Hotel Regina Adelaide - Garda

Lake Garda’s hyper-local terroir provides the foundation for Chef Andrea Costantini’s intellectually rigorous menu at Regio Patio. The 'Garda 100%' philosophy offers a rigorous distillation of the region’s aquatic life and rugged hills, most evident in the roasted pigeon, where gamey depth is amplified by the buttery aroma of an apple tatin. Technique is paramount in the 'After-rice,' a witty deconstruction using toasted parsnip and a cooling mint broth to mimic the comfort of starch. Textures transition from the silken richness of fat char liver to the crisp, laminated layers of a mille-feuille featuring stracchino cream and caramelized figs. Earthy notes of Alba truffle and roasted coffee-glazed leeks permeate the refined dining room, creating a sensory bridge between the water and the peaks. This is a sophisticated, technical exploration of Italian identity, demanding attention with every precise, iodized bite. The presentation remains minimalist, ensuring the purity of ingredients remains the focal point.