On the website Trip Advisor recently, a visitor posted this review on the 5th April 2013.
Usually, local Italian restaurants in the UK serve up predictable pizza and pasta dishes. Some are better than others but Le Querce is the best Italian restaurant I have visited in this country. It’s great even when I compare it to restaurants I have visited all over Italy.
The small restaurant is run by a family and looks rather shabby from the outside. But don’t be put off. And always book. The menu is amazing but wait til the waiter comes along and rattles off a long list of the day’s special dishes and always pick one of those. The food is fresh, home made and very very tasty.
Remember. Please Book, and we hope to see you there. Or rather. Here.
Pasta is at the heart of Italian food.
Since the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantely in the South of Italy and soft wheat in the North. Regionally, other grains have been used, including those from barley, buckwheat, rye, rice and maize, as well as chestnut and chickpea flours. In modern times, to meet the demands of both health conscious and coeliac sufferers, the use of rice, maize and whole durum wheat has become commercially significant. Grain flours may also be supplemented with cooked potatoes.
At Le Querce we make our own pasta.
Our new website.
We asked a local website and marketing company, Photography Not Only, to look at our current website and come up with a fresh and exciting, new design. And this is the result. Photographs were taken my Marica Melotti.
We are very proud to have work with Marica and Tim on the new site. Marica also took the photographs, giving us a complete re-launch and new look. We hope that you like it.
Don’t forget, you can follow us on Twitter and Facebook.