In a completely renovated, well-lighted, and welcoming environment, our chef Nicoletta offers cuisine with particular attention to the extraordinary excellence of the Gardesan territory, balancing reinterpretation of traditional elements with the explorations of creative inspiration.

The blend of Alpine and Mediterranean flavors that characterizes the landscape of Upper Garda is also found at the table, in dishes that find their strengths in typical production and tradition.

Whether in the lake fish, the excellent extra virgin olive oil, or the renowned Gardesan wines, we discover the flavors of the shore, and in the Alpine cheeses and in the mushrooms we find those of the mountain.

A delicious buffet awaits you for breakfast, while daily lunch and dinner offer choices of three appetizers, three main dishes, and two desserts.



THE ANCIENT FLAVORS of the lake and of the MOUNTAINS 



In the Park, the typical products survive as the fruit of ancient traditions linked to terrains with completely unique characteristics. The land, the climate, the characteristics of the soil and of the Alpine region, the humidity, and the winds, are only some of the many factors that influence cultivation and livestock raising, and provide us unique products, sought after and appreciated by the gourmet.

Lake fish

The age-old tradition of fishing is kept alive by a few professionals who supply the shore side shops and restaurants. The fishing heritage of the Garda in these past years is constantly increasing, thanks to interventions focused on stocking whitefish, pike, and perch. Among the many species of fish that populate the waters of the Garda there is one, rare and sought after by gourmands, that only lives here:carpione (Salmo carpio). This is a salmonid fish with tender, flavorful white or pink meat.

Extra virgin olive oil of the Garda

Among the typical products, extra virgin olive oil occupies a place of honor. The Gardesan oil has very low acidity and a pleasant and delicate flavor. Always the foundation of true Gardesan cuisine, from the nutritional perspective, it presents excellent digestibility and assimilation. It is produced according to the traditional methods of cold-pressing, washing, sedimentation and filtration, without any chemical manipulation. This procedure, along with the cultivation and climatic characteristics, guarantee absolute nutritional and gastronomic quality, that make the extra virgin oil of the Garda a truly unique product.

The wines of the Garda Bresciano

South of the Park, at the beginning of the amphitheater of the Moraine hills, we enter the nearby Valtenesi, where wine production is predominant. We recall the excellent Rosso Superiore, vigorous and slightly bitter. There is also the Chiaretto, vinified in white, from the typical rosy color and with gentle and fruity flavor. Finally, there is the noble Groppello, produced from a local vine stock with a rich bouquet and slightly bitter back palate. 


An interesting reality, often little known, is the production of whole honey by small-scale bee-keepers dispersed over the entire territory of the Park. Honey is produced from acacia, chestnut, wildflower, and rarest of all, rhododendron.


The ancient tradition of cheese production was collected from the Cooperativa Alpe del Garda di Tremosine. Here are produced the soft “Formaggella di Tremosine” and the “Garda,” a hard, semicotta lowfat cheese that, according to its curing, can be eaten whole or grated. In Valvestino, a handful of cheese-makers produce another mountain cheese with incomparable characteristics. This is the "Tombea,” produced in the alpine grazing period at Cima Rest. It is much appreciated for its gastronomic quality and authenticity.

The truffle

The truffle is collected by its fans in secret gathering places passed down over generations. The Park is a land with an outstanding truffle-gathering vocation: 17 of the 24 species of truffles naturally existing in Italy grow there spontaneously, including the Tuber melanosporum, better known as the prized black truffle. For several years the mountain Community has financed planting of "mycorrhized" trees that allow increasing the limited natural production.
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