DA VITTORIO SHANGHAI

DA VITTORIO SHANGHAI (The Bund) is a Michelin Italian restaurant located on the Bund in Shanghai. If DA VITTORIO is the top 2 Italian restaurant in China, there is really no restaurant that can be called the top 1. This restaurant was selected as a two-star restaurant in the "2024 Shanghai Michelin Guide". It has a unique geographical location and is located in the northern area of ​​the Bund Financial Center. This restaurant provides a variety of dining scene options such as working meals, dates, girlfriends gatherings, afternoon tea, brunch, etc. It is the best choice for checking in and enjoying the scenery. Of course, you must have a thick wallet because the consumption of this restaurant is relatively high, with an average per capita consumption of about 3,000 yuan. The restaurant uses romantic warm colors, a pink and blue decoration style, good lighting, and a romantic environment, which can bring people an extremely comfortable dining experience. The furniture of the restaurant is Poltronafrau brand, and the water cup is Murata carlomoretti brand. The two types of water provided, aerated San Pellegrino and flat Panna, are both from Italy. The bread in the restaurant is really NICE. The pairing of food and wine is quite particular. They use 10-year-old brown port to pair with desserts. The tiramisu reconstructed with liquid nitrogen and the pistachios from Bronte seem to dance with the wine. Every dessert is perfect like a work of art. Friends who love sweets and taking beautiful photos should definitely not miss it. There are many dishes, and each one feels like a work of art. The caviar and white radish tower with Bosc bubbles, the Italian seafood platter, and the classic tomato pasta are impressive and you will never want to leave. I personally think that the service of the restaurant staff has reached the level of Fine dining, which is meticulous and positive. The overall dining experience is absolutely Perfect!

To be honest, this place is really expensive now. The current environment is very bad. All companies are under great pressure and are struggling to survive. Naturally, everyone can only tighten their spending. I came here once when it just opened several years ago. At that time, it was only one Michelin star. I remember that it was upgraded to two Michelin stars soon. I feel very lucky and valued to have a distinguished guest this time. When I entered the door, I found that it was still the same as before, with simple and plain walls and tables, a large group of waiters, and almost one-third of them were foreigners. The menu has changed. As before, there are different levels of lunch sets, but now two people must choose the same level of set, and they cannot order only one. If you order a la carte, there are slightly different choices, but the range of changes is not large. This time, the sommelier was replaced by a handsome Italian man who is very familiar with the business. The wine list has also changed. The MOSCATO D'ASTI that I was very satisfied with a few years ago is now only sold by bottle, so this time it was replaced with a simple and plain white wine. The bread before the meal is large in portion, and you can take it away if you can't finish it. The sourdough bread is exceptionally well made, crispy on the outside and loose on the inside. We shared a few appetizers, plus a beef tenderloin. Fortunately, we didn't order pasta, which we definitely couldn't eat. The chef also gave us a small dessert, so after the meal, I could only choose to order the beautiful cheese next time. The taste is excellent, the service is absolutely in place, and the view outside the window is definitely photogenic on sunny days. The only thing is that the dishes are not very photogenic, mainly because the tablecloth is too light and looks a bit rough, and the yellow tone of the light above is obviously not enough. You can enjoy the beautiful scenery when sitting outside the window, but it becomes backlit photography. It is really not easy to take some good photos. This is not as good as the monkey bear on the Bund.

Within Shanghai's Huangpu District, the BFC Bund Financial Center hosts Da Vittorio, a bastion of Italian gastronomy. A sunlit Friday brought me to its opulent threshold, anticipation filling the air. Having heard of its prowess, I entered, discovering a world of flavors. This legacy extended to Da Vittorio - Shanghai, unveiled in 2019, gracing the city with Michelin stars. The restaurant emanated sophistication. Interiors melded greens, woods, marble, crystal chandeliers, and stained-glass windows. Shanghai's cityscape through large windows complemented the feast for the palate. Opted for the 5-course lunch, wine pairings accompanied. Emanuele Restelli, the restaurant manager and head sommelier, guided my gastronomic journey. The journey began with an amuse-bouche trio, followed by **Hokkaido Scallops** with **Coconut and Ponzu Sauce** transitioned gracefully. The ponzu sauce's zest complemented scallops' sweetness, while coconut added a tropical note. **Roasted New Zealand Scampi**, adorned with bell pepper, peas, and capers, was a textured and flavorful masterpiece. **Linguine in Fish Soup** resonated with the sea. Cuttlefish and celery salad added refinement to the maritime theme. **Roero Arneis by Bruno Giacosa (Piedmont), vintage 2021** harmonized with the seafood symphony, showcasing pairing finesse. **Wagyu M5 Beef Tenderloin**, presented by Chef Alican Dadayli, reached a climax, its tenderness complemented by cooking jus. Emanuele returned with a cheese cart, showcasing **Formaggio in Paglia**, matured in straw.  Dessert arrived as **Domaine Franco Chinois - Petit Manseng 2017** embraced **Banana Cake, Passion Fruit Jelly, and Yuzu Cream**, blending sweet harmonies. An Illy espresso marked the conclusion, accompanied by petit fours and a cannoli filled with chantilly cream, a fitting finale. Da Vittorio - Shanghai was an Italian culinary symphony intertwined with Shanghai's allure, creating unforgettable memories.

When I wrote Rublesson before, a friend mentioned DV. Well, the ceiling of the magic city Italian restaurant is also very bad. I didn't reply immediately. I thought it was like this. Although it was Western food, Rublesson was French food. DV was Italian food. In fact, it was bad. Don't be quite big. Second, I still have a little regret for this DV trip. The problem is not in the restaurant. The key is in me. So today, I will tell you about this Michelin two-star food forest diamond ceiling restaurant DV is located on the Bund. Another food gathering place BFC is different from the Bund. Classical style of No. 5 or No. 18. The building here is novel and the lines are smooth. The fashion is the same. The pursuit of excellence. The same Bund landscape. Different customer experience. The north and south ends of the Bund cuisine have just said that this is particularly difficult to order. I booked it about a month or two months ago. Then... I completely forgot about this thing before I didn’t say that I was a little sorry for this meal. How can I say that at noon, I actually asked friends to go to a buffet until 3 pm. Yes, you heard correctly. It’s a buffet. It’s just that you can’t come out without holding the wall. Then I received a call from the restaurant and confirmed with me. I was not good. I was angry. [JoyTears] The restaurant entrance is a bar area. Going inside is the dining area. At a glance, it is relatively open. The distance between the table and the table is very good. It should be possible to do not disturb each other. The most dazzling decoration is the background of the Huangpu River. The neon in Lujiazui. The whole feeling is exquisite and not exaggerated. It is the FEEL that the high-end restaurant should have. The restaurant has a set menu. Of course, it can also be a lazier. I am still quite I like the package. It is simple and convenient. Second, this menu basically has no picture. The name is long. Some are gorgeous. I don’t know what the cloud is. The package is the most capable of showing the comprehensive strength of a restaurant. If you are worried about whether you can’t eat some special dishes. Just order another order. Anyway, I personally usually have a set meal + a la carte mode. I think it’s not bad about the dishes. I think the first Western food is easier to make, so it must be good. Since I came here to eat, I have to have a high price. The tableware should be good. You can't lose the plate. You have to look at the appetite (but I am really full at this time [JoyTears]) Secondly, the ingredients should be good. You have to look at the fresh smell. You have the urge to eat. You have the desire to eat. Finally, the master is Western food. Not everyone is used to eating, but the momentum of the high-end restaurant must be not. Every dish must taste good, but there must be a classic, there must be a memory, so whether one of the two packages is just right, and it is more or less in each of the shallow tastes, you can feel something, so this meal is not eaten in vain. Finally, let's talk about service. The high-end restaurant should look like a housekeeper waiter, starting with the door, starting with the storage of your belongings, starting with asking every diner's joy.

Local Michelin Samsung legendary restaurant DA VITTORIO just entered the magic capital and soon won the Michelin one-star title. Although the per capita is in 2000 ＋, it is difficult to find a Chinese waiter in the store in addition to the normal restaurant, there are also foreign waiters. The lunch package launched by their family this time is also really cost-effective. Remember to make a reservation in advance or you can't eat it, especially the landscape does not accept airborne. The package includes pre-dinner bread, pasta/cooked rice, main dishes and desserts. The standard five-course meal variety is very rich. It is also regarded as the classic "handmade bread" "octopus and tomato" "classic tomato pasta" "slow yak shoulder stew with Italian vegetables" "exquisite dessert". Every dish is very delicate and tastes online. "super The pasta is made on-site. The raw materials are all imported from Italy. The taste will be harder but it is delicious. Especially this tomato sauce is simply a fairy delicious. "Slow yak shoulder stew with Italian vegetables" is my pleasure. Huan's full-cooked series, the taste is fresh and juicy, it doesn't taste firewood at all, the meat is very delicious, there are two pieces of Shanghai green on it, this practice is also very grounded, the sauce is also very good.

DA VITTORIO, it is said that the Italian head office is Michelin Samsung, and there is no chance to test it on the spot this year. Shanghai is open at BFC, the location is excellent, of course, the price is not expensive. Parking should be in the BFC North District B3 or B4, and you can take the N3 elevator directly to the 3rd floor. As soon as I got out of the elevator door, the new Rongji on the right was very excited to welcome it, but unfortunately we booked the Italian restaurant on the left. The effect at the door was red, and after the warm bar, I came to a bit cold restaurant. The location booked is very good. Although the weather changes on the day, there is still a few minutes of sunny weather to see the panoramic view of Pudong. The visual range seems to be slightly narrower than the beach restaurant on the fifth floor, so it is also very good to avoid the riverside mansion on the right side that is not very good-looking. The service is very careful, the order has to be exchanged for a while, the wine is tried several kinds, the two home leaders selected by the menu are not satisfied, and finally replaced with MOSCATO D'ASTI. A la carte, no package, there is a package of more than 500 people at noon, the amount is very large, We only picked a seafood salad, took an Italian dumpling, and made a foie gras trio. The orange red that looked like a kumquat was actually foie gras. The cooking was very delicate, and the waiter would explain the ingredients in detail, that is, I forgot my memory if I didn't listen to it. It was delicious. The restaurant also sent two appetizers, the bread before the meal was also good, it was a bit big. Strictly follow the order, and from time to time clean the bread crumbs on the table. The service is in place. The bathroom is also clean and bright, but the light color of the restaurant is white. The photo effect is not very good, you may have to come to the night scene at night to produce the effect. The invoice is paper, and the independent points for parking must be enough.