Lido 84

High quality cooking

At Al Lido 84, the experience begins long before the food arrives: Lake Garda enters the dining room as a living presence, filtering through the architecture, the gestures of service, and the rhythm of the kitchen. Riccardo Camanini continues to guide one of Italy’s most distinctive restaurants, with a concept that combines technique, elegance, and a profound sensitivity to raw ingredients. The menu, titled “Oscillations,” is divided into two paths: the “surprise” tasting, recommended for those already familiar with the chef’s cuisine who wish to discover new creations, and the selection of classic dishes, which we honestly always enjoy immensely. Both can be ordered as seven or nine courses (€140 and €160). A shorter tasting option called 4 and ½ is also available. The signature dish, Rigatoni Cacio e Pepe served in a bladder, can be added to any menu. Overall, all the first courses are particularly interesting, reflecting the chef’s meticulous work on cooking techniques. The dining room, masterfully managed by Giancarlo Camanini, is an essential part of the experience: attentive hospitality, perfect pacing, and a noteworthy, high-level beverage list. The setting, situated between garden and water, adds a lasting dimension to the visit. A destination that continues to evolve while remaining true to itself, reaffirming its central place in Italian fine dining.

What makes it special?Lido 84 serves quintessentially Italian food – just not as you know it. Years of research into local ingredients, old recipe books and international cooking techniques, combined with a penchant for art in all its forms and a deep-held belief in putting the customer first, have turned Riccardo and Giancarlo Camanini’s restaurant into a masterpiece. A view to remember:The restaurant is perched over Lake Garda in a charming old building that was once a lido – in Italy, a beach club for vacationing families. The Camaninis bought the building in 2013 and transformed it into a restaurant, with the dining room now dotted with eclectic pieces of art. When the weather is good, tables are set up on the terrace outside, directly overlooking the lake’s tranquil waters, with Giancarlo as the warm host ensuring each client feels looked after. The signature dish?Riccardo, the chef half of the duo, is known for constantly adding new dishes to the tasting and a la carte menus based on his latest findings. However, a few recipes have gained semi-permanent status, the most famous of which is the Rigatoni Cacio e Pepe en Vessie. An almost poetic ode to craftmanship and the highest-quality products, it sees the pasta cooked in a pig’s bladder in a process that must be assessed blindly, touching the bladder to judge whether it may be ready. The bladders’ juices, gently shaken by specialist cooks, form an emulsion with the cheese, lending perfect creaminess to the final dish. Swift rise:Lido 84 made its mark on the global culinary scene in 2019, when it was chosen to receive the One To Watch Award. It then debuted on The World’s 50 Best Restaurants list in 2021 at No.15, picking up the Highest New Entry Award. In 2025, it’s in the No.16 position.