Lido 84

Once you’ve left your car in the car park, a slight descent leads to this small corner of paradise boasting one of the most beautiful views of Lake Garda. Run by two brothers (one in the kitchen, the other front of house), this elegant restaurant is striking for its many decorative details. The cuisine here is full of flavour, with generous portions that give the impression that every meal at Lido 84 is Sunday lunch – joyous, festive and served in a relaxed and informal atmosphere. There’s also plenty of contact with the chefs, who often bring the dishes to the tables themselves. For a special occasion, we recommend booking the table in the small stone building in the splendid garden, with its classic decor and breathtaking views.

• Set right on the lake, with an interior that matches the view for refined design.
• Run by the Camanini brothers, Giancarlo in the dining room, Riccardo in the kitchen, with three structured tasting menus.
• Oscillazioni is offered in a classic version and as a seasonal surprise, with 7 or 9 courses.

Signature Ingredients

• Garda-lake seafood and shellfish, including cuttlefish and oysters
• Smoked eel butter
• Spaghettone with butter and brewer’s yeast
• Tomatoes, including Marinda tomatoes, used in pasta and concentrated sauces
• Sweetbread
• Mountain-pine vinegar and bay leaf, used to season grilled oyster
• Nebbiolo grape skins, aged in Testun di Pecora cheese

Lakefront, one-star dining run by brothers Giancarlo Camanini in the room and Riccardo Camanini in the kitchen. The offer is organised around three tasting menus, La Storia, 4 e Mezzo, and Oscillazioni, alongside an a la carte option. Oscillazioni runs in 7 courses (€145) or 9 courses (€165), and the current sequence lists dishes including seppia with smoked eel butter and Jerusalem artichoke, grilled oyster with bread, bay leaf and mountain-pine vinegar, spaghettone with butter and brewer’s yeast, sweetbread with rum, honey and wholegrain mustard, and beef bavette with duck fat and lardo. Add-ons include Rigatoni Cacio e Pepe in Vescica (€20 per person, minimum two), and larger-format dishes such as rognone “Apicius” pressed in a torchio (€90 for two) and hare a la royale (€90 per person).