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 glasswort, capers and anchovies

Polenta - gnocchi with pike “gardesana style”

Lavaret fillet with potato cream, asparagus and almonds

Licorice semi-frozen parfait with raspberry coulis

Antipasti

Mixed dish of appetizers with lake fish - 6 tastings

Char fish rosettes on glasswort, capers and anchovies

Sautéed cuttlefish with asparagus

Seared scallops on pea cream with bacon crumble

Guinea fowl galantine with olives and sweet and sour vegetables

Artichoke flan with smoked Tremosine cheese fondue

Primi Piatti

Polenta - gnocchi with pike “gardesana style”

Bigoli with lake sardines

Cuttlefish ink “spaghetti alla chitarra” with yellow datterino tomato sauce and monkfish

Risotto al pomodoro di San Marzano e frutti di mare

Beef ragù “cortecce” (type of pasta) with Pecorino cheese fondue

Rolled crêpe with asparagus and Taleggio cheese with Tombea cheese flakes

Secondi Piatti

Grilled Lake Garda lavaret

Char fillet with potato cream, asparagus and almonds

Fish soup with garlic bread

Salted cod fish fillet with bread sauce and fried artichokes

Beef fillet with Groppello Riserva wine sauce and shallots with grilled endive

Lamb chops with artichokes, potatoes and olive

Poached egg with asparagus 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

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