Chef and staff

The cooking we offer in our restaurant fully represents what we are and what we want to do. During the past few years we did a long renovation work, taking care of all the details, and the result was a building as beautiful as we had imagined it.

Cheff Stefano Ghisleni and Elena Corbetta

Elena Corbetta, Maître, and Stefano Ghisleni, Chef and patron.

Our chef Stefano Ghisleni, from Bergamo, has had a natural talent for making beautiful and tasty creations since when he was a child; in fact, when someone asked him what he would like to do in his life, he always answered that he wanted to be a gourmet or a food taster.

Born in 1985, after working for some years in the U.K. and in Italy, he came back to Bergamo, where with his wife, who in the meantime had acquired much experience as a Maître, he made their dream of opening a restaurant come true.

His cooking is based on an extreme respect of raw materials, that are carefully selected and converted into delicious dishes, and on a costant creativity.

All the ingredients of his dishes, including bread, breadsticks and bakery products, are prepared and bought by local producers.

The menu is extremely varied, from the meat dishes, to main courses and, most of all, seafood cooked in many different ways. Not only the chef personally selects the best raw materials, but he also prepares all the food, always trying to keep the balance between the dish flavor and its appereances and mixing sublime ingredients with high-quality elements.

Now it’s your turn to come and taste our delicious food, we are waiting for you!

Sea bream with flan with pumpkin flowers

Bronze drawn Spaghetti di Gragnano I.G.P. with anchovies, Jamaican pepper and anchovies spheres

Squid with asparagus, Sea Bream stuffing

strawberry and raspberry blueberry mousse cake

Marinated salmon with orange and fennel salad, toasted bread with butter drizzle

Biscuit with yogurt-flavored mousse, wild berries and passion fruit sorbet

Tagliolini with light Pesto and prawns, almonds and pine nuts

Chocolate Brunoise andEcuadorian mousse with drops of blueberries and vanilla

Taggiasca olive ricotta flan dried tomatoes with fennel and almond salad

Arctic roll donut with berries with strawberry icing and fresh fruit

Pumpkin puree, beet perlage and American scallops

Smoked Black Angus with chicory and anchovies cavial

Purple potatoes from Brittany foam, king prawns, zucchiniBrunoise

Integral sandwich with ricotta, prawn and zucchini served with garden rocket sauce and chips of purple potatoes from Brittany

Seabass crusted with olives and pistachio with crunchy asparagus

Blackangus with goat cheese mousse hazelnuts and barbecue sauce

Seawater with saffron, mussels, clams and irish prawns scampi

Lime bavarian cream lemon and limoncello covered with pistachios

Eggplant ravioli dried tomatoes and red shrimps

Chocolate Ball With persimmon Brownie Filling And Cream

Irish fillet tartare with goat cheese and herbs

Focaccia with sun-dried tomato buffalo poppy seeds cantabrian anchovies and mascarpone mousse

Quailfilled with vegetables and Porto sauce

Stone-like ravioli filled with scorpion fish, tomato coulis and green-peas cream

Guinea hen breast, melted Taleggio and spinaches sponges with black bread

Irish baked scampi with olives and pistachios

Spinach ravioli, beetroot stuffed with caramelized onion

Red prawns from MazaradelVallo, green-peas cream and little spheres of evo oil

Spheres of dried salted cod with orange foam and tartar sauce

Carpaccio of salted meat and vegetable carboe

Spelled mussels and pistachios with bream prawns and yougurt sauce

Contatti

Tel: 035 0290756
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Indirizzo

Via Trieste, 9
24040 - Bottanuco (BG)

Ristorante Morlacchi

P.Iva 03957940160
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