From Michelin-starred menus in Milan and Rome to refined retreats in the heart of Tuscany and Puglia, here is the definitive guide to celebrating the festive season with Italian style.
The holiday season in Italy is a celebration of heritage, atmosphere, and culinary mastery. For those still deciding where to ring in 2026 or enjoy a traditional Christmas lunch, this selection highlights 20 prestigious venues across the peninsula. Expect signature menus, historic settings, and a relentless focus on seasonal excellence.
Natale e Capodanno a Vista Verona
Verona’s historic core finds its most elevated festive expression at Vista Verona—the city’s singular Michelin Key boutique hotel. Perched above the medieval skyline, the Sottovoce Restaurant frames the season through the vision of Executive Chef Fabio Aceti, where panoramic rooftop views meet a kitchen of precise, seasonal textures.
The Christmas menu is a study in seasonal warmth, built on the solid foundations of Italian tradition. The narrative is defined by the Risotto Riserva San Massimo—anchored by a fine herb cream and the unexpected sweetness of a fig brûlé compote—and the succulent density of Cappone in porchetta, served with Ratte potato puree and the deep, earthy resonance of Périgueux sauce.
The year-end gala pivots toward a sharper, more contemporary edge. The progression focuses on high-definition flavors: eel paired with the acidity of marinated pumpkin and ponzu, and duck enriched by the buttery weight of foie gras, chanterelles, and the bitterness of rampion root. It is a sequence designed to close the year with a dialogue between tradition and avant-garde technique.
New Year’s Eve at Le Marne Relais – Costigliole d’Asti
As the year transitions, Le Marne Relais anchors its New Year’s Eve celebration at Radici Ristorante in Vigna, where Chef Mykyta Bida recalibrates Piedmontese heritage into a sharp, contemporary sensory dialogue.
The evening’s trajectory is a study in earth and texture, opening with a thin Veil of Cuttlefish resting on smoked potatoes and anchovy essence, followed by Saddle of Rabbit defined by the bitterness of turnip greens and a golden pistachio crunch.
The narrative deepens through earth-driven aromas: Carnaroli Rice enveloped in mushroom zabaglione, fig leaves, and black garlic, and Venison Ravioli submerged in a smoked herring and dill-infused broth. For the main act, Duck Breast meets the velvet of roasted cauliflower cream and the structure of puffed buckwheat.
The sensory focus finds its soul and rhythm in the finale—a landscape of golden bananas and passion fruit followed by traditional Mura Mura Panettone—as the magnetic voice of international artist Ginger Brew sets the cadence for the final countdown, bridging the transition to 2026 with a sophisticated, melodic pulse.
Christmas Eve at Ristorante Andrea Aprea – Milan
Within the neoclassical frame of the Luigi Rovati Foundation, the festive season at Ristorante Andrea Aprea and the Caffè Bistrot unfolds through a dual narrative—one technically profound, the other immediate and contemporary.
At the flagship restaurant, the Christmas Eve experience is defined by a maritime oscillation, balancing deep-sea flavors against sharp, contrasting textures, while New Year’s Eve marks a ten-course ascent into high-gastronomy. This study in disciplined, harmonic tension peaks with the architectural geometry of the Spherical Panettone, followed by the final, delicate Dolci Coccole.
A more agile counterpoint exists at the Caffè Bistrot, where marine clarity meets enveloping warmth. The Christmas narrative here closes with the sun-drenched notes of an apricot Panettone from Vesuvius, while the year concludes with a six-course dialogue that alternates the saline delicacy of oysters and langoustines with the earthy weight of forest eggs and turbot, eventually resting on the modern lines of Panettone 2.0.
Christmas Eve and Day at Ristorante Andrea Berton – Milan
At Ristorante Berton, the festive season is a study in precision and shared warmth. The Christmas Eve dinner centers on a narrative of sharp, intentional flavors: Duck Tortelli submerged in a Grappa Nonino-infused broth, and Roasted Turbot balanced by the bitterness of red radicchio and citron. The ritual concludes with the citrus brightness of Mandarino al Mandarino and the signature Berton Panettone, served with a velvety Marsala cream.
The Christmas Day lunch pivots toward the grounded intensity of the season, exploring a dialogue between earth and sea. The progression features Celeriac with rosemary oil and Calvisius caviar, Fish soup Risotto with black cabbage and the savory peak of Herb-stuffed Guinea Fowl. For those seeking an additional layer of seasonal texture, the soft Polenta with White Truffle and Grana Padano Riserva remains a definitive, optional accent. The experience reaches its conclusion with a curated dual finale: the dark complexity of a Gianduja and Pomegranate Tart alongside the signature Berton Panettone—an artisanal staple crafted to translate the spirit of the Milanese table to the home.
New Year’s Eve at [Bu:r] – Milan
At [Bu:r], New Year’s Eve unfolds as a vivid expression of Chef Eugenio Boer’s philosophy—a seamless dialogue between ancestral tradition and a deeply personal, contemporary narrative. The evening opens with an evocative aperitivo, where the sharp salt of anchovies in the Insalata di Rinforzo meets the buttery indulgence of Foie Gras brightened by passion fruit. The journey evolves through refined layers of Blue Lobster ravioli and delicate Turbot with artichokes. For the finale, the palate wanders through memory and sweetness—from the sun-drenched notes of the Sicily dessert to the rich intensity of Guanaja chocolate—before the clock strikes midnight, bringing the auspicious ritual of traditional Cotechino and lentils.
Beyond the dining room, the 2025 Christmas Box translates the Boer ethos for the private hearth. Designed for Christmas Eve collection, the selection the selection grounds the holiday ritual in a curated sequence of mnemonic flavors and private intimacy. Traditional Cappelletti come submerged in a double meat consommé, followed by the structural elegance of Beef Wellington. The closing note—a velvet-rich double Mascarpone cream from Cascina Carena—accompanies the house’s signature, and definitive, [bu:r]ettone.
Christmas Eve and New Year’s at Casa Brera – Milan
High above the urban pulse, Casa Brera frames the festive season through the lens of Etereo—the hotel’s elevated perspective on the city. Here, the holiday narrative is a study in refined vantage points and technical clarity, unfolding through two distinct gastronomic sequences.
The Christmas Eve dinner remains tethered to tradition, honoring the sea with a focus on raw purity and concentrated depths. The progression highlights Mazara red prawn carpaccio punctuated by the earthy weight of black truffle, followed by seared Lobster set against the vibrant acidity of caponata and a dense, structural bisque.
The transition to 2026 shifts toward a bolder, more experimental rhythm. The menu explores the unexpected dialogue between land and water: Gillardeau oysters submerged in a savory chicken consommé, and Turnip Top Ravioli anchored by mussels, clams, and the delicate silkiness of mi-cuit prawns. It is a sequence defined by sharp contrasts and harmonic precision, designed for a Milanese night that demands both edge and sophistication.
Holiday Season at Excelsior Hotel Gallia – Milan
The Gallia Lounge & Bar at Excelsior Hotel Gallia embraces the season with a culinary narrative defined by heritage and refinement.
Between December 24 and 26, the Lounge becomes the hotel’s festive epicenter, hosting exclusive Christmas Edition menus by Executive Chef Vincenzo Lebano. Highlights include a refined duck foie gras terrine and a vibrant “Catalana,” alongside signature lobster spaghetti with burrata. The Valcalepio-braised beef cheek with black truffle offers a masterclass in seasonal intensity.
The transition into 2026 is defined by an exclusive New Year’s Party, an immersive experience orchestrated to unfold across the hotel’s most iconic spaces—from the Lounge to the rooftop—punctuated by live musical performances and a continuous parade of gourmet delicacies. The celebration reaches its zenith at midnight on the seventh floor, where the turn of the year is framed by the illuminated spires and the glittering skyline of Milan.
The journey reaches its final act on January 1st with the celebrated New Year’s Brunch—the ultimate appointment for those seeking a sophisticated start to the year.
Festive Season at Hotel Principe di Savoia, Milan
At Hotel Principe di Savoia, part of the Dorchester Collection, the magic of the season unfolds through a series of epicurean journeys. Acanto Restaurant serves as the elegant stage for four signature menus, curated by Executive Chef Matteo Gabrielli.
The narrative begins on Christmas Eve with a menu inspired by the sea. Standout creations include a bold Cacio e pepe risotto with sea urchin cream and lime zest, a dish that balances intensity with citrusy brightness. For Christmas Day lunch, the atmosphere shifts toward the nostalgic warmth of the hearth, honoring the comforts of home with the quintessential Cappelletti in capon consommé.
As the year reaches its finale, the New Year’s Eve gala dinner ignites a display of culinary audacity. Bold pairings take center stage, such as the Lobster Catalana accompanied by pan d’épice brioche and balsamic pearls. The celebration then transitions into a vibrant crescendo at the Principe Bar; here, live music and DJ sets set the rhythm for the countdown, punctuated by flowing champagne and the auspicious midnight ritual of Cotechino, Lentils, and artisanal Panettone.
The first lunch of 2026 welcomes the new year with a lavish buffet and a spectacular dessert odyssey crafted by Maître Pâtissier Beniamino Passannante—the perfect, resplendent start to the year ahead.
New Year’s Eve at Quadri Bistrot – Milan
In the heart of the Brera district, Quadri Bistrot prepares to usher in the New Year with a menu defined by contemporary flair and urban sophistication. Recently reimagined to heighten its cinematic allure, the space is anchored by an elegant cocktail bar that transitions effortlessly into the dining room, capturing the vibrant spirit of Milan’s most artistic quarter. For more intimate gatherings, a subterranean cellar features an exclusive imperial table—a retreat of privacy and shared celebration.
The narrative of December 31st is an orchestration of Italian excellence, beginning with the crisp notes of a Kir Royale welcome paired with gourmet finger foods, vibrant rainbow chips, and salted almonds. The culinary journey continues through a dialogue of textures: a Beef Tartare enriched by Parmigiano and the earthy perfume of prized White Truffle, followed by a classic, velvet-smooth Foie Gras Torchon with golden toasted brioche.
The heart of the meal explores refined depth, featuring delicate Guinea Fowl Tortelli brightened by a hint of lime air, leading into a succulent Duck Leg Confit served alongside a silken potato purée. The evening finds its resolution in the house’s signature Panettone, accompanied by artisanal creams and delicate petit fours. Finally, in an elegant nod to heritage, the arrival of 2026 is heralded by the auspicious tradition of Cotechino and lentils.
Christmas and New Year’s Eve at Saint Georges Premier – Monza
Nestled within the breathtaking beauty of Monza Park, Saint Georges Premier celebrates a landmark year following its entry into the prestigious Michelin Guide. The kitchen is led by Resident Chef Giuliano Fusaro and his brigade, who craft a culinary narrative where tradition and innovation converge. Their vision is further refined by the creative consultancy of Michelin-starred Chef Roberto Conti, whose signature touch graces the most imaginative dishes on the menu.
For Christmas Eve and Christmas Day lunch, the experience begins with a lavish Chef’s Aperitivo, featuring delicacies such as premium Culatello, shellfish Catalana, Vitello Tonnato, and marinated sea bass. The menu unfolds with seasonal highlights, including a rich duck ragù risotto with pumpkin and Castelmagno cheese, rosemary-infused veal loin with celeriac, and traditional braised meat tortellini served in a delicate consommé.
The New Year’s Eve gala centers around an opulent buffet with a strong focus on the sea. Guests can indulge in red prawns and langoustines, Mediterranean-style octopus, sockeye salmon, and crisp king prawn tempura, alongside classic favorites like pumpkin morbido and the symbolic cotechino with lentils.
The seated service continues with a pomegranate and lemon risotto topped with red prawns, followed by a succulent beef fillet with Salsa Périgourdine and thyme mousseline. To conclude, the celebration stays true to tradition with artisanal Panettone served with a rich mascarpone cream.
Ristorante Saint Georges Premier
Christmas and New Year’s Eve at Strattoria – Arona (NO)
Overlooking the shores of Lake Maggiore from the hills of Montrigiasco, Strattoria defines the 2025 festive season through a lens of technical clarity. Recently inducted into the Michelin Guide Italy, the restaurant—under the direction of Chef Alessio Rossi—remains a destination where a curated cellar of French and Italian labels meets a kitchen dedicated to the raw, reimagined beauty of the territory.
The Christmas sequence is a progression of sharp contrasts and earthy depths. It opens with Smoked Rainbow Trout paired with celeriac, followed by a Foie Gras terrine cut by the acidity of fermented raspberries and langoustines. The narrative continues through Duck Ragù Pappardelle scented with orange and morels, transitioning to Pike-Perch with pumpkin and marrow. The meal concludes with the Stuffed Guinea fowl accompanied by Turnip greens, before resting on a definitive signature: Bonet my way and traditional Panettone.
The year-end gala pivots toward high-definition flavors. Champagne and Kaluga Amur caviar lead into Amberjack Tartare emboldened by marrow and sunchoke. The rhythm is dictated by a bold Spaghetti dish featuring Mazara del Vallo prawns, lime, and the heat of ‘nduja. For the main act, Duck Breast meets the deep, roasted notes of coffee and ash-crusted onions, followed by a selection of farmhouse cheeses. The finale is the Golden Chestnut—a dessert of architectural precision designed to close the year with a single, lingering note.
Christmas Eve and Day at The Hoxton – Florence
Marking its first Christmas in the city, The Hoxton, Florence introduces a festive program led by its flagship restaurant, Alassio. The approach is quintessentially Hoxton: vibrant, lived-in, and contemporary.
The Christmas Eve dinner is a five-course sequence designed to recalibrate tradition. The progression opens with the clean acidity of steamed Gamberessa with yuzu and monkfish carpaccio accented by bergamot gel and beetroot. The sea remains the focus with Burrata Tortelli and red prawns, followed by Roasted Turbot—a dish defined by the earthy silkiness of sunchoke and the sharp crunch of green apple.
The pour is equally intentional, featuring La Fralluca Vermentino, the botanical Tangerine Dream (Winestillery Gin and Oolong tea), and the refined effervescence of N.V. Chioccioli Altadonna Cuvée della Terra Metodo Classico.
On December 25th, Executive Chef Filippo Fondatori complements Alassio’s signature à la carte with a selection of seasonal signatures. The menu is a study in Italian comfort: savory Pumpkin Flan with taleggio, traditional meat Tortellini submerged in capon broth, and Mancini Spaghetti alla Chitarra with lobster and rosemary. The narrative continues with Guinea fowl Ravioli in cacciatora sauce and roasted saddle of lamb, before concluding with the definitive symbols of the Italian table—warm Panettone with custard gelato and Pandoro with crème anglaise.
Christmas at Ristorante Serrae Villa Fiesole – Fiesole
High above the Tuscan landscape, within the FH55 Hotel Villa Fiesole, the Michelin-starred Serrae Villa Fiesole frames the festive season through the technical gaze of Executive Chef Antonello Sardi. It is a Christmas defined by a sharp interplay of textures and aromatics—a sensory architecture where local roots meet contemporary rigor.
The progression opens with a series of amuse-bouche and a flute of Louis Roederer Théophile Brut, the first step in a precise culinary voyage. The narrative centers on the saline depth of Mazara del Vallo Red Prawns, balanced by cauliflower and clementine with an unexpected touch of mulled wine. Traditional Ravioli del Plin are reimagined with a heart of smoked mountain potato, layered with turnip top pesto, candied lemon, and the savory punch of mackerel.
The rhythm intensifies with Wild Boar Pappardelle, where the bitterness of cocoa beans and laurel cuts through the sweetness of apple and yogurt. The focal point remains the Sangiovese-braised beef cheek: intense and tender, accented by lemon-smoked sunchoke, toasted almonds, and a sharp bergamot finish. The ritual concludes with a 70% Ecuador Valrhona dark chocolate creation—paired with raspberry and traditional Canelin nougat—followed by artisanal festive sweets and warm creams.
Ristorante Serrae Villa Fiesole
Festive Season at Monastero di Cortona – Cortona (AR)
Residing within a meticulously restored 15th-century convent—the work of architect Enrico Lavagnino—Monastero di Cortona stands as a refined five-star retreat stewarded by the Poli family. It is a space where historical weight meets a contemporary, silent elegance.
The culinary identity, shaped by Chef Michele Ricci, is a deliberate dialogue between two distinct environments: the technical precision of fine-dining restaurant Gli Affreschi and the grounded, seasonal pulse of Osteria del Santo. The interplay extends into the cellar—a library of over 300 Tuscan and international labels—and the Scriptorium Bar, where cocktails are reimagined through a lens of rarity and signature mixing.
For the festive season, the two philosophies merge into a single gastronomic format. Across four key dates—from Christmas Eve to New Year’s Day—the menus navigate the tension between high-gastronomy and rugged Tuscan heritage, highlighting the textures of the landscape.
The progression features potato foam with black kale and salted lemon; roasted squid anchored by pappa al pomodoro; and chicken liver encased in beetroot pastry with Cortona Vermouth. The narrative deepens with a chickpea velouté paired with oysters and chestnuts, braised Chianina beef in a Syrah reduction, and slow-cooked cod accompanied by a spherified ribollita. The finale rests on a series of traditional desserts, providing a grounded, timeless conclusion to the celebrations.
Christmas Eve and Day at Palazzo Ripetta – Rome
Bathed in the glow of the season, Palazzo Ripetta inhabits a narrative defined by the tactile reality of flavor, the resonance of live music, and the quiet warmth of tea. The architecture itself has become a stage—a dialogue between ancient stone, cedar-scented air, and the crystalline clink of glasses. Anchoring the experience is the vision of Executive Chef Christian Spalvieri, whose kitchen recalibrates the festive spirit toward its most authentic, grounded origins.
Christmas Eve: The evening unfolds as a luminous, intimate prelude, balancing briny sea-notes with winter aromatics. The progression glides from the sharp delicacy of fish Carpaccio and root vegetables to the deep, enveloping bitterness of Black Cabbage risotto, reaching its peak in the precise, timeless elegance of Sole Meunière.
Christmas Day: The Hearth Lunch marks a return to the cadence of the home. It is a celebration of domesticity reimagined: traditional Cappelletti in a truffle-infused broth and deviled Stuffed chicken, culminating in a parade of classic Italian desserts. The atmosphere is that of a refined family gathering, where the ritual of the meal takes precedence.
December 26th: Roman Rituals Boxing Day (Santo Stefano) pivots toward lightness and shared pleasure. The Festive Brunch is a tribute to the Roman table: shimmering platters of Whipped Cod, the crunch of fried artichokes, and the structure of artisanal Cannelloni. The journey concludes with the definitive symbols of the Italian season—handcrafted Pandoro and Panettone.
Festive Season at Oro Bistrot – Rome
Perched atop the NH Collection Fori Imperiali, Oro Bistrot frames the Roman skyline—from the ancient ruins of the Forum to the distant silhouette of St. Peter’s—through a lens of contemporary elegance. Under the direction of Chef Natale Giunta and resident chef Kerim Montinaro, the kitchen operates at the intersection of geographical memory and technical clarity. This vision is extended by Bar Manager Daniele Zandri and his “Back to the Bar” program: a liquid narrative that recalibrates forgotten classics from 1880–1950 for the modern palate.
The Festive Triad: A Collision of Geographies. For the festive season, the culinary dialogue pivots toward three distinct menus for Christmas Eve, Day, and New Year’s Eve. The progression is a deliberate intersection of Sicilian and Piedmontese heritage, woven with Roman tradition and sharp Oriental accents.
The narrative unfolds through the earthy resonance of Amberjack with artichokes and black truffle, and Veal sweetbreads paired with mushrooms. The rhythm deepens with Acquerello rice—a study in texture with shiso, foie gras, and blueberries—and the traditional precision of Ravioli del plin. The sequence shifts toward the structural simplicity of Cod with polenta and leek, before reaching its peak with the Pigeon Wellington, accented by the deep notes of hoisin and water spinach. The conclusion—a choice between Panettone with zabaglione and almond or the crisp acidity of chocolate, hazelnut, and Granny Smith apple—provides a balanced, lingering finale to the Roman celebrations.
Festive Season at Radisson Collection Hotel, Roma Antica – Rome
At the Radisson Collection Hotel, Roma Antica, Christmas unfolds as a multifaceted sensory experience. A sense of magic radiates through the spaces, defined by the exclusive botanical installations of floral designer Dylan Tripp—designs conceived to bridge the beauty of Roman tradition with contemporary elegance.
Through January 6th, the restaurant Modius complements its signature à la carte with a dedicated seasonal menu. The narrative of flavors begins with Sicilian Broccoli—elevated by anchovy-scented breadcrumbs and pecorino fondue—followed by Tonnarelli with prawns and pistachios, and a succulent Iberian pork pluma with red fruits and caramelized spring onions. To finish, the choice rests between the timeless artisanal Pandoro or Panettone.
Festive Season at The Rome EDITION – Rome
The Rome EDITION reimagines the holidays through a sophisticated lens of art, gastronomy, and shared moments. Standing as the hotel’s festive heart through January 1st is a spectacular tree created by the Milanese Sara Ricciardi Studio in collaboration with the historic Antica Fabbrica Passamanerie Massia Vittorio.
The Punch Room sets the tone with the Festive Punch, an essential for a modern toast. At Anima, Chef Antonio Gentile’s menus for Christmas Eve and Day bridge creativity and heritage, featuring “Paglia e Fieno with guinea fowl ragù and Barolo-braised beef.
The New Year’s Eve gala spotlights refined delicacies, from Oysters with green apple to Roasted Wagyu beef, alongside a thoughtfully curated vegetarian selection. The festivities conclude with the January 1st Brunch—a creative assembly of international classics—while Pastry Chef Giulia Zarattini’s signature panettoni, including Triple Chocolate and Apple-Cinnamon, remain the ultimate seasonal indulgence.
Christmas and New Year’s at Antela – Rome
Hidden within the vibrant Prati district, Antela reimagines the garden of the NH Collection Roma Centro as an urban-jungle retreat. At the helm is Chef Natale Giunta, who brings the cosmopolitan, sea-facing energy of his Palermo-based City Sea to the capital, blending gourmet Mediterranean craftsmanship with a high-end sushi bar.
The experience is anchored by the cocktail bar, where Daniele Zandri draws on two decades of expertise to curate the “Ad Hoc” drink list—a series of sophisticated pours inspired by Latin maxims. From the bold Memento audere semper to the classic Alea iacta est, each cocktail is a narrative of refined ingredients and clean, dye-free mixing.
For the festive season, the kitchen pivots to three curated menus for Christmas Eve, Christmas Day, and New Year’s, where Italian heritage takes center stage. The selection features Spaghettone with salted butter and caviar, traditional Parmigiana, and a medley of Sicilian arancine, followed by Beef fillet with pumpkin and turnip greens. The finale is a signature Panettone by Natale Giunta, served with rich zabaione.
Christmas and New Year’s at Vista Ostuni – Ostuni (BR)
At Vista Ostuni, the festive narrative is a study in culinary precision under Chef Andrea Berton, commencing with the ritual of Christmas Eve cocktails on the rooftop. The evening transitions into a five-course dinner built on the interplay of raw and cooked textures: Scampi with pomegranate and buckwheat, and Sheep Plin submerged in a quince-infused broth.
Christmas Day turns toward the grit and grace of Puglian terroir. A six-course lunch spotlights Roasted Eel glazed in fig vincotto and turnip greens—a regional dialogue that extends into St. Stephen’s Day (December 26th) with Red Drum, buttermilk, and local mugnoli.
The sequence reaches its zenith on December 31st within the Cloister. The New Year’s Eve gala unfolds over a seven-course progression, punctuated by curated vintages and live performances. The season concludes on January 1st with a restorative brunch—a balanced landscape of sweet and savory buffets, à la carte signatures, and chilled bubbles.