QB Duepuntozero is an enchanting design restaurant on the lakefront, with large light-filled windows overlooking the port (porto della Sirena).
Alberto Bertani and Irene Agliardi have chosen the acronym QB (Quanto Basta), an expression meaning “to taste” in the kitchen and in recipes, but also “as much as you need to feel well and be happy”.
Irene is the wonderful hostess, Maitre D’ and great Sommelier. She looks after the dining room and is in charge of the refined selection of wines, which includes a wide choice – over 120 labels – from wineries also personally selected, offering the perfect matching to the dishes and to the chef’s ideas.
Alberto Bertani trained at the Hospitality Institute and began to work at a very young age, refining technique and skills at Villa Feltrinelli Hotel and Bellerive Hotel. Today, his maturity and his inventiveness have led the QB restaurant to earn a place in the Michelin, Gambero Rosso and Espresso guides with dishes that, while retaining their origins, are revisited with the skills and talent of a great chef.
Among the creative recipes we find, for example, the Animella with burrata, fried sage, pumpkin and Campari gel or the whitefish tartare, served with Gragnano capers grown and harvested by the Chef’s father, lemon confit, sage sand or sand sage and jelly with Chiaretto della Valtenesi; innovative and ingenious are the poppies with wild herbs sauce, made with eight different types of wild and natural herbs, which projects the lucky diner in a sensory whirlwind, depending on the herb he or she is tasting at that very moment … each dish is perfectly balanced, none of the flavours dominates. They simply accompany each ingredient.