Kresios In Telese terme

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.

Divine experience, we were on the occasion of our anniversary, breathtaking menu, exceptional wine pairing and impeccable service, you feel pampered from the welcome to the final goodbyes, polite, friendly and very cheerful staff. The final price below expectations, definitely worth the trip

We went to this restaurant about two months ago. Many hours of travel but it was definitely worth it. Attracted by the idea of ​​the dark menu, the only possible choice in this restaurant, and also by the chef's study behind two of his famous dishes "spaghetto allo scoglio" and "minestrina". What can I say, a magnificent experience, I still remember the crunchy lamb eaten, with the tobinambur and artichoke sauce. The idea of ​​starting with some bites, lots of amuse bouche and then continuing with the actual courses is also very fun. We tasted many things without leaving the table too full. The small pastry shop is a sweet conclusion absolutely worthy of note. Impeccable service, all male, guys who are also very funny and above all very capable, they put you at ease in a two-star context (taken care of to the maximum). The only negative note, which counts as an improvement, I would have appreciated a more in-depth explanation of some dishes, for example the chef's signatures. I came prepared but for example my boyfriend didn't know some things that I had to tell him. Some customers, like us, really think they would like a little more chat. For the rest, an unforgettable experience!

Raramente ho trovato nei ristoranti stellati quelli che c’è da Kresios: un menù GENIALE e un servizio eccezionale. Mr brown, un percorso lungo ma sapientemente bilanciato ed equilibrato: tornerete a casa sazi ma non appesantiti; proverete sapori particolari, accostamenti unici e non ne risentirete minimamente con la digestione. Il personale di sala è davvero eccezionale: ti mettono a tuo agio, scherzano senza mai esagerare, alleggeriscono l’atmosfera senza invadenza. Un plauso particolare al responsabile italo-francese: un ragazzo professionale e cordiale come pochi! Se volete regalarvi un’esperienza in un ristorante pluristellato, non abbiate dubbi nello scegliere kresios!!

Bella esperienza, in linea con le nostre aspettative e il riconoscimento delle due stelle Michelin. Tutto il viaggio nella degustazione è stato fantastico, sorprendente, non conoscevamo il menù, ogni arrivo di pietanza un colpo di scena, un crescendo di emozioni. Cura meticolosa nella scelta delle stoviglie, ogni pietanza abbinata al piatto e alla posata, aggiungo che per le posate mi hanno davvero stupita, brand diversi (persino Christofle) e modelli diversi, studiati nella misura e nell’accostamento al piatto, dettagli importanti spesso non considerati da ristoranti della stessa categoria. Consiglio vivamente.

Viaggio emozionale in un esperienza sensoriale da vivere in ogni portata, fatto di equilibrio tra le materie prime e la competenza di uno staff impeccabile!

There are 2 Michelin-starred restaurants in the small town of Telese Terme. If you wonder which one to choose, let me tell you straight away: it's the Kresios. We had dinners at the Locanda del Borgo and at Kresios back to back and there was absolutely no comparison. In terms of creativity, menu, service, ambition, Kresios fully deserves its accolades, the Locanda doesn't. The wine list at Kresios is phenomenal, although absolutely idiosyncratic: you won't find a single Bordeaux or any new world wine in the list, very few known producers and reference bottles. Instead, it's a curated collection of hidden gems. On the day of our visit both the chef and the sommelier were absent, but everything was perfect regardless. Relaxed, informal and flawless. Quantity is also correct. The only thing I didn't get is the name of the menu, "Mr.Brown", a reference to the movie "Reservoir Dogs". I'm sure it makes sense in the mind of the chef, but honestly, the connection was lost on me! The menu is not as quirky as the name could suggest.