Bislakko

The story

Bislakko Vercelli - Chocolate Restaurant & Cioccoristoreria | Michelin Recommended

Bislakko: Vercelli’s First Cioccoristoreria

Simone Saggia calls himself Chef Patron, but at Bislakko he also rules the pastry lab. With his father Jose and brother Emanuele, he runs what they call the first cioccoristoreria in Vercelli — a restaurant where chocolate is not just a dessert but the thread running through the entire meal.

The dining room is modern, curated but unhurried. Emanuele welcomes; Simone cooks. His contemporary Piedmontese cuisine plays with sweet-and-savoury contrasts that feel natural, not forced. The Tagliatelle caserecce al cacao, burro, acciughe e briciole di grissini cunzati — fresh pasta made with cocoa, butter, anchovies and crunchy breadcrumbs — is a signature. The “Chocolate Passion” tasting menu makes the link explicit: Rosso di Mazara with coconut and white chocolate, that same tagliatelle, beef fillet with dark chocolate and raspberries, then petits fours. It’s a conversation between the sea and the land, bound by cacao.

The chocolate itself is sourced from around the world and worked in-house. Simone’s approach is jewel-like: each praline a small, precise object, each dessert a study in texture and intensity. The same ethos runs through the adjacent Caffè & Pastry, where morning espresso meets artisanal viennoiserie and hot chocolates made with single-origin beans.

Michelin has recognised Bislakko with a Recommended rating, noting the seamless way tradition and innovation coexist here. The family’s long restaurant history — and Simone’s tireless research into ingredients — grounds every plate. Whether it’s a Carnaroli risotto with goat’s cheese and honey or a Battuta di manzo piemontese with miso-stewed mushrooms, the cooking stays rooted in Piedmont while pushing gently forward.

At Bislakko, chocolate is not a gimmick. It is the language through which a family tells the story of where they come from — and where they are going.