Easter in the city often comes down to where to eat and who to gather around the table with. At Grand Hyatt Manila, the approach is straightforward: open the doors across its restaurants and let guests move from one experience to another over the long weekend.

The season starts early at Florentine, where Easter takes shape in chocolate. Until April 5, the shop offers handcrafted eggs filled with small prizes, priced at P1,800, along with cakes at P2,500 for whole and P550 for mini versions, and pralines in boxes of nine or 25 at P1,450 and P2,850. Playful chocolate figures, from a rabbit astronaut to a peacock-shaped egg, sit alongside seasonal pastries such as pistachio crescent croissants and hot cross buns.

On April 5, The Grand Kitchen hosts its Easter Sunday lunch buffet at P3,588 per person. The spread includes live stations with dishes such as beef salpicao, ravioli ala tartufa, and crepes, alongside roaming service of seafood paella and whole poached Tasmanian salmon. Drinks are part of the experience, with free-flow wines, house lager, and cocktails, while a dedicated activity corner keeps younger guests occupied.

For those who prefer something more focused, several restaurants across the property offer their own Easter menus. At The Cellar, available from April 1 to 30, the emphasis is on seafood, from grilled red snapper at P2,500 to a Basque-style stew with prawns, squid, barramundi, clams, and mussels. Larger dishes, such as lobster paella at P7,000 and braised black cod, are also on offer.

At The Lounge, the mood shifts to something lighter. A Sakura afternoon tea set, available Monday to Thursday from March 23 to April 26, is priced at P3,300 for two and includes rosé wine or mocktails, with bites such as tuna tataki and chirashi sushi alongside cherry blossom choux and mille feuille. On weekends, the offering expands into a merienda cena buffet at P2,650 per person, with free-flow coffee, tea, and rosé wine, featuring Japanese-inspired dishes and optional fruit bingsu.

No. 8 China House adds a limited-time highlight with its claypot grouper, cooked tableside and designed for sharing, available from March 30 to April 5 at P7,888 for six to eight persons.

By the pool, the menu turns familiar. From April 1 to 5, seafood is prepared Filipino-style, inihaw, prito, sinigang, adobo, and ginataan, alongside lighter dishes such as soft shell crab salad and tacos at P990+ each, with pizzas added to the mix starting at P695+.

At The Peak Grill, the offerings move toward larger-format plates. Available from April 1 to 30, a seafood platter priced at P8,500, Dover sole at P4,900, and salmon coulibiac at P5,850 serve as highlights, with wines and champagnes available for pairing.