Easter in Amsterdam has a very specific vibe: a long, cozy table, good bread, eggs in some form, coffee or tea on repeat—and that first little feeling of spring (even if the weather disagrees).
If you’re looking for Easter lunch ideas Amsterdam style, here’s my favourite way to do it: keep the Dutch coziness, borrow a little Italian tradition, and build it all around what’s actually in season right now. These are the Easter lunch ideas I’d serve in Amsterdam when I want it to feel special—but still relaxed.
(If you want the seasonal backbone first, I also shared my What’s in Season in Amsterdam in March guide here)
What’s traditional for Easter in the Netherlands?
In the Netherlands, Easter is often more brunchy than formal—think Dutch Easter brunch energy, even if you’re calling it lunch.
Typical Easter table staples:
- Paasontbijt / paasbrunch: a relaxed breakfast-brunch-lunch moment with family or friends
- Paasstol / paasbrood: sweet bread with raisins/currants and a ribbon of almond paste
- Eggs, eggs, eggs: boiled eggs, scrambled eggs, egg salad—everyone has their favourite
- Coffee/tea + something sweet: usually alongside chocolate eggs
- Chocolate eggs + little treats: especially if there are kids around
- A spring walk vibe: many people head out for a stroll if the sun shows up
It’s simple, cozy, and very “let’s just keep grazing and talking.”
What’s traditional for Easter in Italy? (and why it’s so regional)
Italian Easter tables are full of symbolism, family recipes, and regional pride. What you eat in Liguria can look totally different from what’s on the table in Naples or Sicily—so here are a few iconic classics, balanced between savory and sweet.
Savory Easter traditions (Italy)
- Lamb (agnello): often roasted or grilled, and served as the “special occasion” main in many regions.
- Torta Pasqualina: a Ligurian Easter pie with greens, ricotta, and eggs—one of the most Easter-coded dishes ever.
- Casatiello (or other savory Easter breads): rich, cheesy, often studded with cured meats (and sometimes eggs baked right into the bread). It’s bold, festive, and very Southern-Italian.
Sweet Easter traditions (Italy)
- Colomba di Pasqua: a dove-shaped sweet bread/cake, usually with a crunchy almond topping.
- Pastiera Napoletana: a Neapolitan ricotta-and-grain pie perfumed with citrus and orange blossom.
- Regional cookies/sweets: depending on where you are, you’ll find everything from simple biscotti-style cookies to decorated Easter treats (often shaped, braided, or glazed).
My seasonal Italian-ish Easter lunch (Amsterdam edition)
Here’s my personal “best of both worlds” Easter table: cozy vibes, Italian tradition, and seasonal ingredients that make sense for Amsterdam in early spring.
Menu ideas (all recipes from my blog)
- Starter (make-ahead): creamy Jerusalem artichoke flan with chestnuts and thyme
- Spring side (Easter-coded, if you can find agretti): agretti nests with fried eggs
- Main (my easy nod to torta pasqualina vibes): quick and delicious spinach pie
- Side (simple, crowd-pleasing, very seasonal): honey-glazed charred carrots
- Sweet (make-ahead and gorgeous): mini tarts with baked ricotta and rhubarb
If you want to keep one Dutch tradition on the table too, add a sliced paasstol/paasbrood and call it a day. It’s the kind of mix that feels natural in Amsterdam.
Why this menu works
- It’s a seasonal Easter menu without being fussy.
- It’s mostly vegetarian (with eggs doing the Easter heavy lifting).
- It’s make-ahead friendly—so you’re not stuck in the kitchen while everyone else is sipping coffee.
Make-ahead timeline (so Easter stays relaxed)
The day before
- Make/bake the Jerusalem artichoke flan (and chill it if needed)
- Bake the mini ricotta + rhubarb tarts
- Prep the spinach pie (either fully bake it, or prep it so it’s ready to go)
- Wash/trim anything you’ll need for the agretti dish (if you found it)
The day of
- Bake/finish the spinach pie (if you didn’t bake it the day before)
- Make the honey-glazed charred carrots (or warm them gently if already cooked)
- Cook the agretti and fry the eggs right before serving
- Put coffee/tea on, slice paasstol, set everything on the table and… let´s enjoy the party!
A little question for you
What’s one thing you always want on your Easter table—something Dutch, something Italian, or a mix of both?