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

Tradition/Innovation
Campania

Kresios

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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.

Gabriele Zanatta
Gabriele Zanatta

classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt

Chef

Giuseppe Iannotti

Sous-chef
Eugenio Vitagliano
Pastry-chef
Yuji HAzama
Maître
Emanuele Albarella
Sommelier
Alfredo Buonanno

Contacts

+390824940723
via San Giovanni, 59
82037 - Telese Terme (Benevento)
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
Read the menu