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Ristorante Lido 84 Gardone Riviera Tripadvisor Reviews
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4 Reviews
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Unparalelled Italian Food that seek to educate
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.
Be the first to ReplyExcellent food, remarkable place and passionate people!
Our third visit, albeit several years apart. The location is very beautiful: on the Garda lake, far few meters from the water. There are a few amuse-bouches to start the evening. Bread is fantastic and made in house. The food is an incredible experience: on top the cacio and pepe cooked inside “ the vescica".This is a house specialty drawn from a Roman preparation. It's cooked in water and then they shake it up to mix in the cheese sauce and pepper before cutting open the bladder membrane and served. The service is perfect. Each dish was served by a different person. The wine choices were impressive. The sommelier's wine recommendations were spot on, perfectly complementing the flavors of the dishes. The exceptional food, expert wine pairings, and impeccable service make a compelling case for revisiting. Should the opportunity arise, we will gladly return. It is rare to find such an outstanding combination of excellent food, remarkable place and passionate people!
Be the first to ReplyIf I could write a review with ZERO pints, I would have done it! This is the biggest scam in the world! Horrible food!
There are literally hundreds if not thousands of restaurants in Italy that serve better food at lower prices. I went there because of all the hype and the ratings as the 8th best restaurant in the world! It’s the biggest scam in the world! This place doesn’t deserve to exist because the food is not interesting, it was way over salty and the desserts were a joke. Any pastry in Italy gives you better choices and better desserts. The fish of the day was amberjack, and it’s a fish that no one in the USA eats because it’s like barracuda. A fish to use as bait! It looked horrible, tasted horrible and is served with the fin on. Really quite disgusting. We had the 9-course menu and maybe one item was average. Everything thing else was bad. The chef obviously has a very unsophisticated palate and has terrible cooking skills and techniques. DO NOT GO THERE! Wasted my birthday diner when I could have gone to any trattoria’s in town and have a better diner for 1/3 of the price ….!!!
Be the first to ReplyAbsolutely amazing dinner and evening at Lido84 🤩
Absolutely amazing dinner and evening at Lido84 🤩 Brilliant and creative servings, great wine pairing and amazing venue straight to Lake Garda. No wonder this restaurant was awarded the 8th best restaurant in the world in 2022!!! Pls treat yourself to a visit, it is worth any minute and euro spent.
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