Hideaway Beach Resort & Spa announces a spectacular Easter celebration, blending luxury, culinary excellence, and fun-filled activities for guests of all ages. From April 18th to April 21st, 2025, the resort will host an egg-citing array of events, including exclusive culinary experiences with renowned French pastry chef, Thomas Alphonsine.
As part of the festivities, Chef Alphonsine will lead a series of chocolate masterclasses at Samsara, catering to both adults and children, offering guests the opportunity to craft fun and exquisite desserts under expert guidance. Adding to the culinary indulgence, the resort will host a very special Easter Dinner on the 20th of April.
Beyond the gourmet delights, guests can enjoy an array of wellness and recreational activities, including daily yoga sessions, massage workshops at Hideaway Spa, and thrilling water sports such as group kayaking excursions. Families and young guests will delight in traditional Easter activities, including the Easter Egg Hunt, Bunny Hop Sack Race, and creative workshops such as egg painting and basket weaving.
Each evening, the resort transforms into a lively hub of entertainment, featuring traditional Boduberu performances, themed dining experiences, and DJ-led dance nights at Meeru Bar & Grill. For those seeking a more intimate evening, the Special Dinner at Meeru Beach promises a memorable fine dining experience under the stars.
In regard to the Pastry Masterclasses, Chef Alphonsine expressed: “My desire is to create a feeling, an experience – leaving you with a wonderful memory,” said Chef Thomas Alphonsine. “In the pastry line, you will find different flavours and textures. I am confident everyone will be able to find one or more pastries they truly love, which creates this feeling”.
Hideaway invites guests to immerse themselves in an unforgettable Easter celebration, where indulgence, relaxation, and festive joy come together in the heart of paradise.
Here is the Hideaway Easter Brochure 2025; for bookings or further information, click here.
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