Da Vittorio

Da Vittorio is legend. With a history stretching far back, it’s a family-run business: brothers in the kitchen, sister in the dining room, mother—well into her 80s—still right in the thick of things. Every guest is welcomed personally—and there are a lot of them; I’ve never seen so many tables in a Michelin-starred restaurant. Nearly 40 people work in the kitchen and front of house (the service is excellent)—it’s as bustling as a beehive. The brothers have cooked for the Queen, for Obama, and presumably for a large portion of Italy’s elite. On La Liste, the restaurant ranks number one worldwide alongside, for example, the Schwarzwaldstube. Expectations couldn’t be higher. There are four menus to choose from. They range from a vegetarian option for 260 EUR to a 12-course surprise menu for a hefty 440 EUR. Let’s see if it’s worth it. On the food (My subjective opinion! The rating is based on the expectations I have for a restaurant of this category and price point. +/0/– should be self-explanatory): The amuse-bouches aren’t bad. Two warm dishes, including an intense bisque and a cold cracker—beautifully presented, and the cracker in particular creates an explosion in the mouth (0-) Course 1: Japanese basil, tempura, and trout caviar: Interesting and wonderfully fresh (0) Course 2: An experience, one of the restaurant’s signature dishes for years - and for good reason: “Egg à la egg” offers various layers of egg, apple, potato foam, and a spoonful of Beluga caviar—a breathtaking composition, served in a Martini glass (+) Course 3: Tuna spaghetti (the spaghetti is made from tuna!) in a sauce with anchovies and pistachio crumble; somewhat confusing due to the varying temperatures—not sure if that was intentional (0-) Course 4: Marinated amberjack: the texture is heavenly; it’s the prettiest course of the evening; the quality of the ingredients couldn’t be better—truly spectacular (0+) Course 5: King crab with almond foam and citrus—which brings a surprising zing (0) Course 6: A turbot skewer—nice idea, creative combination of barbecue sauce and yuzu mayo—but overall a weaker dish; the turbot has very little flavor of its own (-) Course 7: It is simple, but not—risotto with langoustines, pumpkin, and balsamic vinegar—the rice is perfect, of course—and the combination proves that 4x1 is at least 5 (0) Course 8: Oxtail ravioli—taste-wise decent, but the presentation and the garnish with a (tough) basil leaf isn’t my thing (-) Course 9: Venison with a small ravioli—the meat, of course, cooked to perfection, but overall “too little” for me as a main course—no surprise as the highlight of the surprise menu (-) Course 10: Before the next course, I’m given a large bib to wear—that certainly piques my curiosity—one of the brothers comes out of the kitchen and finishes another signature dish right at the table – Paccheri Vittorio Style – three huge pasta shells (cooked for 28 minutes) with various tomatoes and a touch of habanero chili – excellent flavor and quite an experience, but is it appropriate for a 3-star restaurant? I doubt it (-) Course 11: The pre-dessert: rice with mango – not really (-) Course 12: Oregano ice cream, apricots, and an intense herb reduction. Unconventional and exciting (0) Things get creative again—at least in terms of opulence. A large cheese cart, a Ferris wheel of petit fours, and an unparalleled assortment of sweets. My blood sugar is certainly well entertained (0) In the end: Is Da Vittorio an excellent restaurant and an exciting experience? Definitely. Is it the best restaurant in the world? Who could judge that… I can only say that I was quite disappointed with the presentation of the dishes in some instances… and I’ve had a more balanced dining experience at other restaurants in this category (for example the mentioned Schwarzwaldstube 😊)

On the grounds of a beautiful Villa, Da Vittorio’s ambiance and staff leads as its greatest strengths. Being a 3 Michelin Star restaurant sets a high bar for expectations that food wise just simply isn’t met. Their strongest dishes being at the start of the menu leave a lot to be desired, as the main course being a small piece of Lamb Loin that you’re forced to cut into tiny bites to make last. Having received better portions and preparations at 1 Stars for fractions of the price show a deliberate lack of care to making this menu worth your money. Further more, the overwhelming amount of desserts and breads stands out as cheap filler courses more than complements to a good meal. In my opinion, Da Vittorio should be no more than a 2 Star, as great service and scenery unfortunately don’t make up for a lack luster menu at their high prices. I personally recommend looking elsewhere for dinner, as even their onsite casual restaurant seems like a better deal compared to Da Vittorio.

I could write a lot about the restaurants, the rooms, the grounds of this amazing place, it can be summed up in two words, a .ABSOLUTLEY PERFECT Above the wonderful restaurants, from the breakfast room to the DAV restaurant and the jewel in the crown of the DA VITTORIO restaurant. The beauty of the complex, the rooms. Above all of this stands and radiates the warm and wonderful attitude of the CEREA family to the attention to the smallest details led by the mother of the family, Mrs. Bruna Cerea, through the chefs Enrico and Roberto who are her sons, and the rest of the family team and all the employees without exception who truly and innocently give you a feeling of warm family hospitality. They are the ones who make us without a doubt return here in the future

We chose Da Vittorio in Brusaporto for a family lunch to celebrate my mother’s 86th birthday last October 2025, and it turned out to be a really special way to mark the occasion. It was a reunion-style gathering for us, and the restaurant provided exactly the right setting for that kind of day. We were a group of 15 people and everything went smoothly. The place itself feels elegant but not stiff. You immediately sense the history and reputation behind it, but it’s also calm, comfortable, and welcoming. The dining room is beautiful without being intimidating, and it makes you want to slow down, talk, and enjoy the moment — which is exactly what we were hoping for. The food, as expected from a three Michelin star restaurant, was excellent throughout the lunch. Everything was carefully prepared, full of flavor, and very balanced. Nothing felt showy for the sake of it; instead, the dishes felt thoughtful and refined, with a strong sense of Italian tradition behind them. Course after course, the quality was consistent, and you could really tell how much care goes into each plate. Service was another highlight. The staff were professional, attentive, and genuinely kind, without hovering or making the experience feel formal. They handled our group smoothly and made my mother feel celebrated in a natural, respectful way. Small details were taken care of quietly, which made the whole lunch feel effortless and relaxed. All in all, choosing Da Vittorio as a birthday gift for my mother was absolutely worth it. It wasn’t just about the Michelin stars or the reputation — it was about having great food, good service, and a warm atmosphere that helped turn a family lunch into a truly memorable day. We’re very grateful for the experience and for how well everything came together. It’s a place that leaves you with good memories, and that’s really what mattered most to us.