Lido 84
The menus

Repainted with the colour of the day.

Three ways to spend an afternoon by the water. A guided seasonal journey, a shorter terrace card, and a cellar of lakeside bottles. The dishes shift with the morning gather.

Il Lago

A guided journey through the season, painted for the whole table and changing with the water light.

Lake trout, cured in citrus

included

Trout from the cold deep water, cured in bitter orange and dressed with garden herbs and a thin olive oil.

Garden tomato, three ways

included

Heritage tomato from the terrace, raw, conserved, and roasted, with basil oil and a drop of aged vinegar.

Burnt leek and lake butter

included

Young leek charred over embers, rested in cultured butter and finished with toasted hazelnut.

Risotto of the shore

included

Slow rice cooked in a broth of herbs and lake fish bones, mantecato with old parmesan and lemon.

Pike and green olive

included

Lake pike gently poached, with a warm sauce of crushed green olive and a spoon of garden peas.

Aged duck, fig and rosemary

included

Duck rested on the bone, warmed over rosemary smoke, with a fig from the wall and its own dark juice.

Olive oil and almond cake

included

A soft cake of new oil and ground almond, with poached apricot and a spoon of sour cream.

Evening light, frozen

included

Iced cream of honey and bitter orange, the colour of the lake at the close of the day.

The card is decided each morning. Let us cook the day for you.

Reserve a table