Da Vittorio

The story

Crafted with passion, served with love

The Cerea Family Comes to Shanghai

Da Vittorio Shanghai holds a singular distinction: it is the first restaurant the Cerea family has opened outside Europe. Positioned on the third floor of the Bund Finance Center, directly facing the Lujiazui financial district, the address alone signals ambition. The family behind the legendary Da Vittorio in Brusaporto, Bergamo — a name that has shaped Italian fine dining for over five decades — chose Shanghai as the stage for this international chapter, and the city has responded warmly. Gambero Rosso's coveted 3-fork award confirms what guests have been discovering at the table.

A Room That Sets the Tone

From the moment guests step inside, the space makes a quiet statement. The bar and lighting are arranged to evoke the atmosphere of an art gallery, inviting a slower pace before the meal begins. The main dining room — 14 tables, 40 seats — pays homage to mid-20th-century modern aesthetics through clean lines and a restrained color palette. Seasonal floral arrangements shift the mood throughout the year. For private occasions, four interconnecting private dining rooms and a 16-seat banquet room accommodate corporate and personal events alike.

Seafood as a Common Language

From July 2025, Executive Chef Leonardo Zambrino returns to lead the kitchen — a familiar face who first worked at Da Vittorio's Bergamo headquarters between 2013 and 2015, where he was entrusted with the restaurant's seafood preparations. That history matters: the menu here is built around seafood, honoring the Cerea family's half-century of pioneering Italian cuisine while reaching into the local larder for inspiration.

Iconic dishes such as Paccheri alla Vittorio and Uovo all'uovo anchor the menu in tradition. Yet the kitchen also explores the intersection of Chinese ingredients and Italian technique. A pasta dish substitutes local fish maw for the original salt cod belly, while a preparation of Chinese Yellow Croaker reinterprets the celebrated Bianco di Branzino alla Clessidra — the same hourglass method, a different fish, a new discovery.

The Wine Cellar and the Bar

The cellar holds over 700 labels drawn from Italy, France, and beyond — a mix of legendary producers, exceptional vintages, and lesser-known bottles the team considers worth a closer look. The cocktail list follows a similar philosophy: seasonal, rooted in Italian flavors, and composed to complement the food rather than compete with it.