Antica Trattoria la Grotta dal 1918

The story

Antica Trattoria la Grotta dal 1918: Emilian Country Cooking in Bologna

Antica Trattoria la Grotta dal 1918, Sasso Marconi

Just outside Bologna, in the hills of Sasso Marconi, Antica Trattoria la Grotta dal 1918 has been a family affair for four generations. The current chapter is written by Chef Andrea Funi, who took over the kitchen after learning his grandmother Ada’s secrets and training at a culinary school alongside noted chefs and pastry masters. He won a European cooking competition at sixteen, then worked abroad before returning to the family restaurant.

Today, Funi and his staff run the kitchen and dining room with a hands-on approach. He oversees every detail, from sourcing ingredients to plating. The cooking stays rooted in Emilian tradition but leans into contemporary refinement. The kitchen revives rare, nearly forgotten dishes while using both old techniques and modern ones to sharpen the flavours.

The menu changes with the seasons. The restaurant makes its own bread, preserves, jams, ice cream, and pastries. Pasta is a point of pride: fresh egg pasta rolled by hand and some shapes extruded through bronze dies designed by the chef. Regular specialities include tortellini in brodo, a sweet-and-savoury fritto, fried zucchini flowers, goose with turnips, braised wild boar cheek, and dishes built around game, mushrooms, and truffles.

The wine list focuses on Italian excellence, with bottles from small, selected producers alongside four wines made by Chef Funi himself, who is also a professional sommelier.

The restaurant’s quality and value have earned it a Michelin Bib Gourmand for 2026, a recognition that fits its character: solid, generous country cooking that doesn’t chase trends but doesn’t ignore them either. In a region built on its culinary identity, Antica Trattoria la Grotta dal 1918 carries the tradition forward with quiet confidence.