The story
In the small town of Telese, Kresios has earned its two Michelin stars by redefining what a tasting menu can be. Reviewer "Cosa mangiamo oggi?" describes it as "one of the most interesting and innovative restaurants in Italy," serving a blind tasting menu of about 25 courses that delivers a "rollercoaster of surprising, comforting, and playful flavors." The experience is deemed "absolutely worth the trip," a testament to the kitchen's audacity.
The menu is a parade of seemingly incongruous pairings, all of which earned a thumbs-up from the creator: from a **Mackerel Sushi with Melon** and **Aubergine alla Parmigiana with Raspberry, Miso and Powdered Pesto**, to a **Raffaello with Foie Gras** and a **Roast Suckling Pig Skewer with Dijon Mustard and Rose Petals**. Even a playful **Spaghetti allo Scoglio** and a comforting **Roast Chicken with Potatoes** find room. It’s a high-wire act that somehow balances the familiar and the avant-garde.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the spaghetti allo scoglio, praising its briny, fresh seafood. The overall vibe is of refined, coastal comfort executed with precision and heart.
“This is the signature dish of Kresios, the reason we came all the way from Milan to Telese Terme. It's a seafood dish without the hassle of shells or bones — the broth is cooked for days with over 50 types of fish, then used to cook the pasta like a risotto. The spaghetti is boiled in water for just a couple of minutes, then finished in this super-concentrated fish broth. The flavor is incredible, a concentrate of the sea. The pepper on top gives it just the right touch of spiciness. They are crazy good. There's only one negative: they are too few. It's absolutely the best thing I've eaten so far in this meal.”
What creators say
1 creator has covered Kresios. Most active: Cosa mangiamo oggi?
Kresios is one of the most interesting and innovative restaurants in Italy, with a blind tasting menu of about 25 courses that is a rollercoaster of surprising, comforting, and playful flavors, absolutely worth the trip.
Dishes mentioned
Spaghetti allo Scoglio
This is the signature dish of Kresios, the reason we came all the way from Milan to Telese Terme. It's a seafood dish without the hassle of shells or bones — the broth is cooked for days with over 50 types of fish, then used to cook the pasta like a risotto. The spaghetti is boiled in water for just a couple of minutes, then finished in this super-concentrated fish broth. The flavor is incredible, a concentrate of the sea. The pepper on top gives it just the right touch of spiciness. They are crazy good. There's only one negative: they are too few. It's absolutely the best thing I've eaten so far in this meal.
Roast Chicken with Potatoes
We start with a chicken skin chip that reminds me of the crunchiest part of the chicken — it's flavored and dried, like a potato chip. And with chicken, potatoes can't be missing: this is an idea of the perfect roasted potato, crunchy on the outside and creamy on the inside, like a pomme soufflé. It's a soft pad, crunchy outside but super soft potato inside. Really funny and good.
Mackerel Sushi with Melon
This is melon and mackerel, with a small part of wasabi separating them, topped with puffed rice and dill — it's their version of sushi. This is the winter version; we saw the summer version with watermelon on YouTube. Even though there's no rice, it's incredibly Japanese in taste. Very good.
Aubergine alla Parmigiana with Raspberry, Miso and Powdered Pesto
This is a sort of aubergine alla parmigiana that's a little wrong — the aubergine is fried, it's there, but the ingredients are different: raspberry, miso and powdered pesto. It's unsettling. First of all, it's very good. And it's shocking. Honestly, I never thought eggplant and raspberry were even distant acquaintances. It really makes sense because the aubergine is a little saltier and fatter while the raspberry is more acidic and sweet — it's the bomb combination.
Roast Suckling Pig Skewer with Dijon Mustard and Rose Petals
I already know I'm going to really like this. Very tender. There's a part of fat on top that will make Giano fly, and the Dijon mustard gives it an acidic touch. Can I have a pan of just this, if it were possible? Very soft, with super crunchy rind on top, the mustard with an acidic touch. Guys, you know I like pork, there's no point in hiding it.
