Genuineness and tradition come together in a warm family atmosphere to create delicious dishes served with passion by Sandrine and Stefano Romelli, owners and managers since 1993, so close to a quarter of a century.

The history of Grotto Bundi is almost a century old. More than 80 years ago, in the setting of the most authentic Ticino, a certain Abbondio Calderari opened the ancient Grotto, to which he attached his name in the dialectal form of "Bundi". Today, as then, the Grotto Bundi welcomes its guests immersed in uncontaminated nature at the foot of Monte Generoso.

Genuineness and tradition come together in a warm family atmosphere to create delicious dishes served with passion by Sandrine and Stefano Romelli, owners and managers since 1993, so close to a quarter of a century. It is a journey to rediscover the flavours of the past, where polenta cooked over the fireplace is offered in countless variations together with game, meat and mushrooms. Don't miss a visit to the Grotto's wine cellars, which contain authentic treasures of the territory ready to accompany the dishes on any occasion. Local cheeses and cured meats, produced as in the past and preserved according to tradition, can be purchased directly from the Grotto and, from today, also online. Grotto Bundi awaits you for lunch and dinner every day, except Mondays.

At Grotto Bundi, polenta is the queen of the house at all times of the year. On cold winter evenings as well as in summer, in the shade of the trees, this tasty specialty conquers even the most demanding guests. Every time it is brought to the table it is a real feast, that makes you relive the most genuine moments of the past. Stefano Romelli prepares it in the copper pot, skilfully mixing different varieties of flour: corn flour, both coarsely and finely ground, and buckwheat flour. This last ingredient gives an exclusive touch to the polenta of the Grotto, giving it a tastefully rustic appearance and flavour. And then just water and salt: the addition of any seasoning is banned. The polenta is then ready for cooking which, in keeping with tradition, takes place slowly over a high heat for at least an hour and a half, stirring from time to time, until it reaches the right consistency for serving.

If you wish, you can take home the magic of this unforgettable polenta by purchasing the mixture of flours already dosed at the Grotto, or online.


The polenta of Grotto Bundi: so simple, so good!


Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.