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.

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Menù Degustazione

Char fish rosettes on chicory, capers and anchovies

Fresh maccheroncini with pike and chopped Garda olives and capers with confit tomatoes

Lavaret fillet with potato cream, asparagus and almonds

Lemon and mint semi-frozen parfait

Antipasti

Mixed dish of appetizers with lake fish - 6 tastings

Char fish rosettes on chicory, capers and anchovies

Sautéed cuttlefish with asparagus

Seared scallops on pea cream with bacon crumble

Duck terrine with foie gras with citrus mustard and brioche bread

Marinated beef carpaccio with artichoke salad

Primi Piatti

Franciacorta wine risotto with asparagus and whitefish marinated in lemon

Fresh maccheroncini with pike and chopped Garda olives and capers with confit tomatoes

Bigoli with lake sardines

Spaghettoni with seafood

Gnocchi with scampi, prawns, thyme and lemon

Tagliatelle with rabbit ragout, aromatic herbs and salted ricotta

Lasagnetta au gratin with "parmigiana-style" courgettes and mozzarella

Secondi Piatti

Grilled Lake Garda lavaret

Fillet of char with citrus fruits, almonds and fennel flan

Grilled fillet of sea bream, cuttlefish and prawns

Monkfish with bacon, escarole and olives

Beef fillet with cardoncelli mushrooms and green pepper

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

Orange and cinnamon Crème brulée

White chocolate Bavarian cream with raspberry culis

Strawberries with fiordilatte ice cream

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