Italian restaurants

Ristorante Capriccio

Il Capriccio is a restaurant with a family setting and was founded in 1967 on the initiative of Maria Veggio and Martino Germiniasi, husband and wife, who decided to commit, she in the kitchen and he in the hall, in a venue, situated on the road that connects Manerba to Moniga. In 1985 they opened the current Capriccio with their daughter and son–in–law Giancarlo Tassi in the hamlet of Montinelle, under the beautiful square. The continuous improvement of the restaurant took place thanks to them and to their passion, which after the most recent interventions has earned light, intimacy, landscape. They have given even more charm to a place of infinite calm, romantic, dreamy, very beautiful in summer with its terrace, as well as warm, intimate, friendly in winter.



For some years now, Capriccio has been flanked by another young and informal venue, overlooking the church square of Montinelle. It was named Il Gusto to give quality even to a quick stop, for a snack or a dinner, with dozens of great wines by the glass, where you can just taste some finger–food or choose traditional or not cooked to order dishes.



The team of Capriccio, completed by a skilled young staff in the kitchen and in the dining room, sees Giuliana as responsible of the cuisine line and Giancarlo in the dining room service. Giuliana, moreover, takes care particularly of pastries and Giancarlo of the winery and the wine list, but the introduction of each new dish and of every innovation is decided together, to say, with team spirit. Everything, at Capriccio, from fresh daily prepared bread available in different versions, to desserts we try to create with flair, imagination and originality, and the small pastry, wants to witness our real desire to think to the customer first and foremost as a guest, to be put at ease and "pampered", to be offered a serene experience to remember with pleasure.

Ristorante Capoborgo

Paolo and Monica Bodon open the doors of Capoborgo ......... The Capoborgo tavern owes its name from the street that hosts it. The building is an old bakery of the fifteenth century, and the refurbishment, maintaining the original features, was made ​​in 2004 with the support of the Cultural Heritage. The Capoborgo street deserves a brief historical mention because about 60 years ago was the first road for the communication with the Val Sabbia. The tavern has 8 tables ...... including 1 in the wine cellar ...... all air conditioned. The restaurant collaborates closely with a bed and breakfast in the area, in order to make your stay as pleasant as possible.

For more details you can visit the website: www.bbvillagiulia.it

Villa Fiordaliso

Cypresses, pines and olive trees, next to a private beach, Villa Fiordaliso offers idyllic moments and of absolute tranquility.

The elegant neoclassical facade overlooks the calm waters of Lake Garda, and it is from here that the poet Gabriele D’Annunzio contemplated the landscape through the beautiful windows of the villa.

The seasonal Italian cuisine is excellent and succeeds in enhancing the local ingredients; really exquisite is the hospitality in one of the most prestigious Italian Villas.

The cuisine

A frame like Lake Garda allows us to take advantage of the best that you can find on the market.

Our Lake is unique in its kind, has a variety of fish that is caught in diving or with fishing rod.

Gualtiero Marchesi

The kitchen is daily, essential Language. If you want it to be a great kitchen, it has to be international. Certainly not for the purpose of homologating it, but to enter the right amount of technique and sophistication, making it evolve from craft to art. In this way, it can be understood by those who are on the go. Think of Pollock or Stravinsky, the former is an American and the second a Russian, there is no doubt, but theirs is a universal language.



There is an essay by Toulouse–Lautrec about kitchen, where it claims its need to "be": cooks without prejudice and anarchists who, in the composition of the dish, recognize only the law of balance, dictated by nature. That measure is art and can be achieved by removing, correcting, easing.

For those who sit at the table without a real, profound mind openness, a limit represented by the idea of knowing everything and by memories. Being informed is not equivalent to know, and often the gastronomic memories are wrong as the kitchen that produced them. So, you can not be born cooks or travelers.

Ristorante Miramonti l'Altro

Carlo Magno

Ristorante Città di Rimini

Scarlatto

Hosteria Ristorante

Ristorante Castello Malvezzi

The desire to experiment with always new combinations does not abandon traditions and continuity.

The respect of the raw materials is the starting point of a journey that never ceases to surprise for the originality of aromas, colors and shapes to taste.

Entrust to the knowledge of our staff who will guide you in the universe of the Wines of the Castle, to choose together those to match with your favorite dish.

Delicate and balanced, tasty and never fat, with fast cooking that maintain the taste and the nutritional value of foods unchanged.

These are the characteristics of the delicacies that we prepare and that will remain for moments of pleasure on your lips and in your heart forever.

L'Artigliere

La Madia Trattoria


This cuisine wants to be one of the many possible interpretations of Brescia’s territoriality, without stopping at the exclusive typicality of the recipes.

90% of raw materials used in the preparation of this menu comes from small producers in the area, even the few extraterritorial raw materials come from small artisan producers.