由國(guó)際著名建筑事務(wù)所Martin Brudnizki Design Studio操刀設(shè)計(jì)的ZANAYA餐廳被裹于一片暖色之中，提供傳統(tǒng)地道的墨西哥風(fēng)味菜品，餐廳的設(shè)計(jì)典雅卻不失風(fēng)趣，開放式廚房能夠讓賓客一睹廚師們的精湛技藝。

餐廳的名稱來源于其招牌菜品“Zarandeado”魚與納亞里特州（Nayarit）兩個(gè)單詞的結(jié)合。餐廳主廚Tonatiuh先生與當(dāng)?shù)貪O民緊密合作，從“魚竿”到“刀叉”的演變過程中，不斷完善制作工藝，提升這道菜品的風(fēng)味，使城市中的人們能夠充分享受這份來自大海的饋贈(zèng)。

餐廳可開合的露臺(tái)是餐廳最引人注目的地方，晚飯過后與三兩好友在這里談天說地的同時(shí)，亦可欣賞四季酒店中庭花園的曼妙夜景，好不愜意。

ZANAYA， deisnged by the prestigious international architectural firm Martin Brudnizki Design Studio， will display a warm palette and playful furnishings matching the elegance and relevance with an open-plan kitchen， tastefully respecting the honoured tradition of hosting the city's most important meetings.

ZANAYA's signature dish of zarandeado fish is the inspiration for the restaurant's name， combining \"zarandeado\" and \"Nayarit\" in a playful fusion that reflects its relaxed and sophisticated atmosphere. In developing ZANAYA's menu， Chef Tonatiuh worked closely with the fishermen of Nayarit and the best zarandeadores in the region to perfect traditional techniques and authentic flavours for the modern urban palate in Mexico City.

The retractable terrace roof is one of the main attractions of the new restaurant， which invites pleasant after-dinner conversation， while enjoying the famed interior garden of Four Seasons.

就像酒店的總經(jīng)理Jose Adames所講的那樣：“這次全面翻修旨在完成我們重要的使命，那就是讓我們的客人享受到最高品質(zhì)的服務(wù)與設(shè)施。下榻四季酒店可以感受到墨西哥家庭般的溫暖與親密，酒店的服務(wù)專家們會(huì)竭力滿足客人的需求?！?/p>

Just as what José Adames， general manager of the hotel says， \"The completion of this extensive renovation enables us to fulfill our most important goal： to always offer our guests and customers the highest quality standards in our service and facilities. Staying at Four Seasons is like staying in a Mexican home–warm and intimate–with a team of Four Seasons experts always ready to assist.\"

（餐廳主廚Tonatiuh先生與當(dāng)?shù)貪O民緊密合作，從“魚竿”到“刀叉”的演變過程中，不斷完善制作工藝，提升這道菜品的風(fēng)味，使城市中的人們能夠充分享受這份來自大海的饋贈(zèng)。

In developing ZANAYA's menu， Chef Tonatiuh worked closely with the fishermen of Nayarit and the best zarandeadores in the region to perfect traditional techniques and authentic flavours for the modern urban palate in Mexico City.）