In Italy, celebrations usually focus on Easter Sunday and Easter Monday; the former is celebrated more in the family circle, the latter with friends and acquaintances at a big picnic. "Good Friday, on the other hand, is a regular working day, even though there are of course the usual processions," explains Annika Michels-Lück, restaurant manager of "Tuscolo" at Frankenbad. "Like here, fish is served on this day. We take this into account by offering sea bass and salmon. We also have rabbit in a sauce and rack of lamb with mushrooms on the menu." Both dishes are traditional, stresses the restaurateur. Also not to be missed is the Easter pizza with egg, spinach, peppers, arugula, olives and mozzarella. "In contrast, our employees have emphasized that pork is taboo," says Michels-Lück. Why? Pizza maker Carmelo La Ciura explains: "At Easter everything has to be clean, everything is clean. Pigs do not fit into the picture."

In the past, it has proven that middays are very full at Easter time, especially for lunch. Because of that, Michels-Lück recommends a reservation for larger groups.

In the "Kaiserhüttn" on Wilhelmsplatz, a reservation is even essential. The charming vegan restaurant with the Bavarian touch does not have many seats - and especially on holidays it could get crowded quickly. This is because owner Sonja van Ommen and her team offer an opulent brunch that leaves nothing to be desired. "In addition to vegan sausage and cheese, we serve homemade spreads and dips, soups, salads and warm dishes such as beetroot schnitzel, bulgur balls and broccoli quiche on our buffet," says van Ommen. For late risers, it’s also optimal: both on Sunday and on Monday, guests can come in from 11am to 2pm and from 2pm to 5pm. This is a premiere for the establishment and van Ommen says "The interest is huge". She develops all the recipes herself and sees the vegan cuisine as a great enrichment for all people. "I believe that much of the usual meat-based diet is not very healthy. I'm definitely feeling a lot better myself since living vegan. With my shop I want to show people what is possible and how delicious you can cook without meat."

Of course you can easily do without meat no matter which country - but especially at Easter time this is uncommon in many countries. This is also the case in Greece, where the major Easter holidays usually take place a week later (in 2021, however, the difference will be almost a whole month).

“For us, Lent is usually taken quite seriously, and we avoid meat and milk products, and oil in the Holy Week,” explains Marika Tsoussi, whose family has operated the “Bodega 2” restaurant in Endenich for 32 years. "That's why it is all the more important to be able to enjoy everything on the Easter holidays, everything that one had to go without. This begins in the evening from Saturday to Sunday.” She explains that after an Easter church service at eleven o’clock in the evening, they have a traditional soup with lamb giblets, dill and lemon-egg froth. But chicken is also served as an alternative. She said they have many regulars who actually ask for it. Tsoussi also describes that they have many lamb dishes on the menu, and have added a lamb leg with rosemary potatoes after a recipe of her mother. “That too is typical,” says the daughter.

"In Greece, at six o'clock in the morning, the fathers start positioning the Easter lamb over the fire and slowly rotating it while they enjoy drinking ouzo. We also let the meat cook slowly, so it is nice and tender." For Easter time in Bonn, there are certainly more than enough options of where to enjoy a special meal. (Orig. text: Thomas Kölsch, Translation: ck)