Kresios In Telese terme

Dined here with some friends and had an amazing experience. There are many very special personal touches from the chef and his life seen through the music, plating, decor, and of course food. I loved the dishes that were inspired by the memories of his childhood. The service is excellent. There is an open kitchen and I can see the chefs are very dedicated and passionate about their work. Wait staff is so nice and attentive. I forgot my purse in the restroom and they were so nice to stay open later and meet me so I can retrieve it!

Locale accogliente, minimal, con ampia cantina. Personale impeccabile, educato, gentile, informale ma professionale. I pochi tavoli permettono loro di seguire i clienti alla perfezione. Unico menù “ Mister Brown” spettacolare con innumerevoli portate in sequenza veloce ma non eccessiva. La prima parte snack da mangiare con le mani, poi i secondi di carne e pesce, poi i primi e infine il dolce e la piccola pasticceria. Tutte le portate molto particolari, con un impiattamento originale, ingredienti gustosi e abbinamenti stravaganti.

I had the privilege of dining at Kresios last July 4th, and although my previous review has been removed, I now want to share the extraordinary experience. Kresios embodies the elegance and culinary innovation expected from a 2 Michelin star restaurant. Located in an enchanting setting, the restaurant offers a refined and welcoming atmosphere, perfect for an unforgettable gastronomic experience. The tasting journey I had the pleasure of experiencing was a journey through bold flavors and artistic presentations. Each course was a celebration of high-quality ingredients and sophisticated culinary techniques, curated by the chef with evident mastery. The service, impeccable in every detail, helped make the evening even more memorable. The staff was not only professional, but also warm and helpful, providing expert wine pairing advice that perfected each course. Although my visit was some time ago, the quality and attention to detail I experienced left a lasting impression on me. Kresios continues to represent a point of reference for gastronomic excellence, a place where taste, art and hospitality come together in an unforgettable experience. I highly recommend Kresios to anyone looking for a high-end dining experience, where every bite is a journey of taste and pleasure.

This restaurant, located in an old house, is excellent in every regard. When we arrived, we had several requests: one person was vegan, another vegetarian, two did not eat seafood, two ate only fish, and one avoided butter and cream. It seemed like a chef's nightmare. Despite a brief "oh my god" look from the maître d', they quickly accommodated all our dietary needs, which was truly amazing. The food was excellent, and even our vegan friend praised his dishes. The eight of us enjoyed a wide selection from the menu, and everyone loved their meals. The presentation was playful, adding a touch of amusement to some dishes. The wine selection was extensive, and the service was outstanding.

Anyone who thinks that in a Michelin-starred restaurant one leaves hungry should go to Kresios to change their mind. We went here for dinner as the end of our trip to Campania, the evening before our return to Liguria. There couldn't have been a better ending to this holiday than this. Congratulations to all the staff, from the guys in the dining room for their preparation and friendliness, to the sommelier Alfredo who completed the dishes with the wine pairings and to the guys in the kitchen who prepared us dishes, one better than the other. Definitely worth the detour.

Beautiful and above all very fun experience. We did the Mr Brown route which is divided into dishes to eat with your hands and others with cutlery. The plating of the nest was amazing and the idea of ​​the pasta was brilliant but it arrived raw, but we forgive them because mistakes can happen to anyone, the important thing is knowing how to recover. We especially liked the final part dedicated to pastry making, very tasty and interactive. It's really worth the trip. I am editing my review following a response from I don't know who since it isn't even signed. I doubt it's the chef because the evening I came he wasn't present (at this point I also hope so because he didn't even come out at the end of the service). The pasta was raw, not al dente. There's a big difference. This way of responding to a positive review is not in keeping with the level recognized by the restaurant. It shouldn't give me thought advice or suggest what to focus on. Accept criticism otherwise don't read the reviews.

Super recommended place. Tasting menu consisting of 10 finger foods, 8 dishes with cutlery (including dessert) and a very generous small pastry. Very high level of cuisine, worthy of two Michelin stars. A special thank you to Gabriele, the waiter who took care of the table, for his care in describing the dishes and for acting as a guide in the cellar and in the laboratory. The only note is that maybe I would have added 1-2 courses to the menu

One word: Fantastic. It's worth the trip

Magnificent experience. Very beautiful location. Impeccable service. Welcoming, professional, but at the same time friendly and joking staff. We had dinner for two, my companion didn't eat meat, but in this place they have many valid alternatives. As a welcome we were served traditional fennel biscuits and hand-rolled breadsticks. The biscuits, very similar to taralli in shape, were good. Crispy, with just the right hint of fennel. Plus they were still warm when they arrived. The breadsticks were very thin, like hair. They were crunchy and there was a lot of the olive oil note. As an aperitif we had a Kombucha and a Champagne. Particular kombucha, slightly sparkling and with a citrus note. It was the first time I tried it and I have to say I wasn't crazy about it. On the contrary, the champagne was of the highest quality, truly exceptional. Then the journey began. The first course was a bite with seaweed and pickled vegetables. Strong, but pleasant acid flavour, which cleans the mouth for subsequent courses. Next I was brought a chicken skin chip. It was very tasty. We were served potatoes as an accompaniment. Very particular, crunchy on the outside and creamy, warm and enveloping on the inside. Followed by seed crackers with seaweed butter. One of the best appetizers. Really amazing butter. Then they served us their "sushi". Mackerel, melon and wasabi. Good, but for my taste the melon should be slightly less. Then we tried their revisited parmigiana, with raspberry. In my opinion a perfect combo. The aubergine makes the fatty and tasty part, while the raspberry cleans everything up and gives the sweet and acidic note. Followed by their Raffaello, with fois gras and hazelnut, really good. Then their bread arrived. They bring a small loaf of bread. Very hot and really good bread. They accompany it with olive oil, oregano and a fake tomato, emptied and filled with its preserves. Very innovative idea. The tomato was very tasty, reminiscent of a dried tomato. These are the ones I remember with greatest pleasure. In the second part of the dinner, among the best dishes we have the San Pietro al mont blanc, exceptional. The best dish of the evening. Then the lamb. The meat was very good, but the thing that struck me most about the dish was the mushroom that accompanied it, really good. Then their spaghetti with seafood, a concentrate of flavour. As a pre-dessert they serve pasta with cheese, a way to represent and include mozzarella in the menu. A fantastic and delicious idea. Finally the fantastic little pastry shop. Although it may seem trivial, of this final part, my favorite bite was the block of chocolate. It's presented cold, but as soon as you eat it it melts and is fabulous. I really liked the coffee kombucha, served in a test tube. This place has a lot of character, we had a unique experience. Compliments! 🔝

Beautiful experience, rich and exciting tasting journey.