Four Seasons Hotel Bahrain Bay, the brand’s first property in the country, is now open.
The 273 rooms and suites, designed by Pierre-Yves Rochon, feature the new, fully customisable Four Seasons Bed, and all rooms offer either sea or city views.
Food and beverage options at the hotel include three concepts by celebrity chef Wolfgang Puck – Cut and Cut Lounge, led by executive chef Ben Small; the new Moroccan-inspired Blue Moon Lounge; and the first ever Re Asian Cuisine with executive chef Brian Becher at the helm.
The hotel also includes four other dining options, including the poolside Vento, as well as Azure Lounge, and Bahrain Bay Kitchen.
Other facilities include one of the largest Four Seasons spas in the world, which is housed in four interconnecting garden buildings, including 17 treatment rooms and his and hers spa lounges.
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The resort also features five different swimming pools, including one specifically for kids, as well as two fully-equipped gyms, and indoor and outdoor function spaces, including a music room, photography room, and bride’s suite for weddings.
Hotel Manager Bob Suri said: "With the 2015 Formula 1 Gulf Air Bahrain Grand Prix next month and a world of diversions for gourmands, ancient history buffs, cultural explorers, golfers, pearl divers, shoppers and those who just want to chill on the beach, now is the time to see for yourself why everyone is talking about Bahrain.”
Four Seasons Hotel Bahrain Bay joins the recently opened Four Seasons Resort Dubai at Jumeirah Beach, and sister properties Four Seasons Hotel Doha, and Four Seasons Hotel Riyadh.
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