Florie's

The story

Crafted with passion, served with love

A Mediterranean Vision on the Florida Coast

Florie's is Chef Mauro Colagreco's first restaurant in the United States, opened inside the Four Seasons Resort Palm Beach as part of a $45-million-plus renovation. Colagreco — the chef behind three-Michelin-starred Mirazur in Menton, France — describes himself as "a chef without borders," and Florie's reflects that spirit: Mediterranean sensibility channeled through Florida's coastal environment and exceptional local produce. The name and the ethos are both a nod to Florida and to the chef's longstanding passion for gardening.

The Kitchen: Fire, Earth, and Florida Ingredients

Chef de Cuisine Diego Soriano leads the day-to-day kitchen, executing a dinner menu built around live-fire cooking and a stone hearth oven. Dishes like wagyu beef, truffled chicken, and Key West red grouper anchor the menu, alongside a focused selection of pizzas and pastas. The approach is earth-conscious throughout — ingredients drawn from nature, preparations that let them speak. Forbes Travel Guide recognized this commitment with a Four-Star rating, noting the menu's "best-of live-fire cooking" as a particular strength.

Breakfast runs daily and ranges from blue corn pancakes with raspberries and blackberries to a crab cake eggs benedict finished with Old Bay hollandaise — straightforward in concept, precise in execution. The Sunday brunch expands into interactive chef stations, tableside preparations, salt-crusted whole fish, and a champagne bar.

The Bar and the Garden

Florie's Bar operates as a destination in its own right. Seasonally changing cocktails and aperitifs draw on citrus, herbs, and botanicals picked fresh from the Four Seasons' onsite garden — a direct extension of Colagreco's gardening philosophy into the glass. Sommelier Jessica Altieri curates a wine list that spotlights producers committed to sustainable viticulture, and she's available to guide pairings.

The Room and the Terrace

The dining room carries mint green and bronze accents; the terrace is furnished with white wicker and looks out over the ocean. Light fills both spaces. The 200-seat restaurant accommodates everything from a quiet weeknight dinner to private events in a pergola-covered terrace or dedicated private dining room — indoors and outdoors meeting at the edge of the island coastline, exactly as Colagreco intended.