Restaurant 100KM, Chef Fabrizio Garatti – Lobster and tomato confit amouse bouche
It is small but tasty and carefully prepared by our Chef Fabrizio Garatti: an amouse bouche offered to start your dinner the best way.
The term is French, literally translated to “mouth amuser“, for bouche means mouth and amuser is “to amuse” or “to please”. And your mouth will be totally pleased with this delicious bite!
Every night a different one, new taste combinations for the most inviting way to start dinner at our Restaurant 100KM at the Bellerive
90 seconds are definitely not enough to introduce you to an Experience.
A journey through taste in an atmosphere where everything is conceived to give a moment of pleasure for your senses: our Restaurant 100 Km is an experience we do hope you will try soon.
It’s a beautiful sunny weekend in Salò, and it is a great time to indulge in relaxing walks, romantic views and delicious temptations.
From the new Autumn Menu, our Restaurant 100 KM invites you to try this inviting proposal: wholemeal flour pappardelle with cheese fondue, savoy cabbage, potatoes and Croutin.
Just enjoy this atmosphere with your 5 senses, and do not worry: diet starts Monday.
Restaurant 100KM, Chef Fabrizio Garatti – Forest fruits bavarian with strawberry sauce
We found this dessert fantastic for a warm late summer day.
Another sweet temptation from our “Restaurant 100 Km“: hope there is enough for every blog reader!
“The best things in life are either illegal, immoral or fattening” George Bernard Shaw
Some delicious sweets from fireworks night buffet (click on pictures to enlarge).
Ristorante 100 Km, Chef Fabrizio Garatti
Seafood fish marinated carpaccio with tartare of red beets and lavender flowers.
A surprising mix of flavors conceived by our chef Fabrizio Garatti
Chef Fabrizio Garatti from our “Ristorante 100 Km” presenting some light and tasty summer recipes at national TG1.
Would you like to have some? Post your vote for Chef Fabrizio Garatti receipts: click here.