The story
Da Vittorio, the three-Michelin-starred Cerea family flagship in Brusaporto, offers what Piattoriccomicificco describes as “the most comfortable three-star experience in Italy”—no esoteric ingredients, just impeccable quality. The kitchen balances tradition and innovation across tasting menus that feel both luxurious and unpretentious. Qui si Taffia highlights a personalized 10-course lunch for €280, with standouts like the spaghetto di tonno con bagna cauda and the iconic paccheri, finishing with a carousel of petits fours; their bill for three came to €1,218.
The Cerea family has also extended their touch to a new breakfast-focused outpost in Rome, Da Vittorio Colazione. Giuliacrossbow sampled pastries and a tramezzino there, praising quality but noting the €37 price tag. Back in Brusaporto, Jana Food Porn swooned over Davide Comaschi’s chocolate assortments, especially the passion fruit “Frutta Fresca” version. Whether for a full tasting or a morning croissant, Da Vittorio delivers refined comfort without pretension.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 20 Google reviews · tap an aspect for the detail
Da Vittorio Colazione is widely celebrated for its refined, elegant atmosphere and warm, attentive service that makes guests feel genuinely welcomed. Diners consistently praise the exceptional quality of the cuisine, with the iconic paccheri alla Vittorio earning particular acclaim. While the experience is often described as memorable and worthy of a special occasion, some guests note that the prices are high and portions can be modest, suggesting the value proposition may not suit every diner.
Service and Hospitality
Guests consistently highlight the warm, attentive, and professional service, often noting that staff make them feel like honored guests rather than customers. The family-run nature of the restaurant, with owners personally welcoming diners, adds a personal touch that enhances the experience.
Atmosphere and Ambiance
The restaurant is described as elegant yet comfortable, with a refined setting that avoids pretension. Many reviewers appreciate the beautiful villa and the sense of entering a special, welcoming space that contributes to a memorable dining occasion.
Food Quality and Signature Dishes
The cuisine is praised for its high-quality ingredients and well-executed dishes, with the paccheri alla Vittorio frequently mentioned as a standout. Diners describe the food as flavorful, emotional, and a true culinary experience, though a few note that some dishes lack visual flair.
Value for Money
Many diners acknowledge that the prices are high, but most feel they are in line with the quality and experience offered. However, some guests find the cost excessive compared to other top-tier restaurants, and a few mention that portions can be small for the price.
Most-loved dishes
AI summary of what 38 dish mentions say about the food
Reviewers rave about the original cioccolatini, calling them a standout indulgence. The overall vibe is one of warm, luxurious comfort that elevates simple Italian breakfast fare.
“I ordered the Carati chocolates from Da Vittorio by Davide Comaschi. The packaging is beautiful and elegant, and the shapes are spectacular. They come in three versions: Originali, Frutta Secca, and Frutta Fresca. I ordered all of them. Let's start with the Originali, which included a tiramisù one. I have to say, among all the ones I tasted, these are probably the ones I liked the least. But they are really beautiful and make a great gift idea.”
What creators say
7 creators have covered Da Vittorio Colazione. Most active: Qui si Taffia, Jana Food Porn, Piattoriccomicificco
Shorts 4
Videos 3
Da Vittorio is a three-Michelin-starred restaurant in Brusaporto, run by the Cerea family, offering an unforgettable tasting experience that blends tradition and innovation, with dishes that evoke memories and emotions.
Dishes mentioned
Candela di Foie Gras con Crema di Mandorle
This candle-shaped foie gras terrine with almond cream is incredible — the balance is perfect, it's rich but not heavy. I'm struggling to find words, it's a bomb.
Pomodoro in Diverse Forme e Consistenze
This is tomato in different forms and textures — from the bottom, a jelly of red and yellow tomatoes, then a heart of two camone pixels, yellow and red, with San Marzano on top, a parmigiana wafer, and tomato sorbet. I don't usually like raw tomato, but this is spectacular — all these textures and shades of tomato, but with different hints. The crunchy wafer is the extra touch.
Spaghetto di Tonno con Salsa Bagna Cauda e Crumble di Mandorla
This tuna spaghetti with bagna cauda sauce and almond crumble is super soft and the bagna cauda brings out a strong kick. There's a reason it's become an iconic dish.
- Scampo di Sicilia con Melanzane Stufate, Pistacchio, Bottarga e Sedano
Granchio dell'Alaska in Tempura con Miele e Grani di Sesamo
This Alaska crab tempura with honey and sesame seeds — you've never had a fry like this. Maybe only in two or three other places in the world. It's light, it disappears in your mouth. Incredible.
- PiattoriccomicificcoLoved
⭐️⭐️⭐️ € 1.700,00 DI CONTO 😱 MA NE VALE LA PENA? Pranzo DA VITTORIO 3 Stelle Michelin · @ 2:53
Da Vittorio is a magical three-Michelin-star restaurant where you live the most comfortable three-star experience in Italy — no exotic ingredients, no strange spherifications, just incredible quality and amazing dishes with a fantastic wine pairing that makes you forget the cost.
Dishes mentioned
Panna Cotta al Pecorino con Gambero Impanato al Panko e Pomodoro
This is a beautiful dish. The pecorino panna cotta is a great idea, and the texture surprised me — it's exactly like panna cotta. The shrimp breading is crunchy like cornflakes, and the tomato balances it perfectly. Very fresh and well-executed.
Tartelletta con Uovo di Quaglia in Pochet, Spuma al Mais e Caramello al Tamarindo
This tartlet is very refined. The quail egg is perfectly poached, and the corn foam with tamarind caramel gives a nice sweet-savory balance. The textures are delicate and the flavors are well layered.
Cestino Croccante con Baccalà, Spuma al Kefir e Polvere Croccante
This crispy basket with baccalà is delicate. The kefir foam adds a nice tangy freshness, and the crunchy powder gives texture. The baccalà is treated very gently — it almost feels like it's warm, but it's actually cold. Very clever.
- Spaghetto di Tonno con Bagna Cauda
Cartaccio di Baccalà, Spuma di Yogurt di Mandorla, Sorbetto alla Mandorla Salata, Aceto e Ciliegia Marinata
This is a beautiful transition dish. I can taste the vinegar, which is very well balanced — it's delicate, not overpowering. The baccalà is treated so gently, it's like it's been turned into something else entirely. The almond sorbet and cherry add a nice sweet-sour contrast. Very refined.
Da Vittorio is a three-Michelin-star restaurant run by the Cerea brothers, who inspired me to make this giant Cotoletta alla Milanese.
Dishes mentioned
Cotoletta alla Milanese
I took inspiration from Da Vittorio, the Cerea brothers, who are the best in the world at catering. They make this giant cutlet, and I've always craved it since I've never gone to eat there. So I wanted to do it too, make it really huge.
