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.

Lunch - Extra: Pasta, Grill & Snacks (from 12 pm to 2 pm)

  Parma ham and melon  

                                  Air dried beef with rocket and Grana Padano cheese

Caprese with mozzarella di bufala

    Pennette (pasta) with tomato sauce and red hot pepper 

Spaghetti with garlic, olive oil and red paprika

Grilled salmon trout with Gargnano capers sauce

Cicken breaded cutlet Milanese style

Club sandwich

Toast with ham and cheese

 

 

 

APPETIZERS

Mixed dish of fresh water fishes

Mixed seafood appetizers: fried prawn, scallop au gratin, smoked swordfish, cod with capers sauce

Dill marinated trout with turmenic brioche bread and local citrus fruits emulsion

Octopus, prawns and potato pie with lake Garda capers and valerian salad

Beef carpaccio with Parmigiano and black truffle

Eggplant Parmesan with mozzarella di bufala

First Courses

Maccheroncini with pike sauce

Homemade potato and thyme gnocchi with prawns, scampi and Gargnano lemon

Spaghetti with seafood

Fish soup with garlic bread

Seasonal vegetables and mozzarella di bufala filled crepes

Risotto with Porcini mushrooms with truffle

Tagliatelle noodles with duck sauce and Garda Riserva cheese

 

Second Courses

Lake Garda lavaret baked in foil with herbs and lemon

Grilled Lake Garda lavaret

Lake Garda perch with pike and capers

Fish and vegetables fry

Mix of grilled seafood (fish and shellfish)

Beef fillet with green pepper

Grilled beef fillet with Bearnaise sauce

Grilled sliced beef with rocket, balsamico vinegar and Parmigiano

Rack of Lamb with an aromatic herbs and breadcrumbs crust

 

Salads

Gardenia al Lago Salad

Nizzarda Salad

Grilled vegetables

Desserts

Tiramisù

Gargnano citrus fruits small cake

White chocolate Bavarian cream with raspberry coulis

Amaretto semi-frozen Parfait 

Orange and cinnamon Crème brulée

Cheeseboard with homemade jams