Ristorante Bilacus

The story

Crafted with passion, served with love

On the famous Serbelloni steps in the heart of Bellagio, Ristorante Bilacus occupies a spot that owner Aurelio Gandola simply calls home. The setting combines a finely furnished interior dining room with a pergola-covered terrace — a place where the international crowd that passes through one of Lake Como's most celebrated villages meets a kitchen that has never lost sight of where it comes from.

Tradition Reinterpreted with Flair

Aurelio's guiding philosophy is captured in a line he keeps close: "Chi si accontenta gode. Ma poco." — roughly, those who settle for less enjoy life, but only a little. It is a restless standard that keeps the Italian cuisine at Bilacus honest and alive. Classic recipes are reread with imagination; familiar ingredients are paired in ways that surprise without alienating. The result is a menu that feels rooted and contemporary at once.

Fresh pasta is made daily. Fish — both from the lake and the open sea — is selected for size and quality, sourced from open-water catches. Meat comes largely from local butchers and non-intensive farms, and is often prepared using low-temperature and sous-vide techniques to preserve the full character of each cut. Cheeses are supplied by a respected affineur whose selections align with the Bilacus philosophy. Every element of the supply chain is chosen with the same care.

What's on the Plate

Dishes that appear on the Bilacus table include tagliolini with red prawn, risotto with borage cream, the catch of the day, a gratinated guinea fowl leg, roasted pork ribs, a Sicilian cannolo, and a chocolate cremoso. Lunch leans lighter and convivial; the evening menu moves into more considered territory, with dishes that draw on both territorial excellence and the sea.

A Cellar Worth the Journey Alone

The wine list at Bilacus is the product of years of patient research by Aurelio himself, and it shows. Wine Spectator has recognised it with the Best of Award of Excellence — one of the most coveted distinctions in international dining — a testament to the depth and coherence of a cellar that rewards both the initiated and the curious. The highly qualified front-of-house team is always ready to guide guests through the selection, making wine pairing a natural part of the meal rather than an afterthought.

Bilacus describes itself as a project in constant evolution — like a tree that keeps bearing new fruit without forgetting where its roots are. For Italian cuisine at this level, in this setting, that balance is everything.