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The setting's lux, on the Four Seasons Hotel's seventh floor outdoor terrace (if a two-acre space, with a pool and waterfall, can be called a terrace). The menu's tapas, ranging from an appetizing assortment of imported olives to more filling small plates like creamy Croquetas de Marisco (featuring lobster), Endives with Cabrales blue cheese dip and fruit, fresh anchovy fillets marinated in vinaigrette, or new potatoes with wonderfully garlicky aioli. Drinks to go with the tapas include formidable cocktails and an extensive assortment of Latin American beers, as well as wine.
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