A new tasting journey inspired by the slow, deep rhythms of Lake Garda, where freshwater fish is embraced by vegetables, spices, and gentle fermentations in a contemporary harmony.

Chef Nazarii Shainoga and his team interpret lake tradition with sensitivity and creativity, enhancing every ingredient with balance and technique—subtle smokiness, delicate acidity, and vegetal contrasts.

A tasting experience that flows like waves, gradually revealing a landscape of clear and intense flavors. Each dish is a little shore to explore, where memory and innovation meet in the name of lightness and identity.

• Milk buns, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker
  A welcoming introduction that smells of home and craftsmanship. The baked goods meet flavored butters and crunchy sheets, gently preparing the palate with roots and delicacy.
• Smoked char tartare, yellow apple gazpacho, celery, long pepper
  A fresh and smoky starter, where the fruity sweetness of the apple and the spicy note of long pepper accompany the char in a lively play of contrasts.
• Pickled sardine, potato cream, coconut and ginger, sweet-and-sour onion and cucumber
  The tradition of pickling is renewed: acidity and sweetness blend with creaminess and exotic spices, giving the sardine an elegant and surprising profile.
• Homemade tonnarello, eel and light rocket pesto
  A deep and enveloping first course, where the intensity of smoked eel meets the bitter freshness of rocket, balanced between land and water.
• Lake catch, parsley root cream, chard and lake broth
  The heart of Garda on the plate: the catch of the day rests on an intense, fragrant vegetable base, where every element dialogues with the land and its depths.
• Fruit salad and crispy meringue (to be defined)
  A dessert that ends with lightness and freshness: lively fruit, crispy touches and a sweet note recalling the lake breeze.

This menu is an invitation to listen to the lake: not just to look at it, but to feel it flowing on the palate, amid reflections of taste and memories of calm.
A tasting experience that celebrates freshness as a style and the territory as poetry.

For a maximum of 12 guests
€83,00 for guest (a guarantee of €20,00 is required per guest)

A menu that explores the strength and depth of the sea through the dry-aging technique, which enhances the structure and complexity of the fish.
Chef Nazarii Shainoga and his brigade investigate intensity as elegance: a precise energy that manifests in bold umami, sharp cuts, and surprising textures.

Each dish is a salty vibration crossing the palate, among oriental ferments, delicate acidity, and raw materials processed with surgical care.
A journey for those who love power but seek detail. A voyage where the sea becomes deep, yet clear.

• Milk buns, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker
  A soft and reassuring opening, inviting you on a journey with a range of familiar textures and rounded flavors. The palate is prepared with balance and comfort.
• Tuna speck, summer salad, and citronette
  The tuna is transformed, between delicate smoke and controlled savoriness. The salad refreshes, the citronette vibrates: a direct starter that plays with sharp, clean contrasts.
• Ikejime amberjack tartare, sake foam, and ponzu gel
  Technique and freshness meet: the amberjack, treated with the Japanese method, meets fermented and citrusy notes, balancing between East and Mediterranean.
• Squid ink plin with dry-aged fish, purslane cream, and mango caviar
  A bold and tactile first course: the pasta encloses a flavorful heart of aged fish, while the herbal delicacy of purslane and the exoticism of mango create an unexpected dialogue of flavors.
• Dry-aged red mullet, dill-infused purple potato, and Trento DOC beurre blanc
  The red mullet, aged to enhance its structure, joins the aromatic softness of the potato and the buttery touch of a sauce scented with bubbles and verticality.
• Memory of a Hugo
  A dessert that evokes the South Tyrolean aperitif with grace and irony: floral and citrus freshness, light alcoholic notes, herbal hints. An aromatic and cheerful finale.

A menu that invites you to listen to time on the plate. To let yourself be guided through a tasting experience that is depth, technique, and emotion. A tale of the sea with the flavor of patience, care, and transformation.

For a maximum of 12 guests
€96,00 for guest (a guarantee of €20,00 is required per guest)

A menu that explores meat with sincerity and depth, stripped of excess and enhanced in its most authentic essence.
The dry-aging technique becomes the key to exalting fibers, aromas, and juices, in a crescendo of intensity that never loses precision.

Chef Nazarii Shainoga and his brigade propose a journey through selected cuts, careful cooking methods, and studied pairings—among minerality, acidity, and earthy sweetness.
A tribute to the ingredient, bare and majestic. For those seeking truth and depth in flavor.

• Milk buns, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker
  A welcome that smells of the oven and the mountains. Softness and crunchiness prepare the palate for the carnivorous journey with comfort and rootedness.
• South Tyrolean picanha carpaccio, mountain herb salad
  Raw meat becomes silky and thin, seasoned with respect and accompanied by alpine herbs that add freshness and verticality to every bite.
• Dry-aged beef tartare, lemon hollandaise, marinated yolk, and rock samphire
  A deep and complex tartare: the aging gives structure, while the citrusy hollandaise, yolk, and sea fennel build a balance of richness, freshness, and savoriness.
• Lamb shank tortello (dry-aged), almond, and currant
  A first course that wraps and surprises: the intense flavor of lamb is softened by the sweetness of almond and contrasted by the vibrancy of currant. A bite full of nuances.
• Iberian beef sirloin, potato millefeuille, and beef jus
  A main course that celebrates meat in its fullness: bold flavor, noble texture, accompanied by a classic side made elegant and by a concentrated, deep jus.
• Cocoa, currant, and figs
  The dessert echoes the notes of the menu: bitter, acidic, sweet. A dense and vibrant finish, where fruit and earth are rediscovered in a gourmet, refined way.

A journey that speaks of essence, time, and technique.
An invitation to rediscover meat in its most authentic form, where every cut has a story and every bite is a memory.

For a maximum of 12 guests
€104,00 for guest (a guarantee of €20,00 is required per guest)

A tribute to meat as a story of culture, memory, and creativity. A menu that intertwines local roots and ancient gestures with modern techniques and unexpected pairings, bringing the substance of tradition to the table with a new spirit.

Chef Nazarii Shainoga and his brigade rewrite classicism with delicacy and respect, turning each dish into a small work of art balanced between intensity and nostalgia, seasonality and precision.

A journey that celebrates meat in its truest connection to the land, where every ingredient evokes a story, and every flavor becomes a form of art.

• Milk buns, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker
  A welcoming and comforting start, with fragrant baked goods and familiar flavors. A dive into homey atmospheres, the ideal preparation for a journey through memory and territory.
• Carne salada carpaccio, summer radicchio, and 24-month Parmesan gel
  A starter that speaks of Trentino: tender, savory carne salada, bitter-fresh radicchio, and Parmesan gel that balances the dish with depth and flavor.
• Quail stuffed with Dro plums, roasted eggplant cream, port wine sauce, and sweet-and-sour baby carrots
  A second course that combines sweet and savory in a surprising balance. The quail becomes a treasure chest of fruit, the smoky eggplant and port wine add roundness and warmth, and the carrots close with a lively touch.
• Homemade mezza manica with cornmeal flour, polenta foam, and rabbit
  A first course that elegantly tells the story of rustic cuisine: polenta returns as a star in two forms, while the rabbit brings flavor and softness in a balance of memories and refinement.
• Duck breast with apricot chutney, pak choi glazed with oyster sauce, and duck jus
  Duck dressed for summer and the East: the sweetness of apricots meets the umami of oyster sauce, while the intense jus ties the dish together with strength and harmony.
• Shortcrust tart with strawberries and white chocolate
  A finale that is only seemingly simple: the strawberry expresses freshness and acidity, the white chocolate envelops with sweetness. A gentle and delicious balance, to finish with lightness and pleasure.

A menu that tastes of memory and innovation, of skilled hands and genuine passion.
A journey into meat as culture, gesture, and feeling.
An art you can eat.

For a maximum of 12 guests
€83,00 for guest (a guarantee of €20,00 is required per guest)

A light yet profound journey that celebrates the plant world in its most vibrant essence.
Chef Nazarii Shainoga and his team turn vegetables, dairy, and fruit into the absolute protagonists, with creative pairings, fresh techniques, and sincere respect for seasonality.

This menu is a tribute to earth, light, and color: each dish is a garden to explore, each flavor an echo of nature transformed into a gastronomic gesture.
A plant-based experience that does not forgo intensity, but expresses it with elegance and harmony.

• Milk buns, potato focaccia, lemon butter, mountain herb butter, yellow polenta wafer, tomato cracker
  A reassuring and fragrant start, combining softness and crunch with familiar flavors and aromas of grass and sunshine.
• Buffalo mozzarella ice cream, osmosis watermelon, tomato granita, basil oil
  A starter playing with temperature, textures, and freshness: the savory ice cream meets the watery watermelon, the minerality of tomato, and the aromatic touch of basil.
• Beetroot tartare, yolk gel, caper leaf, Parmesan chips, beetroot powder
  Beetroot dresses like meat: firm texture, deep flavor. The yolk and caper bring richness and acidity, while Parmesan adds crunch and umami.
• Orzotto, tomato water, lemon paste, and confit cherry tomatoes
  A vibrant, Mediterranean first course where barley becomes the keeper of sunny freshness. Tomato water brings clarity, lemon adds vivacity, confit brings sweetness. A summery and fragrant balance.
• Yellow zucchini spiral, goat cheese and stracchino, Sichuan pepper on green zucchini cream
  A play of color and taste between yellow and green, sweet and tangy, creamy and spicy. The zucchini embraces the fresh cheeses in an elegant, unexpected swirl.
• Parmesan cubes, melon, and balsamic vinegar
  A fresh, salty, and fruity finale: the savoriness of Parmesan melts into the sweetness of melon and finds tension in the vinegar. A clean, iconic bite to finish with studied simplicity.

A menu designed for those who love plant-based cuisine not as a choice, but as a full, rooted, and exciting experience.
In the green heart of nature, every flavor has its own voice—and every dish becomes a landscape.

For a maximum of 12 guests
€70,00 for guest (a guarantee of €20,00 is required per guest)

Discover "Symphony of Taste at Aqua", an exclusive experience for small groups in the heart of Lake Garda. Treat yourself to an elegant evening with the tasting menu of Aqua Restaurant, paired with fine wines selected by our sommelier.

Unique Culinary Journey

Our Chef will guide you through a gastronomic experience with local ingredients and dry-aged fish or meat. Each dish will be accompanied by rare wines, chosen by our Restaurant Manager to enhance the flavors.

Elegant and Private Atmosphere

Share this experience with colleagues, friends, or partners in an exclusive environment. Below you will find an example of a meat menu, with fish and vegetarian options available.

Symphony of Meats and Wines

Homemade bread and butter

Marinated venison carpaccio with crispy radicchio and blueberry gel
Karl Trento DOC 2022, Chardonnay

Golden veal sweetbreads with chanterelles and pears in mulled wine
Maso Elesi 2020, Pinot Noir

Chestnut tagliatelle with venison ragout
Rosamara 2022, Barbera and Groppello

Rabbit roll with chestnuts and yellow polenta
Valpolicella Ripasso 2019, Corvina

Coffee cream, caramel ice cream, and lime ganache
Lugana "Rigoletto" 2020, Turbina

An Unforgettable Experience

🌟 Total Exclusivity: Dedicated space for your group with VIP treatment.

🎁 Welcome: Glass of Champagne Louis Brochet Heritage – Brut upon your arrival.

Limited Availability

• One group per evening.
• Reservation: Minimum 24 hours in advance.
• Capacity: Max 12 people.

Experience Price: €128 per person

Share an exclusive experience with colleagues, friends, or loved ones, and live special moments that will remain forever in your memories. The intimate and refined atmosphere will make every detail unique, creating an unforgettable bond with those who accompany you.

For a maximum of 12 guests
€128,00 for guest (a guarantee of €20,00 is required per guest)