New Dining Venue and Culinary Experiences at Lake Garda Property Grand Hotel Fasano on Lake Garda has launched a slate of culinary additions for the summer season, including a new bistro, private cooking classes, and a cocktail menu inspired by regional destinations. The centerpiece is Bistrò 1888, a new all-day dining concept housed in the hotel's lakefront gardens. Named for the property's 1888 origins as a hunting lodge for the Austrian royal family, the venue offers light gourmet dishes, refined cocktails, and nonalcoholic options alongside an extensive wine list. The menu, overseen by Executive Chef Valerio Dallamano, features fresh salads, Caprese salad, club sandwiches, and house-made gelato. Bistrò 1888 operates daily from 12 p.m. to 7 p.m. for drinks and 2 p.m. to 7 p.m. for dining.
Private Cooking Class in Traditional Village Setting Guests can now book a six-hour private cooking experience in the hillside village of Tresnico, hosted by local chef Fabio in a traditional home. The immersive class covers handmade pasta, regional specialties, and traditional family recipes—including gnocchi, ravioli, lasagna, and fresh pasta dishes. Participants learn pasta-making, sauce preparation, and fish and meat techniques. The experience concludes with a leisurely lunch paired with local wines, a Garda-style Spritz, and homemade lemon verbena liqueur. The private cooking experience is priced from €880 for two guests, with additional guests at €120 each.
## Seven Wonders Cocktail Collection Bar Manager Rama Redzepi has created an entirely new cocktail menu called The Seven Wonders of Lake Garda, celebrating iconic lakeside destinations through original creations using local ingredients including Garda olive oil, Limone citrus fruits, Riva saffron, and Malcesine truffles. The seven cocktails are: - Tramonto Tassoni (Salò): Bitter Tassoni, red apple, Garda lemon and orange peel, lemon juice, orange oleum saccharum, pink grapefruit soda
- Luce di Limone (Limone sul Garda): Grumial lemon gin, milk, passionfruit white tea, kumquat oleum saccharum, lemon
- Oro di Riva (Riva del Garda): Saffron gin, Garda extra virgin olive oil, orange, rosemary, lemon, orange oleum saccharum, sparkling or soda water
- Terra di Malcesine (Malcesine): RAMAS 12 vermouth blend, Campari, truffle vinegar, Ferrari Maximum Blanc de Blancs
- Il Rosso di Bardolino (Bardolino): Bardolino DOC red wine, vermouth, peach, lemon, orange, juniper, star anise, cinnamon cloves
- La Perla del Garda (Sirmione): Fior di latte gelato, Garda basil, lemon, capers, Garda extra virgin olive oil, Garda traditional-method sparkling wine
- Il Rosa di Moniga (Moniga del Garda): Rose wine, rum, orange liqueur, red fruit infusion, pineapple, lemon The menu is served at Rama's Lounge Bar and La Terrazza.
New Executive Chef and Restaurant Updates Executive Chef Valerio Dallamano recently joined the property and has introduced summer menus at Magnolia and Osteria Il Pescatore. Osteria Il Pescatore's menu emphasizes fresh Lake Garda fish, including Lake Garda chub with citrus-infused carrot, sea buckthorn, and incense. Magnolia offers bespoke salads and fresh fish or pasta of the day beneath 200-year-old magnolia trees. At the Michelin-starred Il Fagiano, Executive Chef Maurizio Bufi's new summer menu features dishes such as lemon, burrata and liquorice risotto and Lake Garda carpione and trombetta zucchini, with tasting and vegetarian tasting menus that include cocktail pairings.
Why It Matters
For operators in the luxury hospitality sector, Grand Hotel Fasano's layered culinary expansion—from casual all-day dining to Michelin-starred fine dining—demonstrates how five-star properties can diversify revenue streams across price points while maintaining a cohesive destination narrative around local sourcing and guest education. The private cooking class model offers a high-margin experiential revenue opportunity that strengthens guest loyalty and justifies premium positioning.
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Written by FBM Publications Editors
