From a superb setting on the banks of Lake Garda, Riccardo Camanini and his team serve some of the most inventive cuisine in Italy. Camanini’s luscious cooking avoids many of the culinary stereotypes associated with the region, instead serving minimalist dishes like spaghetti with butter and wild yeast, as well as more adventurous preparations like the incredibly clever cacio e pepe cooked in a pig’s bladder. Apart from Ricardo's brother Giancarlo and sommelier Manuele Menghini, the service is performed by the cooks. One of, if not the best, dining experience Italy has to offer.