Milan’s luxury heart, Via Montenapoleone, welcomes a new gem: the revitalized Louis Vuitton flagship store. This opening is more than just an expansion of space, it is a true love for the city, its roots and the savoir-faire of Lombard architecture. Over the years, the famous French brand has forged an indissoluble bond with Milan, naturally blending its elegant craftsmanship with renowned Italian craftsmanship and unique local taste.
This wonderful combination continues to radiate vitality in the international luxury sector. Every detail of the renovated space, the result of the vision of architect Peter Marino, celebrates this union. Fashion collections, accessories and the exquisite “Art de la Table” collection coexist harmoniously in an environment that now also houses an elegant café and restaurant.
But the vitality of the new Louis Vuitton space is not only about elegant collections and exquisite design. Thanks to the collaboration with the Cerea family of the three-star Da Vittorio restaurant, the heart of the restaurant’s rebirth also beats at the table.
“We are extremely proud that an iconic brand like Louis Vuitton has chosen us to manage its store on Via Montenapoleone; today, the authenticity and simplicity of Italian cuisine represent the finest luxury in the world, as they are a synthesis of history, culture and passion,” said Cereas. “With this philosophy, Louis Vuitton has opened its new store in Milan, sharing our celebration of the essence of Made in Italy. After all, luxury is an authentic experience engraved in the heart.”
The once vibrant central courtyard of Palazzo Taverna now houses a new taste outpost: Da Vittorio Café Louis Vuitton. Entering from Via Montenapoleone, through the balustrades and colonnades, or from the boutique’s main atrium, you’ll discover an unexpected courtyard, a quiet corner that evokes a villa in Brianza rather than a building in the city center.
The glass ceiling transforms the space into a bright winter garden, loosely inspired by an old Cecil Beaton photograph. Underfoot, a floor art piece composed of white stones graduating to black recreates a sophisticated design by Martin Kline.
The walls have been carefully restored to restore the original arches, whose depth is enhanced by perspective devices. The attention to detail is also reflected in the furniture, which is entirely made in Lombardy workshops and features hand-painted fabrics.
Between the tables, ornamental asparagus and ferns are cleverly paired to create a lush and natural atmosphere, with light branches dancing in the breeze. Under the portico at the entrance, majestic laurel trees are planted in uniquely designed green terracotta pots, adding a touch of surprise to the guests’ private space.
Above the portico of Palazzo Taverna, the elegant Alexander palm awaits the gaze of passers-by, this novel plant will add a touch of exoticism to Via Montenapoleone. Greenery in every corner of the store was carefully cared for by Milanese landscape architect Marco Bay.
The planning of this gastronomic feast was entrusted to the chefs Chicco and Bobo Cerea, who are at the helm of the legendary Bergamo brand Louis Vuitton. This feast further penetrates the world of Louis Vuitton and consolidates their leadership in the Louis Vuitton culinary community.
The Louis Vuitton culinary community is fertile ground for exchanges with French chefs Arnaud Donckele and Maxime Frederic, who have always been favorites of Louis Vuitton. This ongoing dialogue, this collision of cross-Alpine savoir-faire and Milanese energy, perfectly embodies the cultural fusion that Louis Vuitton cherishes.
The menu of the café is based on the concept of “luxury snacks”, where simplicity and elegance complement each other, creating a comfortable and intimate atmosphere, but also refined and light. The concept of “mix and match” is transformed into innovative dishes that celebrate the seasonality of ingredients and combine local and international flavors.
Promoted to a veritable “signature”, this toast tells a story of Italian flair through three kinds of tomatoes (confit, sun-dried and fresh), smooth mozzarella and aromatic pesto, wrapped in a toasted shell-shaped bread.
There are also many tempting dishes, such as king crab pancakes and thin slices covered with crispy oatmeal. The selection of eggs deserves its own chapter, with four delicious variations: sautéed chicken, poached quail, salmon roe and caviar, served with velvety potato mousse, sour cream and sautéed applesauce.
Paying homage to Louis Vuitton’s iconic desserts are three herbs (precious blue, Madagascar and Mexican varieties), a mouth-watering hazelnut dessert (also available in a dark version) and a delicate Charlotte seasonal fruit dessert, scented with tonka beans and vanilla. To accompany you at every moment, a selection of fresh loose herbal teas is always available.
Just a few steps away, at 1 Via Bagutta, a historic street that has always been associated with dining, Da Vittorio Louis Vuitton’s DaV restaurant is now a temple of Italian culinary culture.
The elegant entrance, designed by Portaluppi, introduces a modern, lively and confident design atmosphere. The room is rich in colors and cheerful, catering to a diverse clientele, in stark contrast to the formal image of the street. On the main wall, Katherine Bernhardt’s pop art work is particularly eye-catching: a pink panther wearing a pair of Nike shoes and holding a pizza, exuding exquisite charm in every detail. From the chairs designed by Carlo de Carli to the iroko wood panels that imitate the texture of Louis Vuitton’s iconic leather, a closer look will reveal the perforations that allow light to filter through the back panel.
The star-shaped parquet floor, made of recycled wood from old Lombard houses, adds a sense of history and authenticity. Plates, glasses and cutlery are from Louis Vuitton’s “Art of the Table” collection, with bright orange and pink accents to complete the dining experience.
DaV by Da Vittorio Louis Vuitton, with 44 seats on two levels, furthers the concept of “casual fine dining”, encouraging gathering and sharing. Antipasti are placed at the center of the table, paying tribute to the Venetian “bacari” tradition.
The dishes are an ode to Italian flavors, subtly incorporating Louis Vuitton’s brand image. The saffron risotto with braised veal shank is a classic, with the yellow rice shaped in Louis Vuitton’s iconic Monogram flower.
The same creativity is applied to vegetables and fruits. Using seasonal ingredients and giving priority to local suppliers are the hallmarks of quality at Da Vittorio. White eggs come from free-range pheasants, the famous “pacchero” sauce uses a variety of tomatoes that change with the season (from canned tomatoes in Puglia to ox hearts and yellow tomatoes from Vesuvius), and the butter comes from the alpine pastures of the Bergamo mountains.
Meticulous attention to the quality of raw materials has always been a hallmark of the Cerea family’s work, marking the beginning of a new chapter, an Italian story of passion and dedication intertwined with the timeless elegance of Louis Vuitton.