Krèsios

Experience more of this visit through our video highlights here

In the most gorgeous setting, this country house with stone walls and rustic vibes was just so beautiful. It helped that it was such a perfect day too, blue skies and sunshine. The restaurant was made up of our large table, with a lovely open-view kitchen, and then another table for two in another space, which made it feel like a private dining experience. 

It was quite an unusual menu, not what I was expecting, titled Mr Brown, being a reference to Quentin Tarantino’s film “Reservoir Dogs”. Chef Giuseppe Iannotti bases all his dishes on his philosophy of research and imagination, which it certainly was. 

Little quirks,  like miniature plastic peppa pigs on the pass and ant wire sculptures on the table were interesting, but with no real explanation for the why behind them but it gave a childlike homely charm in some way. The food was all very good, but I wish we had more explanation to it all. 

The snacks and the petit fours were a lot of fun, and a lot of them, all executed very well, I enjoyed them most.  I really loved the comté egg and also the foie gras raffaello. 

I enjoyed the pasta dishes and the rice, but everything else was just good. The turbot dish was excellent, and I really loved the duck, very clever how they presented the almonds, you’ll see this on our mymuybueno Chefs video highlight. Very tasty. 

Things that made no sense to me such as bringing the rice dish in a plastic children’s bowl and spoon, felt like Gaggan was in the kitchen. From all the high end plates to that was strange. Without the understanding of a why behind a lot of it, I couldn’t grasp what was to be achieved here. ‘Like a child’, pasta with buffalo mozzarella, this was a very comforting dish, and I presume served this way to evoke those childlike nostalgia’s but it still felt slightly odd. 

The spaghetti allo scoglio was delicious,  fifteen different fish and the pasta is cooked inside the soup so it takes on all the flavour.

The simple things were done well, and good cooking but just felt distracted by whatever else was going on 

Least favourite dish was the rabbit, the texture was almost like bottarga, it simply didn’t do it for me. 

All in all, a very good meal, with beautiful ingredients, and a lot of love, just missed better explanations to explain the why behind certain parts. Service was attentive and some excellent wines from their extensive cellar too.  I would return, if there is a new menu, and to try this experience again.

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