
We find ourselves in nature, We rediscover our senses through the fields and gardens above the lake
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The menu
The menus use plant based ingredients, inspired by the Energy and Therapeutic Garden that surrounds the restaurant: five areas with different cultivated or wild herbs, will be 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 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
Asparagus, pine nut bechamel, green sauce
“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
Coconut rocher, citrus fruits and marigold petals
Asparagus, pine nut bechamel, green sauce
“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
Coconut rocher, citrus fruits and marigold petals
110 euros
Wine pairing
75 euros
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, zucchini, snow peas, tatsoi
Peach tarte tatin, vanilla ice cream
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, zucchini, snow peas, tatsoi
Peach tarte tatin, vanilla ice cream
150 euros
Wine pairing
85 euros
À La Carte Menu
STARTERS
Asparagus, pine nut bechamel, egg yolk
Mullet, mullet roe, pickled caper flowers, dandelion
Fried scampi and vegetables
The Garden
FIRST COURSES
Rice, baby squid, peas and wild mint
Borage and herb ravioli, green tomato and pistachio sauce
Fagottelli pasta filled with organic extra virgin olive oil, molluscs and crustaceans
Spaghettone pasta, zucchini, Gargnano olives and spearmint
MAIN COURSES
Aubergine “Parmigiana” style, vegan ricotta
Roasted celeriac, lupin hummus
Yellowtail, zucchini, snow peas, tatsoi
Turbot, Garda potatoes, green beans
Lobster, carrots from Polignano, orange and geranium with lemon
Grouper in chard crepinette, vignarola, fish bacon, chamomile
Asparagus, pine nut bechamel, egg yolk
Mullet, mullet roe, pickled caper flowers, dandelion
Fried scampi and vegetables
The Garden
FIRST COURSES
Rice, baby squid, peas and wild mint
Borage and herb ravioli, green tomato and pistachio sauce
Fagottelli pasta filled with organic extra virgin olive oil, molluscs and crustaceans
Spaghettone pasta, zucchini, Gargnano olives and spearmint
MAIN COURSES
Aubergine “Parmigiana” style, vegan ricotta
Roasted celeriac, lupin hummus
Yellowtail, zucchini, snow peas, tatsoi
Turbot, Garda potatoes, green beans
Lobster, carrots from Polignano, orange and geranium with lemon
Grouper in chard crepinette, vignarola, fish bacon, chamomile
Dishes made with plant-based ingredients only.
Desserts
Coconut rocher, citrus fruits and marigold petals
Remembering the “Limonaia”
70% chocolate, cardamom, cocoa grue
Peach tarte tatin, vanilla ice cream
Remembering the “Limonaia”
70% chocolate, cardamom, cocoa grue
Peach tarte tatin, vanilla ice cream
Dishes made with plant-based ingredients only.
