A lot has happened since my last visit to
Kresios –
Has it really
been four years???
The restaurant, headed by Chef Giuseppe Iannotti, had not
yet received a Michelin star – many aspects were still works in progress, such
as a bistro, rooms, gardens and much much more.
And though I have seen Iannotti and members of his team in
various events over the years, there is nothing like sitting down at a table on
a sunny Saturday afternoon.
A look a t the website a month earlier gave me a little hint
of what my afternoon would be like. A
very little hint. Two tasting menus –
Mr. Pink and Mr. White. That was it,
that was all folks.
I opted for Mr. White – the longer version of the 2 menus and
asked for the wines to be included. Here’s
a look at what I enjoyed that November afternoon.
Aperitif....
 |
| Caviar and champagne |
 |
| Fermentation - basically - fermented radishes and cucumbers. |
 |
| Puffed pigkin and cod in an tray. That pigskin brought back childhood memories. |
 |
| zucchine taglione and a perlage of black truffles and mint |
 |
| A flavorful pizza alla Napoletana tucked inside white paper |
 |
| Roasted chicken chip!!! |
 |
| Frog salad sandwich - che sopresa!!! |
 |
| Caciocavallo cheese and annurca apple marmalade. |
 |
| Sweet bread 'popcorn' and ketchup. |
 |
| It loos lie a popular chocolate candy, instead? It's a Foie gras raffaello! |
Ready for the appetizers??? Iniziamo!
 |
| An oyster cocktail. |
 |
| A pork kebab with powdered rose and mustard. |
 |
| Eggplant, white miso, and raspberries!!!! |
 |
| Veal and tuna sauce - just that...the chef forgot the veal. No problem!!! |
 |
| A beautiful crab broth... |
Second course...
 |
| Monfish, prunes and black garlic. This is November!!! |
 |
| An amberjack in the garden... |
 |
| A nice surprise. This dish began as a 'staff lunch' favorite. Iannotti enjoyed it so much, that he decided to put it on the menu. Pork belly and leeks. |
 |
| Grilled lamb and mushroom. |
Time for the first course...yes...AFTER the second.
Mr. White
strikes again!
 |
| Spaghetti allo scoglio. Scoglio means rock in Italian, and this dish, despite its color, has fantastic flavors that are reminiscent of the sea. |
 |
| Fagottino pasta stuffed with guinea fowl. |
 |
| Risotto with robiola cheese, duck speck and lime. FLAVorful! |
Ready for dessert?
 |
| Mojito! |
Then a festival ! A dessert parade including ...
 |
| Lychee and violets |
 |
| Licorice ice cream |
 |
| Tomato, celery and chili |
 |
| Annurca apple canalee. |
 |
| Cinnamon donuts |
 |
| effervescent marshmallow |
 |
| Bread stick, caramel and chocolate |
 |
| Gelee with raspberry | , cuttings and mint | mara in raindrop cake |
|
I left - after that amazing afternoon with Mr.
White and all gli amici of Kresios determined that I'd be back soon.
.jpg)
