Cost: € 45,00

• Starter: Lake trout carpaccio with citrus and EVO oil
• First Course: Lake trout bites with Sanico truffle
• Main Course: Trout fillet with olives and Garda citrus
• Dessert: Nonna Irene’s sweet
• Wines: Lugana by Azienda Agricola Pilandro
• EVO Oil: Bornico

Single Course Option:

Cost: € 30,00

• Dish: First or second from the menu;
• Wine: Lugana by Azienda Agricola Pilandro

Cost: € 50,00

• Starter: Tomato, bread and oil
• First Course: Garganelli with parmesan fondue, lemon oil, and pistachios
• Main Course: Trout block in potato crust, crispy cabbage, and rosemary oil
• Dessert: Lemon bavarois with licorice powder, EVO oil, and candied lemons
• Wines: Selection by Azienda Agricola Turina
• EVO Oil: Bonaspetti

Single Course Option: € 30,00

• Dish: Lake fish tastings
• Wine: Two glasses of sparkling wine by Azienda Agricola Turina

Cost: € 45,00

Olfactory Itinerary 1:
Lightly smoked Alpine char, bergamot vinaigrette, and candied citron

Olfactory Itinerary 2:
Roasted celeriac, raspberries, almonds, and licorice powder

Olfactory Itinerary 3:
Strawberry and peach soup, violet and popcorn

Wines: Chiaretto di Moniga, Fontanamora by Azienda Agricola Turina

Cost: € 60,00

• Starter: coregone ai due pomodori
• First Course: Pressed maccheroncini with lemon pesto and perch
• Main Course: Pike, potato foam, caper and olive blend
• Dessert: Citrus sorbet with meringue crisp
• Wines: Lugana “Vigna Fenil Boi” by Azienda Agricola Turina

Cost: € 70,00

• Starter: Garda lingotto – smoked trout fillet block, lemon vinegar gel, Lugana foam, caper powder
• First Course: Cervano tortelli – tortelli stuffed with Cervano cheese, basil pesto, and cedar aroma
• Main Course: Pike 2.0 – steamed pike, fried capers, lemon zest, Leccino EVO oil, polenta chips
• Dessert: Lemon curd – pastry with lemon cream and caramelized meringue
• Wines: Rosamara – Costaripa, Pievecroce – Costaripa, Garda Tonic (grumial gin, Tassoni superfine tonic, lemon)
• EVO Oil: Leccino by Azienda Agricola Comincioli

Cost: € 55,00

• Starter: Marinated trout carpaccio with Garda citron, Sichuan pepper, dill, lemon mayo, and crispy sprouts
• First Course: Garda pike ravioli with corn cream, Garda caper powder, and polenta chips
• Main Course: Grilled eel with licorice sauce and braised fennel
• Dessert: Grappa-scented sbrisolona with custard and Garda pollen
• Wines: Lugana DOC Riserva Sergio Zenato, Cocktail “Essence of the Lake”
• EVO Oil: Bonaspetti

Cost: € 48,00

• Starter: Trout Trilogy – smoked trout on toast with ricotta and capers, marinated trout on polenta toast, almond-crusted trout with lamb’s lettuce and confit tomatoes
• First Course: “30 yolks” taglierini with butter and salted lake sardines, toasted breadcrumbs
• Main Course: Garda pike with Mediterranean flavors (tomato, capers, olives, lemon, savory)
• Dessert: Maderno lemon mousse with ginger shortbread and strawberry coulis, citrus shot
• Wines: Lugana DOP and Chiaretto Classico DOP by Cantina Franzosi

Cost: € 55,00

• Starter: Gardesana-style sardine on a stick
• First Course: Egg tagliolini with lemon, goat cheese, and caper leaves
• Main Course: Whitefish (Coregonus) fillet with asparagus
• Dessert: Gardesana cassata
• Wines: Rosé by Azienda Agricola Podere dei Folli
• EVO Oil: Bonaspetti

Cost: € 65.00

• Starter: Perch tartare with capers and Garda lemons
• First Course: Lemon risotto with smoked trout
• Main Course: Sautéed whitefish (Coregonus) with Valtenesi rosé reduction and Garda olives
• Dessert: Goat cheese cheesecake with strawberry gelée
• Wines: Bolle di Gioia, Rosé Micaela by Conti Thun
• EVO Oil: Bonaspetti, Lucchi

Cost: € 65.00

• Starter: Smoked trout, lemon goat cheese mousse, honey and rye bread
• First Course: Homemade tagliolini with lake white ragout
• Main Course: Garda-style pike with polenta
• Dessert: Lemon and mint panna cotta
• Wines: Lugana, Rosé Pasini
• EVO Oil: Bonaspetti, Lucchi

Cost: € 65.00

• Starter: Lemon-braised endive with goat cheese cream and honey
• First Course: Whitefish (Coregonus) and caper ravioli sautéed in salted lemon butter
• Main Course: Trout fillet with vegetable caponata, pine nuts, and Garda olives
• Dessert: White chocolate mousse, mango gel with olive oil, and trout roe
• Wines: Béspoi, Preafète by Azienda Agricola Podere dei Folli
• EVO Oil: Bonaspetti, Lucchi

Cost: € 65.00

• Starter: Three fishes, one lake – lemon-marinated perch, smoked trout, and sardine tartare
• First Course: Lemon risotto with smoked trout
• Main Course: Sautéed whitefish (Coregonus) with Valtenesi rosé reduction and Garda olives
• Dessert: Lemon sorbet with olive oil and caper powder
• Wines: Chardonnay Chiaretto Delai
• EVO Oil: Bonaspetti, Lucchi

Cost: € 30.00

• “Mortaretta alla puttanesca” – with Gargnano olives and capers, Franz sardines
• “Mortaretta” – with pestom, caramelized onion, and Gaino honey
• Contemporary Pizza – with olive wood-smoked white trout, burrata, confit tomato, preserved lemon
• Contemporary Pizza – with cured meat from Alpe del Garda, hops, garlic, chili oil, goat cheese cream
• Limoncello baba, burnt lemon cream, and basil-strawberries
• Craft beer selection