Despite the presence of seafood menus, Lake Garda is an almost absolute protagonist and the kitchen plays up to it with lots of variations on lavaret, like the famous rissoles, and on other freshwater fish, to create famous and less famous recipes. Following the rhythms of abundance of fish in the lake (a fundamental variable), whitefish and trout, to mention only the best known ones, will be parading on the plates. Not to be missed, and deserving a chapter of its own, is the perch, a conspicuous ingredient both in classic and fancy preparations. In both cases, an absolute must. The cellar satisfies the demands of the menu, generously washing down the food.