This is the story of a true Italian story that starts with a name, Vittorio. Vittorio Cerea opened his first restaurant in Bergamo with his wife, Bruna, in 1966. The couple shared the same passion for food and their idea was to create a fish-based menu, which was quite unusual for that area. This helped the restaurant grow in esteem but it was a huge risk at the time but their dedication paid off. A success that in 1978 the first Michelin star (1978), doubled in 1996. 2010 finally brought the highly sought-after, third Michelin star, which makes Da Vittorio one of the 11th restaurants in Italy that was able to achieve this amazing goal.
Today, ‘Da Vittorio’ is run by the Signora Bruna Cerea and her five children. Enrico and Roberto are both executive chefs, Francesco manages the wine cellar and catering services, Rossella is head of hospitality at the Restaurant and Dimora, while Barbara runs Cavour 1880, the café-patisserie in Bergamo Alta.
The restaurant, from linen tablecloth, candles and silver details, is curated to make the guests feel at their best. But forgets about formality, this is a family-owned restaurant and expect to be treated like family. The concept of “Lombard tradition and creative genius” is the leitmotiv of Da Vittorio’s menus, which are regularly updated and altered to keep up with changes in the market and the seasons. From meat and fish, game and seafood, mushrooms and truffles, not to mention fruit and vegetables, all prepared with an original style that also takes into account the new frontiers in healthy cuisine. The main ingredient? Curiosity, Cerea’s likes to try and discover new tastes and combinations. Their most famous dish is the paccheri Da Vittorio, whoever tries can’t believe how good it is because of its simplicity and the use of the best ingredients. And each day, the patisserie bakes wonderful specialities that accompany each moment of the day, from breakfast through to dinner. The specialities are the Donizetti, Cavour, and Gioconda’s cakes, the latest one created to celebrate the 50th anniversary of the restaurant.
Thousands of bottles are protected by a priceless cellar, built brick-by-brick using materials over four hundred years old, under the restaurant. The lists count more than 1500 labels of Italian and French wines, including the “Rosso Faber”, a wine produced under the Da Vittorio brand, as well as the Romanée-Conti and the legendary Chateau d’Yquem. And of course lots of champagne.
Today the Cerea’s were able to bring their brand all over the world, opening two more locations, one in St. Moriz and Shanghai. Francesco Cerea cooked lunch and dinners for some of the most important figures of our time like Bill Clinton, the Obama, Giorgio Armani, Donatella Versace and Queen Elizabeth.
Via Cantalupa, 17, 24060 Brusaporto BG
Wednesday: 19:30 / 22:30
Thursday – Tuesday: 12:30 / 14:30 19:30 / 22:30