From the Amalfi Coast to the Langhe, via Rome, Puglia, and the Tuscan countryside: here are the places to celebrate Easter Sunday and Easter Monday with festive menus, scenic brunches, and getaways surrounded by nature.
Every year, Easter marks the true beginning of the culinary spring. Tables are filled with traditional dishes, restaurants celebrate the season with special menus, and the urge to get out—even if just for an outdoor lunch or brunch—becomes irresistible. Whether it’s a getaway to the countryside among vineyards and olive groves, a resort nestled in the countryside, or an elegant city spot with a garden and panoramic terrace, here are some places to experience Easter and Easter Monday with signature cuisine, reinterpreted traditions, and a festive atmosphere.
La Favorita – Sorrento
In the heart of Sorrento’s historic center, surrounded by the scent of citrus fruits, the Grand Hotel La Favorita is once again welcoming guests for the new season. Surrounded by a centuries-old lemon grove and adorned with Vietri majolica and period furnishings, the Manniello family’s hotel has long been one of the most elegant destinations on the Amalfi Coast. For Easter, its restaurant—Zest—offers a lunch that honors tradition with a contemporary twist, celebrating seasonal ingredients and the authentic flavors of Campania cuisine.
The following day, the festivities move to the panoramic terrace for Easter Monday brunch: a convivial spread featuring hot and cold dishes, traditional specialties, and a lavish buffet of Easter desserts. It’s the perfect way to welcome spring with a view of the Gulf of Naples.
Info: Grand Hotel La Favorita – Via Torquato Tasso, 61 – Sorrento (NA); Tel. +390818782031; https://www.hotellafavorita.com/zest-sorrento/;
Rome Cavalieri A Waldorf Astoria Hotel
Easter at the Rome Cavalieri means experiencing spring through haute cuisine, conviviality, and spectacular views of the capital. The grand hotel, nestled in the greenery of Monte Mario, offers a program rich in culinary experiences. It begins with Michelin-starred dinners at La Pergola, the restaurant led by Chef Heinz Beck, where the menus celebrate the season with refined dishes such as yellowtail with marinated white asparagus or turbot with snow peas and mountain curry. Easter Sunday is dedicated to the traditional Garden Lobby brunch created by Executive Chef Nicholas Cuomo: a journey through holiday classics—from casatiello to artichoke frittata—and contemporary creations such as buffalo mozzarella ravioli with oven-roasted tomatoes or Chianina roast beef in a herb crust.
The meal concludes with a dessert buffet curated by pastry chef Dario Nuti, featuring colombe, chocolate eggs, and seasonal creations. On Easter Monday, Ristorante Uliveto hosts a convivial lunch, perfect for families, with a kids’ club for the little ones.
Info: Via Alberto Cadlolo, 101 – 00136 Rome; Tel. 06 35091; www.romecavalieri.com
Vista Ostuni
Overlooking the Plain of the Monumental Olive Trees and the Adriatic Sea, Vista Ostuni kicks off its first spring with a calendar of experiences that showcase the Apulian region through flavor, wellness, and conviviality. B For Easter, the Bianca Bistrot restaurant offers a special menu (at a cost of 120 euros per person)B that alternates between seafood and meat: from cod in green sauce with buckwheat and puntarelle to lamb with pecorino cheese, Jerusalem artichokes, and turnip greens, in a culinary journey that highlights seasonal ingredients and local recipes. For Easter Monday, however, the offering becomes more casual with a brunch buffet, priced at 95 euros per person, accompanied by live music, featuring artisanal breads, selections of local cured meats and cheeses, hot dishes, and traditional desserts.
All set against a spectacular backdrop, featuring a panoramic rooftop, Mediterranean gardens, and an infinity pool that seems to blend into the horizon. A wonderful idea is to engage guests with cooking and cocktail classes where they can try their hand at making Easter pastries and themed cocktails like the Easter Egg Cream. This experience is available upon request every day from April 1 to 6.
Info: Via Giosuè Pinto, 60/A – Ostuni (BR); Tel. 0831 1815678; www.vistapalazzo.com
La Foresteria Wine Resort
In the hills surrounding Menfi, among vineyards that slope down toward the sea of southwestern Sicily, La Foresteria Wine Resort kicks off the spring season with an Easter celebration dedicated to the cuisine of Casa Planeta. Here, the agricultural landscape becomes an integral part of the experience: the garden’s aromatic herbs, along with the estate’s olive oil and wine, feature in the dishes created by chef Angelo Pumilia. The Easter menu showcases the region with dishes such as grilled Menfi artichokes with smoked potato cream and marjoram, Tofe with red mullet reduction and wild fennel, and smoked Ulmo ham.
The finale features cassata, the symbol of the festival, served alongside Planeta wines. For the occasion, Foresteria is also offering a special package designed to let guests fully experience the resort. With wine tastings, walks through the vineyards, and excursions in the surrounding area, Easter here becomes a true journey into the heart of authentic Sicily.
Info: Contrada Passo di Gurra ex S.S.115 – Menfi (AG); Tel. +39 0925 529986; www.planetaestate.it
Radici Ristorante in Vigna – Le Marne Relais
Nestled among the hills that mark the border between Langhe and Monferrato, Radici Ristorante in Vigna is the culinary heart of the Le Marne Relais project. Here, Chef Mykyta Bida has created an Easter lunch (€120 per person) that reinterprets Piedmontese tradition with technical precision and a contemporary sensibility. The menu opens with hand-sliced raw heifer meat served with buttermilk foam and crispy onion petals, followed by Carnaroli rice with tomato confit and spinach cream, and mushroom ravioli in smoked herring broth. The star of the main course is lamb with Comté fondue and grilled asparagus, while the dessert features raspberries, cream, and French toast. Each course pairs with wines from the Mura Mura estate, creating an experience that unites cuisine and vineyard in a cohesive narrative of the region.
Info: Strada Pasquana, 5 – 14055 Costigliole d’Asti; Tel. +39 0141 1852115; www.lemarnerelais.it
Castel Monastero
Nestled in the Sienese countryside, among vineyards and chestnut groves, Castel Monastero kicks off the spring season, bringing the charm of an ancient medieval monastery back to life. At the Cantina restaurant, led by Executive Chef Davide Canella, the Easter lunch celebrates Tuscan tradition with a menu that blends culinary technique and culinary heritage: from the slow-cooked egg with pecorino foam and truffle to the tagliatelle with Tuscan pork snout and wild fennel, and the roasted rack of lamb with potatoes and artichokes.
On Easter Monday, the atmosphere becomes more relaxed but just as indulgent, featuring iconic dishes such as pappa al pomodoro with burrata, Chianina beef tartare with truffles, and ricotta and spinach gnudi. An invitation to pause and experience the Tuscan countryside at the height of its most vibrant season. Both menus are priced at 80 euros per person.
Info: Loc. Monastero D'Ombrone, 19, 53019 - Castelnuovo Berardenga (SI); Phone: 0577 570570; www.castelmonastero.com
Anima – The Rome EDITION
Yes, it’s not exactly a day trip, but the garden at The Rome EDITION definitely makes you forget you’re in the heart of Rome. Its restaurant—Anima—celebrates Easter with a lunch created by Executive Chef Antonio Gentile, who reinterprets Italian tradition with contemporary elegance. The meal begins with an appetizer inspired by the Easter breakfast of Central Italy—cheese pizza, fava beans, and pecorino—followed by a Roman-style smoked artichoke with bottarga and Parmigiano Reggiano. The first course is fettuccine with guinea fowl ragù alla carbonara and marjoram, while the main course pays homage to tradition with roast lamb served with its cacciatora sauce, asparagus, and mustard. The dessert, crafted by pastry chef Giulia Zarattini, celebrates two great classics of the holiday: Neapolitan pastiera with vanilla ice cream and the EDITION-branded colomba. The cost? 95 euros per person, wine not included.
Info: Salita di San Nicola da Tolentino 14 – 00187 Rome; Tel. +39 06 4524 9000
Monastery of Cortona
Perched atop the town of Cortona, the Monastero di Cortona—an ancient 15th-century complex now transformed into a boutique hotel—offers an Easter menu (also available on Easter Monday) created by chef Michele Ricci, who reinterprets Tuscan tradition with a contemporary sensibility. The meal begins with a soft-boiled egg served with potato foam, Jerusalem artichoke chips, and capocollo, followed by a sumptuous “40-yolk” raviolo with Chianina beef ragù, Syrah reduction, and pecorino fondue. The main course features lamb prepared in various ways with artichokes and fricassee sauce, before the sweet finale of artisanal colomba accompanied by Vin Santo zabaglione and Easter sweets. Amid the ancient monks’ cells transformed into guest rooms, the spa housed in a Roman cistern, and the frescoed dining rooms, the experience becomes a journey through the history and flavors of Tuscany.
Info: Via del Salvatore snc – 52044 Cortona (AR); Tel. +39 0575 1785839; www.monasterodicortona.com
Osteria del Borro
Nestled in the heart of the Il Borro estate, amidst vineyards, olive groves, and organic vegetable gardens, Osteria del Borro offers one of the most authentic expressions of contemporary Tuscan cuisine. Here, Executive Chef Andrea Campani creates a true farm-to-table experience, working with ingredients sourced from the estate’s farm and small local producers: from Casentino Chianina beef to Laura Peri’s Valdarno chickens, to artisanal cheeses and vegetables from the organic garden. The Easter menu opens with red shrimp in juniper and shiso tempura with grilled fava beans, followed by a disc of fresh pasta with smoked egg yolk, pecorino from the sandstone caves, and red turnip ragù.
Next come pigeon plin with cherry extract and asparagus, followed by organic lamb from the estate with artichokes in mint sauce and Jerusalem artichokes. The meal concludes with a traditional pastiera made with organic ricotta from Il Borro, along with Easter desserts served from a cart.
Info: Loc. Borro 1 – 52024 San Giustino Valdarno (AR); Tel. 055 9772333; osteria@ilborro.it
Ristorante Veranda – Villa d’Este, Cernobbio
When Villa d’Este reopens its gates in the spring, one of Lake Como’s most iconic symbols of international hospitality comes back to life. Amid historic gardens, terraces overlooking the water, and salons that tell the story of over four centuries of history, the resort kicks off its 154th season with a new culinary chapter led by Executive Chef Andrea Guerini. Easter lunch thus becomes one of the season’s first highlights: an elegant menu that opens with a steamed egg with artichoke, Champagne butter, and Langhe hazelnuts, followed by spring pea shoots with Mazara shrimp and buttermilk. Turbot with white asparagus from Bassano and Sevruga caviar precedes the lamb Wellington with spring vegetables, before the sweet finale featuring artisanal colomba and the traditional collection of chocolate eggs hand-decorated by the in-house pastry team—a delicious souvenir to take home after lunch.
Info: restaurant.reservation@villadeste.it; Tel. +39 031 348 400. Website
