Tasting menus
Three ways to tell the story of the lake, the mountain and the local gardens.
A 5-course journey
Benacum
An essential journey through the waters of Lake Garda. Only freshwater fish and vegetables, telling the story of the lake through its seasons, its fishing and the nature around it. A pure, direct menu that puts each ingredient and its identity at the centre, leaving out everything superfluous to make room for authentic flavour.
- Tomato, melon, trout
- Vialone Nano rice, perch, fig leaves
- Carp, savory, Senatore Cappelli wheat
- Lake whitefish, lemon, verbena
- Garda olive oil, honey, pollen
Price per person€ 110
- Wine pairing by the glass
- € 80
- Premium Luxury pairing
- € 130
The paired wines
- Gitton, Gallinot Silex ’22
- Franck Pascal, Coteaux Champenois “Confiance”
- Marguet, Avize 19 Grand Cru
- Vitigni Vinessa, Divento ’23
- Henri Giraud, Ratafia 90-19
On request, this menu can be served in a fully vegetarian version.
A 7-course journey
What People Want
The dishes that defined our last season return to the table in a menu that gathers experience, research and creativity. A selection of our guests’ favourite moments, to retrace the path we have travelled and share what shaped NIN’s cuisine over the past year.
- Ceviche, wels catfish, coriander
- Pike, corn, nasturtium
- Ramen, sardines, quail
- Gnocco, nettle, skin-contact wine
- Rabbit, beer, mizuna
- Lamb, beetroot, horseradish
- Strawberry, yogurt, basil
Price per person€ 150
- Wine pairing by the glass
- € 100
- Premium Luxury pairing
- € 145
The paired wines
- Gitton, Gallinot Silex ’21
- Vitigni Vinessa, Divento ’23
- Radikon, Oslavje ’20 or Gravner, Ribolla ’18
- Blind wine
- Patinet-Ampeau, Monthélie 1er Cru ’12 – ’10
- Henri Giraud, Ratafia 90-19
On request, this menu can be served in a fully vegetarian version.
A 9-course journey
NIN
Our most complete experience, where lake, mountain and the gardens of the area meet. Fish from Lake Garda, meat from Monte Baldo and vegetables from our farmers create a story that changes with the seasons and unfolds freely, following the inspiration of the kitchen. Here guests place themselves in our team’s hands and are guided through the fullest expression of the NIN philosophy.
- Sardines, tomato, pepper
- Wagyu, wagyu
- Pike, saffron, crayfish
- Portobello, black garlic, porcini
- Duck, peach, chamomile
- Eel, redcurrant, pork
- 6-9-16-24, tea pairing
- Kiwi, tarragon, kefir
- Sesame, blackberries, caviar
Price per person€ 160
- Wine pairing by the glass
- € 120
- Premium Luxury pairing
- € 190
The paired wines
- Thibault Liger-Belair, Bourgogne “Les Deux Terres” ’22
- 2× Patinet-Ampeau, Monthélie 1er Cru ’12 – ’10
- Aligoté v.v. 2016
- Vitigni Vinessa, Divento ’23
- Scarpa, Barolo Tettimora ’16
- Alain Gras, Meursault “Les Tillets” ’23
- Henri Giraud, Ratafia 90-19
On request, this menu can be served in a fully vegetarian version.
From the kitchen
The wine list
Labels from the most renowned houses and small niche producers of the area, collector’s vintages and rare bottles, with a selection of spirits and craft beers.
Wine list (PDF)