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Francesco Sposito

Francesco Sposito

Francesco’s food is greatly influenced by his time abroad and his signature style reveals a mix of these international influences. He says: ‘It certainly opened my mind to new ingredients and new techniques. Every experience has been different from each other, but the most important experience was definitely Japan – it taught me discipline, but also tradition and innovation. In Italy, for the past ten, fifteen years, we have brushed that aside. We haven't found the right balance.’ But it is very much the legacy of Naples culinary traditions that form the backbone of his food: ‘I use memories of my childhood to reinterpret dishes for the menu. I put some poor, traditional dishes, or elements of them, on the menu and for me the results were great. I am always researching and analysing, so I can serve the dishes that come from my childhood and are part of my life, part of my historic food memory. Above all, I would like to serve food that comes from the Neapolitan tradition, from Neapolitan housewives. I am sure that, little by little, with development and maturity, I will be able to propose a kind of food that will grow together with people, as I grow and my team grows.’ This new cuisine takes in dishes with distinctly Italian flavours such as Pistachio fettuccine with mortadella and leek emulsion and Risotto with lemon-vanilla jam, purple prawns, clams and pistachio oil, while the influence of his travels can be seen in dishes such as Calvados-marinated foie gras torchon with fig and cocoa purée. The nearby bounty of the sea can also be found regularly on his plates, such as in this Squid ink puff with burrata, purple shrimp, mandarin and tarragon oil.

With two-stars already under his belt at such a young age, we asked him what the future holds: ‘Our ambitions for the future are open. This restaurant was opened fifteen years ago and our ideas then were different, it was born as an ordinary restaurant. This is only a starting point for us – we are young and we want to challenge ourselves. I have been very lucky, I would have never imagined we would be awarded with two Michelin stars. When I started looking at the "grande cuisine", I worked from the ground up. Today I have reached a good level, but I won't stop, that's for sure! The journey has just started, the road is long, so I have to put my head down. I hope we continue to achieve good results, but for now, the pressure is enough!’