This summer, discover Battuta – a vibrant new pop-up from the world’s most Michelin-decorated Chef, Yannick Alléno*, opening 1st July at Four Seasons Hotel London at Park Lane. Set on the hotel’s al fresco terrace adjacent to Pavyllon London, in the heart of Mayfair, the summer restaurant brings a bold, sun-drenched menu of generous sharing plates inspired by the flavours of the Middle East, Asia, and North Africa.
Named after the legendary 14th-century explorer Ibn Battuta who journeyed over 70,000 miles across cultures and continents, the menu pays tribute to his spirit of adventure. The dishes reflect a more relaxed side to Chef Alléno’s cooking: vibrant, flavourful and designed to be enjoyed communally, echoing the conviviality of traditional feasts.
The no-waste menu champions sustainably sourced, seasonal ingredients with an emphasis on grilled meats and seafood – with dishes presented tableside for a touch of theatre. From shareable small plates to heartier mains, highlights include a sticky samosa filled with mango and black sesame; “Etlimek” flat bread topped with minced beef, lamb and a fresh herb yoghurt dressing; couscous with clams and green sauce; noodle soup with confit pork belly and Chinese greens; and for dessert, a crispy kadaifi with ambassador-style cardamom ice cream.
Chef Yannick Alléno, who holds 17 Michelin-stars across 19 global restaurants, comments: “Ibn Battuta was a remarkably inspiring figure who journeyed across continents in the 14th century, bridging cultures and cuisines through exploration. That same sense of discovery runs through the heart of Battuta, where global flavours come together in every dish.”
The heated outdoor terrace design also draws inspiration from Battuta’s travels with earthy tones, natural textures and handcrafted elements to create a relaxed yet elegant space that blends tradition with modernity. A destination for locals and international guests alike, Battuta is a must-visit this summer, open from noon – midnight every day from 1st July until 30th September.
