Gramen restaurant menu: plant-based, healthy restaurant on Lake Garda

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 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.

Green Dragon

Red Phoenix

White Tiger

Black Tortoise

Centre

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

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

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

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

Dishes made with plant-based ingredients only.