Florie's by Mauro Colagreco at Four Seasons Resort Palm Beach is launching a structured, season-long wine dinner series pairing eight celebrated estates and producers with original four-course menus crafted around each wine's provenance — a model that positions the restaurant as a destination for serious wine hospitality on Florida's luxury resort circuit.
Most evenings cap attendance at 24 guests in the restaurant's Private Dining Room, preceded by a welcome pour and canapés on the terrace. The series opens October 29 with a Bordeaux Tour featuring Bernard Magrez and selections from Château Pape Clément, then moves through Gérard Bertrand's Languedoc portfolio in November before pivoting to Napa in January with Bouchaine Winery's Carneros expressions.
The Lineup
The January-through-spring slate intensifies in prestige. A February 9 Harlan Estate evening offers access to the cult Napa Cabernet that rarely makes it to formal tasting formats outside auction rooms. A February 25 Laurent-Perrier champagne dinner shifts the focus to sparring wine and food pairing. March brings an evening anchored by Château Lafite Rothschild, and April spotlights an unnamed Oregon producer working under the influence of Burgundian winemaking — an intriguing signal for operators tracking the Pacific Northwest's continued rise in fine-dining wine programs.
The series closes May 20 with an Opus One finale shrunk to just 12 seats, the smallest format in the run and a clear play at ultra-exclusive hospitality for the resort's top-tier clientele.
Why It Matters for Operators
For hospitality professionals watching how luxury resort restaurants monetize beverage programming, the Florie's model is worth studying. Strict capacity limits — 24 guests for most events, 12 for the finale — allow the kitchen and front-of-house to deliver a standard closer to a private club dinner than a ticketed public event, while creating genuine scarcity that supports premium pricing. Chef Mauro Colagreco frames the approach as building each menu in response to the wine rather than alongside it: "For each dinner, we begin with the wine, its origin, its character, its story, and create a menu that responds to it, so that guests can discover a terroir through the eyes of those who bring it to life."
The format also reflects a broader shift in high-end restaurant beverage programming toward producer-hosted, narrative-driven experiences that compete directly with winery visits and private cellars for affluent guest spend. Operators who have built similar intimate series report that the exclusivity itself functions as a marketing asset — guests who cannot secure seats often become motivated repeat bookers for the following season.
For context on how fine-dining outlets are repositioning wine events as revenue and retention tools, Food & Beverage Magazine has tracked the category's growth as a post-pandemic driver in luxury restaurant hospitality. The Florie's series, spanning eight months with estates ranging from Languedoc to Napa to Bordeaux first growths, represents one of the more fully developed examples of the format at a U.S. resort property.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.