New Year at the Bernini: cuddles and recipes | Hotel Bernini Palace - Luxury 5 stars Hotel


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New Year at the Bernini: cuddles and recipes

New Year at the Bernini: cuddles and recipes


Fri, 12/10/2021 - 10:00

The façade of the Bernini Palace

During the winter holidays the capital of the Renaissance lights up with magic. Especially if you soak up the atmosphere as guests in a unique setting, a historic palazzo in the very heart of the city. The Bernini Palace has a number of special packages in store for the holidays.  

New Years’ Eve: a mini-holiday for two

A New Year’s break for two that opens and closes with a small gift, on arrival and on departure – like parentheses enclosing an unforgettable experience. It includes at least two nights – from December 30 to January 1 or from December 31 to January 2 – in spacious rooms, all different one from the other, decorated with magnificent antique furniture, Carrara marble, Murano chandeliers and fine wallpaper, overlooking internal courtyards, Piazza San Firenze, the Duomo and other monuments. For the big event, New Year’s Eve dinner, guests will be welcomed to the sumptuous historical and cultural setting of the Sala Parlamento – the buvette where members of parliament used to meet when Florence was capital of the Kingdom of Italy (1865-1871) – where a dedicated menu will be waiting for them. 

Dinner in the palazzo: the New Year’s Eve menu

The Bernini Palace has prepped a special table both for guests at the hotel and for non-residents who prefer to book dinner only to welcome in 2022 with their loved ones in an outstanding setting. Three distinctive and inventive entrées will be the delicious prologue to a menu combining Italian recipes with international influences, all accompanied by Chardonnay Venezia Giulia Attems and Chianti Classico Pèppoli Marchesi Antinori. The aroma of black Norcia truffles will scent a cauliflower flan served with a pecorino wafer, wasabi mayonnaise will add a spicy note to a crisp Mediterranean shrimp mould, and citrus fruits will enhance marinated salmon sashimi. To follow, Vialone nano risotto with prawn bisque and pecorino tortello with pear sauce, and more seafood in the form of swordfish roulades with prawn velouté. A refreshing green apple and Calvados sorbet will serve as an interlude before the main course of fillet of beef with juniper and thyme butter, potato millefeuille with saffron, and a crispy vegetable panier flavoured with mint. After a pudding of panettone with warm vanilla ice cream, guests will complete the countdown to midnight by popping an excellent Cuvée Voyage Metodo Classico Brut Frescobaldi.


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