At Four Seasons Hotel Milano, A Trail of Delights and Festive Sweet Treats

This year, the festive season arrives at Four Seasons Hotel Milano, transforming it into a contemporary fairytale. Under the creative direction of Vincenzo Dascanio, a Trail of Delights takes over the spaces of this iconic Milanese location. Wrapped in an immersive installation, guests are invited to rediscover the wonder of the season through the eyes of childhood and tradition.

An enchanted path comes to life throughout the hotel, from Stilla Bar to Zelo, where a magical forest of trees in refined shades of green and delicate golden accents guides guests on a sensory journey. Giant elves in pine-green and ochre velvet, backlit wooden cottages, and velvet-covered stars shape a world suspended between dream and beauty, with each space telling its own Christmas story. A pathway of peaks leads guests to Sala Camino — transformed for the season into the Room of Stars, where time stands still.

In this magical atmosphere, Executive Chef Fabrizio Borraccino, Pastry Chef Stefano Trovisi, and bartender Alejandro Pellejero craft the flavours of the holidays — dishes, desserts, chocolates, and cocktails for every festive moment — with meticulous attention to detail. The highlight of the season is Festive Sweet Treats, brought to life at Stilla Bar and throughout the glittering path. Available all day during the festive period, Festive Sweet Treats celebrate chocolate with a new Hot Chocolate Menu created by Stefano Trovisi in collaboration with four different brands, with each hot chocolate paired with a complementary treat:

• 100 percent Dark Chocolate “Sur Del Lago” – made with Venezuelan chocolate featuring notes of almond, caramel, and coffee, sourced from the fertile lands surrounding Lake Maracaibo. Served with a gingerbread cookie, whipped cream, and a dusting of cocoa.
• 75 percent Dark Chocolate “Criollo” – produced in the Chuao region of Venezuela, this rare and precious cacao variety represents only 0.01 percent of world production. With aromatic notes of banana, vanilla, toasted hazelnuts, and caramel, this chocolate is enhanced with a coffee infusion and paired with an orange-and-almond Florentine, whipped cream, and a light dusting of coffee.
• 38 percent Milk Chocolate “Akan” – an African-grown milk chocolate, a blend from Ghana and Liberia with intense cocoa, coconut, and earthy notes. Served with a Piedmont hazelnut praline and caramelised popcorn, whipped cream, and a sprinkle of hazelnuts.
• 36 percent White Chocolate “AlmondCoa” – a vegan white chocolate made with almond and cocoa butter. Paired with Sicilian pistachio praline and a vegan marshmallow with dehydrated raspberry, served with vegan whipped cream and a dusting of raspberry powder.

The Stilla Bar menu also features two seasonal cocktails — the Mandarin Punch and the traditional Mulled Wine. A warm fragrance fills the air: the scent of Panettone, freshly baked by Stefano Trovisi for the very first time at Four Seasons Milano, available in both Classic and Limited Edition Mango and Apricot.

In the hotel kitchens, Chef Fabrizio has already involved the producers — trusted partners throughout the year — to create the festive menus, from Christmas Eve to Christmas Day and the highly anticipated New Year’s Eve Dinner, where gastronomic excellence takes centre stage at Zelo Restaurant.

Christmas Eve – December 24, 2025

• Amuse-bouche - Home-smoked salmon with blinis and cream cheese, and a welcome glass of sparkling wine
• Champagne risotto, tuna tartare, and Calvisius caviar
• Charcoal-grilled sea bass, chickpea hummus, clams, ginger and chilli jus
• Gingerbread man with Dulcey 35 percent chocolate, pain d’épices, and Sicilian mandarin sorbet
• Panettone

Christmas Day – December 25, 2025

• Sharing starters - Quinoa with lobster, ginger, and pomegranate
• Home-marinated and smoked salmon with cream cheese and blinis
• Veal tonnato
• Chicory salad with puntarelle and buffalo stracciatella
• Traditional tortellini in capon broth, cardoons, and winter vegetables
• Cannelloni stuffed with black cabbage and Valtellina ricotta, gratinated with Parmigiano and fine black truffle
• Braised veal cheek, glazed root vegetables, and dandelion salad
• White chocolate Ivoire 35 percent Yule log with Tahitian vanilla, cherries, and redcurrants
• Panettone

New Year’s Eve – December 31, 2025

• Amuse-bouche – Mini bao with lobster, avocado, and finger lime
• Sea bass carpaccio, tuna tartare, crispy tomato bread, samphire, and oyster
• Charcoal-grilled giant prawn and scallop with puntarelle, pomegranate, and raw endive
• Red prawn risotto with finger lime and Calvisius caviar
• "Fratelli Varvara" veal fillet with artichoke, celeriac, and fine black truffle
• Pavlova with pomegranate, Greek yogurt foam, and raspberry inspiration sorbet
• Zampone and lentils
• Panettone

Amid golden lights, the scent of freshly baked sweets, and an atmosphere blending art, design, and magic, Christmas 2025 at Four Seasons Milano remains a not-to-be-missed tradition for Milan locals and international travellers discovering the city’s festive spirit in this iconic “Four Seasons home.”

• Panettone 1 kilogram – Classic (EUR 65) or Limited Edition Mango and Apricot (EUR 75) is available for pre-order and takeaway
• Festive Sweet Treat prices: Hot chocolates EUR 18; Panettone slice EUR 18 regular / EUR 20 limited edition; Cocktails EUR 20–23
• Christmas Eve Dinner – EUR 220 per person (wine excluded)
• Christmas Day Lunch – EUR 270 per person (wine excluded)
• New Year’s Eve Dinner – EUR 420 per person (wine excluded)

Reservation required.

Information and Reservations

• +39 02 77 081477
• Stilla.mil@fourseasons.com
• Zelo.mil@fourseasons.com