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Ristorante Lido 84 Gardone Riviera Reviews from The Last Year
Polarizing as any Italian concept that dares to challenge
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.
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.
Excellent 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!
One of the best meals I've had in my lifetime.
The Camanini brothers have completely redefined pasta for me. From their reinterpretations of an "al dente" pasta to their risotto it was incredible. The textures and flavors made me think mid bite. I chose the 14 course meal and even added their famous Cacio e Pepe. Definitely a lot of food but phenomenal nevertheless. The ambiance is elegant and formal but the staff keeps things fun. It's worth the drive from Milan or Venice and I look forward to the opportunity to go back.
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Congrats on 3 mil
By 🍑 @BraveCloth47, 06/01/2023 9:25 am
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Congrats to Jonas and the team for hitting this revenue milestone. Looking forward to seeing what the rest of the year has in store. @ColorfulRod45
4 Answers
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Answer from 🦩 @FluffyStar64 (06/01/2023 9:28 am)
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
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Answer from 🥷🏻 @ColorfulRod45 (06/01/2023 9:38 am)
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haha thank you for the post!!! That's much appreciated, I guess two people were watching the number flip 🤣🤣🤣
All kidding aside - I know how much time you guys spend on the platform to make it what it is, very happy to have you!
ps. sorry for the duplicate reply, I just found a bug in the image ratios 🤦🏻♂️
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By 👻 @ExhilaratingRate70 (06/01/2023 6:23 pm)
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By 👻 @PureHate68 (06/25/2023 6:23 pm)
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