Food & Brink Riva Del Garda Hotel - Du lac et du parc grand resort located in Riva del Garda

Orangescented Ricotta Cake

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Shortbread biscuits

with apricot jam

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Banana Loaf

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Veal medallion wrapped in speck

with artichokes and black truffle

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Potato dumplings with basil pesto

and seafood stew

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Line-caught sea bass fillet stack

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Chateaubriand

with porcini mushrooms sauce

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Smoked swordfish

with Cipriani sauce

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Tagliatelle made of cuttlefish

and balsamic vinegar with a crunchy prune

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Carpaccio of snapper fish with dill

and a fan of tomatoes with olives and capers

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Risotto with king prawn tails

wild rocket and lemon

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Tortelloni with mascarpone

green and white asparagus tips and sage

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Tagliatelle with aromatic herbs

tossed with porcini mushrooms. caramelised with thyme

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Strangolapreti trentini

with a melted dairy cheese sauce

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Blood orange "granita"

with fried king prawn and ginger

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The Chef's Caprese

Buffalo mozzarella stack with beef fillet tartar

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Carrot and Almond Cake

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Food & Brink Du lac et du parc grand resort

Food & Brink

Le fantastiche ricette del nostro Executive chef Marco Brink

Orangescented Ricotta Cake

Shortbread biscuits

Banana Loaf

Veal medallion wrapped in speck

Potato dumplings with basil pesto

Line-caught sea bass fillet stack

Chateaubriand

Smoked swordfish

Tagliatelle made of cuttlefish

Carpaccio of snapper fish with dill

Risotto with king prawn tails

Tortelloni with mascarpone

Tagliatelle with aromatic herbs

Strangolapreti trentini

Blood orange "granita"

The Chef's Caprese

Carrot and Almond Cake