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

We discovered this place by chance, we entered and Andrea welcomed us warmly. Andrea is the owner and the chef who transmits his passion and love for the local raw materials during dinner. When he explains the research of the product he offers to his customer his eyes shine. We ate and drank well and the advice he gave us involved us with pleasant surprises. Recommended place, we will return.

I went with a friend of mine on Sunday. And everything is delicious. The quality of the products and preparation is Michelin star-worthy. In fact, the chef is a starred chef and takes the orders himself. He wants to see if the customers are satisfied. So excellent service. The place is in the hills and it takes a while to get there but if you want to make a good impression it is recommended. Nice location, we wanted to maintain a vintage but refined style.

It's fascinating how you discover the best restaurants in Italy's countryside. This is idyllically located in the middle of nature, high up on a mountain. The interior is elegantly designed and you receive a warm welcome from Chef Funi himself. The menu changes monthly as the ingredients are freshly sourced locally. Chef Funi even makes his own wine. The passion for cuisine and hospitality is evident in all of the staff, and the dishes were consistently excellent. The pasta creations particularly stood out - unique, homemade and with self-developed pasta shapes, so I enjoyed three portions of them!

We were curious to discover some delicacies around Bologna and we came across the numerous Michelin badges of Trattoria La Grotta ... which has very little of a trattoria as it has exquisite refined cuisine with impeccable service and excellently crafted dishes ... the flavors of each dish were perfectly balanced and the ingredients incredibly fresh ... what amazed us was the close encounter with the chef who enchanted us with his stories and his search for product perfection ... not to mention talk about the excellent quality/price ratio considering that the portions were generous and (I repeat) the taste was exceptional... in fact it has affordable prices for gourmet meals. We felt like we got more than our money's worth. Thank you chef for the excellent experience.

We were received very hospitably by the chef and his team. The food was great! Both the anti pasti and our castagne flour pasta were delicious. The tastiest of all was the deer cheek stew with orange jelly. A great evening!

Found almost by chance as a stop during our trip, this restaurant in the Bolognese Hills was a wonderful discovery. Delicious food, carefully prepared dishes full of personality, with local ingredients processed with great respect and creativity. The service was impeccable: the waiters looked after us with attention and kindness from start to finish. Sincere compliments to the chef and all the staff for making this experience so special. Not only did we absolutely love it, but we will definitely be back!

I am happy to write a decidedly positive review after an experience - for me the first in this restaurant - absolutely to remember. I wanted to celebrate a job promotion by offering a special dinner to my family and it took me a long time to identify the place that on paper I thought was the most suited to my needs: research into raw materials, contained creativity - in any case in the wake of tradition -, attention to the cuisine without excessive frills. In short, a quality place, without necessarily looking for a starred restaurant. I must say that the expectations - very high on my part - were amply rewarded. More than a dinner, I had a food and wine experience, in which chef Funi was able to accompany me with grace and knowledge right from the moment I booked. The gastronomic offer varies from week to week, favoring seasonality and the local availability of raw materials. The fact that the producers/suppliers were indicated on the menu and that the dishes were briefly described on the paper with reference to the ingredients positively struck me: in my opinion it is an element necessary to translate a wonderful gesture - eating - into a form of awareness, into an act that is somehow cultural and even 'ethical'. The generous explanations of the Chef - from what I perceived, extremely flexible in his presence compared to the type of customer he encounters - accompanied me and us as best as possible on a delicious journey in the area, valorising small producers and - said for once without rhetoric - local excellence. Naturally, the skilled hand of the Chef makes the difference in bringing out the flavors of the raw materials in the best possible way: among the dishes I have tasted - and which perhaps best exemplify what I mean to say, more than a thousand words - I would like to point out the "Old Tradition of the Apennines", narrow tagliatelle with chestnut flour (not sweet in any case), with bacon, leeks and grated pecorino cheese (with relative recommendation from the producers). Also delicious is the rustic free-range chicken - an apparently simple dish, in reality the result of double cooking - and, coming from someone who doesn't excessively like sweets, the revisitation of bombardino in dessert form. The appetizers are also delicious, with artisanal cured meats and raw materials coming from wild farms. Sensing my passion for food and wine, the Chef was very present, but he did so in a spontaneous and unaffected way, not to make the customer feel important - as sometimes happens - but moved by authentic passion for what is in his perspective - I think I'm not wrong - not just a profession. To top it all off, the pleasantness of the place - well-kept, but not excessively furnished - and the kindness, seasoned with sympathy, of the young helper in charge of the tables. The portions are right and the cost is absolutely honest based on the quality offered, also considering the excellent quality of the wines, which are also selected. I therefore like to reward with a positive review those who have been able to make an important occasion unforgettable on a personal level, making not only me happy, but also all the guests, from the youngest to the oldest. For my part, it was the first of a long series of visits. Congratulations and thanks!

Dream experience. The chef welcomes us and pampers us just like a host does. The welcome shines through, the humility with which he dedicates himself to his dream (much more than a job), it shines through that he believes in what he does and the desire to guarantee excellence... The fact that for him it's not simply about food, good food, every dish is much more... It's clear that it's a precise, refined, attentive and meticulous idea. The chef helped us choose the dishes and took us by the hand, guiding us and making us participants in this culinary journey. A journey made of smells, precise flavors and excellent raw materials. Highly recommended. To return.

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 …

Allergico ai cenoni ho scelto l'antica trattoria La Grotta dello chef Andrea Funi figlio della mitica Signora Bruna che in occasione dell'ultimo dell'anno offre una cena alla carta. Conosco questa realtà da 30 anni ed è una assoluta garanzia. Passiamo alla cena, accolti con gentilezza dallo chef che ci ha fatto accomodare in un comodo tavolo e dopo averci dato il tempo di consultare il menù ci ha raggiunti per spiegarci i piatti che avevamo scelto. Per iniziare cuori di carciofi a seguire un piatto di pasta detta 55 righe con ragù di ragaglie e strette con trombette poi fritto misto dolce e salato, maialino cotto a bassa temperatura e roast beef tiepido al sapore di lavanda e tartufo, abbiamo concluso con dolci, torta di riso, funino o bombardino, torta della nonna e sorbetto ai cachi e marroni tutto speciale. Abbiamo provato anche il vino ad alcol 0 per noi assoluta novità. È stata una splendida serata