A global dining experience at Baltimore’s Four Seasons Hotel.
Named for a Mayan deity and folk saint, Maximón brings exciting flavors and flair to Baltimore’s Harbor East. Executive Chef Colin King pulls inspiration from South American cuisines with a Mexican focus.
It starts in the agave fields of Jalisco, Mexico, and ends with the finest tequila in the world.
The region’s best mariachi musicians take the Maximón stage to perform contemporary and traditional music.
Dining perfectly complemented by stunning stone architecture, wood and marble furniture, and lush greenery throughout the space.
Our Spanish-style courtyard features fountains, an outdoor bar and Inner Harbor views.