The menu is changed each season. The menu and opening hours can be found on the restaurant's Facebook page.

https://www.facebook.com/querinipubogrestaurantrost/

Anne Cecilie Pedersen has for 20 years, using traditional recipes and through developing her own Italian cuisine inspired dishes, served wonderful food based on Røst's local produce. Her creativity is rooted in the close relationship between Røst and Italy that has always existed, one founded on a common love and knowledge of Røst's stockfish and the produce that is caught and produced on the island.

Anne Cecilie loves to serve whale carpaccio, tasty dishes of Røst lamb and exciting dishes based on stockfish and other local produce.

Anne Cecilie's STOCKfish ravioli

2 large eggs
200 g wheat flour
¼ teaspoon of salt

Mix all the ingredients into a compact dough. Knead the dough thoroughly for five minutes. Pack the dough in plastic and let it rest while preparing the fish.

150 g soaked, skinned and filleted stockfish
2 dl water
2 small potatoes
1 table spoon of olive oil
½ teaspoon salt
pepper

Divide the stockfish up into small pieces. Boil the water and let the fish poach for ten minutes. Peel and cook the potatoes. Blend the potatoes, fish and olive oil in a food processor until smooth. Add ½ teaspoon of salt and ground pepper to taste.

Roll the dough out until thin.
Lay out the fish and potato puree in teaspoon sized portions, five cm apart on half the dough.
Fold the other half of the dough over this.
Cut square ravioli pieces using a cutting wheel or pizza cutter.
Pinch around the edges to seal the dough.
Boil plenty of water, add 3–4 tablespoons of salt per litre.

The recipe gives 20 ravioli.

Pepper, capers and olive sauce

1 green pepper
1 red pepper
1 clove of garlic
2 table spoons of capers
150 g black olives
3 tablespoons of olive oil
1 small bunch of parsley
5 cherry tomatoes

Wash and dry the peppers. Split the peppers lengthwise in two and remove the stems and seeds. Place the cleaned peppers in an ovenproof dish or on a tray and cook in the oven at 225 °C for 15 minutes or until brown spots appear on the skin. Pack the peppers in plastic film and leave it for 10 minutes. Peel off the skin and divide the peppers lengthwise into one cm wide strips.

Chop the garlic. Heat the olive oil carefully in a frying pan, add the garlic and let it slow-fry for a while on low heat. Then add the other ingredients and let it slow-fry for 25 minutes. Add the tomatoes to the sauce before serving.


Translation to English: Alasdair Graham-Brown

Photo: Kjell Ove Storvik

Querini Pub og Restaurant
Klakkveien 1
8064 Røst
Tel:  +47 930 07 458

Anne Cecilie Pedersen
querinipr@gmail.com