Fontainebleau Miami Beach Offering Special Deal for SOBE Festival

Jan 11, 2017 Industry News
Industry News

This year, Fontainebleau Miami Beach is offering guests traveling to Miami for the city’s largest culinary celebration a fully immersive room package available throughout the star-studded, five-day destination event. Guests of the legendary beachfront resort can complement their festival weekend with a number of exclusive perks, including complimentary room upgrades, breakfast for two and an autographed cookbook by critically-acclaimed restaurateur and one of Fontainebleau’s marquee chef’s, Scott Conant.

A pillar to the Miami culinary scene, each year the iconic property hosts the Festival’s signature “Best of the Best” event. With a restaurant collection comprised of 12 signature restaurants and lounges by renowned celebrity chefs including two AAA Four Diamond signature restaurants, Scarpetta and Hakkasan, the oceanside property is an ideal home base for any foodie visiting Miami for highly-anticipated annual event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities.

SOBE Festival Weekend Package, bookable now through February 26, 2017 starts at $454 per night and includes the following:

Daily breakfast at Vida for two guests

Complimentary room upgrade (based on availability upon check-in)

One autographed cookbook by celebrity chef Scott Conant

The travel window is from February 22 to 26.

Offer valid for two night stays or longer, on Deluxe room categories and above. Subject to availability, blackout dates may apply. Subject to change or cancellation without advance notice. A Hotel Fee of $26.95 per day, per room (exclusive of tax) will apply to your booking. This fee includes: unlimited wired and wireless internet access in guestrooms and at the pools; Gym access and beach chairs for all registered guests in party; local dialing and toll-free calls; and newspaper daily.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.