Peschiera's restaurants concentrate around the harbour and along the canal, with a thin layer of standardised tourist menus and a smaller number of genuinely good places. The lake speciality is freshwater fish — luccio (pike), persico (perch), and especially coregone, a whitefish that swims only in the deep Alpine lakes — usually grilled or served in risotto. Carry on a few kilometres inland for the better-value family trattorias.