Ristorante Antica Trattoria La Grotta dal 1918 — Restaurant in Unione dei comuni Valli del Reno, Lavino e Samoggia

Hidden Treasure in the Bologna Hills

I must share an amazing restaurant discovery with all foodies traveling to Emilia Romagna. Ristorante Antica Trattoria La Grotta dal 1918 is located in Sasso Marconi, Bologna province. The restaurant is a 30 minute drive outside of the city of Bologna, but you will not regret the effort to get there.

Personal touch We needed a dinner reservation for our group of 7 adults on a Sunday night. We had just arrived in late September to stay in Sasso Marconi for a couple days. When I contacted the restaurant by phone, I was warmly greeted. I didn’t realize that I was speaking to the Chef. Chef Andrea Funi is the heart and soul of Ristorante Antica Trattoria La Grotta dal 1918. He accepted our last minute reservation for a group of Americans.

Digital Age Chef Funi took my information. Before we arrived, he sent impressive digital links by WhatsApp with the evening menus which change daily based upon the available local products. We were fortunate that local porcini mushrooms were in season. Chef Funi creatively incorporated the mushrooms in various dishes. The digital links included videos to demonstrate the kitchen skills and ingredients used in the restaurant.

Our Feast We arrived at 9 p.m. It was raining and a bit cold that night, so I thought that we would be alone for a later reservation. The dining room was bright, warm, and inviting which made us forget the weather. The restaurant was still busy at that hour which indicated that it must be a favorite of people who live in the area.

The restaurant menus were available on your mobile devices with a WiFi connection in the restaurant. We were seated at the table. Chef Funi appeared at our table. We have been to many fine restaurants and known of the chef greeting customers. Chef Funi not only welcomed us but explained each dish in detail from antipasti, primi piatti, and secondi piatti. Then, he took our order. We also learned that the chef is a winemaker. We loved his wines which pair perfectly with his dishes. The Lambrusco and Syrah should not be missed! Somehow, we managed to have room for dessert, sorbet with cherries from his farm. Yes, believe it or not, he has a farm with vegetables and fruit that he uses for his restaurant. Does the chef ever rest? I need to add that the waitstaff was perfectly attentive and friendly to our table of strangers.

Conclusion This evening was spectacular! We thought that we were out of luck for dinner that night. Instead, we enjoyed a meal that will be cherished forever. We were jealous of the locals who are blessed to regularly dine at Ristorante Antica Trattoria La Grotta dal 1918. If only we had a restaurant and chef near our home in the United States as they do. Be aware that there is a next door bar with the same name, but it is not associated with the restaurant. The Michelin Guide has awarded Ristorante Antica Trattoria La Grotta dal 1918 the Bib Gourmand. We won’t be surprised to learn of greater and well deserved awards in the future. Thank you Chef Funi for your skill, passion and commitment to excellence! We hope to return...

WOW, WOW, WOW - That was the theme for our evening, and wow, did it ever live up to that lofty billing!

Our group arrived on time and were immediately greeted by the head chef and owner, Andrea. I made a prior reservation, so my name was prominently listed at our assigned table. The restaurant's decor is fit for an establishment that has been in business for over 100 years and has been awarded numerous Michelin designations over the last decade; it's spacious, homey, and extremely inviting for diners of all culinary levels.

Chef Andrea took his time in explaining the intricate menu while carefully catering to our individual palettes and dietary restrictions. I don't eat pork, nor do I consume alcohol, but even I was left very satisfied with the numerous options. Chef Andrea even offered me a glass of his DELICIOUS alcohol-free wine that he manufactures and produces himself (I live in the USA, but I'd gladly pay top dollar to have a case shipped here). We dined on several items, including the cheese platter, the whole hen, and the chicken pate, and each dish showed off a level of sophistication that you would come to expect from a highly revered establishment. And the desserts! We tried each one and were left with a feeling of unique innovation and delight as Chef Andrea and his team pushed the boundaries of what a sweet finish looks and tastes like.

One of the biggest highlights of the evening was Chef Andrea himself. He is as hands-on as it gets, but in a great way. His vibrant personality and commitment to his guests and staff were only matched by his extreme humbleness. He checked on every table as we all dined, spoke respectfully of and to his staff, and manned the phones/cash register when needed. His restaurant was passed down to him, and you can tell his love of the craft by how he honors every aspect of the business. He even waited with our party well past closing time after contacting a taxi for us. He handled this responsibility to allow his staff to leave on time and also because he felt duty-bound to ensure our safe travel back to our hotel in Bologna.

All in all, this is an experience that must be had while traveling to Bologna. The food was amazing, the service was even better, and we had an awesome time getting to know Chef Andrea's history and commitment to the culinary world! Please check them out! Thanks...

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...