This week’s Maine Sunday Telegram will include a 4 star review of Franciska.
The other part of the fun is sipping your torrontés, monastrell or Uco Valley petit verdot alongside some of the truly excellent food coming out of Chef de Cuisine Rudi Schnetzer’s kitchen. Shareable plates like Maine fluke crudo and burrata & tomato conserva perk up your taste buds as much as the invigorating wines. The seasonal menu changes frequently, but the braised short-rib empanadas with crisp, flaky crust are a perennial offering, and a must.
Franciska opened for business in April 2025.