
• Chante Bise (France) – A Grenache-Syrah blend suited to Wagyu, ribeye, striploin, and T-bone, offering peppery, meaty notes that enhance char-grilled flavours.
• Kanonkop Kadette (South Africa) – A Cape blend with structure and elegance, well-matched to dry-aged ribeye or striploin.
• Chianti San Lorenzo (Italy) – A 100 percent Sangiovese selection that harmonizes with longer-aged steaks, bringing earthy, rustic, and savoury elements with lively acidity.

At The Lighthouse, every element, from breed selection and aging techniques to the wine pairing, is designed to elevate the steak experience with sophistication, integrity, and respect for the craft.