The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Campania

Kresios

The foodie with a fondness for Campania cannot help but asking herself: why in this region the ambitious food all look alike? Is there a mysterious ban that prevents the chefs to depart from the same pattern? Maybe this same doubt troubles chef Giuseppe Iannotti in his sleep. He is different.

He comes down heavy on fermantations and deep maturations, goose barnacles and baos, shiitake and mochi. Still, the center of gravity is always this land that he will never leave: his mother’s Cavatelli with squab ragu are still unrivaled. In other words: both feet on the ground and a mind that is free to wander among the techniques of the world.

 Brambilla-Serrani

Chef

Giuseppe Iannotti

Vai alla scheda dello chef

Sous-chef

Eugenio Vitagliano

Pastry-chef

Yuji HAzama

Maître

Emanuele Albarella

Sommelier

Alfredo Buonanno

Contacts

+39 0824 940723

via San Giovanni, 59
82037 - Telese Terme (Benevento)
kresios.com
info@kresios.com
TAKE ME THERE
Closed
domenica a cena e l'intero lunedì
Holidays
variabili
Average price (wine excluded)
110 euro
Tasting menu
90 e 130 euro