At Via Toledo 177, on the fifth floor of an elegant building in the heart of Naples, one of the most fascinating expressions of the culinary world of Giuseppe Iannotti – the two-Michelin-starred chef at Krèsios – is taking shape. The experience begins as soon as you walk through the door, amid contemporary artworks and references to Campania’s craftsmanship, which are also reflected in the details of the menu – printed on handmade paper from Amalfi and featuring a design inspired by the tradition of Tombola. In the kitchen, head chef Antonio Grazioli puts a contemporary spin on the great Neapolitan classics, creating a menu that is both creative and distinctive. A prime example of this is the reinterpretation of ‘puveriello’-style spaghetti, enhanced by the aroma of truffle.