Featured
Welcoming without double seating: the value of time at the table
Without pressure to leave the table quickly, dinner changes: there is time to talk, drink well and slow down.
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Stories from the kitchen, dining room and garden.
Why an ingredient joins the menu, who makes the wines we choose, and what happens during evenings shared between kitchen, pergola and dining room.
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50 published articles
49 articles in this section
Wine cellar
Pairing wine with a seasonal menu
When the menu follows the season, wine should follow ingredients, cooking methods and the intensity of each dish.
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Italian amari: our idea of the end of the meal
The end of dinner is not a formality: the right amaro can close the evening slowly, with aroma and character.
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Bitter tonic: tonic is not only for gin
Bitter tonic brings the aromatic side of Italian amari into a fresh, fragrant and less predictable glass.
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Why serve cocktails in a restaurant
A cocktail can open dinner, accompany a dish or give real value to guests looking for a thoughtful alcohol-free option.
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How we choose the wines for our cellar
Our wine list grows from tastings, meetings and small producers: bottles chosen to be shared, not simply displayed.
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Restaurant
A restaurant with a garden in Garda: what it means to us
The green around Le Rasole is not just scenery: it changes the pace of dinner and makes the table feel calmer.
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Eating well in Garda after a day by the lake
After a day by the lake, a quiet table, good food and a well-chosen glass can make the evening feel complete.
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The value of advice in the cellar: let us guide you
A good wine list is not only about quantity: it is about listening, knowledge and finding the right glass for the moment.
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Dinner in Garda outside the centre: why choose the green
Dining outside the centre of Garda means finding a slower rhythm, more space, more silence and cuisine connected to the season.
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Every story tastes different when it reaches the menu.
To understand ingredients, producers and kitchen choices a little better, keep reading through our ingredient stories or see what is on the menu today.