Easter 2024 in the best restaurants in Florence

Magnificent locations and gourmet menus: here are the best restaurants in town for a memorable Easter lunch

Throw in a spring Sunday, a relaxed family atmosphere, and some of the city's most beautiful and gourmet venues, and the perfect Easter is served! For those who don't like to spend this festivity at home, here are the best locations in Florence where to spend a special day!

If, instead, you prefer to book your restaurant outside Florence, click here! Here instead all our best suggestions to experience Easter at its best!

Il Palagio - Four Seasons Hotel Firenze
Borgo Pinti, 99
ph. +39 055 2626450

Nestled in the centuries-old park that surrounds the Four Seasons Hotel Firenze, Il Palagio restaurant under the leadership of chef Paolo Lavezzini is ready to bring you a memorable Easter, with the first outdoor brunch of the season, barbecue in the flower garden, and egg hunts for the children. All topped off with a spa ritual to indulge in before the long sunny afternoon. Double date with brunch: on Sunday, April 31 and Monday, April 1, starting at 12:30 p.m., the classic buffet includes traditional local recipes and, in good weather, barbecue in the Gherardesca Garden. For more information and reservations: ilpalagio@fourseasons.com. Before heading to Il Palagio or Atrium Bar, you can indulge in a moment of sensory rebirth through the iris flowers, the symbol of Florence. The Iris Renaissance treatment with Santa Maria Novella products is the perfect ritual to harness the revitalizing energy of spring (75 minutes, EUR 360). For reservations: spa.firenze@fourseasons.com.

Il Palagio - Four Seasons Hotel Firenze

Winter Garden restaurant & Bar - The St. Regis Florence
Piazza Ognissanti, 1
ph. +39 055 2716 3770

The Winter Garden restaurant, an emblem of The St. Regis Florence's dedication to exclusive hospitality, is ready to welcome you on this festive day with exquisite contemporary Tuscan cuisine by Executive Chef Gentian Shehi and his entire brigade.

Agnello di Pasqua del Winter Garden

Caffè dell'Oro
Lungarno degli Acciaiuoli, 4
ph. +39 055 2726 8912

Contemporary Italian café with a truly privileged location on Ponte Vecchio. Inside, the style is that of the 1950s, with its vintage-style furnishings interpreted with a modern twist. Caffè dell'Oro's All Day Dining offer satisfies all cravings and is perfect for the holidays with a mouth-watering menu signed by Executive Chef Antonio Minichiello, who offers a contemporary interpretation of traditional dishes and conquers even the most cosmopolitan palates. Don't miss the special dish: Rack of Lamb in Crepinètte, Caprino del Mugello, Broad Beans and Zucchini, Mint Jus.

Caffè dell'Oro

Picteau Bistrot & Bar
Borgo San Jacopo, 14
ph. +39 055 27264997

A few tables with reservations required to enjoy a unique frontline view of Ponte Vecchio and the Arno River, to be admired just as if you were on a boat. If for the tables outside the overlook is incredible, those inside are no different, surrounded by a collection of 20th-century artwork. At the Picteau Bistrot & Bar, a bistro-style Easter menu created by Executive Chef Claudio Mengoni includes Soft Egg with Sweet Potatoes, Parmesan and Black Truffle; Lemon, Pea and Cuttlefish Risotto; Fried Lamb Chops with Garlic, Orange and Tartar Sauce; and Easter Dove with Orange Cream (90 euros inside menu).

Picteau Bistrot & Bar Ph. Nuri Rashid

The Fusion Bar & Restaurant
Vicolo dell’Oro, 3
ph. + 39 055 27266987

Tapas, World Dishes & Cocktail Bar. For an Easter of fusion cuisine and unexpected pairings, you can choose the menu created by Executive Chef Antonio Minichiello for The Fusion Bar & Restaurant. A lively and dynamic environment, ideal to spend the holidays with a casual lunch and enjoy the atmosphere with international tones, in the heart of the city.

The Fusion Bar & Restaurant (ph. Nuri Rashid)

Salotto Portinari Bar & Bistrot
Via del Corso, 6
ph. +39 055 5353555

The beautiful Salotto Portinari Bar & Bistro, with chef Vito Mollica's kitchen, is offering an exceptional menu for Easter that includes Welcome Courtesies, Seared Scampi, mint peas and crusco peppers, Asparagus, tarragon zabaglione and black truffle, Cautarogni with fava beans, pecorino and patanegra cheese, Roasted kid with glazed artichokes and agretti, Colomba with orange and tonka bean ice cream and Easter Sweetness. The menu costs 100 euros per person, excluding drinks.

Salotto Portinari Bar & Bistrot

Ristorante Santa Elisabetta - Brunelleschi Hotel
Piazza Sant'Elisabetta, 3
ph. +39 055 2737673

In the run-up to Easter, Chef Rocco De Santis, of the Brunelleschi Hotel's two Michelin-starred Restaurant Santa Elisabetta, offers a recipe destined to enchant even the most discerning palates, Pigeon Breast, Soft Topinambur, Annurca Apple Tourbillon and Teriyaki Gel. The perfectly roasted pigeon breast blends harmoniously with the soft Annurca apple cream, enhanced by the enveloping scent of Calvados. The Annurca apple tourbillon, a delicate swirl of flavors, captures attention with its elegant presentation and irresistible sweetness. Next to the pigeon breast, the creamy Jerusalem artichoke and to complete the Teriyaki gel. The perfect opportunity to be transported to a world of taste and sophistication.

Pigeon Breast by Chef Rocco de Santis, Santa Elisabetta Restaurant

Irene - Hotel Savoy
Piazza della Repubblica, 7
ph. +39 055 2735891

To celebrate the season of rebirth and celebration, the Savoy Hotel will be transformed into an enchanting spring garden thanks to the beautiful floral decorations by Sebastian Flowers. At Irene Restaurant for this Easter you can have a special brunch in an urban oasis. An explosion of cheerfulness, colors and scents ties in perfectly with the culinary offerings: a selection of gastronomic delicacies prepared by Irene's chefs. Cost 120 euros per person.

Irene - Hotel Savoy

Cibrèo Caffè at Helvetia & Bristol
Via dei Pescioni, 8r
ph. +39 055 2665651

Easter at Cibrèo Caffè is a collection of good things , a tribute to spring, to renewal but, as always with us, also to tradition. You can choose to spend Easter Sunday in one of the most iconic and magical places in Florence, the Winter Garden By Cibrèo at Helvetia & Bristol Firenze. The tasting menu (€85 per person) includes a Set of Cose Buone Easter Edition; Roasted Rabbit Tortellone on Parmesan Fondue; Spinach Passato; Rolled Lamb Belly and Roasted Rib, Peas, Broad Beans and Asparagus and Passion Fruit Zuccotto and Buontalenti by Gelateria Badiani (Wine Pairing €30). The children's menu (€35 per person) includes: Prosciutto Cotto Buono; Cavatelli Cacio e Burro; Chicken and Ricotta Meatballs with Tomato and Mashed and Chocolate Cake.

Cibrèo Caffè at Helvetia & Bristol

Villa Cora
Viale Machiavelli, 18
ph: +39 055 228790

On Sunday, March 31, you can celebrate Easter with the famous brunch in the beautiful frescoed halls of Villa Cora. Executive Chef Alessandro Liberatore and his brigade will be waiting to lead you from the Carte Room with the Great Appetizer Buffet to the Foyer with hot dish islands and the Pottery Room with endless sweet treats. Little ones can have lunch and fun with Elfa Isadora in the room dedicated to them. Brunch costs 130 euros per person, including wines. Children up to 4 years old free of charge. Children 5 to 9 years old 55 euros. For information and reservations: 055 228790 or villacora@villacora.it.

Buffet di Villa Cora

San Paolino - 25hours Hotel Florence Piazza San Paolino
Via Palazzuolo, 9
ph. +30 055 2966955

An elegant, fresh, seasonal menu, traditional but with a contemporary twist. and this is the menu designed by the chefs of the San Paolino restaurant at 25hours Hotel Florence Piazza San Paolino. Each dish is designed to make the most of each ingredient, creatively reusing even the waste and obtaining dishes that are pleasing to the palate and pleasing to the eye, with interweavings of flavors and balances that are never taken for granted. For Easter they have come up with special dishes such as low-temperature cooked egg, artichokes, potato mousse with kale bread crumbs; lamb loin, smoked carrot puree, artichokes in oil; sponge cake, ricotta mousse, orange.

Restaurant 25h Piazza San Paolino ph. Dario Garofalo

Hotel Number Nine
Via dei Conti, 9
ph. +39 055 293777

Located within walking distance of the Duomo and the Medici Chapels, Hotel Number Nine represents the beating heart of the Nine Family Theater. For Easter, you can enjoy a specially designed menu-both for guests and Florentines-comprising dishes made from the finest local produce, and a spectacular table setting to delight the senses. The menu includes Bread basket, hard-boiled egg with black truffle sauce, yellow pumpkin and Taleggio cheese gnocchi; Yellow pumpkin gnocchi, Taleggio cheese fondue and Sicilian citrus; Seared lamb chop, glazed with pistachio crumble, garlic puree; Neapolitan pastiera; Artisanal Colomba cake. Cost 100 euros per person, including water and coffee.

Hotel Nine

Osteria delle Tre Panche - Hotel Hermitage
Vicolo Marzio, 1
ph. +39 055 583724

If you are in the mood for a culinary journey with the flavour of truffles, the Osteria delle Tre Panche, with its magical view of Ponte Vecchio, is the place for you! An unmissable taste experience in one of the most incredible corners of Florence where you will feel like touching Ponte Vecchio with one hand.

The view over the Vasarian Corridor from the Osteria delle tre panche restaurant at the top of the Hermitage hotel

Cammillo
Borgo San Jacopo, 57/r
ph. +39 055 212427

For those who want a traditional Easter, head towards Ponte Vecchio to one of Florence's most typical trattorias, frequented by a loyal Florentine clientele. Don't miss the fried food, but also the braciola rifatta, the handmade tortellini, and the exotic dish of curried prawns with rice and mango chutney.

Cammillo

Cibrèo Ristorante
Via del Verrocchio, 8r
ph. + 39 055 2341100

Cibrèo Ristorante is the iconic restaurant in Sant'Ambrogio that turned the idea of traditional cuisine into a cult favorite in 1979. It was given the name of an ancient dish from the Florentine table, an emblem of a way of catering that was almost revolutionary at the time. It was then that the idea of cooking as short chain as possible, always in step with the seasons, with elegant recipes inspired by tradition and the best raw materials was born. And it still does.

Cibrèo Ristorante