Bruschetta
Our boards are built on sourdough toasted to order. From the Margherita to the Nose, from vegetarian and vegan options to the Gambero Rosso, there is a bruschetta for every mood and every appetite.
Our Story
A bruschetteria by the lake
Casual, modern Italian cooking built around great bread, fresh pastries, and good coffee on Lago di Garda.
Benvenuti
Bread, topped well,
by the water
Bruschetteria Nose is a small, modern Italian kitchen on Lago di Garda. We built the place around one simple idea: take great sourdough bread, toast it well, and top it with the best of the season. The result is a menu that runs from breakfast pastries and coffee in the morning to loaded bruschetta boards and a glass of Lugana in the evening.
The name comes from our signature bruschetta, the Nose: gorgonzola, speck, potatoes, and truffle cream on grilled sourdough. It is the one we are proudest of, and the one that best says what we are about. Honest ingredients, put together with care, eaten slowly by the lake.
What We Do
Three things, done well
We keep the menu focused so each part gets the attention it deserves.
Pastries
Baked fresh each morning. Classic and stuffed croissants, pain au chocolat, cinnamon rolls, and our own special creations like the Chocolate-Apple and the Cheesecake croissant.
Coffee
Pulled to order, from a simple espresso to a marocchino, with barley and ginseng options for those who want them. The kind of coffee that makes you want to sit a little longer.
A Day at Nose
From morning pastry to evening board
Mornings are quiet. The croissants come out of the oven, the coffee machine warms up, and the first regulars arrive for a cappuccino and a stuffed croissant, maybe with pistachio or Nutella. The lake is still, and so are we.
By midday the boards start coming out of the kitchen. The bruschetta menu is long, and that is the point. There is always something new to try, and always a classic to come back to. A glass of Lugana or a Spritz, a shared plate of patatine al forno, and the afternoon takes care of itself.
Evenings are easy. A few boards, a bottle of Bardolino, a tiramisu to finish. No rush, no fuss. Just good food by the water, the way it should be.
How We Cook
A few things we believe
Bread first
Everything starts with the bread. Our sourdough is the base for almost every dish, toasted to order and treated as the main ingredient, not an afterthought.
Seasonal and local
We are on Lago di Garda, and we cook like it. Local cheeses, lake fish, garden vegetables, and the kind of olive oil that makes a simple bruschetta taste like summer.
For everyone
Vegetarian, vegan, and gluten-free options run through the whole menu, not as an afterthought but as part of how we cook. There is a children's menu too, because a bruschetteria should be for the whole table.
No rush
We are a casual place. Walk in, find a seat, take your time. The lake sets the pace, and we follow it. Stay for a coffee or stay for the afternoon. Both are fine.
Come and See Us
Walk in, find a seat,
let the lake set the pace
We take reservations, and we always keep room for walk-ins. Whether it is a quick espresso, a long lunch, or an evening board and a glass of wine, there is a place for you at Nose.