Those seeking authentic, refined flavors for the Easter 2026 luncheon find a selection of gourmet destinations.
Bistrò Alpino – La Thuile (AO)
In the heart of La Thuile, at the foot of Mont Blanc, Montana Lodge & Spa welcomes Easter with an experience blending Alpine atmosphere, contemporary comfort, and local cuisine. An elegant and intimate retreat, where the mountain landscape and the warm hospitality of the hotel provide the perfect backdrop for the first long weekend of spring.
For Easter 2026, Chef Alessandro Gioe of Bistrò Alpino presents a menu weaving tradition with seasonal creativity: from smoked trout carpaccio from Morgex to cacio e pepe buns with fava beans and peas, leading to a Lamb Wellington with artichokes. The finale is a dessert reinterpreting the Easter egg with ricotta, mango, and basil.
Radici Ristorante in Vigna – Costigliole d’Asti (AT)
Perched among the Langhe and Monferrato hills, Radici Ristorante in Vigna at Le Marne Relais presents an Easter 2026 feast centered on purity. Signed by Chef Mykyta Bida, the menu represents a mindful return to festive rites—a moment that sinks into the roots of tradition and expresses itself through a precise, elegant cuisine deeply linked to the Piedmontese soil.
Every course finds its counterpoint in wines from the Mura Mura estate, curated to dialogue with the plates and enhance their nuances. The narrative begins with a kitchen welcome, followed by hand-carved raw heifer meat enriched with buttermilk foam, egg yolk, and crispy onion petals, paired with the structured and aromatic “Bianca” Piemonte DOC (Favorita and Malvasia Moscata di Candia grapes).
The experience continues with Carnaroli Riserva San Massimo rice with tomato confit, spinach cream, beetroot, and black garlic, accompanied by a rosé designed to surprise the most demanding palates: “Borraccio,” also produced by the Mura Mura farm. A second “first” course introduces stuffed pasta: mushroom-filled ravioli in a smoked herring broth with puffed buckwheat and dill oil—a study in depth and contrast.
Easter tradition reaches its zenith in lamb served with Comté fondue and charred asparagus, mirrored by the vivid elegance of Barbaresco “Faset.” The finale brings the sweetness of raspberries, cream, pan perdu, and chocolate crumble, paired with “Ofelia” Piemonte DOC Moscato Passito, preceded by a delicate pre-dessert and followed by petit fours.
Ristorante Lago – Menaggio (CO)
Gracefully overlooking the shores of Lake Como, the Grand Hotel Victoria Concept & Spa—distinguished by Two Michelin Keys—presents a vision of contemporary lakeside elegance. Renowned for its renovated environments and high-end hospitality, the hotel stands as one of Menaggio’s most iconic addresses.
For Easter 2026, Chef Maichol Morandi at Ristorante Lago signs a luncheon celebrating spring with exceptional ingredients: from lobster and purple prawns to a lamb loin in a pistachio crust scented with mint. A refined final dessert provides a sophisticated reinterpretation of the great symbols of the Easter tradition.
Le Cupole – Rapallo (GE)
Gazing over the Gulf of Tigullio, the Grand Hotel Bristol SPA Resort fuses hospitality and wellness with fine dining. The protagonist is Le Cupole, the rooftop jewel opening extraordinarily on Sunday, April 5th, for the Easter Lunch—anticipating the seasonal reopening scheduled for May 1st.
Chef Artan Berberi celebrates the sea and the season, set against the breathtaking backdrop of the Portofino promontory. For those wishing to prolong their stay, the Sea View Easter package includes a panoramic breakfast, ERRE Spa access, a chocolate egg in-room, and late check-out.
The Hoxton Florence – Firenze
In the heart of Florence, The Hoxton injects a cosmopolitan, convivial pulse into the spring festivities through two distinct appointments designed for shared celebration. Housed within historical architecture redefined by contemporary aesthetics, the hotel fosters a vibrant atmosphere.
Easter Sunday centers on the Family Brunch, enriched by a bespoke BBQ selection and traditional plates by Chef Filippo Fondatori. An Easter-themed Egg Hunt provides curated entertainment for the younger guests. On Easter Monday, the energy shifts toward the terrace for Brunch & BBQ, accompanied by DJ sets and open-air dining featuring shared grills, colomba with cream gelato, and pitchers of Mimosa and Bellini.
Milton Bistro by Iside De Cesare – Firenze
At the five-star Tivoli Palazzo Gaddi, Easter becomes a dialogue between tradition and culinary technique. Chef Patronne Iside De Cesare and Resident Chef Salvatore Canargiu curate an Easter Sunday experience beginning with a soft egg accompanied by mushroom ragù and potato emulsion. The path continues with asparagus risotto and tagliolini alla chitarra with a white aromatic herb ragù and 40-month Parmesan, culminating in charcoal-grilled lamb chops served with saffron-glazed onions, peas, and wild garlic. The finale—a decadent coffee tart. Easter Monday adopts a more relaxed cadence, featuring charcoal-grilled lamb followed by a ricotta semifreddo with Colomba gelato.
Palazzo Tiglio – Bucine (AR)
Marking its seasonal reopening this April 1st, Palazzo Tiglio cultivates a profound synergy between contemporary art and the culinary landscape. From April 3rd through May 31st, the evocative Church of San Rocco hosts Echo’s Touch by Dutch artist Anna den Drijver—a contemplative prelude to an Easter luncheon featuring venison tartare with roasted garlic, nettle risotto with black truffle, and rabbit paired with cardoncello mushrooms and Mizuna, culminating in a honey and hay dessert.
Il Falconiere Relais & Châteaux Cortona (AR)
Spring in the Tuscan countryside at Il Falconiere translates into a multi-sensory celebration of the land. For chocolate connoisseurs, artisanal eggs by Vestri—a Tuscan hallmark renowned for the superior quality of its craftsmanship and raw materials—take center stage, alongside the Colomba Pasquale crafted by Executive Chef Richard Titi. Throughout the Easter period, the landscape invites immersion via curated picnics among the vineyards and olive groves, featuring traditional local sweets. Easter Sunday finds its voice in a dedicated menu that serves as a love letter to the region’s premier seasonal products.
Il Falconiere Relais & Châteaux
Corinthia Rome – Roma
Spring arrives in the Eternal City with a celebration of Italian conviviality at Corinthia Rome. The Easter Brunch gathers the season’s quintessential flavors—asparagus, fava beans, and peas—served directly from the open kitchen. The festive spread anchors itself in tradition with torta Pasqualina, casatiello, lamb, and pastiera, alongside bespoke artisanal chocolate, filling the air with the unmistakable aromas of a Roman spring.
Il Giardino Ristorante – Roma
For an unrivaled perspective over the terracotta rooftops of the Eternal City, Hotel Eden’s top floor plays host to Il Giardino Ristorante. Executive Chef Salvatore Bianco (1 Michelin Star) crafts a sophisticated seasonal narrative, paying homage to Cucina Italiana—recently honored by UNESCO as Intangible Cultural Heritage of Humanity. Every dish serves to elevate authentic spring ingredients within a setting of unparalleled beauty.
La Ciambella – Roma
With the onset of spring, La Ciambella – Bar à Vin con Cucina, located within the historical heart of Rome, unveils a seasonal selection accompanying April and the Easter festivities. Every plate reflects flavors deeply intertwined with local heritage. 2026 represents a milestone for the establishment: the tenth anniversary of its opening. Francesca Ciucci in the kitchen and Mirka Guberti in the dining room continue articulating a vision of hospitality harmonizing memory with seasonality. Such a synergy births The Spring Specials 2026—a curated journey through the season’s symbolic ingredients.
The narrative begins with a Quiche “Romaine” featuring Romanesque artichokes and robiola cheese, a tribute to the city’s most identifying produce. Oxtail cannelloni enriched with pecorino romano béchamel follows—a sophisticated reinterpretation of a Roman classic—alongside pistachio-crusted lamb chops paired with puntarelle, evoking flavors traditionally linked to the Easter table. The experience culminates in a Neapolitan pastiera, the iconic confection of the Italian spring.
Casa Monti – Roma
In the vibrant core of Rome, Casa Monti curates an extraordinary Easter Sunday for those desiring to linger over the authentic nuances of Italian cuisine. Elegant interiors, envisioned by designer Laura Gonzalez, serve as a stage for a brunch celebrating the art of company and the allure of detail. Far more than a standard mid-day feast, the Easter appointment invites patrons to savor the joy of togetherness, inspired by the wealth of Italy’s gastronomic heritage.
Starting at 12:00 PM, the Casa Monti Restaurant reveals an Easter buffet where abundance meets refinement. A giant, fresh mozzarella serves as the centerpiece, ready for sharing amidst the aromas of Neapolitan casatiello and the sweetness of artisanal colomba. Timeless seasonal classics abound: an oversized chocolate egg to be broken in unison, accompanied by a selection of handcrafted chocolates, roasted lamb, and golden, crispy potatoes—each dish revisiting Italian tradition with a contemporary, light touch.
Antela – Roma
Within the Prati district, Antela presents a cocktail bar and restaurant reimagining the garden of the NH Collection Roma Centro as a contemporary urban haven. Framed by elegant interiors and a verdant outdoor space, the venue provides a sophisticated escape from the city’s pace.
For Easter, a tasting menu designed to elevate seasonality and heritage takes center stage. The journey opens with a quartet of canapés, including an artichoke sphere, casatiello, corallina salami with pecorino, and a classic boiled egg. The narrative flows into tagliolini alla vignarola—the quintessential dish of Roman spring—followed by lamb accompanied by saffron-infused mashed potatoes and sautéed chard. To conclude, colomba paired with vanilla gelato completes a culinary path echoing traditional festive flavors through a modern lens.
Oro Bistrot – Roma
Overlooking the Imperial Fora, Oro Bistrot—located within the NH Collection Fori Imperiali—stands as a most evocative dining destination in the capital.
For Easter, the restaurant presents a tasting menu interpreting heritage through a meticulous fine-dining lens. The experience commences with lamb tartare seasoned with pecorino and oregano, followed by vignarola agnolotti accented with black truffle and lemon—a sophisticated nod to spring’s arrival. The main course features a cockerel fricassee, while the dessert reworks festive traditions with a colomba accompanied by ricotta namelaka and orange gelato. The menu maintains a rigorous balance between seasonality, territory, and technique, ensuring continuity within the restaurant’s acclaimed gastronomic identity.
Les Etoiles – Roma
A singular Roman vantage point exists where the Easter luncheon unfolds with the Dome of St. Peter’s in the background, appearing so close it feels like a cinematic backdrop no staging could ever rival. Les Ètoiles, situated on the sixth floor of the Atlante Star Hotel in the heart of Prati, hosts such an occasion. Executive Chef William Anzidei has constructed a four-course menu defined by precision and character.
The journey begins with a kitchen welcome, leading to Bassano del Grappa white asparagus gratinéed with mornay sauce and Red Cow Parmesan—a superior raw material enveloped in rich complexity. The first course serves as a manifesto of the Roman spring: lamb tortelli with buffalo ricotta, vignarola, and a creamy pecorino romano, where the pasta’s delicacy meets the vibrant scents of the Lazio countryside.
The second course explores geographical excellence and tradition: Iberian suckling pig pluma paired with carciofi alla giudia. A prized cut of pork joins artichokes fried with a technique Anzidei has mastered like few others, transforming an iconic Roman ingredient into a crisp tribute to the city. The finale: a refined synthesis consisting of a cannolo filled with pastiera and gianduja foam, topped with pistachio. Closing the meal, the dessert traverses Italy’s confectionery heritage from North to South with effortless grace.
Settimo Restaurant – Roma
Suspended between the azure Roman sky and a panoramic view capturing the Eternal City’s iconic domes, Easter at Settimo engages every sense. Here, the refined ethos of the Sofitel brand, with its discreet and elegant savoir-faire, meets the vibrant heritage of Rome and Lazio. The traditional Easter merenda sheds its rustic origins to adopt a chic, contemporary guise, evolving into a Brunch that celebrates local excellence under the direction of Executive Chef Giuseppe D’Alessio.
Fragrant varieties of leavened breads and seasonal delicacies adorn the buffet. Filled Easter Focaccia, savory croissants, cheese-infused pizzas, and Casatiello enhance the ritual of sharing, forming a mosaic of authentic flavors alongside Bassiano ham, Amatrice salamella, and Agro Pontino mozzarella. Creative salads, beef carpaccio, and the essential octopus salad complement the spread, appearing alongside traditional brunch staples.
An à la carte selection follows, ranging from the Roman intensity of Mezzi Rigatoni all’Amatriciana and Sarawak black pepper Fusilloni to the coastal freshness of Gragnano paccheri with seafood and lemon. Entrées include the Catch of the Day or oven-roasted Abbacchio with rosemary potatoes—the most authentic expression of the holiday. The dessert carousel spans Italian tradition, from artisanal Colomba to Pastiera, before crossing borders with transalpine favorites such as Hot Cross Buns and fluffy Pancakes.
Anavà – Roma
Tucked behind the Trevi Fountain in Via dell’Umiltà, where the festive pace slows, Anavà celebrates Easter with a menu defined by elegance and modern vision. Chef Danilo Mancini combines technical rigor and sensitivity to narrate the holiday through exceptional raw materials.
The journey begins with a play between richness and salinity, balanced by fresh, acidic notes: a smoked butter and Cetara anchovy tartlet paired with a delicate vegetable and fruit salad. Following a tasting of house-made breads and “501” monovarietal Itrana olive oil, the Easter theme emerges via a low-temperature bio egg with soft potato foam and black truffle shavings. Spring takes the lead in the Melting Asparagus, set upon a sumptuous saffron parmesan cream and finished with a Corallina salami crumble—a sophisticated nod to the traditional Roman breakfast.
Enveloping fresh egg cannelloni filled with sautéed meats provide a festive heart, leading to the pièce de résistance: Lamb in Pastry (Agnello in sfoglia). A loin in a pastry crust with mushroom duxelles and Colonnata lard, the dish bridges Roman strength with French finesse. The luncheon concludes with a traditional Neapolitan Pastiera, scented with orange blossom and featuring a delicate wheat and ricotta center.
Tinello – Castel Gandolfo (RM)
Opened in Castel Gandolfo in late 2023, Tinello—the bistro conceived by the team behind the renowned Sintesi—presents an Easter luncheon centered on conviviality and seasonality. The table encourages sharing, featuring preparations that unite familiar flavors with contemporary pairings.
The experience begins with a series of appetizers alternating meats, eggs, and spring greens, balancing savory notes with fresh contrasts. Handcrafted fresh pasta precedes the heart of the meal: abbacchio en crepinette with Jerusalem artichoke—a classic of the Italian Easter revisited. A decadent finale, signed by the Sintesi pastry lab, accompanies the holiday’s symbolic sweets with a bespoke cream designed to enhance their fragrance.
Sintesi – Ariccia (RM)
For Easter 2026, Sintesi in Ariccia presents a tasting menu by Chefs Sara Scarsella and Matteo Compagnucci, defined by rigorous research and technical mastery. The culinary narrative unfolds through spring ingredients, alternating sea and land while honoring the brigade’s daily craftsmanship.
Opening notes include raw pink shrimp with fermented white asparagus sauce, marinated yolk with wild pepper, and grilled oyster with a wild herb emulsion. The experience continues with rabbit “buttons” accented by ascolana olives and cardamom, followed by a wild garlic and tarragon risotto. The centerpiece—a Mutton Wellington with artichoke and black garlic—precedes a dessert of fermented strawberries and vanilla, goat ricotta mousse, and lime honey gelato.
Villa Ischia – Atina (FR)
Nestled within the emerald Ciociaria hills of Atina, Villa Ischia emerges as a premier destination for those seeking an Easter escape immersed in the burgeoning spring. Far from the urban pulse yet deeply connected to a cuisine capable of stirring the soul, the venue represents a perfect harmony between nature and gastronomy. Vito Mattera and Marcella Marrocco welcome patrons on both Easter and Easter Monday, fostering an atmosphere of authentic conviviality where every detail narrates a story of technique, memory, and manual artistry.
The table showcases Vito’s creative universe, beginning with the iconic “Omaggio a Napoli”—a grand fresh pasta raviolo capturing the form and spirit of Neapolitan pizza. The culinary narrative transitions into the “Coniglio di fossa all’ischitana”, a pit-style rabbit slow-cooked to a profound tenderness with rosemary and garlic, followed by the lamb entrecôte in a herb crust, a perennial protagonist of the Easter luncheon.
Easter 2026 also sees the Chef venturing into traditional confectionery, hand-crafting artisanal Colombe adorned with candied fruit and dark chocolate, alongside the classic Pastiera. Such creations, available in limited quantities for purchase or as gifts, embody the same rigor and passion defining the restaurant’s savory menu—a sweet, authentic means of extending the festive atmosphere well beyond the dining room.