The restaurant A story of two families of restaurateurs
Bilacus restaurant since 2014 is managed by Aurelio Gandola. It offers a cuisine that varies from fresh pasta to sea fish, from lake fish to low-temperature cooked meat.
Aurelio Gandola comes from a three-generation family tradition in catering. Nonna Giuseppina with Aurelio’s father Edoardo (Gancio) and Margherita his mum, started at Trattoria San Giacomo in Bellagio in 1973, Aurelio hangs out at Trattoria for all childhood and after 9 years of various experiences abroad in 1999 he returns to Bellagio where after Edoardo's passing away he begins to manage the family restaurant with his mother Margherita and his brother Mario. In 2014 he withdraws the Bilacus restaurant from the Ostinelli family continuing a tradition of good food and fresh products

Bilacus Restaurant All Events for the next season.
The Menu some dishes of the menu
the kitchen a combination of Regional tradition and Mediterranean dishes

The seafood salad is a mixed fish appetizer prepared with octopus, squid and molluscs seasoned with oil and parsley; a fresh and rich dish.

Missoltini are fish caught in Lake Como, in Italian Agoni and in Lombard missultin. Tradition has it that they are fished in the first half of June.

Pork belly is one of those cuts that has an exceptional taste. Low temperature cooking makes it tender without being too fatty on the palate!
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