Le Querce

“Great fresh food, imaginative dishes and lovely staff.”

Jonathan Frewin★★★★★

We had such a fabulous meal back at le Querce tonight. It’s been a couple of years since we came, even though we live locally, and it’s as good as it ever was. We started with the burrata, caponata and nduja, along with the bread, Parma ham and grilled pecorino. Both exquisite. The handmade samphire pappardelle with prawn and nduja was divine, and it was a very generous portion of sea bass with crushed potatoes, cooked to perfection. For dessert the pear frangipane was excellent but the highlight was the homemade ice cream and sorbet. The chilli ice cream was good enough to write home about. O

REG★★★★★

I came to Le Querce with my mother who has coeliac disease meaning she cannot eat gluten without it causing her significant discomfort and pain. This usually means that finding reliable, good quality italian food comes with great difficulty and she rarely gets to eat it at restaurants. Le Querce accomodate well for gluten-free options, allowing all pasta dishes to be ordered as gluten free should you choose. The food we had was extremely high quality, fresh, and well prepared. I had the Buratta starter, my mother the aubergine parmigiana, and we both had the beef ragu main, each accompanied

Timothy Collings★★★★

Dinner on a Saturday evening in an exemplary, traditional, superbly run restaurant that left father and daughter very happy and satisfied. A credit to Sardinian and Italian cuisine, this was a meal to savour in an unfussy and simple fashion. Highly recommended.

Mariano★★★★★

This review comes straight from the heart, as it is hard to find the right words to express our gratitude and joy for the wonderful experience we had on January 31st 2026 at Ristorante Le Querce, during a celebration for 35 guests held in honour of my mother-in-law’s 90th birthday. The food was simply outstanding, authentic, genuine, and full of true flavour, thanks to the wonderful recipes of Chef Antonello and his wife Rosanna, both of Sardinian origin. Every dish conveyed passion and love for their craft. They also catered for different dietary requirements, including two highly allergic gu