Da Vittorio Shanghai: The Art of High Italian Cuisine in Chinese Land
On the banks of the Huangpu River, in one of Shanghai's most iconic locations, Da Vittorio embodies the meeting of two cultures, two sensibilities, two ways of life. By settling on the Bund, the Cerea family chose a setting worthy of their ambition: to create a dialogue between Italian elegance and the contemporary energy of the Chinese metropolis. Combining refined surroundings, exceptional service, and culinary emotion, Da Vittorio Shanghai continues the spirit of a house born in Bergamo nearly sixty years ago, while writing a new chapter of its story — one turned toward the world and the future.
Italian Elegance at the Heart of the Bund
Located on the Bund, one of Shanghai's most emblematic sites, Da Vittorio Shanghai enjoys an exceptional location facing the dynamic financial district of Lujiazui on the opposite bank of the Huangpu River. This prestigious setting offers a stunning view of the city's glittering skyscrapers while preserving the Bund's historic charm. By choosing this location, the Cerea family sought to establish a symbolic link between Italian elegance and Shanghai's modern energy, creating a place where gastronomy becomes a bridge between two cultures.
A Refined Atmosphere Between Art and Light
The design reflects timeless elegance and an attention to detail characteristic of Italian style. From the moment guests enter, they are welcomed into an artistic and refined atmosphere where lighting and bar design invite relaxation. The restaurant, inspired by Mid-Century modern aesthetics, combines warm wood and green tones with touches of marble and crystal chandeliers. Large bay windows let in natural light and reveal a spectacular city view. With fourteen tables in the main dining room, four flexible private salons, and a grand banquet hall, each space is designed to offer comfort, intimacy, and sophistication. Seasonal floral arrangements enhance the harmony between nature, art, and gastronomy.
From Italy to Shanghai: A Story of Family and Passion
Founded in 1966 in Bergamo by Vittorio and Bruna Cerea, Da Vittorio became a pioneer of fine seafood cuisine in Lombardy. Driven by a deep family spirit and a ‘home-like' sense of hospitality, the restaurant has earned the highest distinctions over the decades, including three Michelin stars. The move to its current home in Brusaporto marked the creation of a true gastronomic estate — a reflection of exceptional know-how and uncompromising culinary vision. Today, the Cerea children continue and renew this heritage through cuisine that blends tradition and innovation, spreading the soul of Da Vittorio far beyond Bergamo — notably to Shanghai, where the house shines with brilliance and refinement.
As the group's first establishment outside Europe, Da Vittorio Shanghai elegantly brings the Cerea family's culinary philosophy and spirit of hospitality to life. True to its marine identity, the cuisine pays homage to great classics such as the iconic Paccheri alla Vittorio and the celebrated Egg à la Egg, while incorporating the richness of Chinese terroirs. Crowned with two Michelin stars, the restaurant has established itself as a benchmark of international haute cuisine, combining craftsmanship, innovation, and warmth to deliver an authentically Italian experience.
Leonardo Zambrino: The Spirit of Innovation in Service of Tradition
Since July 2025, Da Vittorio Shanghai has welcomed back a familiar face: Chef Leonardo Zambrino, now leading the kitchen as Executive Chef. Trained at the ALMA Culinary Institute, Zambrino honed his craft in several three-Michelin-starred establishments, including Le Calandre in Padua, Caprice at the Four Seasons Hotel Hong Kong, and The Tasting Room in Macao. From 2013 to 2015, he began his journey with the Cerea family at Da Vittorio in Bergamo. His international career has fostered a culinary approach that is both rigorous and open to local influences. After heading Louis Vuitton's gastronomic project in Chengdu — where he brilliantly fused Sichuan flavors with European techniques, earning one Michelin star and the title of “Michelin Young Chef Award 2025” — Leonardo Zambrino returns to Shanghai to write a new chapter. Guided by innovation and respect for Italian traditions, he aims to elevate Da Vittorio Shanghai's spirit through elegance, creativity, and multicultural flair.
Our Starred Lunch
Da Vittorio Shanghai's gastronomic offering expresses with brilliance the excellence and creativity of contemporary Italian cuisine. Its menu, both refined and generous, balances timeless classics and bold creations, while two distinct tasting menus invite guests on a sensory journey: one dedicated to treasures of the sea, the other composed of fourteen unique and surprising dishes. Each plate illustrates the house philosophy — respect for ingredients, precision of technique, and a spirit of sharing. The wine cellar, featuring over 700 labels from the finest vineyards of Italy, France, and beyond, complements the experience with grace and balance.
For lunch, we chose the five-course Solo a Pranzo menu, conceived as a true gastronomic journey accompanied by a non-alcoholic pairing. The three amuse-bouches open the meal with elegance and precision. The first combines the freshness of cherry tomato with the creamy sweetness of burrata, lifted by a touch of parmesan for a delicate balance between acidity and roundness. The second explores a more marine register, harmoniously pairing anchovy and tuna, brightened by the liveliness of calamansi. Finally, the last — centered on potato and mushroom — brings a warmer, earthier note, with a melting texture encased in a crisp shell.
Presented with care, the assortment of breads and focaccia exemplifies the craftsmanship and attention to detail that define the house. Thin, golden breadsticks open the tasting with a crunchy touch, while the focaccia, soft and delicately perfumed with olive oil, evokes the generosity of Italian tradition. The country bread, with its lightly caramelized crust, completes the selection with richness and texture. Each variety finds its balance between lightness and depth, subtly preparing the palate for the rest of the meal and celebrating the noble simplicity of Italian bread.
The first course highlights finely diced maguro tuna tartare, paired with crunchy fennel slices and touches of mango for fruity sweetness. The whole rests on a light, silky emulsion that delicately envelops the fish, enhancing its freshness and tender texture. A tomato, tabasco, and pineapple-based juice accompanies the dish, providing a precise balance of acidity, spice, and tropical notes — an elegant harmony on the palate.
Next comes the roasted scallop, golden on the outside and tender at heart. It sits atop a smooth almond mousse whose milky softness enhances its delicacy. The “poli poli” sauce, skillfully spiced and served sparingly, adds an aromatic tension. Touches of black garlic and fermented plum punctuate the dish with umami and tangy notes, balancing the composition gracefully. The pairing juice, made with yuzu and almond, extends this harmony with a balance of freshness, liveliness, and softness.
Then come the pasta: linguine coated in a sauce inspired by bouillabaisse, intensely marine and subtly infused with saffron. The seafood adds tender, briny texture, while a light Italian ham mousse contributes a savory touch. The result is an elegant, modern interpretation of Mediterranean flavors. The pairing juice — made from red fruits and dill — refreshes the palate with tangy and aromatic notes, balancing the richness of the dish and extending the finish.
The meat course celebrates a tender cut of Australian beef, cooked with remarkable precision to preserve its juiciness and fine texture. It's topped with a concentrated, glossy meat jus that deepens the flavors and highlights the purity of the taste. On the side, an elegantly prepared potato adds comfort and a slight crispness, balancing the richness of the dish. The pairing juice, based on black tea and smoked ginger, brings a warm, spicy note, adding complexity and a long finish.
The cheese trolley offers a superb selection of carefully aged varieties, showcasing the richness and diversity of their origins. There are soft bloomy-rind cheeses with delicate character, firm pressed cheeses with nutty aromas, and more intense washed-rind varieties. Each cheese pairs beautifully with its accompaniments: fig and apricot jams or a drizzle of honey to soften the flavors. Served with slices of crisp bread, this composition highlights each cheese's aromatic complexity and texture, offering a moment of indulgence that's both generous and refined.
Dessert features a crispy fig millefeuille where the fruit's sweetness meets the richness of smooth caramel. Thin layers of golden pastry alternate with light, fig-scented cream, creating a play of textures — crunchy and melting. Alongside, fig-leaf ice cream adds a refreshing, vegetal note that balances the dessert's indulgence. The pairing juice, composed of fig jam, cranberry, and lemon juice, harmoniously completes the dish with fruity acidity and liveliness, elegantly highlighting the sweet and aromatic nuances. The selection of mignardises ends the meal on a playful yet refined note: the lychee-raspberry chocolate delights with its contrast between fruity freshness and cocoa intensity; the pecan éclair offers caramelized richness with buttery undertones; the apple-vanilla bite charms with its balance of acidity and sweetness; and the yuzu shortbread provides a bright, citrusy finish full of freshness.
Finally, the chocolate trolley perfects the experience with an exceptionally elegant presentation. Large glass jars, carefully aligned, reveal a palette of confections in seductive colors and textures: white chocolate pearls, dark and milk chocolate spheres, pastel dragees, and glossy green chocolate beads. Each container showcases a variation of flavors and intensities, from delicate to robust. This trolley, both refined and nostalgic, concludes the meal on a note of sweetness and generosity — pure elegance.
My Review
This lunch at Da Vittorio Shanghai stood out as an exceptional experience, where every detail reflected a pursuit of absolute perfection. Beyond flawless technique, emotion prevailed — that of sincere, luminous cuisine driven by profound respect for the ingredient. Leonardo Zambrino delivers a work of great sensitivity, combining Italian precision and creativity with rare balance. The welcome, the precision of service, and the beauty of the setting complete this experience, transforming a simple meal into a true sensory journey.
Practical Information
Many thanks to Da Vittorio Shanghai for the invitation to discover their establishment. Of course, I remain entirely free in the opinions expressed in this article!
