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Modernity and Tradition
meet in the heart of Bellagio.

Modernity and Tradition meet in the heart of Bellagio.

We are in the center of the most beautiful village of Lake Como,
a place we call Home.

On the famous Serbelloni staircase, you’ll find Ristorante Bilacus, a historic establishment adorned with a finely furnished interior and a terrace with a pergola. Despite its international clientele, Bilacus remains loyal to the values and flavors of the region. Aurelio Gandola, the owner, delights in surprising his customers by creatively reinterpreting classic recipes or crafting new and delicious combinations.

We are in the center of the most beautiful village of Lake Como,
a place we call Home.

On the famous Serbelloni staircase, you’ll find Ristorante Bilacus, a historic establishment adorned with a finely furnished interior and a terrace with a pergola. Despite its international clientele, Bilacus remains loyal to the values and flavors of the region. Aurelio Gandola, the owner, delights in surprising his customers by creatively reinterpreting classic recipes or crafting new and delicious combinations.

“Those who accept less, experience little pleasure."

Aurelio

Choice of the finest ingredients, technical expertise,
creativity, and great respect.

Choice of the finest ingredients, technical expertise, creativity, and great respect. At Bilacus, you can find fresh pasta every day, lake and sea fish, carefully selected from large catches and caught in open waters.
The meat predominantly comes from local butchers and non-intensive farms. A low-temperature and vacuum cooking technique is used to preserve the flavor and properties of the ingredients. As for the cheeses, they are supplied by a renowned affineur, in line with the philosophy and taste of Bilacus.
The highly skilled staff is always ready to offer advice and suggestions on food and wines.

Bilacus is also an ever-evolving project, like a tree that always bears new fruits but never forgets its roots.

“Those who accept less, experience little pleasure."

Aurelio

Choice of the finest ingredients, technical expertise,
creativity, and great respect.

Choice of the finest ingredients, technical expertise, creativity, and great respect. At Bilacus, you can find fresh pasta every day, lake and sea fish, carefully selected from large catches and caught in open waters.
The meat predominantly comes from local butchers and non-intensive farms. A low-temperature and vacuum cooking technique is used to preserve the flavor and properties of the ingredients. As for the cheeses, they are supplied by a renowned affineur, in line with the philosophy and taste of Bilacus.
The highly skilled staff is always ready to offer advice and suggestions on food and wines.

Bilacus is also an ever-evolving project, like a tree that always bears new fruits but never forgets its roots.

“I have already told you that I won the WINESPECTR award three times.”

Aurelio

"I have already told you that I won
the WINESPECTR award three times."

Aurelio

Aurelio Gandola

Aurelio Gandola

The wine cellar that Aurelio has managed to set up over years of research is truly of the highest level, both in terms of selection and quality.
This was also noticed by the American magazine “Wine Spectator,” which has awarded Aurelio the Best Excellence Award twice, one of the most coveted awards in the international restaurant industry.
At Bilacus, you can therefore enjoy an extraordinary wine list, an unmissable opportunity for experts and non-experts alike.

The wine cellar that Aurelio has managed to set up over years of research is truly of the highest level, both in terms of selection and quality.
This was also noticed by the American magazine “Wine Spectator,” which has awarded Aurelio the Best Excellence Award twice, one of the most coveted awards in the international restaurant industry.
At Bilacus, you can therefore enjoy an extraordinary wine list, an unmissable opportunity for experts and non-experts alike.

APPETIZERS

Roasted octopus and squid with cream of peas

Culaccia ham with crackers and local butter

Burrata with caponata

Veal tartare with green sauce

FIRST COURSES

Risotto with borage (starflower) cream, goat cheese and scallops

Ravioli with Magro cheese from Bellagio with “candied tomato” sauce

Potato gnocchi, veal ragout and wild garlic

Home made Tagliolini pasta with red shrimp from Mazara

Potato gnocchi, veal ragout and wild garlic

MAIN COURSES

Browned pork rib, parsley root and cumberland sauce

Lamb variation with asparagus potatoes and taggiasca sauce

Guinea fowl leg au gratin with almonds and mixed salad

Fish of the day

Dolci e Formaggi

Degustazione di Formaggi

Il Nostro Cannolo Siciliano

Tiramisù alla birra

Creme Brulèe

Gelato fior di latte con crumble e olio EVO

APPETIZERS

Seared cod with pumpkin cream and black olives 

Culaccia ham with crackers and local butter 

Burrata with cherry tomatoes and raw red Mazara prawns 

Beef tartare with burnt oil, mustard mayonnaise and honey 

FIRST COURSES

Risotto with venison stew and cocoa bean 

Ravioli with Magro cheese from Bellagio with “candied tomato” sauce

Home made Tagliolini pasta with cantabrian anchovies and broccoli

Potato gnocchi with duck ragout and mushrooms

MAIN COURSES

Browned veal loin and black summer truffle 

Lamb with vegetables potatoes and taggiasca sauce 

Cheek stewed with mashed potatoes 

Fish of the day

Dolci e Formaggi

Degustazione di Formaggi

Il Nostro Cannolo Siciliano

Tiramisù alla birra

Creme Brulèe

Gelato fior di latte con crumble e olio EVO

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