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Welcome from the kitchen
Lacquered Piglet belly , potato cream, piglet stock and Vino Santo Pisoni
Crunchy octopus and cream of broad beans with “Garda EVO” and shiitake mushrooms
Olives’s maccheroni, molche and half-candied lemon
Garda lake lavaret, potato polenta, tomates and parsley panure
I am not a dessert...
Schortcrust pastry tartlet, lemon burnt cream and Italian meringue flambè