 Frantoio is the only
restaurant in the United States with an in house state
of the art olive oil production facility.
From the archetypal tower to the
Florentine stucco wall, Frantoio is a rendition of
classical Tuscan design by modernist architect Cass
Calder Smith.
Commissioned by owners Christine and
Roberto Zecca, Smith went to their Ugnana estate in
Chianti, Italy, to translate the medieval surroundings
into present day.
 Space and light are combined to create
a comfortable and elegant surrounding where patrons can
dine while overlooking the impressive granite olive
crusher and press. The dining room accommodates 150
people and features raised booths and banquettes.
The roomy lounge-bar area of this Mill Valley restaurant is furnished with iron chairs and maple tables convoys to the private patio area. Perfect for the abundant California sunshine and those rare Mill Valley warm evenings this al fresco dining features olive trees, water fountain, stucco walls, wood umbrellas, gas heaters and Italian outdoor furniture. The "terrace" can hold up to 60 people.
Two massive sliding glass doors lead the
way from the main dining room into the private "Olive
Room". Ideal for private functions such as weddings or
rehearsal dinners, meetings or celebrations the room can
hold up to 50 people.
 The superb settings and relaxed
ambience of Frantoio are an inspiration for our staff in
providing local and visiting patrons alike with an
outstanding dining experience. We hope to see you here
soon, we will be glad to give you a personal "real"
tour. |
