NAPA Wine Theme French Restaurant is named after the famous wine country of Napa Valley in the United States. The owner and his wife used to be wine merchants, and NAPA opened in 2007 was a wine bar with food in a small bungalow on Jiangyin Road, and then constantly adjusted and expanded the proportion of French food, so that the strength of the food and wine are equal, and now this French restaurant with red wine theme located at No. 22 on the Bund is now. The restaurant has been included in the 2018 Michelin Guide Shanghai.

Now 10 years old, NAPA French Restaurant has an underground wine cellar of more than 300 square meters and 700 kinds of top wines, which is difficult for most Western restaurants to match. The restaurant is mainly engaged in French cuisine and also a wine business, with a thick loose-leaf wine list, and most of the diners who come to dine are people who have requirements for wine. The restaurant has also been the setting for high-end Western food dates in many popular TV dramas, such as the domestic TV series "The First Half of My Life".

Chef Francisco Araya comes from a family of Chilean chefs and worked with elBulli at the pioneering Spanish restaurant Mugaritz, where he established Francisco's unique creative style. In 2012, he and two elBulli colleagues opened the eight-seat restaurant 81 in Tokyo, Japan, where he became the head chef, and in December of the following year, he won his first Michelin star. Since September 2015, Francisco has been the Executive Chef of NAPA Restaurant in Shanghai, where Francisco is committed to the freshest and perfect seasonal ingredients, so we can see that the restaurant's seasonal menu is constantly being updated very quickly, and the seasonal menu is constantly being updated to surprise diners.

The menu features two set menus, and the à la carte options are also good. Each season, a menu is introduced that is tailored to the season, with a sense of freshness and ritual. In the autumn and winter menus of last season, you can eat the freshest ingredients and the chef's latest creations. Hot appetizer of oysters with celery root and caviar, juicy oyster meat and celery root in the foreground. The caviar is the one that blows the palate, and the salty texture blends with the yuzu foam to add layers to the whole dish. Abalone with sweet seaweed, vanilla puree and other refreshing toppings. The thinly sliced abalone slices are transparent and clear, with a cold appearance and a tender and chewy mouth. The sweetness of the seaweed paste balances the saltiness, and the combination of fresh and herbaceous ingredients of the abalone slices creates a great aftertaste.

The meat is Lujay foie gras with Iberian ham sauce and smoked eel, and the combination of land and sea is unique. The soup is light and thin, the foie gras is plump, the eel is tender, and the triple combination has a taste that turns from light to thick, and the layers are amazing. Of course, there are also meats such as Libyan pork, M7 Kira bacon eye wagyu beef, flounder, New Zealand ocean-grown lamb tenderloin, NAPA's signature Spanish crimson shrimp, and more. The signature strawberry ice cream in dessert has a crystal ball shape that makes you can't take your eyes off it. Another dessert with a romantic name, Violet, is the Fernancier Cake, Roland Ice Cream and Dessert Wine, which are very popular with female diners for their refreshing desserts and slightly drunken desserts.

Located in the historic building of 22 on the Bund, NAPA Restaurant has a modern décor that mirrors the old building in which it is located. The tables and chairs in the dining room are all decorated with simple and elegant white tablecloths, and elements such as arched windows, European chandeliers, and murals are indispensable. The main attraction is the abundance of wine samples on the wine shelves for diners who don't like to see the wine menu. The restaurant service staff has reached the standard level of Western food service, and has a high understanding of wine, and diners who do not know much about wine can inform their preferences and ask the service staff to help choose wine, which is one of the few high-end Western restaurants in Shanghai that does not charge service fees.