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Peter Rabbit Brings an Easter Eggstravaganza to Four Seasons Hotel Ritz Lisbon

Lisbon, Portugal – WEBWIRE

“Once upon a time there were four little rabbits, and their names were Flopsy, Mopsy, Cotton-tail, and Peter.” That’s how the book of the universally loved bunny by Beatrix Potter began back in 1902.

The Tale of Peter Rabbit is a British children’s book written and beautifully illustrated by Beatrix Potter. It’s loved by many families and mischievous children from all around the world who follow an adventurous rabbit who wears a blue jacket, and his friends.

On Sunday, April 9, 2023 guests are invited to join Peter Rabbit, Tom Kitten, Floppy, Mopsy and Cotton-tail, Squirrel Nutkin and Mrs. Tiggy-winkle for an Easter Egg hunt, followed by Easter lunch in the Pedro Leităo ballroom at Four Seasons Hotel Ritz Lisbon at 1:00 pm.

“Spend some treasured time with your loved ones this Easter with our seasonal lunch. Served in the elegant atmosphere of our grand ballroom with its polished oak floor, grand crystal chandeliers and handmade tapestries by Pedro Leităo, the lunch offers an array of sweet and savoury dishes to suit even the most refined palates. There is something for everyone,” says Guilherme Costa, the Hotel’s General Manager. “Now run along, and don’t get into mischief” he adds, smiling, as he quotes Beatrix Potter.

Executive Chef Pascal Meynard and his team have prepared a feast for Easter Sunday lunch on April 9. Lobster, red quinoa, confit cherry tomato and crispy vegetables; marinated octopus, purple sweet potato, yuzu, red onion pickle; duck foie gras, orange, vanilla, cocoa and citrus; king crab, cucumber, wasabi mayonnaise; braised scallops, citrus ponzu, macadamia walnut and wakame seaweed; a selection of sushi and sashimi; the chef’s white veal, Mondulkiri peppers sauce, green asparagus and lime; the vegetarian hot dish option of roasted eggplant, lemon tahini, bell pepper and Xerez vinegar; and in the carving station guests will find a succulent roasted kid with rosemary sauce.

For the most exquisite finish, guests will be delighted with Lisbon’s finest dessert selection created by the hotel’s talented Pastry Chef Diogo Lopes and his team, including traditional Portuguese Easter sweet treats such as the Easter folar, and a braided chocolate and hazelnut cream babka, chocolate almonds, among many other sweet treats, including the iconic Ritz mille-feuille.

Lunch is priced at EUR 150 per person including daily juice, water and coffee. Half price for children between 6 and 12 years old, and complimentary for children below six.

Ritz Trio Chocolate Eggs - Limited Edition

Today Easter goes hand in hand with a copious amounts of chocolate, and Pastry Chef Diogo Lopes, a confessed chocaholic has created not one, but three eggs with the finest and most delicate Valrhona chocolate, filled with handmade Peter Rabbit treats.

Peter Rabbit is always seen hopping, skipping and jumping in his blue jacket, which never changes colour. One hundred and twenty plus years on, the “jacket blue” even has a specific Pantone, which the Hotel’s Pastry Chef has tried to follow very closely in one the three chocolate eggs. The second egg is pastel green, inspired by the crunchy lettuce in Mr. McGregor’s Garden, and the third egg’s soft pink hue takes its inspiration from Jemima Puddle-Duck’s shawl.

The three eggs are priced at EUR 55 each and EUR 150 the trio.

Sweet Treats

In addition, clients can complete their Easter feast with a limited-edition Easter cake, the Easter Garden: a delicious and Instagramable carrot, Nyangbo chocolate and coffee cake - available at EUR 50; a Chocolate Peter Rabbit stuffed with truffles and almonds at EUR 55; the typical Easter sweet folar - available at EUR 40; the traditional chocolate Babka braid at EUR 40; or with the Hotel’s new Chocolate Collection - Box of 6 at EUR 20 or Box of 18 at EUR 50.

For the little ones, the Hotel’s pastry team has prepared two baskets to entertain and delight bouncing bunnies at home.

  • Egg Hunt Basket - An egg hunt basket is available and includes six artisanal stuffed chocolate eggs as well as toddler-friendly Peter Rabbit Easter egg hunt signs and clues that will have kids hopping happily around the house or garden. Price per basket is EUR 45.
  • Do-It-Yourself Basket - Pastry Chef Diogo Lopes has prepared a “do-it-yourself” basket, for bunnies to give way to their imagination: four halves of chocolate eggs to fill and decorate, accompanied by a pastry bag with a duo of cream for the filling and four varieties of colourful decorations, as well as a Peter Rabbit themed colouring in sheet. Price per basket is EUR 50.

Ritz Delicatessen Easter Brunch, at Home

The takeaway menu includes a variety of pastries and viennoiseries, a selection of flavourful fresh salads such as fregola sarda with cuttlefish, chives, lime, roasted tomatoes and confit peppers; a fresh octopus salad, with Aljezur sweet potato, yuzu and shallots pickle; homemade smoked salmon in a seed crust; and beluga lentil salad with heart tomato vinaigrette, kumquat, coriander and cucumber.

The menu also includes a selection of hot dishes such as a homemade marinated sole in Ritz salt with coriander and kalamansi; kid with macadamia and truffle condiment and potatoes; or the vegan option, a cereal gallete with cranberry and pine nuts, kumquat and sprouts.

Those looking for something sweet will be able to enjoy a series of sweets and desserts from the traditional sweet folar, to stuffed chocolate eggs, almonds, a mini-babka braid, tonka eclairs, themed macarons and the iconic Ritz mille-feuille.

Price for two people is EUR 230. Children’s brunch menu is also available for take away at EUR 50.

Ritz Delicatessen Take Away

Place orders up to 48 hours in advance.

Contact the Hotel’s take-away Ritz Delicatessen via email at or call 213 811 418.

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