“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
- Raviolo, tench, peas
- Whitefish, lemon, verbena
- Garda olive oil, honey, pollen
€ 110.00
Wine pairing € 75.00
Premium Luxury pairing € 130.00
Gitton: Gallinot Silex ’21 | Franck Pascal: Coteau, Champenoise “Confiance” | Chartogne-Taillet: Chemin de Reims ’21 | Piguet-Girardin: Chass. Montrachet 1er cru “Morgeot” ’22 | 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, mizuna
- Ramen, sardines, quail
- Gnocco, nettle, macerated wine
- Pike, corn, nasturtium
- Lamb, beetroot, horseradish
- Strawberry, yogurt, basil
€ 150.00
Wine pairing € 85.00
Premium Luxury pairing € 140.00
Gitton: Gallinot Silex ’21 | Radikon: Oslavje ’18 oppure Gravner: Ribolla ’16 | Blind wine | 2x Potinet-Ampeau: Monthélie 1er cru ’17-’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, redcurrant, pork
- 6-9-16-24
- Apple, rhubarb, kombucha
€ 160.00
Wine pairing € 110.00
Premium Luxury pairing € 220.00
Gitton: Gallinot Silex ’21 | 2x Potinet-Ampeau: Monthélie 1er cru ’17-’10 | Maison Romane: Chambolle Musigny ’22 | Radikon: Oslavje ’18 oppure Gravner: Ribolla ’16 | Pacalet: Gevrey Chambertin ’21 | Henri Giraud: Ratafia 90-19
Upon request, the menu can be served in a fully vegetarian version.
