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.
Raw shrimp, sea urchin and mullet roe in beeswax

Oyster, green tomato and “friggitelli” peppers

Fried lake whitefish, Gargnano capers and lemon

Black lentils, mussel soup, tarragon

Durum wheat spaghetti, lake fish sauce

Grilled turbot cutlet, mantis shrimp sauce and pepper

Marigold cooked cream, saffron ice cream, rosehip and hydroalcoholic extract

€ 150 per person

Wine pairing

€ 85 per person

Per Agros

This tasting menu is inspired by the Energy and Therapeutic Garden and its aromatic herbs and features vegetable dishes.
Biancomangiare almond pudding, wild herbs

Wet bread, vegetable infusion, chicory

Yuba crêpes, nettle and black garlic

Borage and herb ravioli, green tomato and pistachio

“Black” spaghetti, carrots and plankton

Aubergine “Parmigiana” style

Coconut, rose, tahini and almonds

€ 110 per person

Wine pairing

€ 75 per person

À La Carte Menu

STARTERS

Calamari in bouillabaisse sauce

Raw seafood

Fried scampi and vegetables

The Garden



FIRST COURSES

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

Risotto, plantain, glasswort and garusoli sea snails

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

Fusilloni, beetroot, pistachio and green tomato



MAIN COURSES

Sole meunière

Grilled turbot cutlet, mantis shrimp sauce and pepper

Shellfish, Catalan dressing

Aubergine “Parmigiana” style


Dishes made with plant-based ingredients only.

Desserts

Strawberries, rhubarb and elderberry

Marigold cooked cream, saffron ice cream, rosehip and hydroalcoholic extract

Coconut, rose, tahini and almonds

Vanilla soufflé, milk ice cream


Dishes made with plant-based ingredients only.