We rediscover ourselves in nature - both land and water

Scroll down

The menu

The menus feature both fish and vegetable ingredients and are inspired by the Energy and Therapeutic Garden that surrounds the restaurant: Five areas with different cultivated or wild herbs used in the two tasting paths.

Green Dragon Green Dragon
+
Red Phoenix Red Phoenix
+
White Tiger White Tiger
+
Black Tortoise Black Tortoise
+
Centre Centre
+
Green Dragon
Green Dragon
White Tiger
White Tiger
Centre
Centre
Black Tortoise
Black Tortoise
Red Phoenix
Red Phoenix

The experiences

The best ingredients of land and water, reinterpreted by contemporary cooking techniques, are the expression of the constant study and research of the Chef and his entire kitchen brigade.

Per Aquam

This tasting menu is a tribute to the Mediterranean climate of Lake Garda and features vegetable and fish dishes.
Black lentils, shell soup, tarragon

Carpione lake fish with vegetables, corn and wild chervil

Seared scallops, marinated carrots, herring caviar

Durum wheat spaghetti, lake fish sauce

Red mullet in bread crust, pumpkin, “Ballerina” vermouth and citrus fruits

Musky octopus... almost Luciana style, olives and caper leaves from Gargnano

Marigold cooked cream, saffron ice cream, dog rose and hydroalcoholic herbal infusion

150 euros

Wine pairing

85 euros

Per Agros

This tasting menu is inspired by the Energy and Therapeutic Garden and its aromatic herbs and features vegetable dishes.
Cooked pumpkin cream, vegan stracchino cheese and citrus fruits

Celeriac, marinated rhubarb and green apple

Cardoons, pine nut bechamel, green sauce, black truffle and watercress

Ravioli filled with artichokes, Jerusalem artichokes and nasturtium

“Black” spaghetti, carrots and plankton

Braised cauliflower with elderberry, shallot and bay leaf

Apple pie, vanilla ice cream

110 euros

Wine pairing

75 euros

À La Carte Menu

STARTERS

Carpione lake fish with vegetables, corn and wild chervil

Raw seafood

Seared scallops, marinated carrots, herring caviar

Fried scampi and vegetables

The Garden



FIRST COURSES

Risotto, razor clams and kale

Fagottelli pasta filled with extra virgin olive oil, molluscs and crustaceans

Spaghetti Martelli selection with lobster, confit cherry tomatoes, basil and Gargnano lemon

Ravioli pasta filled with artichokes, Jerusalem artichokes and nasturtium



MAIN COURSES

Raw and cooked sea bass crazy water style

Catalan-style shellfish, saffron and pimento sauce

Sole meunière

Artichoke, furikake with bitter herbs, thaina and china “Clementi” liquor


Dishes made with plant-based ingredients only.

Desserts

Apple pie, vanilla ice cream

Vanilla soufflé, milk ice cream

Cocoa millefeuille, hazelnuts, oranges and thyme with IGP Modica chocolate sorbet

Marigold cooked cream, saffron ice cream, dog rose and hydroalcoholic herbal infusion



Dishes made with plant-based ingredients only.