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Four Seasons Bogata set to open in April

Four Seasons Bogata set to open in April

The Four Seasons Hotel Bogotá is set to open in April 2016, following a complete rennovation of the building formerly known as the Hotel Charleston. The new property will join the just-opened Four Seasons Hotel Casa Medina Bogotá as the brand’s second location in the city.

“Our two Four Seasons hotels in Bogota complement each other, and both are unlike any other Four Seasons in the world,” says General Manager Luis Argote with the pride of a company veteran who has returned to the city where he grew up.  “While each Four Seasons hotel is as unique as its place and its people, the common thread throughout is a passion for quality and signature Four Seasons service that makes every visit memorable.”

Intimate at just 64 rooms – almost half are suites - overnight guests will find a haven of quiet glamour as envisioned by designer Lauren Rotett.  Custom-made beds are framed by dark leather headboards and wooden panelling, while pale hardwood floors lend warmth and sensuality.  Bathrooms have been completely replaced, and every modern technological need has been anticipated.

In the all-new Spa, both Hotel and local guests will indulge in expert treatments featuring world-renowned products including the results-oriented Biologique Recherche from France.  There’s also a large, state-of-the-art fitness centre stocked with Matrix training equipment.

Four Seasons introduces Kuru, a new concept in dining inspired by the Japanese robata grill that features prominently at its centre.  With a striking two-storey glass façade on busy Carrera 13 – already a destination for the city’s gourmands – Kuru will be an exciting addition to Bogota’s emerging culinary scene.


“We wanted to create a light-filled space that could offer multiple options for guests to dine, drink and enjoy time with friends and colleagues,” says Argote.

Contributing to the special glow of the restaurant is a striking wall with thousands of perforations emitting a constellation of light high above the seating areas and bar.  Restaurant designer Saul Sasson’s obsession with light even extends outdoors, where streetfront and back terraces are sheltered by glass canopies.  Back inside, Executive Chef Pablo Peñalosa and his team will work their magic in the open kitchen and sushi bar preparing selections of shareable sashimi and temaki as well as more substantial dishes prepared over the charcoal robata grill.

Those with fond remembrances of Biblioteca in the Hotel’s previous incarnation are also in for a few surprises.  The popular power breakfast is coming back, with a new glass wall opening up to a live green wall, and an incredible 40-plus-foot (almost 15 metre) beaded installation inspired by indigenous motifs providing a colourful backdrop to Chef Pablo’s menu.

In between the two restaurants, in the Hotel’s lobby area, guests will find a welcoming open gathering place to stop in for a coffee with colleagues or enjoy a drink before dinner, or simply relax in comfortable velvet couches watching the world pass by.