Lido 84, a new star in the world of Garda restaurants

Claudio Andrizzi
Written by Claudio Andrizzi

He opened his first restaurant less than one year ago, but Riccardo Camanini, a real “golden boy” in the world of Garda Lake restaurants, has already conquered everybody. Critics and gourmets have no doubts: the Lido 84 in Gardone Riviera, the historic restaurant the young chef has reactivated and opened in the spring of 2014, has immediately become one of the most interesting and significant of the area.

Active for 16 years in the kitchens of the near Villa Fiordaliso, always in Gardone, Camanini, a pupil of the great Gualtiero Marchesi, has matured over the years, the decision to start his own business, leaving at the end of 2013 the place where he grew up professionally since the ’90s. His solo adventure began a few miles away, in the splendid setting of the Lido 84 whose origins date back to the early twentieth century, when it was used as a dock for the hotel Villa del Sogno. It started as a real restaurant in 1984, has  been regularly active until the summer of 2013, just to be re-opened last year under the leadership of Ricccardo and his brother Giancarlo, who has chosen to join in this new challenge as the maitre.

The first reactions have been enthusiastic to say the least: in just a few months, the local immediately won a Michelin star, debuted in the Espresso Guide 2015 with a score of 17/20 and Two Hats, and was greeted by the Guide Gambero Rosso in 2015 with a vote of 83/100 and Two Forks.

The secret of this great success isnt’ surely only in the enchanting location on the lake, but also in a formula that combines some crucial factors as experimentation, great respect for ingredients, a correct value for money with the exquisite sensitivity of the brothers Camanini: they have been able to build an important restaurant without any trace of pretentiousness, greeting everyone with a warm, authentic family-style. The cuisine of the Lido is challenging and rewarding at the same time, innovative but never detached from tradition. And the idea to let the boys of the kitchen present and explain the dishes directly to the table is a beautiful sign of transparency, allowing you to get closer with greater awareness to the identity and alchemy of Richard’s creations: little gems of ingenious simplicity such as Sepia, Fennel, Anise , Orange, elaborate ideas like Fusilli with almonds, razor clams, capers and lemon, or a triumph of persuasive softness as the Beef cheek braised with mashed Rattes potatoes, which can be opposed almost perfectly with the fish of the day roasted with chickpeas, olive oil and pepper. Coming to  the desserts, it is impossible to miss the traditional Torta di Rose freshly cooked with homemade egg flip with Garda lemons, but not even the Cannoncino King Size or the fantastic ice cream selection. The wine list is comprehensive, balanced, with a good representation of local productions.

Leave a Comment