Restaurant Battuto
Italian restaurant · Saint-Roch ·
Scratch-made pasta, Italian fare, natural wines, open kitchen
Scratch-made pasta, Italian fare, natural wines, open kitchen
"Every month since 2016, this restaurant's 24 seats have been snapped up within minutes. The menu showcases authentic and utterly indulgent Italian cooking made with impeccable skill (Apulian burrata with salsa rossa and pepper, ratatouille and fresh basil leaves). They make all ingredients in-house, from ciabatta grilled on the barbecue and cold cuts to pasta and ice cream. The wine list is streamlined but thoughtfully composed, combining little-known labels with prestigious names, with a penchant for Italy and France. The atmosphere is convivial, and the counter seats afford front-row views of the chefs in action." - Michelin Inspector
"Battuto stands out in Quebec City’s landscape for its minimalist, refined approach to Italian cuisine. Young, dynamic owners Guillaume St-Pierre, Paul Croteau, and Pascal Bussières take a neo-bistro approach, executing classic Italian dishes with French twists. Like any Italian nonna, the restaurant makes its bread, pasta, and sauces from scratch every day. Reservations are mandatory for most of the year (and hard to get), but drop-ins are welcome exclusively for the summer patio." - Allison Van Rassel
"In a city where French food rules the restaurant scene, Battuto sticks out in the best way. The 24-seat Italian spot was opened by chef Guillaume St-Pierre, pastry chef Paul Croteau, and sommelier Pascal Bussières. A few bites in, you’ll understand why they toppedthisBest New Restaurants list in 2017. There’s the saffron arancini that nail the whole crispy on the outside, melty on the inside thing. Delicate squash blossoms are stuffed with a rich lamb bolognese, fried, and served with a mint and basil aioli. All of the pastas are made by hand, so order every single one (the ravioli with ricotta, fresh green peas, and lemon beurre blanc was a standout) and have no regrets. By this point you’ll want another bottle from Bussières’ curation—a list made up mostly of biodynamic and natural Italian wines. The dessert move? One of everything, obviously. (The mountain of chamomile bomboloni!) This is a special place that’s worth the two-month wait to get in." - ByRachel Karten
"I came away with a tepid impression of Battuto in Quebec City: despite winning enRoute’s Best New Restaurant in Canada in 2017 and its reputation, it didn’t meet expectations. Appetizers impressed — perfectly crispy arancini, scallop crudos and an oven-baked polenta stood out — but there were too many disappointments for the lofty billing: Bellinis fell flat, the dining room’s sound level and temperature were both uncomfortably high, the carbonara casarecce was drowned in sauce and far too salty, and the ravioli with celeriac, mascarpone and rosemary didn’t live up to expectations. I left with a two-and-a-half-star impression. Battuto does stand out for a minimalist, refined take on Italian cuisine: young, dynamic owners Guillaume St-Pierre, Paul Croteau and Pascal Bussières pursue a neo-bistro approach, making bread, pasta and sauces from scratch daily; reservations are mandatory most of the year, with drop-ins accepted only for the summer patio." - Tim Forster
