Sinfonia in Aqua
The art of dry-aged fish tasting

An unprecedented exaltation of the raw material, conferred by a maturation process that requires meticulous control of environmental conditions such as temperature, humidity, and ventilation. The result is an extraordinary intensification of taste, with aromatic notes never savored before and a consistency that thrills the palate.
We invite you to immerse yourself in the celebration of the sea at Aqua: a symphony of flavors, orchestrated by our brigade, led by Chef Nazari Shainoga.

Tasting of homemade bread and butter
Dry-aged tuna speck, winter mixed greens, and bread roll
Red Corba and dry-aged meagre carpaccio, with mandarin gel and citrus powder
Dry-aged fish stuffed tortello, with citrus-scented bouillabaisse
Dry-aged turbot, with mashed potatoes and marjoram
Liquorice and lemon bar, glazed with chocolate on a crunchy base

Complete tasting menu 92 euro per person

Armonia in Aqua
Meat Tasting

The Aqua kitchen brigade, led by Chef Nazari Shainoga, presents a menu that combines innovation and attention to detail. Each dish is designed to offer a sensory experience, blending rich flavours and balanced textures. The Chef's creativity and his team's commitment are reflected in each course, ensuring an enjoyable and memorable gastronomic journey for guests.

Small tasting of homemade bread and butter
Marinated venison carpaccio served with crispy radicchio, pomegranate seeds, and low-temperature cooked rhubarb, enriched with a fresh blueberry gel 
Golden veal sweetbreads, paired with chanterelles and pears in mulled wine, for a pleasant contrast of flavors
Chestnut tagliatelle with venison ragù and mountain pine crunch 
Rabbit roulade stuffed with chestnuts and mountain flower lardo, served with sweet-and-sour Belgian endive and yellow polenta 
Coffee cream, ginger and lemon infusion, caramel ice cream, and lime ganache

Complete tasting menu 85 euro per person

Delizie in Aqua
Vegetarian Tasting

The Aqua kitchen brigade, under the leadership of Chef Nazari Shainoga, presents a vegetarian menu that celebrates the freshness of local produce. Each dish, from the aromatic bulgur to the rich mountain egg with wholemeal polenta, is designed to enhance authentic flavours. The skilful use of ingredients such as buffalo mozzarella and fried aubergines reflects the Chef's creativity and attention to detail, offering guests a perfect harmony of tastes and textures.

Small tasting of homemade bread and butter
Fennel cream, basil oil, autumn vegetables, and tapioca chips 
Mountain egg, buckwheat polenta, celeriac, and creamy 24-month aged Parmesan fondue 
Barley risotto with pumpkin, black garlic cream, and Garda molche
Delicate leek and pumpkin tart, served with Genussbunker cheese fondue and a crispy corn wafer 
Persimmon-vanilla: Vanilla and white chocolate ganache, cocoa purée in a glazed center, with orange and coconut

Complete tasting menu 80 euro per person

The tasting is recommended for all diners.