Il nostro menu
At Ristorante al Volt in Riva del Garda, the menu is a sublime journey through contemporary Italian cuisine, where traditional flavors meet creative twists. Each dish is crafted with fresh, high-quality ingredients to offer a truly exceptional dining experience.
Starters
Begin your meal with exquisite appetizers that blend rich local flavors and elegant presentations. Highlights include the Tortino ai finferli, a delicate chanterelle mushroom tartlet enriched with creamy parmigiano and aromatic black truffle, and the Tartare di Fassona Piemontese, finely chopped Piedmontese beef with Tropea red onion gel, anchovy reduction, egg yolk gel, and mustard mayonnaise for a perfect balance of textures and tastes.
- Tortino ai finferli con crema al parmigiano e tartufo nero – A sumptuous blend of chanterelle mushrooms, parmesan cream, and black truffle.
- Tartare di Fassona Piemontese tagliata al coltello – Finely cut Fassona beef with Tropea onion gel, anchovy reduction, egg yolk gel, and mustard mayo.
- Tagliere di salumi e formaggi della selezione “El Volt” – A refined selection of artisanal cured meats and cheeses.
- Uovo 2.0 – An innovative egg dish with organic egg, parmigiano, and Valcamonica black truffle.
- La Melanzana come una Parmigiana – Eggplant prepared in the style of classic parmigiana with a rich parmesan finish.
- Polpo croccante al miele, crema di zucca e cipolla rossa di Tropea – Crispy honey-glazed octopus with pumpkin cream and Tropea red onion.
- Zuppetta di Anacardi con Gamberi rosa di Porto Santo Spirito – A delicate cashew soup paired with pink shrimp from Porto Santo Spirito.
Mains
The main courses showcase regional craftsmanship and seasonal delicacies. From handmade Pizzocchero pasta with Valtellina Bitto cheese and fresh garden chard, to the luxurious Raviolo del Plin with Valcamonica black truffle and parmigiano cream, every plate speaks of refined Italian tradition and innovation.
- Pizzocchero della tradizione tirato a mano con bitto DOP della Valtellina e coste del nostro orto – Traditional hand-pulled pizzocchero pasta with Valtellina’s DOP Bitto cheese and garden chard.
- Risotto vialone nano con zafferano e finferli – Creamy risotto with vialone nano rice, saffron, and chanterelle mushrooms.
- Raviolo del Plin al Tartufo nero della Valcamonica su crema al Parmigiano – Plin ravioli filled with Valcamonica black truffle, served on parmigiano cream.
- Tagliatelle 30 rossi con funghi porcini freschi – 30-egg yolk tagliatelle with fresh porcini mushrooms for an earthy flavor.
- Spaghetto al Bronzo Cacio e Pepe con Gambero Rosso di Mazara del Vallo – Bronze-cut spaghetti with classic cacio e pepe sauce topped with Mazara del Vallo red shrimp.
- Tagliata di Black Angus Irlandese alla brace a legna con patate al burro – Wood-grilled Irish Black Angus sliced steak with buttery potatoes.
- Sogliola alla Mugnaia con purè di patate – Delicate sole fish cooked Mugnaia style served with creamy mashed potatoes.
- Fiorentina di Manzetta Prussiana alla Brace a legna – Wood-grilled Manzetta Prussiana Florentine steak, a Tuscan classic.
- Filetto di Manzo Irlandese alla griglia con patate agli aromi – Grilled Irish beef fillet served with aromatic seasoned potatoes.
- Manzo all'Olio con polenta di Storo – Tender beef cooked in oil paired with Storo polenta, a regional specialty.
- Guancetta di Manzo Brasata al Merlot della Valcamonica con purè di patate – Braised beef cheek in Valcamonica Merlot, served with creamy mashed potatoes.
Desserts
End your meal on a sweet note with desserts that marry classic Italian sweets and inventive local touches. Choose from the airy Tiramisù al Caffè, the delicate Millefoglie layered with custard and fresh raspberries, or the comforting Tortino alle mele accompanied by fiordilatte gelato.
- Funghi Porcini con Polenta di Storo – An intriguing dessert inspired by local porcini mushrooms and Storo polenta.
- Formaggio Latteria del Trentino alla Brace con Polenta – Grilled Trentino dairy cheese served with polenta, a savory dessert option.
- Crostatina con crema pasticcera e frutti di bosco – Tartlet filled with pastry cream and fresh wild berries.
- Tiramisù al Caffè – Classic coffee-flavored Italian dessert with mascarpone and cocoa.
- Millefoglie con crema pasticcera e lamponi – Layers of puff pastry with custard cream and fresh raspberries.
- Mousse al Cioccolato bianco con salsa ai Lamponi – Silky white chocolate mousse served with raspberry sauce.
- Semifreddo alla nocciola tostata con crumble al miele – Hazelnut semifreddo with a honey crumble for a crisp finish.
- Tortino alle mele con gelato al fiordilatte – Warm apple tart paired with creamy fiordilatte ice cream.
- Sorbetto al Limone – Refreshing lemon sorbetto, a perfect palate cleanser.
Drinks and specials
Complement your meal with an excellent selection of local wines and craft beers served at Ristorante al Volt. The wine list is thoughtfully curated, showcasing regional vintages that perfectly enhance the rich flavors of the dishes. Although specials change seasonally, the kitchen consistently offers innovative creations that surprise and delight guests seeking something extra special.
