Quercus — Restaurant in Uggiate con Ronago

The Quercus restaurant is a fraud. I have eaten in many fine dining but we paid 230 euros for 2 people that left a bad taste instead of blissful happiness.

We went early for an aperitivo - we ordered an over priced glass of their bubbles and the accompanying food arrived 20 minutes after we finished drinking the wine. For dinner, you can order a la carte (recommended) or they have set menus that you don't know what you're getting because it's the chef who comes up with it based on (what we thought) our tastes. We went for their 7 course menu (70 euros per person ) with wine pairing of 4 glasses (35 euros per person). We did not get asked anything about our tastes but just our allergies. Their dishes, although they tasted ok, there was nothing special about them. One of their "seven" dishes was a ball of melon sorbet just before dessert. That's not a dish, that's a pallet cleanser. The porc meat was tough and chewy and their risotto rice was seriously undercooked (which when we mentioned to the waiter, we were told it is meant to be like that). Yes risotto should be slightly undercooked but not to the point where you can't chew because you might break your tooth. Their dessert was awful, their mousse chocolate had seized so there were butter clumps. The waiters sometimes did not present the dishes and if they did they wouldn't explain e.g. what type of cheese used etc. The dishes came out too quickly. They hadn't even cleared our plates and they were already bringing out the next dish. It made me think if the food was being microwaved (I really hope not!).

The wine was not actually paired to the dishes. They just served us their cheapest wine - we paid 35 euros per person (a total of 70 euros for 8 glasses of their cheapest wine which they sell a bottle for 20 euros a la carte and 10 euros if you buy the bottle to take home - serious fraud). They didn't explain the wines and when we asked twice about the same wine the response was "it's a good wine from good grapes" - I think their sommalier should be seriously trained or fired. For payment, we waited 20 minutes but no one came to our table or to ask how was our dinner. We went inside to pay and when we were asked for our opinion and we told them about how one of the wines didn't pair with the dessert, he said "it's subjective"... so we did not bother saying about the rest of the dishes since they are obviously...

A rollercoaster of taste and quality. Was there for dinner. Generally very satisfied, but it is a pity that the high cuisine of some of the main meals are getting together with some disappointing sides. We started with a welcome “caprese al pesto”; bad start: the little mozzarella was a bit acid dry. We then went for a “tartare Di fassona” and a “Uovo 61” (slow poached egg with cheese and truffle cream). Definitely much better: both tasty, nicely served and very cured. Then, the apotheosis of taste come with the Beef Cheek, served with mashed potatoes. I was speechless for the tenderness of the meat and the taste of the combination with the sauce on top. Simply awesome. We finished with a pumpkin and a peer with red wine (we also got a selection of mini pastries) going back to an average quality of the meal. Bill in line with the level of the restaurant. All in all, I am satisfied, but some details might be better cured. Service was generally good (waiters very gentle and fast), but not excellent. Atmosphere in the dining room was amazing : the enormous windows facing the chestnut hood (the lamps outside were lighting the trees even at night gave the impression to have a dinner in the nature. Unfortunately the atmosphere was ruined by the loud noise and voices from a private party happening on the upper floor and from the kitchen. Venue: the outside of the restaurant and positioning in general is very peculiar and reserved, with a stunning view on the surrounding Italian and Swiss hills. Reservation recommended....

Cena di quattro portate a mano libera dello Chef Domenico Ruberto, con abbinamento vini. Molto bene l’omaggio dello Chef e il dessert. Sublime l’antipasto, salmerino servito come sue uova. Bocciato il primo piatto, pasta e patate, crema di provola e guanciale, veramente troppo salato e banale, primo piatto atteso oltre un ora dall’antipasto. Buono, ma non per tutti i palati le costole (costina) della spalla d’agnello, sicuramente un taglio povero reso nobile e molto saporito da una preparazione molto curata. Spero in una scelta etica e di sani principi sul consumo consapevole della carne e la valorizzazione di tutti i tipi tagli, anche i meno nobili, tuttavia una scelta sorprendente, per taluni troppo azzardata. Personalmente credo che in sala vi sia troppo spettacolo con preparazioni al tavolo, inondando l’ambiente di odori taluni indesiderati e aromi dei tavoli vicini. Personale cordiale molto disponibile, nei due team, cucina e sala, credo ci siano molti elementi giovani o nuovi, non tutto funziona come dovrebbe e la spettacolarizzazione delle preparazioni al tavolo disorganizzate non sono uno spettacolo per il resto della sala ma qualche...