There are two main differences this season: more flexible timing and a new menu.
At Brione, you can now have dinner every evening. Ideally, you can sit down between 6:30 and 9:00 p.m. — and you don’t need to book in advance.
On the table you’ll find a menu that’s much richer than the typical “three starters/three mains” often offered in hotels. Our new service is what we call À LA CARTE.
Restaurant-style.
To be honest, it was a necessary step. These days, it’s tough for hotel restaurants in popular tourist areas — there are just so many dining options around.
This has led to fewer and fewer guests choosing to eat in the hotel during their stay, also because people tend to stay fewer nights.
We still believe hospitality isn’t complete without a good restaurant. But like many others, we’re trying to find the format that guests appreciate most.
If during a 4-night stay (which is roughly the average now, give or take), everyone decided to try our kitchen at least once, we think this choice could really help us build something good for the future. A future that might one day include some bolder or more personal dishes — but we’re not quite there yet.
Viktor’s current menu is tasty, varied, and generous. It’s a great starting point for understanding which direction to take, based on your feedback.
On the menu, you’ll find two kinds of risotto: one with mushrooms (which seems to be a favorite so far), and the chef’s signature dish: cacio e pepe with raw shrimp tartare.
We’ve chosen three classic Italian bigoli options: gricia, carbonara, and amatriciana. There are also spaghetti with clams and cherry tomatoes, slightly spicy veggie maccheroncini, gnocchi, a creamy soup, the traditional strangolapreti from our region, and a fully vegan dish.
Lots of meat among the mains: grilled beef or chicken, a burger with cheese sauce and caramelized onions, and the local Alto Garda classic, carne salada.
There are also “green” options — both vegetarian and vegan — and of course, fish. Yes, including the good old fried mix ?.
And you really shouldn’t leave without trying Alessandra’s tiramisù, handmade in our ALBUMI kitchen. Definitely worth it.
