Capriccio, gourmet passion in Manerba Del Garda

It’s renowned as one of the greatest “temples” of Garda restaurant: but the current prestige of the Capriccio in Manerba is rooted in a history spanning almost half a century. A long experience in the wake of a generational shift that now sees two women on top alone: Giuliana Germiniasi and daughter Francesca Tassi, a well-matched pair which provides a touch of feminine elegance and exquisite sensitivity to one of the gastronomic delights of the highest level to be experienced now Garda Lake. But their dedication to excellence is nothing new for those who know the history of a restaurant whose origins date back to the 60s, when the founders Maria Veggio and Martino Germiniasi have opened it in a different location than the actual one, based in piazza San Bernardo. Soon Capriccio became a place beloved for its traditional yet sophisticated proposal, but it has started to change skin with the arrival of Giuliana, daughter of the founders, and her husband Giancarlo Tassi, who have begun to experience the wealth of solid credibility built over time by Maria Veggio, introducing a gastronomic element of strong creativity. In a few years, the Capriccio has become one of the “top restaurant” del Garda, also earning a Michelin Star constantly kept up to date. A few years ago, the untimely death of Giancarlo Tassi pushed his daughter Francesca (which is now 25 years old) to discreetly take his father’s place in the hall. Ans so today, Capriccio is therefore distinguished by a touch of unparalleled elegance and delicacy, typical of a gastronomic proposal that is always at the top despite not having ceased to evolve, to grow, to look for new ways to interpret the emerging needs of the public. For example, the local, traditionally known as particularly suited to the fish, now has a substantial proposal also on the meat, symbolized by such a dish as the Braised Veal Cheeks with mashed candied apples or the classic Ravioli stuffed with flour corn and Bagoss. The other interesting feature is the policy of price differentiation. “The people that come today to the Capriccio – says Francesca – can also find dishes at 18 euro, with raw materials maybe poorer but always of the highest quality where you can find all the care, technique and attention of my mother’s cooking. It ‘s an attempt to open our proposal to the public of young people, often intimidated by the idea to approach a restaurant like our and I must say it is starting to work. ” For this latter purpose there is also the nearby winery “Il Gusto”, a much more easy destination where to sample products and wines of the highest quality. In short, the Capriccio still remains the house of such sumptuous courses as Spaghetto with Breton lobster or Insalata Ricca in shellfish and fish, but today it is also something more, a surprise that combines excellence and agility of the proposal on the wave of an exquisite touch of feminine gentleness. An experience to absolutely try, in a location that, even after the recent renovations decided by Francesca, has maintained the inimitable charm for which it is rightly famous.