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Abundant with fresh spring vibes, Four Seasons Astir Palace Hotel Athens announces a fiesta of traditional Orthodox Easter feasting, plus the official seasonal reopening of all its accommodation and dining options.

This Orthodox Easter, Taverna 37 returns to its landmark beachfront location for its much-loved traditional Easter Sunday event on May 5, 2024. A special Holy Week fasting menu will also be available for the first time from Monday, April 29 to Saturday, May 4, 2024. With the doors flung wide across the Hotel from April 15, 2024 – including the Arion building and its iconic bungalows – sun-kissed Athens Riviera days are calling.

Orthodox Easter at Four Seasons Astir Palace Hotel Athens
One of the most hotly anticipated events of the year, traditional Easter Sunday lunch at Taverna 37 is a wave-lapped sensory feast. The fragrant aromas of the slow-roasted meats act as an enticing lure even before the heartfelt welcome by Chef Alexandros Koskinas and his team of chefs. With the spits and grills fired up before dawn, the scene is set for an authentic and abundant celebration of seasonal produce and the warmest Greek hospitality. Whole Spit-Roasted Lamb, Pork and Chicken Kontosouvli and Gardoumpakia and Tziarosarmades take centre-stage on the seafront deck, alongside iconic Taverna 37 dishes such as Tirokafteri, Tzatziki, Eggplant Salad, Dolmadakia, Spetsofai and Wild Mushroom Fricassee.

A Constellation of Easter Treats
The sweetest of Easter treats come courtesy of the Hotel’s newly reimagined patisserie, Astron. Beautiful handcrafted Easter eggs and traditional Easter bread, Tsoureki demonstrate the dazzling skills of Patisserie Chef Michalis Chatzikalimeris and his team of creatives.

A Fasting Menu for Holy Week
Fasting – abstinence from all or specific food or drinks – is an integral part of Orthodox Easter rituals. Described by St John Chrysostom, a 4th century Early Church Father, as “the mother of bodily health,” the practice is renowned for its wellness-enhancing benefits. Honouring ancient traditions, Chef Koskinas’ special menu remains faithful to Greek Orthodox rules while ensuring a delicious dining experience. Using sustainably sourced, seasonal ingredients, the menu features light, fast-friendly options such as Black Lentil Salad, Grilled Octopus, and Spaghetti with Prawns.

The Season of Full Bloom
As the days get longer and warmer, the Hotel opens up like a flower blossoming in the Greek sunshine. From April 15, the reopening of the Hotel’s bungalows invites easy breezy living complete with beach access and outdoor lounging on sea-view terraces. Spring light awakens the Hotel’s seasonal outlets, including its pop-up Spa boutique – offering exquisite treats from local artisans – and poolside hotspot Helios offering zesty Latin American cuisine and uplifting vibes thanks to new Chef Manuel Del Campo.