Ristorante L'Ambasciata - Quistello — Restaurant in Quistello

In this pre-winter season, the interior decor exuded a warm festive charm. An impressive pine tree adorned the main dining room, and small angel sculptures dangled from the ceiling. The background music was classy, vibrant, and thoughtfully selected.

Following the Maître's recommendation, we opted for the classic discovery menu: Rinascimento del Gusto.

The Italian menu naming cleverly played with words: "Rinascimento" means both "Renaissance" (significant for the Gonzaga family, marking the culinary roots of this area) and rebirth (of a recipe).

To tease our appetite, warm focaccia topped with slowly hand-sliced mortadella was served alongside a glass of Franciacorta Majolini Brut, boasting crisp acidity and vibrant perlage.

Our soup, a delightful blend of bean, sausage, and lobster with basil oil and extra virgin olive oil, arrived promptly. Delicate and exquisite, it showcased a masterful reinterpretation of a classic rural recipe, employing three different cooking methods on the same plate. It was a pleasure to savor.

The sommelier presented us with a bottle of slightly sparkling "Lambrusco di Quistello 80 Vendemmie Rosso IGP," celebrating 80 years of local production. This delightful wine proved a perfect pairing for the traditional Agnolini, featuring a mouth-watering and well-balanced filling of chicken, braised beef, pork, parmesan, and egg yolk. This tiny and cute Agnolini hides an interesting uniqueness: a venerable lady living in the village, and mastering an old traditional bending technique, comes over to the restaurant daily just to seal them in a perfect way. Once cooked, the Agnolini were drained and seasoned with Trentino mountain butter and 36-month-aged Parmigiano Reggiano, topped with a generous sprinkle of Acqualagna truffle.

Chef Matteo Ugolotti achieved another high score with the Tortelli di Zucca, showcasing supreme craftsmanship. Despite their thin skin, there was no filling leakage. Handmade a-la-minute, the Tortelli retained a fragrant filling and tightly sealed pasta. The Priest's hat pumpkin used for the filling, cultivated in the Claciolary farm, was slightly sweet and typical of the area. Mustard syrup and 36-month Parmigiano Reggiano Neviano degli Arduini completed the filling, all seasoned with grated parmesan and butter. The pairing was spot-on: a refreshing glass of white wine, a Sauvignon from Trentino (Stachlburg - Baron Von Kripp - Praesepium - 2019), with scents of flowers, citrus, and delicate aromatic herbs along with a note of sweet spice.

The main course, "Faraona," was a triumph of culinary technique. Drawing from an age-old Gonzaga family recipe, Chef Matteo skillfully infused Guinea Fowl with the vibrant essence of orange juice, creating a delightful sweet and sour undertone. Meticulously executed, the meat was pan-seared for a satisfyingly crisp skin, then finished in the oven for a butter-like tenderness. The plate was adorned with accents of Campanina apple mustard, delicate pomegranate buds, and refreshing mint leaves, enhancing the overall sensory experience.

To complement the meat, we were offered a glass of the intriguing biodynamic and oaky wine, Tenuta Mara Maramia 2017.

We couldn't resist indulging in the out-of-the-menu desserts: chocolate Salami covered with fresh-made zabaione and two types of Sbrisolona, a typical cake from Mantua that tastes like the butteriest shortbread crossed with a crunchy streusel. Delightful.

Alongside coffee (espresso), petit-fours, and a new-to-me liqueur—Amaro Jefferson, awarded as the best herbal liqueur at the World's Drink Awards.

In a nutshell, Ristorante Ambasciata seamlessly blended tradition and innovation, offering a memorable dining experience in the heart of Quistello. From Agnolini to Faraona, each dish was a testament to Chef Matteo Ugolotti's culinary prowess. The warm ambiance, impeccable service, and thoughtful wine pairings elevated our pre-Christmas lunch to an exceptional celebration of Italian gastronomy. Ambasciata left an indelible mark, creating cherished memories of a remarkable...

My wife and I embarked on an enchanting culinary journey when we had the privilege of visiting Ambasciata in Quistello, nestled near Mantua. This concealed treasure embodies the Renaissance opulence of Gonzaga banquets and offers an immersive feast for the senses.

From the instant we stepped through Ambasciata's iconic red door, time seemed to stand still, and we were transported to a realm of captivating allure. The ambiance gracefully fuses the enchantment of the circus with the grandeur of Renaissance patrician dwellings, weaving an ethereal atmosphere that was both mesmerizing and dreamlike.

Our dining escapade at Ambasciata unfolded as a symphony of finesse and passion, each dish a masterpiece carefully composed to delight and enthrall.

Throughout the evening, the maître and sommelier adorned our experience with their expertise and warm hospitality.

Our foray into Ambasciata's culinary paradise commenced with an inviting welcome—freshly baked focaccia that enveloped us in a symphony of aromas. And as if that weren't enough, the artistry of hand-sliced mortadella unfurled before our eyes, adding a dash of theater to our experience.

Our palates traversed diverse realms, from succulent Scallops, Radicchio Rosso Tardivo, Mustard, Beetroot, and extra virgin olive oil "Caterina," a combination that weaved a divine tapestry of flavors. My personal choice, the Battuta di Filetto di Manzo e suo Arrosto, unveiled the artistry of a beef fillet tartare accompanied by roasted White Turnip and a delectable Mustard-Mayonnaise that proved to be a tantalizing revelation. The beef tartare melted with each bite, tender and flavorful, while the mustard-infused mayonnaise waltzed between zesty and rich, leaving an indelible craving for more.

The Tortelli di Zucca, a delicate masterpiece that whisked us through time with its rich history, celebrated the culinary traditions of Mantua. Filled with velvety Pumpkin, a staple of Mantuan gastronomy for centuries, each bite paid homage to the region's heritage. The infusion of Malga Butter and 36-month-aged Parmigiano Reggiano from Quistello catapulted the dish to an indulgent crescendo, showcasing Chef Ugolotti's prowess in seamlessly marrying tradition with innovation.

The Gnocchi with Shrimp and Saffron painted our palates with an eruption of flavors, a tantalizing symphony that echoed long after each delectable bite.

Transitioning to the main courses, we were met with a harmonious chorus of tastes. The blend of Scallops, Cotechino, and Salsa Verde played a melody on our taste buds, merging the delicate sweetness of the scallops with the robust essence of Cotechino, a quintessential Italian pork sausage. The Salsa Verde added zest and herbaceous notes, transforming the trio into a crescendo of culinary brilliance that captured our senses.

The Pluma di Iberico, a succulent cut of Iberian pork, was partnered with a watercress salad, forming an exquisite symphony of contrasts. The Pluma, famed for its tenderness and marbling, danced across our palates, releasing a cascade of rich, savory flavors. This intricate dance was harmoniously intertwined with the freshness of the watercress salad's peppery notes, creating a symphony that resonated in every bite.

As our culinary voyage culminated, we found ourselves before a dessert masterpiece—the Salame al Cioccolato. A tribute to Italian traditions, this creation ingeniously melded the allure of dark chocolate with almond's crunch and a touch of orange zest. Presented in the semblance of a salami, it was a delightful and flavorful homage to classic recipes with a creative twist.

The ambiance was complemented by the Champagne Lamiable Grand Cru, a champagne of stylish elegance, adorned with floral fruitiness and insistent mineral notes. The Tassi Bruno Toscana Rosso IGT 2020, a red wine of remarkable softness, rich tannins, and persistent finish, added another layer of delight to our experience.

In the end, our sojourn at Ambasciata transcended gastronomy; it was a passage through culture, history, and...

Amazing food accordingly to a Michelin Star restaurant. The flavors and textures of each plate are chosen to involve all of the senses. The tasting menu is an exceptional option. Magnificent wine list. Servers are unpleasantly stuffy. Chef is very friendly and accessible to clients. Two things caught my attention: the base plate set in front of me had a black stain and the table linen of the table next to ours, was ripped which is unacceptable at the level of this restaurant. Will definitely visit again on my next...