Krèsios

This old country house is the setting for chef (and former computer engineer) Giuseppe Iannotti’s imaginative cuisine which is showcased on just one long surprise tasting menu with many courses that takes guests on a fast-paced and exciting culinary voyage. Although some of the dishes are inspired by Campanian traditions, the menu features flavours from around the world, with familiar recipes reinterpreted with the chef’s personal flair and the use of fermentation, maceration and extraction techniques, among others. A selection of wines (including natural labels) from small-scale producers completes the picture – after all, Krèsios is simply another name for Bacchus.

An ancient farmhouse turned into a lab

A rural property used as a working laboratory for chef Giuseppe Iannotti.

One long tasting menu, served blind

A single extended menu, revealed course by course, designed as an entertaining, technique-driven journey.

A worldwide itinerary with a Campania undertone

Familiar ideas are reworked with personal, experimental technique, rather than regional tradition alone.

Signature Ingredients

• Fermented and extracted flavours: fermentations, macerations and extractions are core building blocks across the menu.
• Campania ingredients, used as accents: local references appear, but the palette ranges widely.
• Natural-leaning wines from small producers: pairings favour smaller, often natural makers.