Gardesana, Torri del Benaco

The restaurant is in a pleasant medieval building. The Gardesana has been in business since 1800; its cooking has worked for two centuries and there's a good reason why. The Garda has given inspiration to generations of chefs who have worked there: trout carpaccio on a bed of spring salad, filet of marinated sardines with lemon, fish soups. For the first courses there is pasta with scampi and zucchini, bavettes with green olive paste. Follow with a second course of grilled whitefish, or alternatively, fine lamb with green tartare sauce. The desserts are exquisite: there are strawberry mousses with orange cream, chocolate mousse with mascarpone, fruit tarts. There is a limited but well-chosen wine list.