The Ultimate Guide to Hosting a Spring Dinner Party
An Illustrated Guide On How To Host the Dreamiest Spring Dinner Party: Menu, Decor, Playlist + More
As the weather warms and flowers start to bloom, there’s no better time to gather your favorite people and share a meal together to celebrate the post-winter rebirth. Whether it’s an alfresco feast or an indoor soirée, here’s how to host a spring dinner (or lunch!) party that’s delicious, creative, and a lot of fun.
Check out my illustrated guide below for everything you need to throw the ultimate ‘Spring Has Sprung’ dinner party - fresh, Spring-inspired ingredients, playful decor, the perfect soundtrack to set the vibe, and even some downloadable assets to give your party that extra touch.
I’ll also be hosting my own soon, so stay tuned for part two with all the real-life details! Follow me on Instagram for all the updates.
Update: I hosted my spring dinner party - and it was a hit! I’ve updated this guide with real-life photos of the menu, decor, and all the little details I pulled from the tips below.
The Menu
I’ve put together a lineup of my most Spring-inspired dishes that celebrate the season’s best ingredients - bright and zesty, and so much fun to make (and eat). Whether you’re going for a full Italian feast or keeping it more casual, here’s a guide to help you build the perfect dinner party spread.
In true Italian style, the flow of the meal starts with an Aperitivo (a drink to encourage the appetite), and then moves from Antipasto (appetizer) to Primi (a starter usually consisting of pasta), then Secondi (main) with Contorni (sides), and finishes with Dolce (dessert).
Choose your own adventure:
Pick 1 Antipasto, 1 Primi, 1 Secondi, 2 Contorni, and 1 Dolce from the below recipes - or go all out and make the whole lot. Totally up to you (and how many hands you’ve got in the kitchen)!
Aperitivo / Welcome Drink
Blood Orange Spritz Recipe
A Spring-inspired twist on the classic spritz
Ingredients (per drink):
• 2 oz blood orange juice (freshly squeezed if possible)
• 2 oz Aperol (or try Cappelletti or Select for a twist).
• 3 oz Prosecco
• Splash of soda water
• Ice
• Garnish: blood orange slice + fresh mint or rosemary (optional)
Instructions:
1. Fill a glass with ice. Add blood orange juice and Aperol.
2. Top with Prosecco and a splash of soda water.
3. Stir gently and garnish with a blood orange slice and a sprig of mint or rosemary.
Non-Alcoholic Blood Orange Spritz Recipe
A vibrant, citrusy mocktail with all the flavor and fizz.
Ingredients (per drink):
• 2 oz blood orange juice (freshly squeezed if possible)
• 2 oz Ghia or Lyre’s Italian Spritz (zero-proof Aperol alternatives)
• 3 oz non-alcoholic sparkling wine, or use San Pellegrino Blood Orange soda
• Splash of soda water
• Ice
• Garnish: blood orange slice + mint or rosemary
Instructions:
1. Fill a glass with ice. Add blood orange juice and your non-alcoholic spritz alternative.
2. Top with non-alcoholic sparkling wine (or soda) and a splash of soda water for extra fizz.
3. Stir gently, garnish with a blood orange slice and fresh herbs, and serve.
Antipasto / Appetizer
Whipped Ricotta Crostini with Lemon, Honey & Pistachio
Light, bright, and perfect with a spritz in hand. These are quick to make, fun to top, and the ultimate antipasto crowd-pleaser.
Serves 4–6 (makes about 12 crostini)
Ingredients:
• 1 baguette, sliced into 12 pieces
• Olive oil, for brushing
• 1 cup ricotta (fresh and creamy)
• Zest of 1 lemon
• 1–2 tbsp honey or more olive oil for drizzling
• ¼ cup pistachios, crushed
• Small handful of mint leaves, torn (optional)
• Flaky salt, to taste
• Optional: thin slices of prosciutto
Instructions:
1. Brush baguette slices lightly with olive oil and toast either on the stove or under the grill for 1–2 minutes per side until golden and crisp.
2. In a bowl, whisk ricotta with a bit of lemon zest, olive oil, and a pinch of salt until light and smooth. You can use a spoon for rustic vibes or a mixer to make it super whipped.
3. Spread whipped ricotta onto each toast (or use a piping bag for a more aesthetic touch). Drizzle with honey or more olive oil, sprinkle with crushed pistachios, and finish with extra lemon zest and a pinch of flaky salt.
4. Add a piece of prosciutto or a few torn mint leaves for extra contrast and color.
Make it yours:
Swap pistachios for walnuts or almonds, use orange zest instead of lemon, or drizzle with chili honey for a spicy kick.
Radicchio Cups with Pork, Fennel Sausage, Raisins & Pine Nuts
Salty, sweet, and bitter combine for melt-in-your-mouth delicious.
Serves 4 (makes about 8 cups)
Ingredients:
• 1 head radicchio, separated into cups
• 300g (10 oz) pork & fennel sausage, casings removed
• 1 tbsp olive oil
• 2 garlic cloves, roughly chopped
• 2 tbsp golden raisins
• 2 tbsp pine nuts, lightly toasted
• Parmigiano Reggiano shavings
• Salt & pepper, to taste
• Optional: drizzle of aged balsamic or olive oil to finish
Instructions:
1. Soak raisins in warm water (or white wine) for 10 minutes to plump, then drain.
2. Heat olive oil in a pan over medium heat, then add garlic. Cook until softened.
3. Add sausage to the pan and cook, breaking it up into large chunks, until browned about 8 minutes.
4. Add raisins and toasted pine nuts. Cook together for 2-3 more minutes until everything is warm and combined. Season with salt and pepper.
5. Spoon mixture into radicchio cups. Top with Parmiagiano shavings and drizzle with olive oil or balsamic if desired.
6. Serve warm.
Primi / Pasta
Pasta al Limone
Bright, garlicky, and zesty.
Serves 4 (small portions)
Ingredients:
• 350g spaghetti or tagliolini
• 2 lemons (zest one, halve both)
• 1 additional lemon, cut into wedges, for garnish
• 2 tbsp olive oil
• 1 garlic clove, smashed
• ½ cup Pecorino Romano, finely grated
• Salt & black pepper, to taste
• Fresh basil leaves, torn, for garnish
Instructions:
1. In a dry pan over medium heat, roast the lemon halves cut-side down until caramelized and golden, about 3–4 minutes. Let them cool slightly, then juice both roasted lemons and set aside the juice.
2. In a large pan, gently warm olive oil and smashed garlic over low heat for 3–5 minutes to infuse. Remove and discard the garlic.
3. Add lemon zest, roasted lemon juice, salt, and freshly cracked black pepper into the warm oil. Let it gently sizzle for 30 seconds to bloom the flavors, then turn off the heat.
4. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
5. Add the cooked pasta to the lemon oil mixture. Add a splash of pasta water and toss over low heat until coated.
6. Remove from heat, add Pecorino Romano, and toss vigorously until silky. Add more pasta water and lemon juice as needed for a glossy sauce.
7. Plate and garnish with torn basil leaves and a lemon wedge. Finish with extra Pecorino, black pepper, and a drizzle of olive oil if you like.
Spring Pea Risotto
A creamy, spring-green risotto bursting with sweet peas, Parmigiano, and lemon zest.
Serves 4
Ingredients:
• 1 ½ cups Arborio rice
• 4 cups (1 litre) chicken or vegetable broth
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 3 tbsp unsalted butter (divided)
• ½ cup dry white wine
• 1 ½ cups fresh or frozen peas (divided)
• ½ cup grated Parmigiano Reggiano
• Zest of 1 lemon
• Small bunch of fresh mint
• Salt and black pepper, to taste
Instructions:
1. In a medium pot, bring the broth to a gentle simmer and keep warm over low heat.
2. In a large dry skillet or saucepan, toast the Arborio rice over medium heat for 2–3 minutes, stirring constantly, until lightly golden and fragrant. Transfer to a bowl and set aside.
3. In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
4. Return the toasted rice to the pan and stir to coat with the onion and oil.
5. Pour in the white wine and stir until mostly absorbed.
6. Begin adding warm broth, one ladleful at a time, stirring often. Wait until each addition is mostly absorbed before adding the next. Continue for about 18–20 minutes until the rice is creamy and al dente.
7. While the risotto cooks, simmer half the peas (about ¾ cup) in a splash of hot broth for 2–3 minutes until tender. Blend with a bit of the broth and a few mint leaves until smooth and vibrant green.
8. In the last 5 minutes of risotto cooking, stir in the blended peas and the remaining whole peas. Let them cook through, staying bright green.
9. Turn off the heat. Stir in 3 tablespoons of butter, grated Parmigiano, lemon zest, and herbs if using. Season with salt and black pepper to taste.
10. Let the risotto rest for a minute before serving. Garnish with extra Parmigiano, lemon zest, and mint.
Secondi / Main
Garlic & Herb-Crusted Pork Tenderloin
This pork tenderloin is juicy, zesty, and kissed with a garlic confit oil.
Serves 4
Ingredients:
• 1 pork tenderloin (500–600g)
• 6 garlic cloves
• ½ cup olive oil
• 1 tbsp fennel seeds, lightly crushed
• 1 tbsp fresh rosemary, finely chopped
• Zest of 1 lemon
• Salt and black pepper, to taste
Instructions:
1. In a small saucepan over low heat, gently warm garlic cloves in olive oil for 10–15 minutes until soft and fragrant. Make sure not to brown them. Let sit while you prep the pork.
2. Pat pork dry and season with salt and pepper. In a skillet over medium-high heat, sear on all sides until golden (about 6-8 mins total). Set aside.
3. In a shallow dish, mix fennel seeds, rosemary, and lemon zest. Roll the seared pork in this mixture so it’s well-coated all over.
4. Drizzle or brush the warm garlic-infused oil over the crusted pork (you can use the garlic cloves in another dish or save them).
5. Place on a baking sheet or ovenproof skillet. Roast at 425°F (220°C), covered with foil for 10 minutes. Remove foil, then cook for another 10 minutes, or until internal temp hits 145°F (63°C). Rest 10 mins, then slice.
6. Slice into thick medallions and serve with any extra garlic oil drizzled over. Finish with flaky salt and extra lemon zest for brightness.
Rosemary Garlic Lamb Rack
Juicy, flavorful, and a total showstopper.
Serves 4
Ingredients:
• 1 rack of lamb (8 ribs, about 2 per person)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• Optional: flaky salt, mint leaves + extra lemon zest for serving
Instructions:
1. Pat the rack dry and season all over with salt and pepper. In a small bowl, mix olive oil, minced garlic, rosemary, and lemon zest. Rub generously over the lamb, especially the meaty side. Let it marinate for 30 minutes (or a few hours in the fridge).
2. Preheat oven to 425°F (220°C). Place the lamb fat-side up on a lined baking tray or roasting dish. Roast for 20–25 minutes for medium-rare (internal temp ~130°F/54°C), or longer if you prefer it more done.
3. Let the lamb rest for 10 minutes, then slice between the bones into chops. Finish with flaky salt, torn mint leaves and extra lemon zest for a fresh pop.
Contorni / Sides
Roasted Asparagus with Lemon Zest & Flaky Sea Salt
Simple and fresh, with a zingy citrus kick.
Serves 4
Ingredients:
• 1 bunch fresh asparagus, trimmed
• 1 tbsp olive oil
• Zest of 1 lemon
• Flaky sea salt, to taste
• Freshly ground black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place asparagus on a baking sheet, drizzle with olive oil, and toss to coat.
3. Roast for 12-15 minutes, until tender and slightly golden.
4. Sprinkle with lemon zest, flaky salt, and black pepper before serving.
Optional: Grill lemon halves for guests to squeeze on top.
Arugula, Fennel & Orange Salad with Toasted Walnuts
A zesty, crunchy salad with bright citrus, bitter greens, and a nutty crunch.
Serves 4
Ingredients:
• 4 large handfuls of arugula
• 1 small fennel bulb, thinly sliced (save some fronds for garnish)
• 1 orange, peeled and thinly sliced into rounds or segments
• ¼ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• Salt & pepper to taste
Instructions:
1. Toss arugula, fennel, and orange slices in a bowl.
2. In a small bowl, whisk olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Drizzle over the salad just before serving.
4. Garnish with toasted walnuts and fennel fronds.
Brussels Sprouts with Guanciale
A simple, crispy side dish featuring caramelized sprouts and salty guanciale.
Serves 4
Ingredients:
• 500g Brussels sprouts, trimmed and halved
• 100g guanciale, diced
• 1 tbsp olive oil
• Salt & black pepper to taste
• Pecorino Romano, for serving
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the guanciale in a cold pan and cook over low heat until the fat is rendered and the guanciale is crispy, about 5-7 minutes. Use a slotted spoon to remove the crispy guanciale and set it aside, leaving the fat in the pan.
3. Toss the halved Brussels sprouts in the warm guanciale fat, making sure they are well coated. If the pan is too dry, you can add a drizzle of olive oil. Season with salt and black pepper.
4. Spread the Brussels sprouts cut-side down on a baking sheet and roast for 20-25 minutes, or until deeply caramelized and tender.
5. Transfer to a serving dish and sprinkle with the crispy guanciale. Optionally, top with grated Pecorino Romano (or Parmigiano Reggiano). Serve immediately.
Dolce / Dessert
Lemon & Orange Zest Olive Oil Cake with Ricotta Icing
A moist citrus cake topped with creamy ricotta icing and a kiss of orange zest.
Serves 8
Cake Ingredients:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• 2 eggs
• ¾ cup olive oil
• Zest of 1 lemon
• Zest of 1 orange
• ½ cup lemon juice
• 1 tsp vanilla extract
Ricotta Icing:
• 1 cup ricotta (well-drained if watery)
• Zest of 1 orange or lemon
• 2–3 tbsp citrus juice (orange or lemon – start with 2 tbsp, add more to taste)
• 1–3 tbsp powdered sugar, to taste
• Optional addition: a splash of vanilla or a pinch of salt)
• Optional topping: Pistachios, crushed
Instructions:
1. Preheat oven to 350°F (175°C). Grease a loaf or round cake pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, whisk sugar and eggs until light. Add olive oil, zests, lemon juice, and vanilla.
4. Fold in dry ingredients until just combined. Pour into pan lined with a coating of olive oil and dusting of plain flour.
5. Bake 35-40 minutes, or until golden and a toothpick comes out clean. Cool completely.
6. Mix ricotta, orange (or lemon), and powdered sugar. Spread over cooled cake. Garnish with orange (or lemon) zest.
Optional garnish idea:
• Add custom lemon candles for a playful, scented centerpiece. Tutorial below.
• Top with candied lemon slices for a glossy, citrusy finish.
• Sprinkle on a few edible flowers like chamomile, violets, or nasturtiums for a spring garden feel.
• Or keep it simple with a handful of crushed pistachios for a subtle crunch and pop of green.
Mandarin Granita with Panna & Mint
A Sicilian-inspired dessert dream.
Serves 4
Ingredients:
• 2 cups fresh mandarin juice (about 6-8 mandarins)
• 1-2 tbsp sugar (adjust to taste)
• 1 tbsp lemon juice
• 1 cup water
• ½ cup heavy cream (panna), whipped softly
• Fresh mint, for garnish
Instructions:
1. Mix mandarin juice, sugar, water, and lemon juice until sugar dissolves.
2. Pour into a shallow dish and freeze. Every 30 minutes, scrape with a fork to form crystals. Repeat 3-4 times until frozen and fluffy.
3. Scoop into bowls, top with a spoonful of whipped cream and mint leaves. Bonus points if you use a hollowed-out citrus as the vessel!
Setting the Scene
Food and drink aren’t the only important parts of a dinner party - the ✨vibes✨ are just as essential. That means carving out time away from the kitchen to actually enjoy the moment and entertain your guests. Yes, they’re coming for the food and drinks, but more importantly, they’re coming for you.
Take a moment ahead of time to create a timeline or run sheet for how the night will play out. It might feel a bit over the top, but trust me, this simple step saves so much stress. More time with friends, less time sweating over a hot stove.
I learned this the hard way. At one of my Christmas dinner parties, the main meal didn’t hit the table until 11:30 p.m.… oops. After that, I knew something had to change. A little planning really does go a long way.
Another key to a truly memorable dinner party? The decor. It’s the little touches that take everything to the next level. The kind of details that wow your guests and make the whole night feel special. For me, it’s about creating a moment, a table that feels like a work of art. That means mixing fresh ingredients, handmade details, and playful creativity to bring the whole evening to life.
Here’s some Italian-inspired, colorful, and slightly kitschy (but still cool) ideas to really set the scene.
Table Decor
Produce as Art: Fruits, Veggies & Edible Decor
Who needs flowers when you’ve got equally beautiful produce on your side?
I suggest using a mix of whole and halved fruits and veggies to dress the table like a still-life painting. Fresh, vibrant, and something for the guests to nibble on if things take a little longer in the kitchen (it happens!).
Scatter lemons, oranges, mandarins, and herb sprigs (mint, rosemary, thyme) down the table like a runner. Add halved artichokes, fennel bulbs with fronds, and bundles of radishes for rustic texture and color. You can also use small bowls or platters to pile produce casually and to provide height.
Air-Dry Clay Name Card Holders
Spring fruits and veggies made from air-dry clay, hand-painted in bold, fun colors, add such a charming touch to the table. Think lemons, oranges, radishes, asparagus, and broccoli. Just remember to add a slit before the clay dries so the name card has a place to sit. They also double as a sweet take-home keepsake for your guests. Make sure you make these well in advance, as air dry clay takes at least 48 hours to dry.
DIY Citrus Slice Drink Coasters
For an extra playful detail, make drink coasters out of air-dry clay, shaped like slices of citrus fruits like lemons, oranges, and blood oranges. Paint them with acrylic paint in bold, bright colors to match your tablescape. Once they’re dry, be sure to coat them in resin or a waterproof sealant to make them fully functional (and spill-proof!).
These are a great prep-ahead craft and also double as take-home favors for your guests. Make sure you make these well in advance, as air dry clay takes at least 48 hours to dry.
Materials for DIY Citrus Slice Drink Coasters:
• Cork coaster bases to attach the clay slices onto for extra sturdiness
• Acrylic paints or Shuttle Art acrylic paint markers (pssst: use code Bianca10SA for a 10% discount!)
• Paintbrushes (if using acrylic paint)
• Clay tools or a butter knife (to shape and texture the slices)
• Rolling pin (or anything smooth and round to flatten the clay evenly)
• Resin or waterproof sealant (for a glossy, water-resistant finish)
• Optional: round object or cookie cutter (for perfectly shaped citrus slices)
Candlesticks in Fruits & Veggies
Nestle taper candles inside for rustic dinner party chic. Simply dig out a hole in the center of oranges, lemons, or grapefruits, and slice the bottom for extra stability. Just secure the candles with foil or soft clay inside to keep them snug and steady
.
Bread Candelabra Moment
Slice holes into a bread loaf and place taper candles inside for a carb-based centrepiece that’s unusual and chaotic in the best way. Style with tiny flowers or herbs around the base and watch guests lose it. It’s absurd, fun, and unforgettable.
Lemon Peel Candles
Slice lemons in half lengthwise, scoop out the insides, and pat dry (be sure to repurpose the insides of the lemon for one of your meals!). You might need to leave the lemon peel to dry for a few hours, or you can speed up the drying process by popping them into the oven for a few minutes. Add a wick and melted wax, and you have some adorable, homemade candles.
Bonus points if you add a lemon scent or dried lemon zest to the wax. Let set, trim the wicks, and light for a citrus-scented glow that’s both DIY and dreamy.
Dried Citrus Candelabra
Glue dried orange or blood orange slices onto a candelabra to make sculptural candle holders. They’re earthy, artsy, and unexpected, and perfect for adding height to the table or placing around the room.
Painted Table Runner or Tablecloth
Use kraft paper or fabric as a blank canvas. Paint lemons, peas, pasta shapes, or snippets of the menu along the table. Leave crayons or markers in jars so guests can doodle or write notes during dinner. It’s interactive, fun, and one-of-a-kind.
Mismatched Glasses for Candlelight
Use vintage or mismatched glasses as votive holders, or float citrus slices and mint in shallow bowls with floating candles for a romantic, rustic glow. It’s simple, but adds that little something.
Tiny Bowls of Flaky Salt & Olive Oil
Set out Maldon salt and good olive oil in small bowls for dipping and drizzling. Functional, yes, but they also add texture and richness to the table’s visual flow.
Punch Bowl with Sphere Ice + Mint
This punch bowl is a centerpiece in itself. Large ice spheres with mint inside float in a citrus spritz punch, keeping things cold and looking like edible art.
How to Make Mint Sphere Ice:
1. Use sphere ice molds.
2. Place mint leaves inside, fill halfway with water, freeze. Top up and freeze again.
3. Pop out into the punch bowl just before guests arrive.
Radicchio Bouquets For A Bittersweet Touch
Who needs roses when you’ve got radicchio in all its glory? Arrange different varieties of radicchio into lush, sculptural bouquets. The ruffled leaves and deep colors make them feel like floral art, but with an unusual twist.
Place them in small vases or bowls at the centre of the table or cluster heads together for a still-life moment. It’s romantic and deliciously dramatic.
How to Make a Radicchio Bouquet
You’ll Need:
• A mix of radicchio varieties (Treviso, Tardivo, Castelfranco, Rosa del Veneto)
• Small vases, jars, or bowls
• Optional: herbs (fennel fronds, mint sprigs) for filler
Directions:
1. Trim the bases of the radicchio heads so they sit snugly in your vessel.
2. Gently peel back outer leaves for a more open, “petal” effect and let them ruffle naturally.
3. Arrange taller varieties in the back for height, and rounder ones in front for fullness.
4. Tuck in herbs between leaves for texture and colour contrast.
5. Cluster a few heads in one bowl for a still-life centrepiece, or make mini bouquets for each guest’s place setting.
Color Palette
Let the ingredients from your menu set the tone for your tablescape. Think of the bright greens of fresh herbs and peas, the zesty yellows of lemons, and the deep purples of radicchio. These bright colors can guide everything from table linens to candles, plates, and florals. It ties the whole experience together, making the table feel cohesive, vibrant, and good enough to eat (literally).
Downloadable Assets – Your Party, Illustrated
Take your spring dinner party to the next level with custom-designed printables, created by me, to add color and creativity to your table.
Click here to get:
1. Invitation/Menu
An illustrated template for your menu or party invite.
2. Name Tags
Place cards with a pop color. Just print on card stock, write your guests’ names and slide them into either fruit or your air-dry clay name card holders for a personal, playful touch.
3. Coloring Pages – Fruits & Vegetables
Because who doesn’t love a little interactive fun? Let guests color while they sip and wait between courses.
Music To Set The Mood
And, finally, no dinner party is complete without a vibey playlist to set the mood. For me, that means a mix of dreamy, upbeat, and slightly unexpected songs that feel good in the background but still get heads nodding and phones Shazam-ing.
Here’s my Spring Has Sprung Dinner Party playlist. A 2-hour set featuring everyone from SZA to Beyoncé, Lady Gaga, and Tyler, The Creator. Press play, pour a spritz, and let the good times flow.
Let me know below if you use any of these tips or recipes, and if you’d like to see more dinner party guides in the future!
I’m inspired!
This is fantastic! The perfect guide with recipes, decor ideas and immaculate vibes. Thanks!!