Ristorante Ambasciata In Quistello

I hardly had any difficulty finding the right adjectives to accurately describe such perfection. Enchanting location, opulent and rich as the ancient Venetian noble homes once were, the upholstery resembles British living rooms. Mirrors, silverware, fresh flowers and books, lots of books. The dishes enchanted every one of my taste buds, refined and bold at the same time. It's impossible not to dip the freshly baked focaccia in the accompanying sauces. Impeccable service, extremely professional and helpful. Excellence, the Quistello Embassy is excellence.

Una serata perfetta , location , servizio ed ogni pietanza di un eccellenza incredibile ,sopra le aspettativa . Il locale è unico nel suo genere . Ogni piatto con materie prima di ottima qualità , una sorpresa , spero di ritornare quanto prima

I am pleased to see that this historic restaurant, one of a kind, has started to take off again with positive reviews, after a decidedly gray period. I wanted to try it in 2022, intrigued, after having been there once in 2002, at the time when it boasted (and deserved) two Michelin stars. I found the same dishes and the same pleasure: the pumpkin tortelli (impeccable) and the guinea fowl from the vicariate of Quistello (a dish of good memories, to quote Veronelli). And to finish the chocolate salami with hot zabaglione. A beautiful evening, in an environment which, in terms of originality, has no equal in Italy and perhaps even beyond. There was a reason if Lucio Dalla called it the "Star Wars bar"!

What can I say... magical atmosphere... very suggestive place and divine food. We have followed the path of the renaissance of taste with superlative local products. All this deserves praise...

Dinner to celebrate a friend's birthday. Excellent welcome, kindness and professionalism. Delicious foods. Amazing duck with orange! Impeccable service. I'll be back.

Adoro questo luogo nella campagna, magico..., un ritrovo per cene importanti.

Un inno alla raffinatezza gastronomica. Il talento dello chef si è rivelato in una sinfonia di sapori, valorizzando ingredienti di eccezionale qualità. Ogni piatto era una testimonianza di eleganza culinaria. Il servizio ha raggiunto un perfetto equilibrio tra discrezione e attenzione, arricchendo l'esperienza. Un'esperienza imperdibile per gli amanti dell'alta cucina.

Siamo stati qua ...per caso....ottimo servizio...gentilezza...al 100%...qualità ottima...da ritornarci

E' sempre un posto fantastico dove ci si va volentieri per il calore/colore del locale e per l'ottima cucina di Matteo. Ma, ed è la prima volta che spunta un MA nelle mie recensioni dell'Ambasciata, sul servizio devo fare un appunto: troppe situazioni stonate che in un locale di questo livello fanno la differenza. A inizio cena uno del nostro tavolo ha lanciato un gioco: "Da 2 anni la nuova gestione dell'Ambasciata non raggiunge la stella Michelin. A fine cena ditemi, secondo voi, perché". Ebbene, 8 su 8 hanno elogiato la cucina, l'ambiente, mentre tutti hanno criticato comportamenti, disattenzioni, errori da parte del personale di sala. A cominciare che troppe persone "girano" attorno al tavolo, senza 1 o 2 camerieri dedicati e i risultati si vedono: manca l'acqua, manca il pane, per tre volte (3) viene chieste la password del wifi a tre camerieri differenti e alla fine non l'abbiamo avuta! Ma soprattutto il "capo sala" che una volta raccolte le ordinazioni se ne esce: "Ma con tutte queste scelte differenti mettete in difficoltà la cucina!". Forse era il caso che prima cercasse di far convogliare le scelte su alcuni piatti invece di far ribaltare le ordinazioni! Non è una bocciatura, ma una tiratina di orecchie a fin di bene. Un'ultima osservazione: se la cucina deve essere "a vista" va ammodernata. A presto

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 culinary journey.