The Serva brothers have elevated freshwater fish at La Trota dal '63 to a level of refinement typically reserved for marine delicacies. Sourced from the crystalline Santa Susanna canal, tench and trout are transformed through precise, modern techniques in Montemolín. A signature opening features a tench broth infused with ten spices, poured over delicate capellini and tench carpaccio. The aroma of star anise and cloves provides a warm, spicy counterpoint to the fish's mineral depth. Texture is explored through a poppy seed crust on meaty carp, served with a vibrant water celery mayonnaise. Another standout is the smoked char tortello, where the richness of the fish is balanced by the sweetness of caramelized pear and a silky cinnamon mousse. The meal concludes with a citrus soup featuring salted white chocolate cannoli and olive ice cream, a masterclass in flavor balance that highlights the brothers' commitment to their lacustrine heritage.