The hotel&#39;s breakfast room is much smaller than the famous Sands Hall. Given the limited number of rooms in the hotel itself, the restaurant has adopted a very user-friendly semi-self-service method. It is neither extravagant nor wasteful. There are multiple choices. The choice of one Chinese and one Western for two days. Quality The taste is basically very good. The breakfast in the four seasons is open until 11:30. It is really too human. This must be praised. You should sleep late on weekends and then catch a night set. If you don&rsquo;t pay attention, you can eat it into brunch. Haha.

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酒店的早餐厅 相比起大名鼎鼎的金沙厅 这里的规模跟格局都小了不少鉴于酒店本身客房数量有限 餐厅采取了很人性化的半自助方式 既不铺张浪费 又有多重选择 接连两天 一中一西的选择 质量口感上基本都有很好的保障TIPS 四季的早餐一直开放到十一点半 真的是太太太人性化了 这点必须点赞 周末的假日就应该睡个懒觉 然后赶个晚集 一不留心 就妥妥吃成brunch了 哈哈

西湖餐厅秋季主题超可爱😋来自意大利的白胖子布拉达芝士✈️杭州是一座永远美丽的城市，春夏秋冬美意胜收的西子湖四季酒店，此时最悠享的方式就是在西湖餐厅的户外的庭院里品味全新的秋季菜单。🍁这一季西湖餐厅秋季餐厅的主题非常的受欢迎，它是来自意大利的白胖子&mdash;&mdash;由传统纯手工制作纯牛奶布拉达芝士，Burrata芝士近年红遍欧美，里面装的内馅是由制造莫扎瑞拉时产生的柔软凝乳碎块浸泡在鲜奶油里而制成。当可爱的白胖子被切开时，柔软滑顺，而且这款芝士最大的特点就是不腻，口感很是清润，&hearts;️新季菜单推荐菜品 🌟秋日南瓜布拉达芝士色拉温热的南瓜配搭当季的石榴，和秋意十足的枫叶油醋汁配搭。🌟番茄香料浓汤双色番茄慢煮将风味全完融入到汤汁之中，香浓的番茄汤与布拉达芝士完美交融。🌟NB先生的玛格丽特在餐厅推出意大利风味美食之初，一位常客NB 先生希望可以在传统玛格丽特披萨上放置没有烘烤过的布拉达芝士，于是发现烘烤过的披萨与新鲜布拉达芝士结合就如同传统意式冰淇淋Gelato 一样，口感冷热交织。🌟青酱烩饭不同于传统的青酱，西湖餐厅厨师长梁隆基Wilson将青酱中罗勒的比例调整到适合本地的口味，用菠菜来混合罗勒，配合芦笋增加了烩饭的口感。🌟大吉岭布拉达奶冻饼房主厨喻激文Lily将布拉达芝士细腻的奶质感与大吉岭红茶风味巧妙地融合，不容错过。&hearts;️推荐酒饮🍷哥本哈根的起泡茶玲珑开胃酒：由白毫银针，乌龙，洛神花组成，精确的控制温度和浸泡时间。每一种茶都经过精心挑选，相互平衡，相得益彰，最后通过精心调整的气泡来增强口感。📌添喜Tips：用完早午餐，非常推荐继续享用下午茶，静享一下藏在四季酒店中的满园秋色！💰人均消费：餐厅人均消费600元⏰西湖餐厅营业时间：10:00-22:00📍详细地址：灵隐路6号杭州西子湖四季酒店1楼🚘交通攻略：自驾消费可在酒店免费停车；附近公交车站&ldquo;植物园&rdquo;，公交82、28、15、7路等可达。

West Lake Restaurant autumn theme super cute 😋 white fat Brada cheese from Italy ✈️ Hangzhou is a forever beautiful city, spring, summer, autumn and winter are beautiful and winsome Xizi Lake Four Seasons Hotel, the most leisurely way at this time is to taste the new autumn in the outdoor courtyard of the West Lake Restaurant. Menu. 🍁 The theme of the autumn restaurant at West Lake Restaurant is very popular this season. It is a white fat man from Italy. The pure milk Brada cheese is made by traditional handmade. The Burrata cheese has been red in Europe and the United States in recent years. The inside filling is made of soft curd shredded immersion produced when making Mozarella. Soak in whipped cream and make it. When the cute white fat man is cut, it is soft and smooth, and the biggest feature of this cheese is that it is not greasy, and the taste is very clear. The new season menu recommends dishes 🌟 autumn pumpkin Brada cheese salad warm pumpkin with the season pomegranate, and the autumn maple leaf oil and vinegar juice. 🌟 Tomato Spice Soup Two-color Tomato Slow Cooking Mixes the flavor into the soup, and the fragrant tomato soup blends perfectly with Brada cheese. 🌟 Mr. NB&#39;s Margaret at the beginning of the restaurant&#39;s Italian cuisine, a frequent visitor, Mr. NB, wanted to put unbaked Brada cheese on traditional Margaret pizza, so he found that the baked pizza combined with fresh Brada cheese was like traditional Italian ice. Like the ice cream Gelato, the taste is hot and cold. 🌟 Green Sauce Rice is different from traditional green sauce. The chef of West Lake Restaurant Liang Longji Wilson adjusted the proportion of basil in the green sauce to suit local tastes. He mixed basil with spinach and added the taste of the rice with asparagus. 🌟 Dajiling Brada Milk Frozen Cake House chef Yu Jiwen Lily cleverly blends the delicate milk texture of Brada cheese with the flavor of Darjeeling black tea, which is not to be missed. &hearts;️ Recommended Wine Drinks 🍷 Copenhagen&#39;s sparkling tea aperitif: composed of white millisilver needles, oolong, Roselle flowers, precise control of temperature and soaking time. Each tea is carefully selected, balanced and complemented by each other, and finally enhanced by carefully adjusted bubbles. 📌 Tips: After brunch, it is highly recommended to continue to enjoy afternoon tea and enjoy the autumn colors hidden in the Four Seasons Hotel! 💰 Per capita consumption: The per capita consumption of the restaurant is 600 yuan ⏰ West Lake Restaurant Business Hours: 10:00-22:00📍 Detailed address: 1st floor of Hangzhou Xizihu Four Seasons Hotel, No. 6 Lingyin Road 🚘 Traffic Raiders: Self-driving consumption can be parked free of charge at the hotel; nearby bus station &quot;Botanical Garden&quot;, bus 82, 28, 15, 7 and so on.

春末初夏的季节，坐在西子湖四季的户外品尝美食实在是一件再舒服不过的事儿了。没有喧闹的人群，只有自由的小鸟，服务员响应速度快，服务细节尚可，餐点味道其实还是可以的。量看着小，吃完整一套也很饱了。感谢餐厅周活动，给我了一个很棒的午间食光。

In the late spring and early summer season, sitting outdoors in the four seasons of Xizi Lake is really a comfortable thing. There is no noisy crowd, only free birds, the waiter responds quickly, the service details are acceptable, and the taste of the meal is actually OK. The amount looks small, and the whole set is also very full. Thanks to the restaurant week activities, I gave me a great lunch light.

☘️餐前的面包都带着别样的惊喜。高多加多色拉配泰式香茅汁，这道色拉会给舌尖带来一些小意外，与我们在传统西餐厅里吃到各式色拉不同，异国风味的干炸豆腐干口感很是香韧。香茅汁的味道其实并不浓烈，看来Wilson 在很用心的觅寻杭州人喜欢的狮城味道。碳烤沙爹鸡肉串&ndash; 精心腌制好的鸡肉串在竹签上，用炭火慢烤，配上香喷喷的沙爹酱，送进嘴里的一瞬间，酱汁与鸡肉完全融合，回味无穷。这道菜的点睛之笔就在于沙爹酱，是由花生酱、椰酱、幼虾等调制而成，香醇无比。去过新加坡和马来西亚之后，回来最为念想的就是肉骨茶了，到了新加坡一定要吃肉骨茶，来自世界各地的旅游者在这里无不饱享一次口福。肉骨茶，就是边吃排骨边饮茶。在新加坡，找寻最好吃的肉骨茶的办法真的很简单，找排队长的肉骨茶店就是了，而现在，在西湖餐厅就可以享用到了，口味非常的正典。☘️叻沙是一道起源于马来西亚的面食料理，正宗的新加坡加叻沙讲究椰浆的鲜味、鲜虾的甜味和自制辣椒油的辛辣味。多种辛香料混合后炒制出浓郁的香气，再与鱼肉与椰浆一同熬制，最后加入虾、鱼糕和米粉等。浅尝一口，味蕾就完全被浓郁纠结的鲜味、辣味、辛香味所侵占。虾面，新加坡人的童年里，一定少不了一碗虾面。虾面的汤色很清，入目可见的满是新鲜虎虾虾油熬出的虾红色。汤头炖的入味而不腻，入口清淡，回味是自然顺滑的鲜虾味。再吃上一口筋道弹牙的面条，这大概就是大海的味道吧。椰浆饭，鸡肉仁当配洋葱叁巴酱，香米饭中有着椰浆特有的奶香，每一口都是滋养，配菜是酱汁浓稠的鸡肉，还有小银鱼，花生、鸡蛋、黄瓜，给到味蕾丰富的体验。☘️炒粿条，也就是我们中国人习惯称作的炒河粉，这道菜看似简单，其实对用油和火侯等技巧还是非常的讲究，过油那么客人吃完，盘底都是油，但是油少，那就干巴巴的炒不好，Wilson的炒粿条就是那种恰到好处的油量，看上去和牛片、河粉、韭菜、鸡蛋都是带着澄亮的光泽，但是吃完盘底干干净净，且味道鲜香诱人，真是极赞的了。摩摩查查，是非常具有代表性的新加坡甜品，紫薯、红薯、山药、斑兰啫喱、香蕉，看上去美，闻起来香，吃起来糯，只是一小碗，还有些令人意犹味尽&hellip;&hellip;餐后，且不要离开，西子湖四季酒店的园子才是杭州最美的风景地，走走逛逛，随手拍都会是大片，只是我这镜头之中，缺的人是你罢了&hellip;&hellip;

☘️ The bread before the meal is full of different surprises. High and multi-sala with Thai citrus juice, this salad will bring some small surprises to the tip of the tongue, unlike the various salads we eat in traditional western restaurants, the exotic dried fried tofu taste is very fragrant. The taste of citrus juice is not strong, it seems that Wilson is very careful to find the taste of the lion city that Hangzhou people like. Carbon grilled saada chicken skewers &ndash; The carefully cured chicken skewers are on the bamboo sign, slowly roasted with charcoal fire, with the fragrant saada sauce, and sent to the mouth for a moment, the sauce and chicken are completely integrated, and the aftertaste is endless. The finishing touch of this dish is the sauce, made from peanut butter, coconut sauce, shrimp, etc., and it is very mellow. After going to Singapore and Malaysia, what I think about most is Bak Kut Tea. When I come to Singapore, I must eat Bak Kut Tea. Tourists from all over the world can enjoy a good time here. Bak Kut Tea is to eat ribs while drinking tea. In Singapore, the way to find the best Bak Kut Tea is really simple. It is just to find a long queue of Bak Kut Tea shops. Now, you can enjoy it at the West Lake restaurant. The taste is very canonical. ☘️ sar is a pasta dish that originated in Malaysia, authentic Singaporean sar is particular about the flavor of coconut milk, the sweetness of fresh shrimp and the spicy flavor of homemade chili oil. After mixing a variety of spices, stir-fry a strong aroma, then with fish meat and coconut milk, and finally add shrimp, fish cake and rice noodles. After a shallow taste, the taste buds are completely occupied by the strong tangled flavor, spicy, and fragrant flavor. Shrimp noodles, Singaporeans&#39; childhood, must be missing a bowl of shrimp noodles. The soup color of the shrimp noodles is very clear, and the shrimp red from the fresh tiger shrimp shrimp oil can be seen. The soup head is not greasy, the entrance is light, and the aftertaste is a natural smooth shrimp flavor. Eat another bite of noodles with the gluten bullet teeth, which is probably the taste of the sea. Coconut milk rice, chicken kernels with onion stew sauce, fragrant rice with coconut milk unique milk fragrance, each mouth is nourished, the side dish is a thick chicken with sauce, and small silver fish, peanuts, eggs, cucumber, give the taste buds a rich experience. ☘️ fried dumplings, that is, we Chinese are used to call fried rice noodles. This dish seems simple. In fact, it is still very particular about the skills of oil and fire hou. After oil, the guests eat it, and the bottom of the plate is oil, but the oil is less, so the dry fried is not good. Wilson&#39;s fried dumplings are the right amount of oil, it looks like beef slices, pho, leeks, eggs are all with a clear luster, but the bottom of the plate is clean and the taste is delicious, which is really awesome. Momochacha, is a very representative Singapore dessert, purple potatoes, sweet potatoes, yams, zebra, bananas, looks beautiful, smells fragrant, eats , just a small bowl, and some satisfying taste... After the meal, don&#39;t leave, The garden of the Four Seasons Hotel in Xizi Lake is the most beautiful scenery in Hangzhou. Walking around, it will be a blockbuster, but in my shot, the person who is missing is you...

虽然是美食周的菜单，但是服务还是很好的，选了一个三文鱼和一个饲谷牛肉，中规中矩，说惊艳谈不上，七成熟感觉稍稍有些老了。餐前饮料好喝，甜品有点腻。

Although it is the menu of Food Week, the service is still very good. I chose a salmon and a grain beef. It was quite satisfactory. It was amazing. The seven matured felt a little old. The pre-dinner drink was delicious and the dessert was a bit greasy.

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