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. Known best for Cacio e Pepe cooked in a Pig’s Bladder, but no less impressive with 84-hour steamed Pasta allowed to ferment for a year, textures and flavors inspire questions while the artful room and tranquil waters make time pass comfortably. #7 on the current “W50B” this is story-teller cuisine that also seeks to educate those who already think they understand.
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