FRANTOIO

Frantoio, in Marin County, grew from the vision of a Tuscan-spirited place, rich in the imagery of the region’s farms and hill towns, merged with a contemporary metropolitan ambience.  The 6,000 square foot setting revolves around the production (and enjoyment) of cold-press, extra virgin olive oil.  

The imported “frantoio,” or olive press, with its 7,500 pound granite crushing wheels, is the focus, dramatically enclosed behind a wall of glass.  Around it, curved plaster walls, a 27-foot-hightimber-trussed roof, terra-cotta floors and wood-fired Roman brick pizza and rotisserie ovens reflect the non-literal interpretation of a Tuscan farmhouse.  

The bar is the urban ante-room, a long, low, dining and drinking zone inspired by fine Milano modernism.  Outside, intimate Mediterranean dining gardens brim with rosemary, lavender and olive trees.  The dynamic balance is set into motion with the emergence of food and olive oil, people and production, and the memories of Italy and California.  

FRANTOIO

Frantoio, in Marin County, grew from the vision of a Tuscan-spirited place, rich in the imagery of the region’s farms and hill towns, merged with a contemporary metropolitan ambience.  The 6,000 square foot setting revolves around the production (and enjoyment) of cold-press, extra virgin olive oil.  

The imported “frantoio,” or olive press, with its 7,500 pound granite crushing wheels, is the focus, dramatically enclosed behind a wall of glass.  Around it, curved plaster walls, a 27-foot-hightimber-trussed roof, terra-cotta floors and wood-fired Roman brick pizza and rotisserie ovens reflect the non-literal interpretation of a Tuscan farmhouse.  

The bar is the urban ante-room, a long, low, dining and drinking zone inspired by fine Milano modernism.  Outside, intimate Mediterranean dining gardens brim with rosemary, lavender and olive trees.  The dynamic balance is set into motion with the emergence of food and olive oil, people and production, and the memories of Italy and California.  

FRANTOIO

Frantoio, in Marin County, grew from the vision of a Tuscan-spirited place, rich in the imagery of the region’s farms and hill towns, merged with a contemporary metropolitan ambience.  The 6,000 square foot setting revolves around the production (and enjoyment) of cold-press, extra virgin olive oil.  

The imported “frantoio,” or olive press, with its 7,500 pound granite crushing wheels, is the focus, dramatically enclosed behind a wall of glass.  Around it, curved plaster walls, a 27-foot-hightimber-trussed roof, terra-cotta floors and wood-fired Roman brick pizza and rotisserie ovens reflect the non-literal interpretation of a Tuscan farmhouse.  

The bar is the urban ante-room, a long, low, dining and drinking zone inspired by fine Milano modernism.  Outside, intimate Mediterranean dining gardens brim with rosemary, lavender and olive trees.  The dynamic balance is set into motion with the emergence of food and olive oil, people and production, and the memories of Italy and California.  

FRANTOIO

Frantoio, in Marin County, grew from the vision of a Tuscan-spirited place, rich in the imagery of the region’s farms and hill towns, merged with a contemporary metropolitan ambience.  The 6,000 square foot setting revolves around the production (and enjoyment) of cold-press, extra virgin olive oil.  

The imported “frantoio,” or olive press, with its 7,500 pound granite crushing wheels, is the focus, dramatically enclosed behind a wall of glass.  Around it, curved plaster walls, a 27-foot-hightimber-trussed roof, terra-cotta floors and wood-fired Roman brick pizza and rotisserie ovens reflect the non-literal interpretation of a Tuscan farmhouse.  

The bar is the urban ante-room, a long, low, dining and drinking zone inspired by fine Milano modernism.  Outside, intimate Mediterranean dining gardens brim with rosemary, lavender and olive trees.  The dynamic balance is set into motion with the emergence of food and olive oil, people and production, and the memories of Italy and California.  

FRANTOIO

Frantoio, in Marin County, grew from the vision of a Tuscan-spirited place, rich in the imagery of the region’s farms and hill towns, merged with a contemporary metropolitan ambience.  The 6,000 square foot setting revolves around the production (and enjoyment) of cold-press, extra virgin olive oil.  

The imported “frantoio,” or olive press, with its 7,500 pound granite crushing wheels, is the focus, dramatically enclosed behind a wall of glass.  Around it, curved plaster walls, a 27-foot-hightimber-trussed roof, terra-cotta floors and wood-fired Roman brick pizza and rotisserie ovens reflect the non-literal interpretation of a Tuscan farmhouse.  

The bar is the urban ante-room, a long, low, dining and drinking zone inspired by fine Milano modernism.  Outside, intimate Mediterranean dining gardens brim with rosemary, lavender and olive trees.  The dynamic balance is set into motion with the emergence of food and olive oil, people and production, and the memories of Italy and California.