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.

• Bread, butter, focaccia and chips.
  
  
• Citrus trout carpaccio, fennel cream, Greek basil oil and trout roe.
  
  
• Sturgeon, black kale infusion, porcini foam and Tabasco.
  
  
• Tonnarello with eel, “Fumè” beer reduction and turnip greens pesto.
  
  
• Lake fish, Torbole broccoli cream, broccoli tops, broccoli powder and lake jus.
  
  
• Molche, oil and lemon.

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.

• Bread, butter, focaccia and chips.
  
  
• Tuna speck with winter salad.
  
  
• Dry aged sea bass tartare, Bloody Mary, dark chocolate and celery air.
  
  
• Casoncelli filled with cod, pil pil sauce, fermented daikon and black truffle.
  
  
• Slow-cooked dry aged mackerel, oriental sauce, Sardinian fregola scented with kombu seaweed and lemon.
  
  
• Pumpkin, apple rose and cinnamon.

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.

• Bread, butter, focaccia and chips.
  
  
• Picanha carpaccio with winter salad.
  
  
• Dry aged venison sashimi marinated with “Luz” gin, red fruit sauce and porcini sponge.
  
  
• Dry aged pigeon raviolo with mushroom umami broth.
  
  
• Dry aged beef chuck, potato millefeuille and morel jus.
  
  
• Mascarpone, cocoa and coffee.

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.

• Bread, butter, focaccia and chips.
  
  
• Slow-cooked beef tongue, Pearà cream and green sauce.
  
  
• Hare terrine, dried fruit brioche and pear elastic.
  
  
• Polenta gnocchi, venison “carne salada” carpaccio, pomegranate and anise oil.
  
  
• Roasted quail stuffed with Dro plums, smoked hay Jerusalem artichoke cream.
  
  
• Juniper sbrisolona, fake moss, ice cream and macarons.

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.

• Bread, butter, focaccia and chips.
  
  
• Beetroot carpaccio, kefir, saffron hollandaise and traditional balsamic vinegar.
  
  
• Carrot, celery and onion.
  
  
• Barley, purple cabbage, grapefruit and hazelnut.
  
  
• Leek, pumpkin, nori seaweed, vegetable jus and leek powder.
  
  
• Textures of orange and pineapple.

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

Bread, butter, focaccia and chips.

Slow-cooked beef tongue, Pearà cream and green sauce.
Karl Trento DOC 2022, Chardonnay

Hare terrine, dried fruit brioche and pear elastic.
Maso Elesi 2020, Pinot Noir

Polenta gnocchi, venison “carne salada” carpaccio, pomegranate and anise oil.
Rosamara 2022, Barbera and Groppello

Roasted quail stuffed with Dro plums, smoked hay Jerusalem artichoke cream.
Valpolicella Ripasso 2019, Corvina

Juniper sbrisolona, fake moss, ice cream and macarons.
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)