“Surrender to the pleasure of discovery: our tasting menus are a sensory journey, a unique encounter between flavors, seasons, and creativity, designed to surprise you with every bite.”

BENACUM

An essential journey into the waters of Lake Garda. Exclusively freshwater fish and vegetables, telling the story of the lake through its seasons, fishing traditions, and surrounding nature. A pure and direct path where every step focuses on the ingredient and its identity, stripping away the superfluous to leave room for authentic taste.

- South European roach, vinegar, onion
- Vialone Nano rice, perch, fig leaves
- Carp, savory, Senatore Cappelli wheat
- Whitefish, lemon, verbena
- Garda olive oil, honey, pollen

    € 110.00
    Wine pairing € 80.00
    Premium Luxury pairing € 130.00
    Gitton: Gallinot Silex ’22 | Franck Pascal: Coteau Champenoise “Confiance”
Jacquesson 748 | Meursault / Chassagne Montrachet 1er cru | Henri Giraud: Ratafia 90-19
    Upon request, the menu can be served in a fully vegetarian version.

WHAT PEOPLE WANT

The dishes that marked our latest season return to the table in a journey that gathers experience, research, and creativity. A selection of the moments most loved by our guests, to relive the path traveled and share what defined NIN’s cuisine over the past year.

- Ceviche, catfish, coriander
- Rabbit, beer, japanese mustard greens
- Ramen, sardines, quail
- Dumplings, nettle, macerated wine
- Pike, mais, nasturtium
- Lamb, beetroot, horseradish
- Strawberry, yogurt, basil

    € 150.00
    Wine pairing € 100.00
    Premium Luxury pairing € 145.00
    Gitton: Gallinot Silex ’21 | Radikon: Oslavje ’20 or Gravner: Ribolla ’18
Blind wine | Magnien: Chambolle Musigny ’23 or Patinet-Ampeau: Monthélie 1er cru ’10 | Henri Giraud: Ratafia 90-19
    Upon request, the menu can be served in a fully vegetarian version.

NIN

The most complete experience, where the lake, mountains, and local gardens meet. Garda fish, meats from Monte Baldo, and vegetables from our local farmers compose a narrative that changes with the seasons and develops freely according to the kitchen's inspiration. Here, guests entrust themselves to our team, guided through the broadest expression of the NIN philosophy.

- Pike, saffron, tomato
- Wagyu, Wagyu
- Snails, escargots, parsley
- Chanterelles, truffle, sorrel
- Radicchio, balsamic vinegar, mascarpone
- Duck, Swiss chard, kimchi
- Eel, currants, pork
- 6-9-16-24| Tè Pairing
- Apple, rhubarb, kombucha

    € 160.00
    Wine pairing € 120.00
    Premium Luxury pairing € 190.00
    Château St. Anne: Bandol ’24 | 2x Patinet-Ampeau: Monthélie 1er cru ’17-’10
Aligoté v.v. 2016 | Magnien: Chambolle Musigny ’23 | Olek Bondonio: Barbaresco Roncagliette ‘21 Piguet-Girardin: Meursault or Chass. Montrachet 1er cru “Morgeot” ’22 | Henri Giraud: Ratafia 90-19   
Upon request, the menu can be served in a fully vegetarian version.