Overview

• The new venue combines four standalone specialty kitchens under one roof: North Western Frontier, Oriental, Telugu, and European.
• Management reports 20–25 chefs are currently on the line with a planned scale-up to 96, positioning kitchens as the guest-facing centerpiece.
• 4NOTE operates as a non-buffet, fully à la carte destination with dishes prepared to preference in real time.
• Design features include indoor and outdoor seating with greenery, a play area and barista corner, aiming to serve family gatherings and corporate meals alike.
• Hyatt frames the concept as first-of-its-kind for a five-star hotel in Hyderabad, supported by imported equipment and a menu that spans regional Telugu staples and a legacy La Piazza pizza recipe.