With the urban hubbub of Naples only a short distance away and the dominant presence of Mount Vesuvius looming over, many would be forgiven for overlooking the historic village of Brusciano. Lying on the lower slopes of the volcano, this rural idyll has been firmly put on the map by the presence of the two Michelin-starred restaurant of chef Francesco Sposito, Taverna Estia.

Run with his younger brother Mario, the pair took over the tavern from their father in 2006, and astonishingly won their first Michelin star that same year. The aim and focus of the two brothers was clear from the outset: to offer both locals and tourists alike something new – something different from the standard pizzerias and cafés that currently served the Napoli clientele. Having travelled and worked as a chef throughout Italy, France and as far afield as Japan, Francesco brought a wealth of international influence and inspiration to the tavern, despite still only being in his mid-twenties.

A push for innovation saw widespread acclaim in the early days, but the tavern remained true to its traditional essence. A rustic and welcoming venue at its heart, this careful balance was rewarded with its second star in 2014. With exposed wooden beams and brickwork, flagstone floors, arched windows and an open fireplace, it would be easy for diners to forget they were dining in such a high profile establishment. However, Francesco has kept things cutting edge with a modern glass window looking directly into the kitchen, allowing diners a view into the chef’s workplace, or as he calls it, his ‘laboratory’.

In running the restaurant, the brothers have their clear domains. Chef Francesco is in charge of the kitchen, and has developed menus and dishes which exemplify his love of the traditional cuisine of Campania, his close relations with local suppliers and producers and his international training. The menus name and thank local farmers, butchers and fishmongers who supplied the ingredients, and may include classic dishes such as the rum baba dessert, which is associated with Naples, but often with a unique twist.

Mario’s role encompasses sommelier, front of house and hospitality, ensuring these vital factors of the dining experience complement and enhance Francesco’s food. The carefully curated wine list covers a wide range of vintages from France and Italy, with a small range of exclusive local wines produced from vineyards based on the volcanic soil of the area.