Gramen restaurant menu: vegetal restaurant with Mediterranean cuisine on Lake Garda

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

Red Phoenix

White Tiger

Black Tortoise

Centre

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.

Biancomangiare almond pudding, tomato, clams, fig leaves oil

Roots, oyster, green apple and fennel

Mullet, mullet roe, pickled caper flowers, dandelion

Rice, baby squid, peas and wild mint

Yellow turnip, beans and crusco peppers

Yellowtail Livornese style

Babà with verbena, jasmine and lemon

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

Courgette tart, crème fraîche and lesser calamint

“Black” spaghetti, carrots and plankton

Borage and herb ravioli, green tomato and pistachio sauce

Yellow turnip, beans and crusco peppers

Aubergine “Parmigiana” style, vegan ricotta

Strawberries, rhubarb and elderberry

110 euros

Wine pairing

75 euros

À La Carte Menu

STARTERS

Calamari in bouillabaisse sauce

Raw seafood

Yellowtail, mullet roe, pickled caper flowers, dandelion

Fried scampi and vegetables

The Garden

FIRST COURSES

Spaghetti 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, molluscs and crustaceans

Borage and herb ravioli, green tomato and pistachio sauce

MAIN COURSES

Sole meunière, asparagus

Yellowtail Livornese style

Catalan-style shellfish, saffron and pimento sauce

Aubergine “Parmigiana” style, vegan ricotta

Dishes made with plant-based ingredients only.

Desserts

Strawberries, rhubarb and elderberry

Babà with verbena, jasmine and lemon

70% chocolate, cola grass, cocoa grue

Vanilla soufflé, milk ice cream

Dishes made with plant-based ingredients only.