A Slice of Italy in San Juan: Inside Francesco’s Kitchen

The moment pizza dough hits the oven’s scorching stone floor at Francesco’s, an Italian restaurant in San Juan, it blisters and puffs. The airy lift that signals proper fermentation, high hydration, and expert handling.

While not exactly hidden, Francesco’s remains a quietly beloved fixture—a neighborhood gem that has built a loyal following over the years without chasing hype.

The result is a pizza with character: crisp at the edge, tender at the center, and full of flavor.

Nearby, pasta is made from scratch—machine-pressed for short shapes and hand-cut for long ribbons—then dried beside that same oven. Every bite reflects technique, patience, and pride in craft.

Filipinos have long loved pizza and pasta—but not always in their most authentic forms. For years, we were used to fast-food style versions. When served a proper Italian pizza with blistered edges—those signature charred spots from a wood-fired brick oven—some would even complain, “bakit sunog?”

Our introduction to Italian food came through pop culture—Hollywood family dinners, sitcoms with spaghetti-stained shirts, and fast-food pies with perfectly round crusts and even bakes that sold us a slice of the American dream. These versions brought comfort, but not the full picture of the cuisine that inspired them. That nostalgia sparked an appetite—one that has matured into a deeper curiosity about Italy’s true culinary traditions.

Over time, our tastes evolved. We craved more than cheese pulls and sweet-style sauces. We started asking: what does real Italian food taste like? What makes a good risotto? What’s the difference between fettuccine and tagliatelle?

One quiet answer lies in Addition Hills: Francesco’s San Juan Italian restaurant. It doesn’t chase trends. Since 2017, it has served soulful Italian fare. Those who know, return.

Inside Francesco’s San Juan Italian Restaurant
Francesco’s feels like a Roman trattoria. Not a replica, but a spiritual cousin. Inside, brick arches and rustic wood tables set a warm, grounded tone. Soft murals of pastoral Italian scenes line the walls, adding texture and quiet beauty. Seating is spacious but cozy, offering privacy for small groups and intimacy for dates. Outside, a well-lit al fresco area accommodates larger parties—ideal for birthdays, casual get-togethers, and even private functions. Honest food made with care. No theatrics. No over-plating. Just well-sourced ingredients, traditional methods, and thoughtful surprises.

Signature Dishes That Define Francesco’s
The duck ragout pappardelle is soulful and layered. The sauce is bright and meaty, clinging to pasta ribbons with bite. Rigatoni tartufata, rich with truffle cream and pancetta, delivers comfort. A delicate housemade rigatoni with a creamy truffle sauce—lush and silky. The earthiness of the mushrooms and the perfume of the truffle shine through.

Vongole al forno—clams baked in a cazuela under a golden crust—evoke the Amalfi coast. Briny and aromatic, they pair beautifully with the richness of the rigatoni tartufata. The peach and prosciutto pizza balances sweet fruit, salty ham, and fresh stracciatella. The dough is well-fermented and puffs slightly in the hearth, with edges blistered and tender. The braised short ribs on mushroom risotto offer deep comfort: beef braised in red wine served over creamy, earthy rice. Grilled octopus with cauliflower purée is smoky, tender, and balanced.

Then there’s the barramundi al cartoccio. Steamed in parchment, the fish stays moist and brined, scented with lemon, olives, and dill. When opened tableside, it releases a fragrant cloud. Toasted panko—what the kitchen calls “poor man’s parmesan”—adds crunch and character.

The People Behind Francesco’s San Juan Italian Restaurant
“It’s a quiet rhythm we’ve built,” says Chef Francis Lacson, head chef at Francesco’s and a self-taught Ilonggo cook whose personal journey is as layered as the flavors he creates.

“You won’t always see it—but you’ll taste it.” These dishes come from a meaningful collaboration.  His culinary path began after surviving a hostage crisis at sea. Cooking became his purpose. He studied books by Keller, Blumenthal, and Redzepi, and built his voice in Capiz and Iloilo. He has won medals in international competitions and earned recognition for championing Filipino heritage ingredients.

At a cooking contest, Francis met Chef Kalel Chan, a respected consultant and judge. Their meeting led to a partnership at Francesco’s. Chef Kalel brings refinement and consistency. Chef Francis brings soul and curiosity.

Together with owner Kenneth Yu, they’ve created a restaurant that doesn’t just serve Italian food—it understands it.

Sweet Endings and Lasting Impressions
Desserts tell a story. The tiramisu is dreamy. The panna cotta with berry compote is soft, tart, and sweet—made with real cream. In a time of shortcuts, this care stands out.

The pistachio cake with figs is the surprise. Airy, nutty, and subtly sweet, it’s finished tableside with floral extra virgin olive oil. A quiet flourish that lingers.

Why Francesco’s San Juan Italian Restaurant Wins Hearts
Francesco’s prices are fair. Most mains range from PHP 500 to PHP 900. Pizzas start at around PHP 600. Pastas fall between PHP 480 and PHP 850. Desserts range from PHP 250 to PHP 350. Quality meets value. It’s easy to return, whether for a quick lunch or a special dinner.

The space feels elegant but not stiff.  The al fresco area invites relaxed meals. A private room hosts small celebrations. The rhythm is easy, unhurried, and confident.

This is a place for casual dates or family lunches. It doesn’t try to be charming—but it is. It’s romance, even in unromantic situations. A quiet corner. A warm plate. A smile from the staff. Suddenly, you’ve fallen for the place. Not because it’s flashy—but because it reminds you what good food, served with care, feels like.