Where to eat in Pescara on Easter. The 7 best restaurants selected by Gambero Rosso

Mar 19 2024, 15:23
Between sea and land, Easter lunch in Pescara can be an opportunity to start the tanning season or to enjoy a delicious meal featuring chitarrina and lamb. The important thing is to choose where to go wisely: here are the best addresses according to us

The Easter tradition in Abruzzo is linked to the agropastoral cuisine of the hinterland, so Easter pie and cold cuts, "timballo", "scrippelle", chitarrina alla teramana (with meatballs in sauce), pallotte cac'e ova, and roasted lamb. However, it is true that each province (city, town, family) has its own customs and recipes, and so where there is sea and - hopefully - the first spring sun, people generally flock to the establishments for an Easter focused on seafood and the first tanning session of the season. Pescara is no exception, although there are, of course, tables that satisfy lamb purists who remain in the city. Here are the best addresses in Pescara, between sea and land.

Where to Eat in Pescara on Easter

Da Bacone

Fishermen for generations, the Romano family are the creators of one of the most reliable beachside cuisines. Even just the mixed starter (including classics and some modern touches) will make you full and happy, but save some space for the homemade pasta and broth. Modern dining room with counter, beachfront terrace, perfect for an Easter lunch by the sea. And the drinks are very good.

Da Bacone – l.mare G. Matteotti, 54 – 085 4212280 - ristorantedabacone.it

Café Les Paillotes

A new chef for the fine dining of the De Cecco family, an elegant "container" with a Mauritian resort-style beach club inside hosting the gourmet born and raised under the consultancy of Heinz Beck. Today, the executive arm is Daniele D'Alberto, who has had the opportunity to demonstrate his talent in various experiences, the latest being at the restaurant Nole, downtown. Here, D'Alberto maintains the house line - mostly fish - with his personal touch and constant references to local tradition. Service and wine cellar are up to the context.

Les Paillotes - p.zza Le Laudi, 2 - 085 61809 - lespaillotes.it

Fattoria Galasso

A Pescara outpost of the homonymous agricultural company from Francavilla al Mare, it offers typical Abruzzo cuisine. In the Easter menu, all the great classics of tradition, made with local raw materials, are there: pallotte cac'e ova and Easter pie, mushroom and sausage ravioli and chitarrina alla teramana (with a generous amount of meatballs), roasted lamb and potatoes, and finally sweet pizza (50 euros including drinks).

Fattoria Galasso - via G. Bovio, 378 - 333 7290263 - ristorantefattoriagalasso.it

Lido Oriente

A beach club with a kitchen where the owned fishing boat always ensures very fresh fish. The cuisine is simple and of Adriatic tradition, and what makes the difference is the quality of the raw materials, especially evident in the selection of raw seafood. Generally, here, the starters alone are worth the lunch or dinner, and on Easter, the portions do not contradict the rule. The atmosphere is simple, fully booked - especially on holidays - guaranteed, but the sea-view terrace and the location, a stone's throw from the pier, are worth the visit.

Lido Oriente - l.mare G. Matteotti, 34 - 085 4216571 - Facebook

Regina Elena

Cod with vignarola; octopus agnolotti, Genoese octopus and brown sauce; fresh egg tagliolini with porcini mushrooms; eggplant parmigiana with scampi; turbot in porchetta and artichokes; crème brûlée and salted caramel: these are some of the dishes on the Sunday menu of this restaurant in the city center, near the sea but not on the beach, one of the few seafood tables of substance in the city. The elegant atmosphere, spaced tables, quiet atmosphere, and attentive service make it an ideal place for special occasions as well as for a quiet evening enjoying seafood cuisine anchored to the city's tradition but with a refined touch.

Regina Elena  - v.le Regina Elena, 32 - 370 3069342 - Facebook


Where there used to be the Società Operaia del Mutuo Soccorso, today there is Soms, a contemporary trattoria in content - but a full-fledged restaurant for everything else - with a menu that revisits ancient Abruzzese recipes. For Easter, there's suckling pig and almond milk, cannelloni, artichokes and lamb, chitarrina alla teramana, porchettato organic lamb from Gregorio Rotolo, sweet pizza, for a lunch filled with inland flavors. Central location, precise service.

Soms - via Piave, 61 - 085 9430068 - somsristorante.it

La Zattera

La Zattera was born as a canonical beach club with a kitchen that over the years has evolved into an elegant restaurant, even more welcoming now in its environment, where the proposal is not a banal reproduction of Adriatic tradition. That's the starting point, then the choice of first-rate fish and the skilled hand of Angelo Lanaro, who also organizes various cooking courses throughout the year (keep an eye on the website). His idea for Easter? Squid tagliatelle with tomato and basil among the raw dishes, shrimp plin with its bisque and liquid rocket as a first course, then sea bass with potato and rosemary mille-feuille, house dove in four different consistencies.

La Zattera - v.le Primo Vere, 67 - 085 61279 - lazatteraristorante.com

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