The Cerea family's flagship restaurant in Brusaporto, near Bergamo, is one of Italy's most celebrated three-Michelin-star kitchens — a multigenerational institution that has defined Italian fine dining for fifty years. The St. Moritz outpost, opened in 2012 at the Carlton Hotel, was conceived as a seasonal extension of that legacy. It received its first Michelin star two years after opening and earned a second in 2020 under Chef Paolo Rota, who runs the kitchen alongside the ongoing guidance of Chicco and Bobo Cerea.
The setting is exceptional: the Carlton Hotel's position on the hill above Lake St. Moritz provides floor-to-ceiling views of the lake and the mountains beyond. The interior, redesigned by Carlo Rampazzi with carefully layered colour, refined materials, and considered lighting, creates a dining environment that manages the difficult balance between contemporary luxury and genuine warmth. Forty-five seats in the main room, with a private dining room for sixteen, allow for the intimate service that the kitchen's ambition demands.
The menu offers a choice between a la carte and the "Carte Blanche" tasting menu of five, seven, or ten courses — an act of genuine confidence from a kitchen willing to express its full range. The cuisine is definitively Italian in its sensibility: quality of produce above all, clarity of flavour, technique used to reveal rather than transform. Signature dishes draw on the Cerea family's Lombard heritage while incorporating the Alpine ingredients of the Engadin with intelligence. The Gault Millau guide rates Da Vittorio 18 points and describes it as Switzerland's best Italian restaurant.
For closing significant business in an environment where the context is as important as the conversation, Da Vittorio at Carlton Hotel delivers without requiring explanation. The lakeside views, the Italian service tradition, and the two Michelin stars create a table that communicates intent through its existence.