Since 1965 the Capriccio Restaurant in Manerba del Garda has been run by Giuliana Germiniasi, who has held a Michelin star for 25 consecutive years (as of 2025). Her hallmark dishes—such as Lobster‑&‑Lime Spaghettone and a timeless Eggplant Parmigiana—pair marine flavours with a lakeside setting, supported in the dining room by her daughter Francesca Tassi.
Born on the Brescia shore of Lake Garda, Germiniasi took over her family’s 1965 trattoria and turned it into a culinary destination overlooking Manerba Bay.
She pioneered a sea‑fish menu in a freshwater region, selecting premium Mediterranean catch and applying measured cooking times that critics call among the North’s earliest examples of fine‑dining seafood away from the coast.
Front‑of‑house is led by her daughter Francesca Tassi, who curates a 900‑label cellar strong in Champagne, Franciacorta and German Riesling, making the mother–daughter duo a landmark of Garda hospitality.
Signature dishes span generations: the 1960s Eggplant Parmigiana inherited from her mother; the restaurant’s calling card, Lobster‑&‑Lime Spaghettone; and a closing Red‑Berry Soup with Milk Ice‑Cream & Flambéed Meringue. Seasonal inserts keep pace with modern diners, while a new young brigade—headed by sous‑chef Marco Pezzaioli—expands the tasting menu with marine themes such as Oyster Risotto with Shiso & Ginger.
The kitchen ethos remains clear: ingredient centrality, readable flavours, modern Italian classics with a Garda accent. “That Parmigiana will never leave the menu—it's my past,” she told Fine Dining Lovers, even as she experiments with dishes like lavender‑scented Garda mullet.
Territorial identity also shows in her refined takes on Lake Garda whitefish (coregone), served steamed with roots and acidic fruits.
