Among the most renowned restaurants on the Sorrento Peninsula, Ristorante Antico Francischiello boasts one hundred years of experience.

Three large, finely furnished rooms, one of which has a breathtaking view of Capri, a warm and welcoming setting: this is the winning formula of the Restaurant, an ideal location to spend pleasant and unique moments tasting the dishes of the Neapolitan gastronomic tradition.

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


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.