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DIVERSAMENTE CRUDO: Dry-aged raw fish, lemon EVO oil, “anchovy drippings”, “Maso Botes” honey vinegar, hollandaise sauce, summer salad
LA TRADIZIONE CHE NON MANCA MAI: Unser „Carne Salada“-Carpaccio, Bohnencreme, Texturen von Parmesankäse, Rosmarin-EVO-Öl
CROCCANTEZZE CHE NON TI ASPETTI: Puffed pork belly, its sauce, lemon grass and potato cream, ponzu and crispy sour rice
ESOTICITA‘: Pan-seared octopus, potato and coconut cream, pineapple flavours, and octopus mayonnaise
FRESCHEZZA ESTIVA: Green gazpacho, fruit and vegetable aspic, cucumber sorbet and puffed tapioca
UN NOSTRO CLASSICO: Tortelli stuffed with “Veal genovese”, alpine cheese fondue and traditional demi glacé
CAPRA, CAPRA, CAPRA: Homemade Goat milk tagliolini, smoked goat butter, pepper crumbed and baked goat ricotta
DELICATEZZA MEDITERRANEA: Dry-aged mullet tortelli and mullet-tomato dip
CHIAMIAMOLA CARBONARA: Homemade “Fusilli alla carbonara di lago”
LE NOSTRE MONTAGNE NEL PIATTO: “Orzotto” flavored with local saffron, braised beef and gravy made “Busat” Comai wine
FRONTIERE FUTURE DEL PASSATO: Dry-aged fish steak, sea broth flavoured with wine “Dos de Noal” AgriRiva, potato and celeriac
L’ORTO: Half sphere of zucchini flower, ricotta cheese, courgettes, tomato coulis, “burrata” and basil EVO oil
LA POTENZA DELLA SEMPLICITÀ: Beef diaphragm, “peverada”, broccoli and beef stock
IL GARDA: North Garda lake fish, white polenta, chard and “Fresh water”sauce
IL NOBILE PAPARO: Duck breast, apples and rosemary, parsley root and grand Marnier sauce