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 about Robuchon before, a friend mentioned DV. Well, the ceiling of the Italian restaurant in Shanghai is also very difficult to book. I didn't reply immediately at that time. First, I thought that although they are both Western food, Robuchon is French food and DV is Italian food. In fact, there is a big difference. Second, I still feel a little regretful about this trip to DV. The problem is not the restaurant, but me. So today I will tell you about this Michelin two-star, diamond ceiling restaurant in the food forest. DV is located in BFC, another food gathering place on the Bund. Different from the classical style of No. 5 or No. 18 on the Bund, the architecture here is novel, the lines are smooth, and the fashion is pursued. The same Bund landscape, different customer experience, supports the north and south ends of the Bund food. As I said just now, this restaurant is particularly difficult to book. I booked it about a month or two ago, and then... I completely forgot about it. Didn't I say that I felt a little regretful about this meal before? How should I put it? At noon, I actually asked my friends to have a buffet together. We ate until three o'clock in the afternoon. Yes, you heard it right. It's a buffet. It's the kind that you can't get out without holding on to the wall. Then when I got a call from the restaurant to confirm, I was really upset. Yes, I was angry [JoyTears] The entrance to the restaurant is a bar area, and the dining area is further inside. It looks quite spacious. The tables are well distanced, so they should not disturb each other. There is no exaggerated decoration. The most dazzling thing is the background of the Huangpu River and the neon lights of Lujiazui. The whole feeling is exquisite and not exaggerated, which is the feeling of a high-end restaurant. About ordering, the restaurant has set menus to choose from, of course, you can also order a la carte. In fact, for a lazy person like me, I still like the set menu. First, it is simple and convenient. Second, this kind of menu basically has no pictures, and the names are long. Some are gorgeous and incomprehensible. It's a headache to look at it. The set menu is the most representative of the comprehensive strength of a restaurant. If you are worried that you will not be able to eat some dishes you particularly want, just order one. Anyway, I usually order a set menu + a la carte mode, which I think is not bad. About the dishes, this is what I think First of all, Western food is easier to make good-looking, so it must be good-looking. Since you come here to eat and spend a high price, It must be of high standard, the tableware must be good, the presentation must be good, and it must look appetizing (but I am really full at this moment [JoyTears]) Secondly, the ingredients must be good, they must look fresh, smell tempting, and taste desirable Finally, it is the chef. Not everyone is used to Western food, but it must be in the style of a high-end restaurant. Not every dish may suit your taste, but it must be classic and memorable. So isn’t it just right to order one of each of the two sets? In each of the dishes you just tasted, you can feel something more or less, so this meal is not in vain Finally, let’s talk about the service. It is what a high-end restaurant should be like, with butler-style waiters, starting from entering the door, from checking in your belongings, from asking every diner about their preferences.