Demo site · fictional business · tier T2 Vetrina Light · Additional language: paid option
A grotto is first of all a cellar: a room dug under the rock, where the air stays cool all year round. In front, a courtyard with granite tables and a pergola for shade.
On a real restaurant’s website, photos of the place go here instead of the drawing.
Our cellar is under the big boulder behind the courtyard. In August it is thirty degrees outside and just over ten inside: that is where we keep the wine, the formaggini and the cured meats. The boccalino on your table comes out of that door.
A few dishes, made every day: polenta stirred in the copper pot over the wood fire, risotto, beef braising since the morning. The meat comes from a butcher in the valley, the formaggini from an alpine farm just above us. When something runs out, it has run out.
We open in mid-April, when you can eat outdoors again, and close at the end of October with the castagnata. In winter the grotto rests: we chop wood, repair the tables and get ready for the next season.
The name comes from the three lanterns on the pergola: when they are lit, the grotto is open. The first goes on at noon, the second for the afternoon snack, the third when dinner begins.
8
granite tables under the pergola
48
seats outdoors
24
seats in the fireplace room
Wednesday to Sunday, mid-April to end of October. For evenings and for groups, it is best to request a table.