The story
Taverna Estia, in Castello di Cisterna at via Guido De Ruggiero 108, Brusciano, is a contemporary restaurant that holds two Michelin stars (2026). It began in 1998 as a family trattoria a few kilometres from Naples, and brothers Francesco and Mario Sposito still run it, one in the kitchen and one in the cellar.
Francesco Sposito cooks with a rigorous, personal approach rooted in the Vesuvian terroir, and he is willing to borrow ideas from other culinary traditions. His dishes use few ingredients, each easy to recognise and sharp in flavour. Mario, the sommelier-owner, oversees a large wine list.
The Squid Tagliatella and the Roasted Vesuvian Artichoke with charcoal-scented oil are the two dishes singled out as must-tries. The meal opens with an aperitif meant to show the kitchen's style in a single glass. Three tasting menus are offered, including a chef's discretion menu at €230.
The dining room is intimate and carefully detailed. The wine cellar is largely visible and forms a central design feature. Jasmine-covered walls and an aromatic garden greet guests, according to the restaurant's own description.
Recognition
Ambience
Details
History
Excellent cooking
In Brusciano, just a few kilometers from Naples, deep within Vesuvian territory, Taverna Estia was founded as a family trattoria in 1998 and has since grown to become one of Southern Italy’s most important kitchens. Run by brothers Francesco and Mario Sposito, respectively chef and sommelier-owner, the space is intimate, essential, and meticulously detailed: a contemporary home that reflects the maturity of the project. The wine cellar, largely exposed and serving as a central design element, houses a monumental wine list. Francesco’s cooking is rigorous, personal, and deeply rooted in the local terroir, yet free in its execution and open to culinary cross-pollination. Dishes feature few ingredients, each clearly recognizable and intensely focused in flavor. You start with a thoughtfully conceived and carefully crafted aperitif that acts as a manifesto of the chef’s cuisine, instantly showing you where you are by letting you savor the very best. This clear and consistently fresh vision on the plate is supported by precise, never rigid service. Must-tries include the Squid Tagliatella, and an absolute must-have is the Roasted Vesuvian Artichoke with charcoal-scented oil. Three tasting menu options are available, including a chef’s discretion menu priced at €230.
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