Francesco Sposito has already amassed a decade worth of accolades for what was once his parents’ restaurant, where today he works alongside brother Mario, a superb wine connoisseur. The cuisine has a strong relationship with the pristine produce that has been blessed by the volcanic soil in the regions around Vesuvius, like artichokes cooked in extra virgin olive oil, smoked and stuffed with pecorino mousse, mushrooms and seasonal truffle. But there’s a lot of ingenuity (never fussiness) in the cuisine, such as the potato gnocchi stuffed with Friarielli broccoli pesto, poultry jus and cod carpaccio.