
We find ourselves in nature, We rediscover our senses through the fields and gardens above the lake
Scroll down
The menu
The menus used both plant-based ingredients and fish, and they are inspired by the Energy and Therapeutic Garden surrounding the restaurant: five areas with different cultivated or wild herbs which are used in two tasting itineraries.

The experiences
The best natural ingredients reinterpreted by contemporary cooking techniques are the expression of the constant study and research of the 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 eye beans, blue crab, candied lemon
Scallops, marinated carrots, herring caviar
Smoked pike perch, pickled turnips, pears and wild chervil
Bottoni pasta filled with artichokes, Jerusalem artichokes and nasturtium
Sea bass, pumpkin, “Ballerina” vermouth
Musky octopus... almost Luciana style, olives and caper leaves from Gargnano
Marigold cooked cream, saffron ice cream, dog rose and hydroalcoholic herbal infusion
Scallops, marinated carrots, herring caviar
Smoked pike perch, pickled turnips, pears and wild chervil
Bottoni pasta filled with artichokes, Jerusalem artichokes and nasturtium
Sea bass, pumpkin, “Ballerina” vermouth
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.
Jerusalem artichokes, pickled figs, fig leaf oil
Pumpkin, vegetal cashew cream, mustard oil
Cardoons, pine nut bechamel, green sauce, black truffle and watercress
Bottoni pasta 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
Pumpkin, vegetal cashew cream, mustard oil
Cardoons, pine nut bechamel, green sauce, black truffle and watercress
Bottoni pasta 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
The Garden
Smoked pike perch, pickled turnips, pears and wild chervil
Scallops, marinated carrots, herring caviar
Fried scampi and vegetables
FIRST COURSES
Bottoni pasta filled with artichokes, Jerusalem artichokes and nasturtium
Risotto, razor clams and kale
Fagottelli pasta filled with extra virgin olive oil, molluscs and crustaceans
Rigatoni pasta, mantis shrimps, wild salmon, sea grapes
MAIN COURSES
Artichoke, furikake with bitter herbs, thaina and china “Clementi” liquor
Braised cauliflower with elderberry, shallot and bay leaf
Sea bass, pumpkin, “Ballerina” vermouth
Turbot, brassicas and pil-pil sauce
The Garden
Smoked pike perch, pickled turnips, pears and wild chervil
Scallops, marinated carrots, herring caviar
Fried scampi and vegetables
FIRST COURSES
Bottoni pasta filled with artichokes, Jerusalem artichokes and nasturtium
Risotto, razor clams and kale
Fagottelli pasta filled with extra virgin olive oil, molluscs and crustaceans
Rigatoni pasta, mantis shrimps, wild salmon, sea grapes
MAIN COURSES
Artichoke, furikake with bitter herbs, thaina and china “Clementi” liquor
Braised cauliflower with elderberry, shallot and bay leaf
Sea bass, pumpkin, “Ballerina” vermouth
Turbot, brassicas and pil-pil sauce
Dishes made with plant-based ingredients only.
Desserts
Apple pie, vanilla ice cream
Remembering the “Limonaia”
70% chocolate, cola grass, cocoa grue
Marigold cooked cream, saffron ice cream, dog rose and hydroalcoholic herbal infusion
Remembering the “Limonaia”
70% chocolate, cola grass, cocoa grue
Marigold cooked cream, saffron ice cream, dog rose and hydroalcoholic herbal infusion
Dishes made with plant-based ingredients only.
