Resorts Magazine

journey from Lake Garda to the surrounding mountains includes a series of small plates that combine lake fish with regional vegetables. Among these, we would like to mention the coregone tar tare with Shitake mushroom and red beer emulsion, and the grated and sautéed cauliflower with black butter, accompanied by cauliflower head with candied lemon and sage. For pairings, we trusted Head Sommelier Manuele Menghini, who guided us through a brief tasting of the region with the excellent Nepomuceno Benaco Rosso and Menti R iva Arsiglia Bianco, before moving to France with a fine Rully from Burgundy by Jaqueson. For those seek ing a more casual yet equally refined experience, there’s Bistrot with its spec tacular lake views and a bright, welcoming atmosphere. Here, the menu focuses on dishes that highlight the flavors of the territor y. For moments of relaxation, EALA also features an elegant bar and lounge, ideal for sunset aperitifs or af ter- dinner drinks. Here guests can enjoy innovative cocktails and a curated selec tion of wines and spirits, savoring snacks and small tastes of local cuisine. TOP RESTAURANT | LIMONE SUL GARDA 32 R ESORTS M AGAZINE