帕拉佐 早餐旅馆

A rustic building welcomes guests into a warm and authentic setting, where the family atmosphere is made even more pleasant by the warm welcome extended by the owners, who know just how to put guests at ease within minutes. The kitchen serves contemporary dishes, prepared with simplicity and taste. According to the Inspector, the most tempting of the desserts is the “meringata a cucchiaio”, a meringue dessert served with ice cream, whipped cream and a crunchy crumble of amaretti biscuits and chocolate: an irresistible finale.

When you dine at Leon D’Oro, you feel as though you’re visiting old friends thanks to the attractive, rustic-style atmosphere, with two elegant dining rooms and a welcoming garden for summer evenings. The cuisine is regional yet also includes fish and seafood, with traditional recipes featuring alongside more modern and creative fare on the menu. There are two tasting options, both dedicated to the sea and water, while the extensive à la carte includes superb delicacies such as marubini pasta with a Marsala reduction and parmesan cheese, and sturgeon au gratin with a Mediterranean battuto, mil

Three-starred since 1996 – a record in Italy – and approaching its centenary, this restaurant is an unmissable landmark for understanding the history of Italian gastronomy. In Runate, a small hamlet in the countryside between Cremona and Mantua, a family osteria of long standing has been transformed into a place of rare elegance and genuine hospitality. In the dining room, Antonio Santini, flanked by his family, welcomes guests with warmth, while in the kitchen a tradition of rigour, sensitivity and continuity is lovingly perpetuated. The interiors, balanced between memory and contemporaneity,

A true classic of Italian dining, Esplanade has held its star since 1992 and is so renowned among food lovers that it has become synonymous with Desenzano del Garda itself. Beyond its splendid lakeside setting, separated only by a well-tended garden (the summer terrace is unmissable), the spotlight remains firmly on the cuisine. The menu is among the most extensive and refined in Italy, balanced between meat and fish, rooted in both Italian and local traditions, and always attentive to seasonal ingredients. It is a classic style of cooking, respectful of the past yet nuanced with a modern touc

Italian cuisine that strikes a balance on several fronts: while the chef’s dishes include nods to Brescia’s culinary tradition, they are also enlivened with creative touches. In summer, service extends outdoors beneath a gazebo; in the colder months, the main dining room is warmed by a fireplace. At lunchtime the menu is shorter, more affordable, and there is a business menu.

A multi-function open space, with a bar for breakfasts and a classic restaurant serving pizzas made from naturally fermented dough. Although the ambience is modern, friendly and minimalist, the attention paid to the choice of ingredients and preparation of dishes is of the highest quality.

In the heart of the small town, within a rustic building enriched by refined interiors and an atmosphere that is at once warm and homey, the cooking distinguishes itself through a carefully considered and territorially inspired offering, with one dish that is most certainly worth tasting: the unmissable duck agnolini with their jus and black truffle, an authentic signature of the house.