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.

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 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

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

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

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


Dishes made with plant-based ingredients only.