A restaurant with a rich history and an ever-evolving cuisine
A restaurant with a rich history and an ever-evolving cuisine
Aurelio, who comes from a family tradition of 3 generations of restaurateurs, takes over Bilacus in 2014. The venue already has an excellent reputation but is still too traditional, lacking personality both in its food offerings and decor.
So, the new owner decides to elevate its standards, leveraging his experience and creativity to bring about positive changes.
“I enjoy sharing my experiences, but I let my dishes surprise the audience. ”
Aurelio
Aurelio, who comes from a family tradition of 3 generations of restaurateurs, takes over Bilacus in 2014. The venue already has an excellent reputation but is still too traditional, lacking personality both in its food offerings and decor.
So, the new owner decides to elevate its standards, leveraging his experience and creativity to bring about positive changes.
“I enjoy sharing my experiences, but I let my dishes surprise the audience. ”
Aurelio
With new ideas, new ingredients, and innovative cooking techniques, coupled with an increasingly extensive and rich wine cellar, Bilacus manages to attract the interest of a clientele that has evolved over time, becoming more international and discerning about quality.
With new ideas, new ingredients, and innovative cooking techniques, coupled with an increasingly extensive and rich wine cellar, Bilacus manages to attract the interest of a clientele that has evolved over time, becoming more international and discerning about quality.
The secret ingredient of Bilacus?
A young Chef with great experience.
The secret ingredient of Bilacus?
A young Chef with great experience.
The Chef of Bilacus restaurant is the young Marco Rando, a passionate connoisseur of haute cuisine, who has worked in several Michelin-starred establishments in Italy and abroad. Today, he can offer the customers the very best of what he has seen, tasted, and learned from his illustrious mentors.
The Chef of Bilacus restaurant is the young Marco Rando, a passionate connoisseur of haute cuisine, who has worked in several Michelin-starred establishments in Italy and abroad. Today, he can offer the customers the very best of what he has seen, tasted, and learned from his illustrious mentors.
Marco Rando
In search of a new path,
more distinctive and contemporary.
Today, Bilacus is the result of a series of investments: primarily in study and research, but also in the meticulous renovation of the entire restaurant.
“I wanted to elevate the establishment’s level without losing that warmth and familiar ambiance that make everyone feel at ease,” clarifies Aurelio.
In search of a new path,
more distinctive and contemporary.
Today, Bilacus is the result of a series of investments: primarily in study and research, but also in the meticulous renovation of the entire restaurant.
“I wanted to elevate the establishment’s level without losing that warmth and familiar ambiance that make everyone feel at ease,” clarifies Aurelio.
