Tasting
Menu
Sinfonia in Aqua
The art of dry-aged fish tasting
An unprecedented exaltation of the raw material, conferred by a maturation process that requires meticulous control of environmental conditions such as temperature, humidity, and ventilation. The result is an extraordinary intensification of taste, with aromatic notes never savored before and a consistency that thrills the palate.
We invite you to immerse yourself in the celebration of the sea at Aqua: a symphony of flavors, orchestrated by our brigade, led by Chef Nazari Shainoga.
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Tasting of homemade bread and butter
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Dry-aged tuna speck, winter mixed greens, and bread roll
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Red Corba and dry-aged meagre carpaccio, with mandarin gel and citrus powder
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Dry-aged fish stuffed tortello, with citrus-scented bouillabaisse
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Dry-aged turbot, with mashed potatoes and marjoram
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Liquorice and lemon bar, glazed with chocolate on a crunchy base
Complete tasting menu 92 euro per person
Armonia in Aqua
Meat Tasting
The Aqua kitchen brigade, led by Chef Nazari Shainoga, presents a menu that combines innovation and attention to detail. Each dish is designed to offer a sensory experience, blending rich flavours and balanced textures. The Chef's creativity and his team's commitment are reflected in each course, ensuring an enjoyable and memorable gastronomic journey for guests.
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Small tasting of homemade bread and butter
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Marinated venison carpaccio served with crispy radicchio, pomegranate seeds, and low-temperature cooked rhubarb, enriched with a fresh blueberry gel
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Golden veal sweetbreads, paired with chanterelles and pears in mulled wine, for a pleasant contrast of flavors
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Chestnut tagliatelle with venison ragù and mountain pine crunch
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Rabbit roulade stuffed with chestnuts and mountain flower lardo, served with sweet-and-sour Belgian endive and yellow polenta
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Coffee cream, ginger and lemon infusion, caramel ice cream, and lime ganache
Complete tasting menu 85 euro per person
Delizie in Aqua
Vegetarian Tasting
The Aqua kitchen brigade, under the leadership of Chef Nazari Shainoga, presents a vegetarian menu that celebrates the freshness of local produce. Each dish, from the aromatic bulgur to the rich mountain egg with wholemeal polenta, is designed to enhance authentic flavours. The skilful use of ingredients such as buffalo mozzarella and fried aubergines reflects the Chef's creativity and attention to detail, offering guests a perfect harmony of tastes and textures.
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Small tasting of homemade bread and butter
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Fennel cream, basil oil, autumn vegetables, and tapioca chips
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Mountain egg, buckwheat polenta, celeriac, and creamy 24-month aged Parmesan fondue
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Barley risotto with pumpkin, black garlic cream, and Garda molche
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Delicate leek and pumpkin tart, served with Genussbunker cheese fondue and a crispy corn wafer
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Persimmon-vanilla: Vanilla and white chocolate ganache, cocoa purée in a glazed center, with orange and coconut
Complete tasting menu 80 euro per person
The tasting is recommended for all diners.
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