Casa Francesco is an 80 seat fine-dining restaurant with a 50 seat Bistro. We focus on our Modern Filipino-Spanish cuisine.
We are located in the booming, and rapidly expanding, borough of Scout Tuazon St., Timog Avenue in Quezon City.
The restaurant is a warm and friendly place with excellent food. A place where you always know you will get the best of everything. Casa Francesco features a cozy dining room, an elegant lounge with comfortable furnishings and decor, and two open-air venues namely the Al fresco and the La Terraza.
The menu consists of variety of Filipino-Spanish traditional dishes perfected by unique blends. Prices are competitive with other upscale restaurants in the area. However, it is the strategy of Casa Francesco to give a perception of higher value than its competitors, through its food, service and entertainment.
We are open seven days a week and we special theme nights to attract new customers to Casa Francesco. The restaurant will be fine dining in a cozy atmosphere. Warm colors, soft music, candles and amazing artwork from some of the areas most notable new artists. During the busy summer months you can also sit outside on our Al fresco and we will offer a special summer menu, featuring lighter fare (low carb, low sugar. vegetarian. weight loss), exotic drinks, as well as non-alcoholic offerings. The Al fresco (is eating outside, t is a style of dining that is casual and often party-like in its atmosphere.) and garden setting will be a fun and casual atmosphere for the summer crowd.
The service is relaxed, very friendly and correct. Our management team is comprised of individuals whose backgrounds consist of 15 years experience in food, restaurant and hotel, catering, management, finance, marketing, and art.
Casa Francesco is also the Food and Beverage Department of Torrre Venezia Suites.
Casa Francesco is a Modern Spanish-Filipino Cuisine Restaurant. We serve the most delectable Spanish-Filipino dishes with the right twist, perfected by our very own Chef Frank Belza, who spent long days in Spain discovering how he could neutralize Filipino taste buds for traditional Spanish dishes.
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