Ristorante Trattoria La Grotta dal 1918 "da Bruna & Figli" In Sasso marconi

Food is great and nice of high quality. The chef performs interesting experiment but not all may be good for your taste so it is exciting to test but not trivial to like.

I came from Rio de Janeiro to visit Chef Andrea's kitchen, it was worth every kilometer! Cuisine based on small producers and top quality products. Pure cuisine, without subterfuges and pleasing to the palate. Thankful for every moment spent there, friendly and caring service.

I would say that a single review would not give credit to the work, passion and research that you will find in this place. Followed step by step from the first call, let yourself be carried away by the story that the chef wants to tell you with his cuisine. A story that in a family environment talks about enhancing the traditions and excellence of small local producers.. It's Italy that we like.. In a word EXCELLENCE!! Mention also goes to the dining room staff who, with their youth and desire to learn, highlight the sense of family.

We went to this place last night and it was a magnificent experience, from start to finish. What makes it truly unique is the care, attention and love that can be perceived in every detail: in the dishes, in the atmosphere and above all in the relationship with customers. We were deeply impressed by the sensitivity and authentic way in which Andrea welcomed us. It was an intense, heartfelt, true experience. We can't wait to return, perhaps for an aperitif at sunset followed by another dinner to remember. Thank you very much Andrea, it was a special and unforgettable evening. -Dylan

Large and welcoming place, with attention to detail, surrounded by the green hills. The delicate dishes but with defined flavours. The wines are carefully researched and chosen with the plus of a selection of wines produced by the chef. Punctual, attentive and precise service even though the place was fully booked. Chef Andrea is present in the room, his passion for his work and for the products he offers comes out in the explanations as well as in the flavors of his dishes.

I was here with my family for my birthday, after having followed Chef Andrea (fourth generation of this restaurant) and his creations with curiosity for some time. The restaurant is very nice, with a beautiful loggia overlooking the outside. We started with a selection of mixed cured meats and fragrant, golden fried artichokes, an appetizer that immediately raised expectations. The first courses were very good: the tagliatelline with blackthorn mushrooms were delicate, while the gramignone with blackberry from Romagna was very intense and tasty. As a second course, the free-range chicken arrived well cooked, accompanied by simple but tasty side dishes: radicchio, vegetables and potatoes. The Syrah chosen in combination accompanied the entire meal perfectly. And what about desserts? Majani zest, trifle and sorbet were a great finale. A special mention goes to the Opus Nera ham in the starters, the aforementioned gramignone and above all the desserts: dishes that alone are worth the visit. The portions are just right, the quality of the raw materials - all 0km - can definitely be felt. The price is medium-high, in line with the proposal and the attention to detail, but it should be noted that the glass of non-alcoholic bubbles (chef's project) has in my opinion a rather high cost for a non-alcoholic drink just as water costs a lot (unfortunately, to my disappointment, I now find it in several high-level restaurants). Finally, the chef is attentive and personally comes to the tables to get feedback from customers firsthand. Overall, a truly satisfying culinary experience, to be enjoyed for a nice occasion.

Torniamo in questo ristorante io e mia moglie per riassaporare altre novità di stagione. Perché lo Chef Funi con ogni prodotto stagionale propone piatti nuovi: rinnova il menù molto frequentemente. Eleggiamo questo ristorante a nostra prima scelta per le pietanze di terra, con l’esperienza di aver provato molti altri ottimi posti, negli anni. La qualità delle materie e la ricerca dei prodotti di livello, l’entusiasmo e la professionalità dello Chef, la gentilezza del personale e la location in mezzo alla natura, fanno di questo locale una meta imperdibile. Un grazie sentito per le esperienze che facciamo qui. Riccardo.

On our Roadtrip 2025 in Northern and Central Italy, we found this fantastic restaurant located outside of Bologna. We received a fantastic welcome from the owner Andre and his staff. André helped us find the right menu and adapted the dishes to our needs. We got 3 fantastic dishes, and to that a very good home-produced Pignoletto Frizzante, a local variant of Prosecco, from the Grechetto Gentile grape. We thank you for very good food and excellent service. We really recommend this restaurant and will definitely return the next time we pass through Bologna.

My husband and I are in Emilia-Romagna on vacation from America. We found Trattoria La Grotta dal 1918 on the Michelin guide, and also received a recommendation to come here from a local chef. Even before we made a reservation, Chef Funi communicated with us via WhatsApp, as my husband and I both have dietary restrictions. He was very thorough with his discussion of the food and assured us that he could accommodate our allergies. When we arrived at the restaurant, we were welcomed by Chef Funi, who described the menu of the day and his kitchen philosophy in detail. It is clear that Chef Funi has a deep love and passion for cooking and a dedication to his kitchen. Everything is thought out and intentional. Only local products. Only seasonal products. We have eaten at some of the world’s best restaurants, including three star restaurants, and never have we experienced the degree of passion and hands-on care that Chef Funi provides. It is one thing to be exacting in your menu and service, but Chef Funi also made us feel that we were long time friends. Every guest was treated this way, like they matter, and that he deeply values their opinion. Obviously, what matters most in a restaurant is the food itself. Chef Funi’s menu changes often, based on seasonal and available products. For antipasti, we had a special aged prosciutto platter, and polenta with truffles. My husband then had a pasta with wild boar ragu, and I had a mushroom pasta using a very limited/rare mushroom evidently only available in May in this region. For our second course, we had pork with asparagus topping, grilled vegetables, and radicchio salad. For dessert we had a sorbet and bombaletto. Chef Funi also produces a small selection of wines exclusively for the restaurant. We had his Lambrusco. All of our dishes were fantastic. The quality of the products sang, and the dishes were balanced and light. The experience is like an elevated home cooked meal with chef training. We enjoyed his food so much that we unfortunately did not take any photos. When we return to the Bologna/Modena area, we will definitely come back and see what Chef Funi has on his menu that day.

TUTTO CIÒ CHE DESIDERI IN UN RISTORANTE … Gentilezza, Cortesia, professionalità, passione … Pranzo perfetto ! due antipasti in due, affettati con gnocco fritto, frittelline di polenta con formaggio fresco e scaglie e tartufo nero, Tortellini con brodo di cappone e polletto alla griglia con contorni, e un sorbetto fatto in casa vino Pinot Nero … Tutto Sublime … Grazie per L’esperienza Chef …