The story
Andrea Rota grew up on the shores of Lake Lecco, his culinary curiosity sparked early. After graduating from the San Pellegrino Terme Culinary Institute, he refined his craft at Piazza Duomo in Alba under Enrico Crippa, absorbing a philosophy of discipline, respect for ingredients, and precision. In 2022 he joined the brigade at Ristorante Bolle, and by 2023 he was head chef. “Without a cohesive team, a chef alone is nothing,” he says, and that collaborative spirit defines the kitchen.
In 2025, Rota launched a project to unite young chefs and hospitality professionals from the Orobie region, supporting emerging talent and preserving local culinary heritage. His leadership has earned Bolle a Michelin Recommended distinction, a mark of its refined, seasonal Italian contemporary cooking.
Rota’s cuisine balances creativity with tradition, celebrating local produce. The Bolle 100° tasting menu (six courses, 90€) presents the restaurant’s most characteristic dishes. For those seeking adventure, Bolle 360° (eight courses, 120€) is a freehand exploration of flavour. A Raw and Cooked Sea tasting (120€) highlights the best catch, garnished with herbs and vegetables from the restaurant’s garden.
À la carte options include starters like black and white cauliflower (28€), first courses such as risotto with mussels, fennel, and green apple (30€), and mains like pigeon with artichoke and hazelnuts (40€). Wine pairings are available for 55€ or 65€, guided by the sommeliers.
Behind the kitchen doors, Bolle offers a chef’s table for up to four guests (150€ per person, Saturday evenings excluded). It’s a front-row seat to the brigade’s work, a rare glimpse into the passion behind each plate. Reservations are essential.
The restaurant is open Tuesday to Saturday for lunch and dinner, and welcomes pets with advance notice.
Recognition
Ambience
Details
Location
