ROSSI&NERO In Arpaise

05/04/2026: Kresios isn't just a Michelin-starred restaurant: it's an experience conceived with rigor, intelligence, and a strong personal vision. You don't go to Giuseppe Iannotti just to eat well, but to immerse yourself in an unconventional gastronomic tale, crafted with almost engineering-like precision and a rare sensitivity in transforming ingredients into ideas. Special mention goes to the spaghetti allo scoglio, which alone is worth the trip. It's not the classic seafood dish you might expect: it's a simple, concentrated, almost "distilled" version of seafood. The sea hits the palate directly, deeply, and clearly, with extraordinary intensity yet without heaviness. It's a dish that achieves something rare: being simultaneously sophisticated and immediate. The service, pace, and overall experience live up to the restaurant's reputation: everything contributes to the feeling of being in a unique place, where nothing is left to chance. Kresios is one of those places you never forget: authentic, bold, and distinctive signature cuisine.

04/01/2026: A formative experience, I learned more about a cuisine that explores fermentation techniques using local products and Eastern techniques. I didn't enjoy all the dishes; some I found unbalanced (to my palate). The decision to force a tasting menu can be disappointing. The wine pairing was excellent, and the willingness to offer a vegetarian menu was commendable. The bill was super high.