The

Roberto Villa

Roberto Villa has spearheaded the kitchen of Splendido Mare since 2001. Although originally from Piedmont, he arrived in Camogli, Liguria, as a young man to study the art of cooking. The flavours of Liguria are deeply rooted in his heart. After gaining experience on travels all over the world, he found his new Italian home on Portofino’s Piazzetta. Through the years he has charmed diners with both his cuisine and the relaxed atmosphere that makes the Mare so special – and sees guests return time after time.

Chefs

Paolo Rota

Paolo Rota is the brother-in-law of Chicco and Bobo Cerea and a master of Da Vittorio cuisine. After studying cooking in San Pellegrino, near Bergamo, in the 1980s, he started his hands-on career working in renowned hotels internationally. In 1990, he took up his first role at Da Vittorio before moving to other global Michelin-starred restaurants. Love brought him back to Brusaporto, where he successfully heads up the restaurants with the rest of the family, continuing their philosophy of combining traditional dishes with modern cooking techniques.

The
Chefs

Roberto Villa

Roberto Villa has spearheaded the kitchen of Splendido Mare since 2001. Although originally from Piedmont, he arrived in Camogli, Liguria, as a young man to study the art of cooking. The flavours of Liguria are deeply rooted in his heart. After gaining experience on travels all over the world, he found his new Italian home on Portofino’s Piazzetta. Through the years he has charmed diners with both his cuisine and the relaxed atmosphere that makes the Mare so special – and sees guests return time after time.

Paolo Rota

Paolo Rota is the brother-in-law of Chicco and Bobo Cerea and a master of Da Vittorio cuisine. After studying cooking in San Pellegrino, near Bergamo, in the 1980s, he started his hands-on career working in renowned hotels internationally. In 1990, he took up his first role at Da Vittorio before moving to other global Michelin-starred restaurants. Love brought him back to Brusaporto, where he successfully heads up the restaurants with the rest of the family, continuing their philosophy of combining traditional dishes with modern cooking techniques.

The
Chefs

Roberto Villa

Roberto Villa

Roberto Villa has spearheaded the kitchen of Splendido Mare since 2001. Although originally from Piedmont, he arrived in Camogli, Liguria, as a young man to study the art of cooking. The flavours of Liguria are deeply rooted in his heart. After gaining experience on travels all over the world, he found his new Italian home on Portofino’s Piazzetta. Through the years he has charmed diners with both his cuisine and the relaxed atmosphere that makes the Mare so special – and sees guests return time after time.
Paolo Rota

Paolo Rota

Paolo Rota is the brother-in-law of Chicco and Bobo Cerea and a master of Da Vittorio cuisine. After studying cooking in San Pellegrino, near Bergamo, in the 1980s, he started his hands-on career working in renowned hotels internationally. In 1990, he took up his first role at Da Vittorio before moving to other global Michelin-starred restaurants. Love brought him back to Brusaporto, where he successfully heads up the restaurants with the rest of the family, continuing their philosophy of combining traditional dishes with modern cooking techniques.

Cerea
Family

The story of Da Vittorio is the story of the talented Cerea family. During 55 years of activity, they have carved new paths in the world of catering and hospitality. The unique style they invented is now exported all over the world.
The legend began in 1966 when Vittorio Cerea and his wife Bruna opened Ristorante Da Vittorio in Bergamo. They had the brilliant idea of bringing fish-based cuisine to a city devoted to meat. Today, the Da Vittorio Group embraces an array of diverse elements in several different locations.
Papà Vittorio's vision is carried out by Bruna and their five children: Enrico, known as Chicco, and Roberto (Bobo), are both Executive Chefs. Francesco is in charge of external catering and events. Rossella is General and Product & Innovation Manager. Barbara is responsible for charitable activities. Mamma Bruna continues to supervise the work of her children, but also that of the wives, husbands and grandchildren who help in the kitchen, the dining room and the pastry shop.
The secret to Da Vittorio's success? "Lombard tradition and creative genius": the concept of keeping great Italian culinary tradition fresh and modern through continuous evolution.

Cerea Family

The story of Da Vittorio is the story of the talented Cerea family. During 55 years of activity, they have carved new paths in the world of catering and hospitality. The unique style they invented is now exported all over the world.
The legend began in 1966 when Vittorio Cerea and his wife Bruna opened Ristorante Da Vittorio in Bergamo. They had the brilliant idea of bringing fish-based cuisine to a city devoted to meat. Today, the Da Vittorio Group embraces an array of diverse elements in several different locations.
Papà Vittorio's vision is carried out by Bruna and their five children: Enrico, known as Chicco, and Roberto (Bobo), are both Executive Chefs. Francesco is in charge of external catering and events. Rossella is General and Product & Innovation Manager. Barbara is responsible for charitable activities. Mamma Bruna continues to supervise the work of her children, but also that of the wives, husbands and grandchildren who help in the kitchen, the dining room and the pastry shop.
The secret to Da Vittorio's success? "Lombard tradition and creative genius": the concept of keeping great Italian culinary tradition fresh and modern through continuous evolution.

Restaurant Manager

Daniele Bilancetti

Your host is Restaurant Manager Daniele Bilancetti, whose aim is to ensure you have the perfect dining experience. His genuine warmth and genial welcome will make you feel right at home. He paves the way for the magic of our chefs’ masterpieces.
Daniele was born into a family of winemakers and grew up among vineyards. He then travelled from continent to continent, stopping in some of the world’s most renowned Michelin-starred restaurants. Good cuisine has always been his passion, lovingly imparted to him by his mother.

Restaurant Manager

Daniele Bilancetti

Your host is Restaurant Manager Daniele Bilancetti, whose aim is to ensure you have the perfect dining experience. His genuine warmth and genial welcome will make you feel right at home. He paves the way for the magic of our chefs’ masterpieces. Daniele was born into a family of winemakers and grew up among vineyards. He then travelled from continent to continent, stopping in some of the world’s most renowned Michelin-starred restaurants. Good cuisine has always been his passion, lovingly imparted to him by his mother.

Sommelier

Manuel D'Ercoli

For our sommelier Manuel D’Ercoli, wine is an overriding passion. He was born and raised in a family of restaurateurs before travelling the world working in celebrated Michelin-starred restaurants. Manuel enchants everyone at their tables with stories of his favourite wines – great Italian and French labels, as well as local boutique batches. Our wine list reflects the spirit of Portofino, where relaxed sophistication blends glamour and authenticity. Here, the finest vintages go hand in hand with high-quality wines from small local producers.

Sommelier

Manuel D’Ercoli

For our sommelier Manuel D’Ercoli, wine is an overriding passion. He was born and raised in a family of restaurateurs before travelling the world working in celebrated Michelin-starred restaurants. Manuel enchants everyone at their tables with stories of his favourite wines – great Italian and French labels, as well as local boutique batches. Our wine list reflects the spirit of Portofino, where relaxed sophistication blends glamour and authenticity. Here, the finest vintages go hand in hand with high-quality wines from small local producers.