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The room on the first floor overlooks Lake Garda, but only a lucky few have a table with a view - better to book in advance! - while the new cooking philosophy starts from the surrounding nature, transforming local products into true gastronomic works of art. Fish from the lake, game, aromatic herbs, vegetables (of own production!) tell of the beauty of this territory.

What sets it apart:

• A lake, mountain, and greenhouse larder in one room, with menus that pivot between Garda fish, hillside game, and garden produce.
• A dining room on the first floor facing Lake Garda, with a small number of view tables that reward planning.
• A style that leans on local ingredients and contemporary technique, aiming for clean, territorial plates over spectacle.

Signature ingredients and anchors of the kitchen:

• Lake Garda freshwater fish, used across the tasting menus in changing preparations.
• Game from the surrounding area, treated with modern techniques and restrained seasoning.
• Aromatic herbs, used for lift and bitterness, often as oils, infusions, and finishing notes.
• Greenhouse-grown vegetables, frequently the centre of a course, not garnish.

Seasonal tasting menus built around Lake Garda and Monte Baldo, with lake fish, game, aromatic herbs, and vegetables grown in the restaurant’s own greenhouses. Expect a creative, technique-led progression rather than fixed signature dishes, with courses shifting as the catch and garden change.