Among the most renowned restaurants on the Sorrento Peninsula, Ristorante Antico Francischiello boasts one hundred years of experience. Cento anni di esperienza.
Tre ampie sale finemente arredate, di cui una con una vista mozzafiato su Capri, un ambiente caldo e accogliente: questa la formula vincente del Ristorante, location ideale per trascorrere piacevoli ed unici momenti gustando i piatti della tradizione gastronomica partenopea.
Following the historical tradition, the kitchen is run by the Gargiulo family, with the 'help of many experienced collaborators la cucina è condotta dalla famiglia Gargiulo, con l’ ausilio di tanti esperti collaboratori
San Silvestro 2025
Il nostro menu di Capodanno, sapientemente concepito dallo chef Antonio Attardi, è un omaggio alla tradizione e all’innovazione, un raffinato incontro di sapori e sensazioni. Ogni piatto racconta una storia, ogni abbinamento di vino esalta la nostra filosofia gastronomica.
Festeggia l’arrivo del nuovo anno con un’esperienza sensoriale unica, nella cornice raffinata del nostro ristorante.
Chef
History, tradition and great creativity are breathed in the kitchens of Antico Francischiello with the
chef Antonio Attardi.
He is 33 years old and represents the fourth generation of a family that traces its roots
culinary in the late 1800s, Attardi seeks to express in his dishes memories and teachings that
have always been passed down in the family, from those first steps of his great-grandfather, who upon
returning from
France transformed an abandoned farmhouse into the area's first Michelin-starred restaurant (in
1976) and still today is a unique reference in the Sorrento Peninsula.
Organic products, traditional recipes such as the famous cannelloni and the "delizia al limone", the creativity and great knowledge of raw materials of Chef Attardi make today the
cuisine of Antico Francischiello a unique and exclusive experience.
A journey through time, explored without ever exasperating the flavors and above all surprising at every
dish its international clientele, with novelty and imagination, but always respecting
seasonality and using the fresh products of their own land.
At the age of 13 he took his first steps in the industry, at 16 he developed a passion for wines to the point
where he became a sommelier. To follow he attended master classes and training in the use of
sourdough, to also introduce leavened products such as "Panettone" and
"Colomba" . Intrigued by new technologies and discoveries in the world of taste, he is daily
committed to acquiring new skills and knowledge from the new techniques of
cooking, to keep up with the times and enrich the family's traditional cuisine,
with flair and imagination.
