The resplendent Palazzo Lozzano built in 1837 showcases the magnificence of Liberty Style architecture from floor to ceiling. A wealth of arches, columns, frescoed ceilings, velvet tapestries, immense crystal chandeliers and furnishings is the backdrop of the of 182-year old palace. Originally built as a bank, it was turned into the Grand Hotel Plaza a century and a half ago serving Rome’s historical and prominent patrons. It had its share of celebrated guests who patronized its luxurious setting with the Italian opera composer Pietro Mascagni among its permanent residents from 1927 until his death in 1945. In fact, the hotel’s main room, the Mascagni Hall, is named after the world-famous composer.
Mascagni Hall is the grandiose room where the rich breakfast buffets are served at the Grand Hotel Plaza. For this winter season until the end of March 2020, special Sunday brunches will also be served at the main hall at a price of €66 per person including drinks. Starting at 13:00 until 16:00, hotel guests and visitors can try an abundance of themed dishes created by Chef Umberto Vezzoli and his team in addition to the typical brunch dishes like smoked salmon with rocket salad, omelets with sautèed vegetables, scrambled eggs, salty pies, and variations of cured meat and cheese.
The theme changes every week to give the guests an original experience through the flavors, aromas, and colors from various parts of the world. In addition, first courses of pasta, soups and risotto, as well as main courses of meat, fish, and vegetables can be ordered separately from the buffet proposals. Wine from the ample cellar selection and detox centrifuges can also be ordered to accompany the brunch.
For the sweet part of the brunch, a rich table of various cakes, pastries, muffins, cookies and desserts is available like chocolate crème caramel, raspberry mousse, carrot cake, and cheesecake with berry sauce.
For the New Year’s Eve Brunch (€100 per person, drinks included), there will be a more special menu to celebrate the first day of the year. There will be an abundance of savory pies, meat and seafood carpaccio, variations of cheese and cured meat, Spanish tapas, different types of handmade special pasta formats with seafood sauce, winter seafood dishes, traditional meat dishes and a full dessert buffet table.