Da Vittorio among the ten best restaurants in the world according to La Liste guide
Created 10 years ago, the 'ranking of rankings' lists 1,000 restaurants worldwide and monitors 38,000 restaurants using an algorithm that collects data from over 1,100 sources including guides, blogs, press
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The Da Vittorio restaurant (fresh from confirmation of its third Michelin star), achieves another important recognition: it is in fact at the top of the French guide 'La Liste' and is named the best in the world, tied with nine other restaurants. Created in 2015, ten years ago, La Liste aims to be the 'ranking of rankings', listing 1,000 restaurants worldwide and monitoring 38,000 restaurants using an algorithm that collects data from over 1,100 sources (guides, blogs, press).
Besides Da Vittorio in the top ten there are two other new entries: Robuchon au Dôme (Macao) and Martin Berasategui (Spain). The other top scores (between 99 and 99.5/100) are Guy Savoy (Paris), Peter Knogl's Cheval Blanc (Switzerland), Le Bernardin (United States), Schwarzwaldstube (Germany), SingleThread (United States),Lung King Heen (Hong Kong) and Matsukawa (Japan).
According to the editors of La Liste, 'At Vittorio's not only do you eat excellently, but you are welcomed by the best interpreters of classy hospitality, with impeccable and always courteous service. Anyone who enters the restaurant knows that they will come out happy".
Satisfaction in the well-known restaurant in Brusaporto, in the province of Bergamo: "With my family, we are truly proud to have been included in this empyrean of the restaurant business," Francesco Cerea told Ansa. "Our cuisine is joy, sharing and quality, and the fact that all this has been recognised in a year that is so important for Italian cuisine, which could become a Unesco heritage site on 10 December, has even more value. A big thank you to the whole team of la Liste!".
The Liste awarded its special prize for "gastronomic influence" to Daniel Boulud, a French chef who has lived in the United States for over 40 years. "I had never before received an award recognising the work I have done for French cuisine abroad," exulted the 70-year-old, who notably leads the Michelin-starred restaurant Daniel in New York.
"I feel a little sorry for the others," says Philippe Faure, president and founder of La Liste, who happily compares haute cuisine to tennis: for eight or ten years, it is a battle between a few restaurateurs, the Nadals, the Federers, the Djokovic or the Sinners of the culinary world.
This tenth anniversary is also an opportunity for La Liste to take stock of gastronomic trends. The results are glaring: in ten years, 16% of restaurants awarded a star or a hat have closed down: 'Today, haute cuisine oscillates between luxury and failure,' Faure points out. The sector has also witnessed a decline in opulence in favour of a more relaxed atmosphere, while 'Instagrammable' cuisine is gaining ground, sometimes at the expense of traditional dishes. In response, there has been another wave: a return to local and ultra-local products.
