We rediscover ourselves in nature - both land and water

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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
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Red Phoenix Red Phoenix
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White Tiger White Tiger
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Black Tortoise Black Tortoise
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Centre Centre
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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, mussel soup, tarragon

Red snapper, pickled caper flowers, kiwi and dandelion

Crustacean bon bon

Fagottelli pasta filled with organic extra virgin olive oil, fish and shellfish soup

Durum wheat spaghetti, lake fish sauce

Morone fish, courgettes, snow peas, tatsoi

Coconut, rose, thaina and almonds

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.
Biancomangiare almond pudding, broad beans and watercress

Fried hand pie stuffed with wild poppy leaves

Borage and herb ravioli, green tomato and pistachio

“Black” spaghetti, carrots and plankton

Pea crepes, asparagus and nettles

Aubergine “Parmigiana” style

Strawberries, rhubarb and elderberry

110 euros

Wine pairing

75 euros

À La Carte Menu

STARTERS

Calamari in bouillabaisse sauce

Raw seafood

Red snapper, pickled caper flowers, kiwi and dandelion

Fried scampi and vegetables

The Garden



FIRST COURSES

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

Rice, baby squid, peas and wild mint

Fagottelli pasta filled with organic extra virgin olive oil, fish and shellfish soup

Borage and herb ravioli, green tomato and pistachio



MAIN COURSES

Sole meunière

Morone fish, courgettes, snow peas, tatsoi

Shellfish, Catalan dressing

Aubergine “Parmigiana” style


Dishes made with plant-based ingredients only.

Desserts

Strawberries, rhubarb and elderberry

Babà with verbena, jasmine and lemon

Coconut, rose, thaina and almonds

Modica chocolate soufflé, cola plant ice cream

Dishes made with plant-based ingredients only.