18/03/2024: That’s was wonderful meal. The food is very delicious. The service here is great, I was welcomed very warmly. The dish was presented very quickly. Price is very reasonable. I brought children, they were a bit mischievous but the staff were very enthusiastic towards them.
17/03/2024: Polarizing as any Italian concept that dares to challenge centuries of tradition Lido 84 from Riccardo and Giancarlo Camanini seeks to reinterpret classic recipes as “food for thought” utilizing old and new techniques.
Housed in a former beach club on Lake Garda guests are invited to dine indoors or on a terrace as weather permits, all while Giancarlo oversees service as warm and informative as any in Europe.
Designed to be enjoyed a la carte or as a tasting, staff communicating with each guest to determine likes and preferences before Riccardo chooses the menu, it is amist modern-classical décor that time passes quickly thanks to stories and reminiscing over bites such as Baccala Cannoli or pudding-soft Foccacina.
Eclectic but distinctly Italian, warm Bread and Grissini flavored with Olives present throughout, late-Winter’s “Fluctuations” begins with a veil of Cuttlefish overlying soft Rice in Eel Butter before moving onward to Oysters perfumed by Pine and Buttered Spaghetti made anything but simple by crispy puffed Yeast.
An admirer of all forms of art, books and statues surrounding a piano overlooking the water, Risotto comes splashed on a white canvas with Red Berries prior to intentionally sticky Pennoni meant to be dipped in an emulsion of Uni.
Lucky next to receive 84-hour steamed Pasta allowed to ferment for a year, its texture quite distinct beneath Foie Gras and Pigeon Ragu, Chard offers a bit of levity before moving onward to faultless Sweetbreads sharing the spotlight with Honey and Mustard.
Known best for Cacio e Pepe cooked in a Pig’s Bladder, a blind method of preparation that leaves Pasta firmer than al dente but beautifully matched to simple toppings, tender Beef comes with accents of Duck Fat and Pork Lard plus the bold skins of Sheep’s Cheese.
Offering each guest a different dessert, on this day Chocolate toasted to taste of Burnt Milk and Caramelized Pears with Pumpkin Seed Praline, those with capacity should inquire about adding a laminated “King Size” Cannoncino perfumed by Moroccan Spices with Apricots.
Always pushing forward, with textures and flavors inspiring questions, the story ends with Torrone clipped tableside and a quick tour further seeking to educate those who already think they understand.