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"When I arrived here - 10 years ago - I encountered lake fish for the first time, its delicacy, the deliciousness of its meat. I was struck by it and it was love at first sight.
"The worst way to make Coregone is grilled", a dear friend and esteemed colleague immediately told me. Provocation, escape from the usual clichés... his words bounced around in my head for a long time and... I started right from there! And I have never stopped".

Andrea Costantini, executive chef Regio Patio

Garda 100% is one of the tasting menus of the gastronomic restaurant Regio Patio. It was created to tell the flavors of the Territory.

It is a journey that begins among the olive trees perched on the rocky slopes of the middle and upper lake that produce a native olive of delicate sweetness (casaliva); the result is one of the most prized extra virgin olive oils in the world.

It continues with the delicate flavors of lake fish: from the very white meats, accustomed to deep and fresh waters like those of Coregone, to the tastier Sarda di lago, excellent in the autumn and winter months, when the corpulence of the fish is at its maximum.
(Since 1942, Garda has boasted an active Fishermen's Cooperative that brings together about thirty members, heirs to the ancient culture of going to the lake; it uses traditional fishing practices that do not harm the ecosystem, limiting the catch to market demands).

It therefore favors the tasty meats of the area such as the Garronese veneta, born from the idea of ​​a group of butchers from Garda committed to promoting the regional breeding tradition; the result is a tender and juicy meat, almost free of fat, which releases special aromas and fragrances when cooked. Or the Grisa, a slow-growing hen typical of Lessinia: the roosters reach a maximum of 3.5 kg and the hens stop between 2 and 3 kg, maintaining healthy and delicate meat, suitable for any type of cooking. Also from Lessinia comes the Brogna Sheep, a native breed and heritage of cultural biodiversity; its meat, soft and delicate, stands out well to the most modern palates.

The delicious cheeses of Monte Baldo, such as Monte Veronese, or Casatèle are an expression of the perfect possible symbiosis between man and nature: they use only the best milk, the fruit of healthy animals fed in uncontaminated pastures, rich in flowers with medicinal properties. The fragrant Baldo Black Truffle is also collected there, considered an aphrodisiac since ancient times for its strong and persistent aroma. Every year, at the end of August in Caprino Veronese, the Tartufai Veronesi Baldo association organizes a fun party where you can taste traditional local dishes based on black truffles and buy tubers collected in the area.

To complete the offer, you will find the local vegetables of the period: from the white asparagus of Rivoli to be eaten fresh and still young, to the Marroni di San Zeno D.O.P. which for centuries have represented one of the main foods for the inhabitants of the mountain areas, given that with the flour they also made bread, pasta, cakes and polenta.

Lemons and Cedars enrich the tasty lake offer: the lemon groves from Salò to Limone are the most northern in the world, being located almost at 46° latitude.

Garda 100% varies about 6 times a year to best respect the seasonality.

Click HERE to find out about the proposals currently on the menu