Most-loved dishes
AI summary of what 21 dish mentions say about the food
Lido 84’s signature cacio e pepe in vescica earns rapturous praise for its theatrical, intensely savory perfection. The overall vibe is one of joyful, elevated comfort, where every dish feels like a loving, clever tribute to Italian tradition.
“This is the iconic cacio e pepe in bladder — a preparation with a very particular technique and a surprising result. It's a dish that required numerous trials before being added to the menu, and you can request it as an extra from the tasting menu. The flavours are decisive and clear, the ingredients are top-level, and the combination of flavours, aromas, and textures is stunning.”
“This is the iconic cacio e pepe in vescica by chef Riccardo Camanini at Lido 84. It's a technique that started being used in French cuisine as early as the 1700s. The dried pig bladder is kept in cold water for days, changed daily, then all the ingredients for cacio e pepe are put in raw, tied with string, and cooked for about half an hour over a pot of boiling water. The result is pasta cooked al dente, and the amalgamation of ingredients is perfect. For this dish, about 400 trials were needed over 6 months.”
“This is one of the most iconic dishes of the chef. The pasta is cooked inside a pig's bladder — a technique from the 2nd century. The texture is 'al chiodo' — hard all the way through, not just al dente. It's a pasta you have to rethink how you chew. It's a very good cacio e pepe, but not like you've ever had it traditionally. The pecorino, the black pepper — all cooked raw inside the bladder with boiling water, like a bain-marie. It absorbs all the flavours.”
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3 creators have covered Lido 84. Most active: Habemus Fame, Francesco Zini
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Lido 84 is a Michelin-starred restaurant on Lake Garda that offers an innovative and refined dining experience with a beautiful lakeside view, where every dish tells a story of technique and passion.
Dishes mentioned
- Tartellette Croccanti con Crema di Giallo e Zenzero, Ricotta di Bufala Affumicata e Erba Cedrina
Infuso Freddo di Finocchi, Olive e Lime
This is the most fennel-tasting thing I've ever eaten — more fennel than fennel itself. It almost feels like being in Sicily, but there's a spicy finish. Very aesthetic.
Madlen di Ceci, Olive, Peperoncino Dolce e Olio Chef Firliner
It's like a capsule with a chickpea cream inside that fills every part of your mouth. Amazing.
Foglia di Salvia Pratense in Tempura con Jean di Baldo Baldinini
The gin isn't very noticeable. The sage gets a bit lost, I think. It's more like a fried sage leaf — tasty, but the sage flavour is overwhelmed by the tempura.
Cialda d'Amaranto, Crema di Nocciole, Miso di Pane e Polvere di Spinacio
This reminds me of when I had communion. Very delicate. Exactly what I was looking for at this moment.
