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.
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
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
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
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
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
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