Grand Hotel Fasano on Lake Garda has unveiled a series of culinary experiences launching just in time for the high season.

Nestled within the property’s lush lakefront gardens, Bistrò 1888 is the hotel’s newest dining concept, offering all-day dining, light gourmet dishes, refined cocktails and a chic outdoor setting. Inspired by the property’s origins in 1888, when it was built as a hunting lodge for the Austrian royal family, the space blends heritage with contemporary flair.

The menu, overseen by Executive Chef Valerio Dallamano’s team, features fresh salads, light bites and beach bar classics such as caprese salad, a club sandwich and homemade gelato. Meanwhile, the expansive wine list and cocktail menu, with non-alcoholic options available, provide ample opportunity for a refreshing drink.

Bar Manager Rama Redzepi has created an entirely new cocktail collection inspired by the beauty, history and flavours of Lake Garda. Entitled The Seven Wonders of Lake Garda, the menu takes guests on a sensory journey around the lake. Each cocktail has been crafted to capture the spirit of a different destination, from the citrus groves of Limone sul Garda to the landscapes of Riva and the historic charm of Sirmione. Local ingredients take centre stage throughout the collection, with Garda olive oil, Limone citrus fruits, Riva saffron, Malcesine truffles and regional wines woven into the drinks programme.

Grand Hotel Fasano recently welcomed Valerio Dallamano as Executive Chef of Magnolia and Osteria Il Pescatore. He has introduced new summer menus celebrating the bounty of Lake Garda, with an emphasis on seasonal ingredients, artisanal produce and contemporary techniques that elevate the region’s culinary heritage.

Osteria Il Pescatore’s new menu showcases the very best of local produce, including fresh fish from Lake Garda in dishes such as Lake Garda chub with citrus-infused carrot, sea buckthorn and incense. At Magnolia, guests seeking a lighter option can choose a bespoke salad or select from a range of fresh fish or pasta of the day, all served beneath the shade of 200-year-old magnolia trees.

Meanwhile, at Grand Hotel Fasano’s one Michelin-starred Il Fagiano restaurant, Executive Chef Maurizio Bufi’s new summer menu features standout dishes such as lemon, burrata and liquorice risotto, and Lake Garda carpione with trombetta zucchini. Guests can also choose from tasting and vegetarian tasting menus, each complemented by cocktail pairings.

Guests can also discover the authentic flavours of Lake Garda through an exclusive private cooking experience in the hillside village of Tresnico. Hosted in a traditional village home by local chef Fabio, the six-hour experience offers a rare opportunity to step inside everyday life on Lake Garda and discover the recipes, techniques and stories that have shaped the region’s culinary identity for generations.

Designed as a fully immersive and interactive experience, the private cooking class invites guests to take part in every stage of preparation, learning the art of handmade pasta, regional specialities and traditional family recipes in an authentic domestic setting. Menus are tailored to individual preferences and can include classics such as gnocchi, ravioli, lasagna and fresh pasta dishes, alongside seasonal lake fish, local meat specialities and traditional Italian desserts. Drawing inspiration from the rich bounty of Lake Garda and the surrounding countryside, the experience celebrates local ingredients and cooking methods.