Gardone Riviera (Brescia), Italy.

Lido 84, chef Riccardo Camanini.
1 Michelin star 2022.
8th restaurant in the world in The World's 50 Best Restaurants 2022.

Here we are with chef Riccardo Camanini's Lido 84 restaurant.
The Lido 84 restaurant has one Michelin star and ranks 8th in The World's 50 Best Restaurants 2022.
This super famous restaurant is located in northern Italy in Gardone Riviera (in the province of Brescia), on the west coast of Lake Garda (the largest lake in Italy).
It goes without saying that the location and view of this restaurant is mind blowing and amazing.
Currently having a meal at this restaurant is quite difficult because you have to book well in advance and availability runs out immediately (there is the possibility of registering on a waiting list and hope to be contacted).

The menu we chose (October 2022) was the 7-course Fluctuations tasting menu (€110) with the addition of the famous Cacio e Pepe cooked en vessie (€20 per person, minimum 2 people).
By choosing the Fluctuations tasting menu, it is possible to request that 2 of chef Camanini's iconic dishes be included in the itinerary, namely the Spaghettoni with butter and yeast crumble and the Risotto with fermented black garlic and red berries.
Obviously we didn't miss this opportunity and requested them in the tasting menu.

00:00:00 Lido 84
00:00:43 Menu
00:01:02 Snacks Amouse Bouche
00:01:37 Cocktail made with liqueur and Bellavista "Teatro alla Scala"
00:01:39 Sourdough bread and hand-rolled bread sticks
00:01:45 Panorama and view of Lake Garda
00:01:51 Mussels with marigold mayonnaise, trombetta zucchini and marigold flower powder
00:02:10 Gillardeau oyster on bread flavored with laurel oil and mugo pine vinegar
00:02:32 Spaghettoni, butter and yeast crumble (exposed at San Francisco MoMa)
00:03:04 Risotto, black garlic and red berries (dedicated to the artist Stefano Bombardieri)
00:03:40 Veal sweetbreads in honey, rum, wholegrain mustard and rue leaf on the top
00:04:04 Rigatoni Cacio e Pepe en Vessie (cooked "al chiodo" in pig's bladder for 27-30 minutes)
00:06:33 Frisona rib eye steak with seasonal vegetables (zucchini, yellow aubergines)
00:07:15 Desserts
00:07:19 Rose cake with eggnog cream and vov
00:07:39 Caramelized and tempura fried pears with white melon and almond sorbet
00:07:55 Petit four
00:08:03 Peanut butter, honey and orange juice candy on muscovado sugar
00:08:28 Jelly made of Garda lemons
00:08:48 Outro

If you're interested in knowing more about the dish Rigatoni Cacio e Pepe en Vessie, please watch the previous video on my channel and activate the English subtitles to get to understand the history and how they made this unique dish.

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