Lido 84: A Real Gastronomic Treasure of Lake Garda
Let’s start from the point that Italian Haute Cuisine has been waiting someone like Riccardo Camanini for a long time already: someone “fresh”, creative and brave enough to propose a new vision of Italian classics and traditions. He is deprived from schemes, rules and cliches. Cuisine of Camanini, who has gained his experience in such important worldwide kitchens as the ones of Albereta di Erbusco, Le Manoir aux Quat Saison (Oxford) and La Grande Cascade, had a courage to “reinvent” in his own way Italian heritage and “marry” it with his point of view. There is no place to odd and old-style things, Riccardo takes another direction and works on simple, descriptive and contemporary Italian cuisine. Which is, actually, extremely curious and brave.
It is quite simple why: cuisine of Riccardo Camanini is modern and history-based in the same time and it doesn't afraid to include some international influences. As a consequence of these guidelines, cuisine of Riccardo seems to be a perfect version of Italian patrimony executed and served in a new, contemporary way and in the same time - it has no borders. Riccardo is able to unite ancient techniques of cooking (like the one for the famous dish of Caccio e Peppe pasta in pig’s bladder ) with something highly modern and creative, as, for instance, his way to serve rice with black fermented garlic and red berries where the dish is an homage to the contemporary art.
Sense of “internationality” here stands for mostly French techniques or traditional leitmotifs like Canelè dough used in one of the desserts.
Coming back to art and history, it’s fair enough to confess that they are, actually, not only the main inspiration to Riccardo but also - the strong point of customer experience in whole the universe of Lido 84 world. Every guest of the restaurant needs to both be surrounded by the art - from Ginori plates to antique statues in salle, and also - live the art of their cuisine and also - hospitality. Giancarlo Camanini, a brother of Riccardo, says that good service is never overrated and Lido 84 tries to give its best to the clients to make them feel at home. Right balance of attention and correct participation, is the key-element of their successful hospitality model.
Another phenomenon of Lido 84 is something that you expect and not in the same from Italian way of doing the business. We speak about the Family-run model of business which in Lido 84 becomes something more than it has always been. Normally, family business is associated with trattoria style places in Italy - very simple and not pretentious ones, and never with Fine Dining ones, but not in Lido’s case.
Camanini brothers have managed to put together such elements as family warmth and immensely friendly welcoming with highest standards of Fine Dining and have created a mix of feelings where formality is not exaggerated and informality is very correct and well measured. It feels like being at home but with 1 Michelin star.
All this daily work and labour, love, passion and dedication of the team of Lido 84 could not stay unnoticed, and following the success of 2019, in 2020, right 2 weeks ago, prestigious worldwide guide OAD (Opinionated About Dining) put Lido 84 restaurant at the 4th place of 100 best restaurants of Europe which became the logical crown of their success for their efforts.
Because Lido 84 is a future of new, contemporary Italian cuisine: fresh and simple, but still made by the people with true Italian values as family and warmth of heartfelt experience even in Fine Dining restaurant.
The author Aline Borghese is an international journalist and critic of haute cuisine.
A graduate of the culinary schools of the Ritz Escoffier, Ecole de cuisine Alain Ducasse, La Cucina Italiana. Champagne and wine sommelier, cocktail enthusiast, gastronomic consultant and simply Bohémienne Affamée.
