Da Vittorio Shanghai — Restaurant in Shanghai

Occupying an elevated position on the third floor of the BFC Bund Financial Center North District, the restaurant's architecture exuded a refined elegance. The interiors seamlessly blend inviting shades of warm greens and wood with luxurious touches of marble. Crystal chandeliers and stained-glass windows illuminated the space, and as I gazed through the expansive windows, Shanghai's vibrant cityscape sprawled before me, a stunning visual complement to the imminent feast for the palate.

Opting for the 5-course discovery lunch menu, I embraced the allure of wine pairings. Welcomed by Emanuele Restelli, the restaurant manager and head sommelier, I embarked on a gastronomic odyssey. With meticulous care, he charted the course through this culinary tale.

The journey commenced with an amuse-bouche trio, a harmonious dance of flavors: Flan di Green Pea and White Asparagus: Delicate brioche-bread crunch crowned a tender green pea and white asparagus flan, adorned with a gel of green ora and asparagus, showcasing subtlety in every bite. Szechuan Salmon: Atop a meringue pedestal, marinated salmon embraced the Szechuan pepper's allure, a symphony of sweet meringue, zesty lemon gel, and savory salmon, a masterpiece of contrasts. Tuna Mousse Olive: The olive-shaped tuna mousse, accompanied by taggiasche olives and Turkish sesame bread, embodied a delightful blend of textures and flavors.

The culinary canvas broadened with an artisanal bread selection: Focaccia Pizza Dough: A delight adorned with succulent Chongming Island's cherry tomatoes, an ode to local flavors. Puff Bread: An airy creation reminiscent of a delicate cloud. Grissini Selection: Crispy classic and rosemary breadsticks showcased the art of Italian bread-making. Sourdough (Pagnotta): A beautifully crafted sourdough with a gracefully restrained acidity.

The journey of taste evolved as Hokkaido Scallops embraced a Coconut and Ponzu Sauce. The ponzu sauce, a zesty soy-based elixir, twirled in harmony with the scallops' delicate sweetness, while the coconut's essence added a tropical flourish.

The gastronomic tale progressed with Roasted New Zealand Scampi, adorned with bell pepper, peas, and capers, a masterful medley of textures and flavors.

Transitioning through flavors, the spotlight shone on Linguine in Fish Soup, a pasta creation resonating with the sea's essence. Cuttlefish and celery salad added layers of refinement to this maritime ode.

Wine, a faithful companion, wove its enchantment – the Roero Arneis by Bruno Giacosa (Piedmont), vintage 2021 partnered seamlessly with the seafood symphony, its subtle elegance enhancing the scallops and scampi, an exquisite testament to pairing finesse.

A crescendo arrived in the form of a Wagyu M5 Beef Tenderloin, an ethereal masterpiece of tenderness, graced by cooking jus. Presented by Chef Alican Dadayli, its sublime texture was complemented by a courgette, aubergine, and peanut tart.

Emanuele returned with a cheese-laden cart, a captivating voyage into dairy indulgence. Formaggio in Paglia, cheese matured in straw, enticed the senses with its rich complexity. I was explained that the cheese is called Beppino Occelli-  Nel Fieno Maggengo, hard-texture cheese left to age for 6 months. The wheels are wrapped in the spring hay of mountain pastures, which enhances it with the aromas and fragrances of alpine flowers.

The second cheese I had, was Formay del ferdy - Storico Ribelle, aged for 6 months. This was a beautiful semi-cooked hard cheese from the Cavizzola pasture (1800 m.) Alpeggio Cavizzola with Original Bruna Alpina pasture milk milked by hand and a very small addition of Orobica goat milk.

Dessert unfolded like a sweet serenade – a Chinese gem, Domaine Franco Chinois - Petit Manseng 2017, embraced a trio of Banana Cake, Passion Fruit Jelly, and Yuzu Cream, its luscious sweetness harmonizing with the dessert's fruity nuances.

An Illy espresso marked the finale, accompanied by petit fours and a cannoli brimming with...

The restaurant offers an à-la-carte and a Tasting Menu with options: the Carta Bianca menu for ¥3388 for 14 courses, which the restaurant describes as an unusual experience that will surprise diners (with a ¥1988 wine pairing option), or the Nella tradizione di Vittorio menu for ¥2088 for 7 courses (with a ¥1388 wine pairing option). Prices do not include a 10% service charge. My mother and I chose the Carta Bianca menu with wine pairing for dinner.

Da Vittorio is located in the heart of Shanghai, with a great view of the Bund. However, the common room space will be quite noisy due to the large number of diners, so my mother and I chose a private room service to avoid the noise so that we could have the most relaxing and comfortable experience. The dinner lasted from dawn until dusk.

The dishes at Da Vittorio are not only creative but also meaningful exercises in craftsmanship. Asparagus is a dish that at first glance sounds simple, but here, the layers of asparagus cream and jelly not only blend together but also clearly highlight the original flavor of the asparagus. Pigeon is a fairly classic presentation of a meat that Michelin-starred chefs all over Italy, not to mention France, have mastered. The cherry soufflé, on the other hand, is enchanting, sweet in flavor, but more importantly, the sugar content is perfectly balanced.

The wine selection at Da Vittorio is varied. My mother and I had wines for dinner this evening that were all Italian (coincidentally, this is also our favorite wine country), but Da Vittorio also has a wide range of exceptional Burgundy wines and wines from other parts of the world. Ca’ del Bosco 2013 Franciacorta Dosage Zéro Noir is clean, seamless and concentrated. The 2013 vintage, with 100% Pinot Noir from 3 certified organic vineyards, offers a firm version that pairs well with a variety of foods on the table.

When it comes to wines served at the end of a meal, it was clear to my mother and me once again why sweet wines are always last but not least. These late harvest wines are more concentrated and complex than classic dry wines, and when well balanced, they can easily be drunk as an aperitif or throughout a meal, depending on their acidity and texture. Domaine Franco-Chinois 2017 Petit Manseng Hualai Hebei is easily one of China’s best wines, a world-class sweet wine. Aromas of mango and papaya, sweet clover honey, almond paste, sweet spice and aromas, while also characterized by the characteristic grapey texture of Petit Manseng, are balanced enough to go well with rich food preparations such as chicken with mushrooms and cheese soup. Conversely, thanks to its well-buffered acidity, Domaine des Baumards 2009 Quart de Chaume is light and lively enough to make a great aperitif. In fact, it is not quite full-bodied enough to compete with a cherry soufflé, a great example of how sweet wines do not always have to pair well with dessert.

I had the most wonderful dining experience at Da Vittorio. Chef Stefano works magic with ingredients, constantly innovating and creating fascinating flavours. The breads, croissants, focaccia and grissini alone are absolutely remarkable. The truffle tagliolini, Miso Scampi with caviar and truffle tart are the standouts that I consider my top picks. There are a few dishes that are just okay and safe, but the sauce is the absolute winner – the definition of one bite and you’re in for a treat.

¥5914 / 1 person ~ 20.7 million...

I had the most incredible dining experience at Da Vittorio yesterday. It never ceases to amaze me how each visit surpasses my expectations. Stefano, the mastermind behind the kitchen, works wonders with ingredients, constantly bringing innovation and creating sensational flavors.

The assortment of bread, croissants, focaccia, and grissini alone is absolutely remarkable. However, the truffle-infused meal we had was truly out of this world.

I had the pleasure of trying the duck for the first time, and it was an absolute delight. The meat was succulent, tender, and impeccably glazed. It was undoubtedly a standout dish.

If I were to recommend my top picks from the menu, they would be as follows: Truffle tagliolini Miso Scampi with caviar Truffle crepe Tiramisù

Every single dish I had was a perfect 10/10. Can’t wait for...