Christian Stan, at 15 Jan. 16, in Gourmet, Hotel Restaurants, News

The Mercer Hotel Barcelona opens Kresios restaurant on 16th of January and welcomes Chef Giuseppe Iannotti from the Campania region of Italy.


Kresios restaurant debuts at Mercer Hotel Barcelona

“Chef Iannotti creates inspiring and innovative cuisine,” says Francesc Holgado, hotel General Manager. “He has been sewing the red star onto his jacket, awarded by Guide Michelin, every year since 2013.”

kresios restaurant



The “marriage” between the two was melded from sharing the same philosophy – simply providing excellence. The hotel has been consistently recognized as providing the highest quality service to guests within an innovative, sleek and contemporary design.

“My menu is rooted in tradition, yet is entirely forward thinking. I search for ingredients of outstanding quality from around the globe to create a refined cuisine,” says Giuseppe Iannotti. “All of these ingredients will now come together as the restaurant at the Mercer provides the perfect backdrop for my dishes.”


About Mercer Hotel Barcelona

Mercer Hotel Barcelona is a boutique hotel of 28 luxurious rooms and suites located in the heart of the Gothic Quarter. Guests seeking an exclusive and unique experience can immerse themselves in a distinctive setting. El Patio de los Naranjos is a serene space for guests to enjoy breakfast, lunch or a refreshing beverage any time of the day. A panoramic rooftop terrace with pool doubles as a place for sunbathing and is an ideal backdrop for a light meal or a starlit evening cava. The Cocktail Bar and Library are the perfect spots for engaging conversation. Unpretentious yet elegant the Mercer Hotel Barcelona offers exceptional and intuitive service.

ritratto chef Giuseppe Iannotti

About Giuseppe Iannotti

Born in 1982, Giuseppe started cooking at the young age of 6. Graduating with a degree in Computer Engineering he returned to his true love: cooking. He defines his cuisine by “research, inspiration, imagination and spontaneity.” Since 2007, first at Castelvenere and then at Telese Terme, both in Benevento, he has been at the head of Kresios. Among his many accolades, he has received the “Giovanne dell’anno” Award presented by l’Espresso and the “Premio vent’anni” from San Pellegrino. He is one of the Jeunes Restaurateurs d’Europe. For reservations and information, please email,

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