Le Querce is excited to bode farewell to 2015 and benvenuto to 2016.  With the new year come exciting changes.  We have finally got up to speed and have joined the digital world, thus we are now able to offer our customers the option to reserve a table online.  We also have some exciting alternative evenings in the pipeline, with more details to follow.

We are offering our clients the opportunity to cook our food at home, with our new range of products that can be purchased and eaten at home.

This includes tomato sauce, beef ragú, quince jam, bresaola, capocollo, Sardinian extra virgin olive oil, bottarga, fresh pasta (must be ordered in advance) and much more.

Please email valentina@lequerce.co.uk for a price list or to place an order.

“Regional Italian food at its best”

Posted by on Apr 16, 2013 in Food, Le Querce, Reviews | Comments Off on “Regional Italian food at its best”

“Regional Italian food at its best”

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.

Fresh Pasta

Posted by on Mar 26, 2013 in Food, Le Querce | Comments Off on Fresh Pasta

Fresh Pasta

Making Pasta

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.

Welcome to our new website

Posted by on Feb 6, 2013 in Food, Le Querce | Comments Off on Welcome to our new website

Welcome to our new website

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.