On the website Trip Advisor recently, a visitor posted this review.
A truly superb dinner- Highly Recommended
We came here for New Year’s Eve dinner, with my two brother and their partners. We were a tiny bit apprehensive because the restaurant managed to fit 6 of us in at very short notice. But we need not have worried. The staff were all exceptionally welcoming and friendly, and every single thing we tried from the special New Year menu was spot on – from the freshly prepared salad based starters to the astonishingly good home made ice cream in a range of innovative flavours. All this was complemented by some excellent wines, with star billing for Sardinian reds and whites. We live only 300 metres from this restaurant, and have walked past it many times – but we’ll be back soon.
22nd January 2018
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.