The Rivalago Restaurant

Through the large windows of the Rivalago Restaurant, at sunset, the gaze sweeps dreamily over Lake Garda and the Mount Baldo chain, with their respective range of soft colour shades.
In the Restaurant of Hotel Gardenia al Lago, Chef Massimo Gobbi and Chef Claudio Bertasio's cuisine pamper the guests with some culinary treats, inspired by the traditional local cuisine and enhanced by the excellent quality of local products such as citrus fruits, capers and extra-virgin olive oil produced directly by the owners.
Candlelit dinners are served either inside a veranda with a superb view of the Lake or on a summer terrace opening on the banks of the lake, an idyllic spot shaded by olive trees and laurels.
The historic stone cellar offers a selection of excellent wines from local and national producers, and, every week, it hosts wine-tasting events for unforgettable taste experiences. The majority of the wines that you will find in our list are produced by small growers who, with passion and courage, have chosen not to opt for standard international varieties, preferring instead with great perseverance to promote the autochthonous vine species of their regions.
A commitment that is yet another small step toward a way of life that is more sustainable and respectful of the traditions and heritage of our country.
Closing day: Wednesday.
On the other days our Restaurant is open from 12.00 to 14.00 and from 19.00 to 21.30 hours.

Menù Degustazione

Char ceviche with gazpacho and sweet and sour onion

Bigoli with lake sardines

Grilled Lake Garda lavaret

Licorice semi-frozen parfait with raspberry coulis

Antipasti

Mixed dish of appetizers with lake fish - 6 tastings

Char ceviche with gazpacho and sweet and sour onion 

Mixed seafood appetizers:
fried prawn, scallop au gratin, sea bass marinated with pink pepper, creamed cod, tuna tartare and roasted octopus with "panzanella"

 Roasted octopus with "panzanella" (bread, sweet and sour onions and fresh vegetables)

Fassona meat tartare “cheesecake” with truffel

Aubergine pie with tomato coulis and stracciatella cheese

Primi Piatti

Bigoli with lake sardines

Lemon and rosemary risotto with crispy char

Spaghetti with seafood

Fish soup with garlic bread

Fusilloni with monkfish ragù

Tortelloni filled with ricotta cheese with an orange scent, thyme and chopped hazelnuts

Black truffle tagliatelle with egg yolk cream and Pecorino cheese

Secondi Piatti

Grilled Lake Garda lavaret

Fillet of char with lemon and ginger with carrot puree

Squid stuffed with escarole and olives

 Grilled fillet of sea bream, cuttlefish and prawns

Beef fillet with mustard and basil with cardoncelli mushrooms and potatoes 

Lamb with an aromatic herbs and breadcrumbs crust

Poached egg with garlic spinach and Parmesan wafer

 

Insalate

Salad “Gardenia al Lago”: green salad, fennel, oranges, olives and prawns

Salad “Benaco”: green salad, apple, smoked char and sunflower seeds

Caprese with Mozzarella di bufala

Grilled vegetables with small Toma cheese

Desserts

Tiramisù della casa

Cocoa tart with Greek yogurt mousse and bitter oranges marmalade

Lemon and mint semi-frozen parfait

Licorice semi-frozen parfait with raspberry coulis

Orange and cinnamon Crème brulée

Strawberry panna cotta

Strawberries with fiordilatte ice cream