Savoring Perfection: A Culinary Journey through Ristorante da Vittorio’s 3 Michelin Stars
Finally, we went to one of the best Italian restaurants, one of the few that can boast three Michelin stars: Da Vittorio in Brusaporto.
Before talking about a great culinary experience, it is necessary to spend two words of praise for the place itself, a small oasis of peace set in the green. The restaurant is in a 10-hectare park with ponds, tennis courts, soccer fields, and well-kept gardens. It is part of the Relais & Châteaux chain.
The restaurant is very elegant, with classic-style rooms decorated in a baroque style. There is an air of solemnity, but the staff is very welcoming, helpful, and makes you feel welcome with a friendly smile. It is not a simple restaurant with a chef and his brigade; Da Vittorio is a temple of cooking, a perfect mechanism in which dozens and dozens of people work between the tables and the kitchen. And there are not only the members of the Cerea family but a real team that leaves nothing to chance, just to ensure a unique experience even for the most pretentious gourmand.
We sit down and choose the work breakfast menu, enriched with a dish chosen “à la carte.”
Let’s start with the amuse bouches, which are two small but delectable samples: a cucumber sorbet and a strawberry sorbet, and a waffle with red shrimp. Two interesting ideas that gave us hope.
The two starters, marinated tuna tagliatelle with fondue and light bagna cauda, are both good, fresh dishes with a good mix of sour and salty flavors. The second is polenta with white garlic cod mousse.
The dishes are original and sumptuous because of the courage of the combinations, but they start with ingredients of great quality, which are cooked with a graceful touch. The polenta was excellent, and the tuna was amazing.
The first is a great classic of the restaurant Da Vittorio, and they have been doing it for 50 years: Paccheri alla Vittorio. A simple but tasty dish, is nothing more than paccheri dressed with a tomato, cheese, and basil sauce, with the particularity that each piece of pasta contains a withered cherry tomato.
The mantecatura of the pasta was splendid for creaminess, the sauce was velvety and savory: the temptation to dive in was great. Again, what looks like simplicity and the celebration of different ingredients are brought together with a quiet technique to make something good.
A small note on the bread: the selection of the bread that they brought us as we went on the journey was amazing.
The main courses are a celebration of the sea, with complex flavors for expressiveness but never difficulty, emphasized by an elegant game of aromatic contrasts.
The protagonist was a slice of sea bass in asparagus sauce accompanied by fried asparagus. good, but not great.
The last dish was a la carte, and we chose fritto misto, which is fried fish with fruit and vegetables. It was amazing—simply the best fried fish we have ever eaten, very light and crunchy with an impalpable batter.
To end the meal, they gave us some pastry jewels sitting on a cloud of cotton candy and cream cannoli that were so full that we almost felt like kids again.
Da Vittorio restaurant wine list
The lunch at Vittorio restaurant was served with a great Champagne called Fidele by Vouette et Sorbee, which is mythical. The wine list is solid and generous, but not very deep. And with a clear prevalence of the big names in Italian and world enology, but with little research, if we want to be honest. Ok, customers want showers of Dom Perignon, but this lack of audacity is stunning…
How much did we spent for lunch at Da Vittorio restaurant?
The bill was 200 euros per person, 400 for two people. It could seem expensive, but we took a nice bottle of champagne too, so it’s ok. In conclusion, a good experience leads to the desire to return, and this is positive and indeed fundamental.
