MOROCCO | Verdello has officially opened at Four Seasons Hotel Rabat at Kasr Al Bahr as a new luxury gastronomic destination.
Four Seasons Hotel Rabat at Kasr Al Bahr has introduced Verdello, an extraordinary gastronomic destination that invites guests to immerse themselves in the soul of Italy. Located in the Orangers building - part of the former Military Hospital Marie Feuillet, dating back to 1912 - Verdello masterfully marries Italian culinary authenticity with the refined hospitality of Morocco, creating a unique and memorable dining experience.
Leading this culinary adventure is Senior Executive Chef Sebastiano Spriveri, bringing nearly three decades of culinary excellence within the Four Seasons family. A loyal team member since 1995, his exceptional journey has allowed him to perfect his art in the world's most prestigious establishments. From London and Milan to the Mediterranean shores of Cairo, Istanbul, and Sharm El Sheikh, Chef Sebastiano Spriveri has crafted a global culinary narrative.
A native Sicilian, Chef Sebastiano Spriveri possesses not just an innate mastery of Italian cuisine, but a talent that transcends culinary boundaries, creating gustatory experiences that celebrate global flavours.
"For me, Sicilian cuisine is about heritage, lovingly transmitted by my mother over the years. Each ingredient, each technique carries the soul of millennia-old traditions," explained Chef Sebastiano Spriveri.
"At Verdello, we celebrate the richness of Italian traditions while integrating local Moroccan products, creating a flavour fusion that evokes both Sicily and the Mediterranean. Our ambition goes beyond mere gastronomic satisfaction - we want to create unforgettable memories and make our guests feel they are an integral part of the Four Seasons family."
The Verdello menu reflects this philosophy perfectly. Signature creations such as the Tonno Rosso - an exceptionally fine red tuna carpaccio accompanied by a tomato condiment - and the Paccheri Di Gragnano, elevated by a rich tomato sauce and fresh basil, transport diners to the sun-drenched gardens of Sicily. The Aragosta di Agadir, a local lobster delicately flavoured with vanilla and thyme, embodies the perfect meeting of Italian and Moroccan culinary cultures.
For meat enthusiasts, the Vitello - a Sicilian-style breaded milk-fed veal chop - reimagines a classic Italian dish with modernity and elegance. Vegetarian options, such as the traditional Caponata, demonstrate that plant-based cuisine can achieve sophisticated heights. Each carefully prepared dish testifies to a profound respect for traditions while embracing a contemporary approach.
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