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.
Since 1909
Location
Halfway between sorrento and massa lubrense, in the serene enchantment of the Sorrento hillside in a warm and bright environment. The possibility of enjoying the flavor of genuine foods and Italian and Neapolitan cuisine.
A "legacy" handed down for over a century following in the footsteps of Peppino, the founder of the ancient francischiello.
Attention to detail
We know that it is always the detail that makes the difference and that is why this is why we still preserve the traditions that have been handed down to us, by carefully operating a selection of excellent raw materials offered by our territory.
Every day our passion for our work drives us to improve and welcome our customers with the kindness and hospitality that has always distinguishes our country.
Our pastry
That's how grandfather Peppino started, going as a young man to help a well-known pastry chef from the Sorrento Peninsula to learn his arts and hone the talent that helped him receive the first Michelin star in campania in back in 1976.
His passion pushed him to create together with his " FAITHFULS" a dessert that has made the history of our country, the "delizia al limone" la delizia a limone.
Today the pastry shop is run by Peppino's grandson who carries on with perseverance the teachings imparted by his grandfather.
Events and banquets
Antico Francischiello boasts a wonderful view of the Gulf of Naples and, with its characteristic rooms, offers set-ups and customizations that can can make your most important days unique. allestimenti e personalizzazioni in grado di rendere unici i vostri giorni più importanti.
Collaborations and recognitions
