Between the sea and the sky lie an oasis of cool greenery and casually elegant accommodations on the Sinai Peninsula. At this Egyptian Resort, every room and suite brings you a breezy balcony or terrace, most with views of the Red Sea. And the four pools are ideal for sultry days – when you’re not taking advantage of desert excursions or exploring our world-class diving sites.
The Resort is embracing this romantic time of the year with a series of lovingly-crafted adventures, gastronomic experiences and luxurious Spa packages that promise to bring guests closer together.
Couples can venture to explore the only on-site diving experience in the destination with two jetties and the Resort’s team of dive experts and biologists, allowing divers and snorkellers easy access to the world’s warmest sea, bursting with reef systems and coral gardens. Those seeking adventure need to rise early and board one of the Dive Centre’shigh-speed powerboats to meet George, the Napoleon fish resident at Four Seasons Resort Sharm El Sheikh house reef.
This adventurous experience is ultimate with a dive amid WWII shipwrecks, the world’s most breathtaking diving destinations that enthralled researchers and historians, for decades. The Resort’s dive instructors will serve as a personal historian, sharing stories and secrets of one of the world’s most intriguing dive sites.
Giving a sweet treat to a valentine that smells as good as it will looks and feels, while indulging in a two side-by-side 90-minute chocolate massages, followed by restorative 20-minute facial massage, will leave guests glowing with the sensuality of the pleasant chocolate aromas.
On this night a romantic dinner at Il Frantoio is always a great choice, designed to create a memorable evening with a luxurious five-course set menu, thoughtfully designed to embrace a perfect pairing. A violinist will play the most romantic tunes in the opulent surroundings, while the Resort’s wine experts help in pairing suggestions perfectly aligned with Valentine’s menu especially created by Executive Chef Wael Essam.
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