I migliori ristoranti di cucina pescenella città Francavilla al mare della Chieti

19/08/2025: I came back here after a very long time, and the only thing we all liked was... the bread on top of the mussels... The portions were tiny, and the raw food was almost nonexistent. But I was told the fried food was good (I don't eat fried food).

18/08/2025: I've been going to Stefano's for at least 20 years and have always had a good experience. Good food and fresh ingredients are the order of the day. However, since he changed locations, he's been trying to transform many of his dishes into "nouvelle cuisine." I've honestly been disappointed, especially with the appetizers. You can't serve such small portions that you can't even taste what you're eating (not to mention the price). That's the only flaw, so if you want good fish-based first courses and second courses, the quality is still low. I strongly recommend not ordering appetizers; you'll be disappointed. Prices are medium to high.

08/08/2025: Always a pleasure to have lunch at the Mancinelli brothers

05/08/2025: Wir waren mit einer Gruppe von acht Personen dort, darunter auch Kinder – und leider war der Besuch insgesamt sehr enttäuschend. Der Service war über weite Strecken abwesend und kaum aufmerksam. Nach einer Wartezeit von über 105 Minuten kam das Essen schließlich – allerdings nicht gleichzeitig, sodass fast alle alleine essen mussten. Besonders unverständlich: Der Koch war offenbar nicht in der Lage, einfache Teigwaren ohne Sauce gleichzeitig zuzubereiten. Die Gerichte waren zudem geschmacklich enttäuschend und lieblos angerichtet. Statt Verständnis oder Entschuldigung bekamen wir vom Chef de Service sogar die Rückmeldung, dass wir selbst schuld an der Misere seien – weil unsere Kinder Penne mit Tomatensauce und Spaghetti mit Muscheln wollten. Ein professioneller Umgang sieht definitiv anders aus. Fazit: Schlechter Service, lange Wartezeiten, unflexible Küche und keine Spur von Kundenorientierung. Leider keine Empfehlung.

09/08/2025: We returned to Rudygia in Francavilla after some time, last night, for a challenging challenge for the chef and his team, which they overcame with apparent ease. There were 16 of us for a gathering of childhood friends from various places, eager to rekindle old experiences with fish soup. The large number of guests did not suggest a successful outcome was a given, yet chef Michelone Di Somma's organizational skills managed to satisfy all participants. Four large pans of each fish, as per the regulations, were spaced out across the long table in groups of four, offering cuttlefish, skate, weever fish, angler fish, smooth dogfish, scorpion fish, medium-sized scampi, and a happy discovery of vocc'n cap, the white-fleshed priestfish perfect for this recipe, which also relied on the perfect amount of tomato. In addition to the mussels, clams, paparazze, were a must-have to complete the dish. After savoring the fish, after a well-deserved pause during which the pans were removed and the remaining seasonings were filtered, Michelone proposed tubettini in the brodetto sauce, which were a resounding success, demonstrated by the constant flow of generous spoonfuls from all participants, some even tripling their portions. A few were left with the lingering desire to try linguine instead of tubetti, as had been envisioned, but I personally hope to complete this experience soon. Even the wine pairings proposed by the chef satisfied the diners, thanks to the qualities of a multi-award-winning Cerasuolo with a strong alcohol content and the less celebrated, yet perfect, Trebbiano from the same cellars as Cerasuolo, with balanced and harmonious notes of fresh and slightly aromatic notes of white fruit and a hint of almond blossom. A note not to be underestimated, coming from those accustomed to paying attention to budget requirements, a truly fair price for food and markups for vintage wines. This last point is absolutely not to be underestimated given the general trends, which are sometimes truly unacceptable and damaging to the entire wine and restaurant industry. .

25/07/2025: An experience to forget. We asked for a first course: spaghetti allo scoglio, 6 closed clams that I was terrified to open, 3 post-war scallops, and semi-raw pasta. At that point, we decided to stop there.