Testimonials

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Homie Lung
Thank you Marco and Nikola very much for such a wonderful evening.
The food was delicious, and it was very pleasant to be at your restaurant. It felt very much like being at a friend’s home.

Julie Jones
I just wanted to say a big thank you for helping to make our Christmas lunch a success yesterday. The food and wine were first class and the service excellent.

The Green Magazine - Teddington has been hungering for a first-class Italian eatery for some time now. And finally, local prayers have been answered. Offering a range of creative dishes, Al Borgo restaurant – which opened ealier this year – is the brainchild of Marco Borghesi and his fiancée Nikola.

I visited the restaurant in the early spring, when it was still freezing cold, and immediately felt a warm glow, not only due to the welcome I received, but also from the anticipation of trying out dishes including veal carpaccio with rocket, or pan-fried calves liver in butter and sage, with pancetta and mash.

While waiting for my starter, I tucked into the lush, warm bread, dipped copiously in olive oil and balsamic vinegar. The octopus salad was pretty good, which I snaffled down with crunchy carrots, celery and spring onion.

For the main dish, I wanted something with bite, so opted for the pici – a thick hand rolled pasta made with garlic chilli oil and bread crumbs. If you’ve never tried the thick spagetti-like alternative, it’s a great option if you feel like something a little more substantial and, in my opinion, much more satisfying than other pastas.

And who can resist a chocolate salami? After toying with the tempting apple strudel and the traditional zabaglione, I crumbled at the chance to sample a cylindrical dessert crammed full with all things sweet and delicious. An excellent finish, well complemented by clementine and vanilla ice cream, which melted around it.

A wonderful retreat from the hustle and bustle of life.

Deborah & Garry F. - Thank you so much for a tremendous evening on Saturday. We thought the food and wine was absolutely lovely and so did our guests - we have had lots of feedback about how delicious it was and about how attractive the restaurant is. I thought the sea bass dish was exceptionally good, and lots have commented on how good the lamb was - and the chocolate pudding and ice creams received rave reviews - but everyone said it was lovely altogether.

Thank you very much for making everything go so smoothly and please pass on our sincere thanks to the team for all their hard work. We were very happy indeed with how it all went and I think the fact that we were so late is an indication of how much everyone enjoyed themselves, but sorry it was that late!
We will see you again soon  and thanks again for making it such a great evening.

Teddingtontown.co.uk - Situated on Church Road, Al Borgo has certainly created a strong first impression with diners and now sits comfortably alongside the finest restaurants in Teddington – adding to the already strong pedigree of eating establishments in the area.

Customer favourites include some very special pastas including a home-made ricotta tortelli with broad beans and pecorino cheese. Baked gnocchi with tomato, mozzarella and basil – which is more of a traditional dish, while the Sea Bass fillet in potato crust is one of the Chef’s more modern creations, as is the delicious Beef Fillet in red wine sauce with crispy red onion from Tropea, a particular variety of red onion grown in a small area of Calabria in southern Italy.

Desserts are also a strong point – if you’re feeling brave you can try to wrestle Marco’s favourite dessert’ Chocolate Salami’ away from him! The cinnamon and caramel ice cream has to be tasted to be believed. Last but not least the White Chocolate Souffleé dessert which was created by accident when white chocolate was delivered instead of the darker variety, the chef decided to try making it regardless and a legend was born.

The Richmond & Barnes Magazine - It may only have been open for 3 months, but Al Borgo Ristorante is already a sparkling addition to the borough scene; a culinary jewel in the Teddington crown. Tucked away just off the High Street, Al Borgo is so modestly adorned that one could easily be forgiven for walking by. Once discovered, however, it should be permanentely imprinted on the mental map of all who enjoy good, honest food.

On a Friday evening, my guest and I sat at a beautifully dressed table, bathed in flickering light, Mediterranean scents drifting alluringly from the kitchen. For starters I sampled the mixed fish and courgettes, the latter finely sliced and delicately placed on a beautiful assortment of the former. My guest chose the pan-fried rosemary king prawns with beans and pecorino cheese. A prawn enthusiast, already steeped in the knowledge of what makes these fruits of the sea a delight, even she found the experience an education. It was the combination of flavours, she explained, that produced such a delicate and elegant taste. Selecting a main course from refined and pleasantly quirky menu was no easy task. The quail tempted me, but in the end I held firm, pulled instead towards the fillet of beef in red wine sauce and rosemary sauteed potatoes. The beef was cooked to perfection, melting in the mouth, whilst the rich gravy swirled luxuriously around the palate.

My guest, meanwhile, was torn between the pan-fried carre of lamb with lentils and panceta-wrapped beans on the one hand, and the pan-fried calves' liver on the other. In the end, the lamb won hooves down. Beautifully seasoned and presented in a gorgeous pink colour, it was lamb at its absolute finest.

To finish, the two of us shared the chocolate salami with glazed clementines and a homemade white chocolate souflee. Both were absolutely delicious, the house speciality souffle narrowly stealing the show. Velvet texture enhanced by cool ice cream: pure sensation.

Al Borgo is a moderately priced winner. The Italian origin of the ingredients and the unpretentious attitude towards food is evident throughout one's visit. Throw in an extensive wine list and the recipe for success is complete.

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