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Discover the essence of Regio Patio in our tasting menus: “Garda 100%” and “Orto”, both in its standard, 8-course version, and its short, 4-course one.
Garda 100% offers the utmost expression of our modern local cuisine with all the seasonal water- and earth-related excellencies the Garda Lake area has to offer.
Orto expresses the great passion for the vegetable elements that have always characterized chef Costantini’s cuisine. Almost all our raw materials are homegrown in our garden or of local origin.
To those seeking a more classical experience, we propose our à la carte dishes.
Come join us!
Andrea Costantini, Executive Chef
TASTING MENUS
tasting menus are suggested for the whole table
Garda 100%
THE EXCELLENCE OF OUR LOCAL AREA IN OUR OWN WAY
Perch spread with flavored tomato butter, capers, oregano and olives
Roasted Garronese beef tongue, mango and 'nduja
Goat cheese agnoli in a fragrant broth of rhubarb, vanilla and rose, finished with a cherry liqueur
Carpione "pilpil"-filled gnocchi
Lavaret simply grilled over charcoal, finished with 100% Casaliva olive oil powder
Spiced red wine–braised tench, served with polenta taco, spring onion and chicory
Lessinia saffron cream with spiced apple compote
Lemon pandolio
8 courses - 115 euros
4 courses - 80 euros
Orto
VEGETABLES AS PROTAGONIST
Kiwi bruschetta, olive, basil and black lemon
Roasted peas, mustard-flavored strawberry extract
Soft “ferratella”, chanterelles, Vezzena cheese and osmanthus
Spaghetti pasta with cacio cheese and almond pepper
Egg with herb cream-filled yolk, crushed peperone crusco, served with buttery roasted potato broth
Grilled Jerusalem artichoke, alcoholic herbs, glasswort and mint
"Pineapple" in syrup served with a spicy dark chocolate and coconut powder
Yellow beet soufflé filled with pistachio praline and apricot, garnished with mint powder
8 courses - 100 euros
4 courses - 70 euros
À LA CARTE
modern classics
starters
Gold selection "Spigaroli" culatello, mixed pickled vegetables and fruits – 35
Lake oyster – 25
Venetian garronese beef tartare with caviar – 50
first courses
Aged parmesan Risotto, truffle and roast sauce – 35
Homemade tagliatelle pasta, butter and porcini mushrooms – 30
Fish broth-stuffed gnocchi – 35
second courses
Herbs-flavored rack of lamb, baked tomato – 40
Spicy brill – 45
desserts
Mille-feuille pastry, vanilla and red berries – 20
Garda lemon babà – 20
WINE PARINGS
4 glasses 60 – 75 euros
6 glasses 80 – 120 euros
Special gourmet proposals dedicated to people with food intollerances upon request.
Wines
The cellar and the wine list of the Regina Adelaide are the result of many years of care and attention by the hotel manager Stefano Barbieri and certainly represent one of the flagships of our offer. If you want to have fun exploring it or simply choose the bottle for the next dinner at the Regio Patio, today you can do it comfortably even from home: