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

Trout and perch timbale with potato cream and sour cream

Bigoli with lake sardines

Fillet of char with artichokes and dill

Licorice semi-frozen with raspberry culis 

Antipasti

Mixed dish from the lake - 6 tastings 

Trout and perch timbale with potato cream and sour cream

Crustacean and mollusc soup with garlic croutons

Seared scallops on pumpkin cream with truffle

Porcini mushrooms flan with Tombea cheese fondue

Artichoke and walnut salad with Parma ham

Primi Piatti

Bigoli with lake sardines

Tagliatelle with porcini mushrooms, Tombea cheese flakes and blueberry drops

Spaghettoni with seafood

Gnocchi with prawns, scampi, thyme and lemon

Risotto with Pike and Garda Lake flavours

Corde di chitarra with pumpkin sauce, sage and Amaretti

Secondi Piatti

Grilled Lake Garda lavaret

Fillet of char with artichokes and dill

Sea bass with scampi, clam stew and glasswort

Roasted octopus with lentils

Roasted pork belly with apple and ginger puree

Beef fillet with black truffle

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

Licorice semi-frozen with raspberry culis

Lemon and mint semi-frozen parfait

Orange and cinnamon Crème brulée

White chocolate Bavarian cream with strawberry culis

Strawberries with fiordilatte ice cream

Lemon and meringue cake