Grotto Bundi Alla Bellavista - Cama

The menu is small, regional and still diverse. our little men's bus with a little more than 10 people travels with the train and postbus, because of course we also want to honor bacchus. After a short walk we reach the grotte and are already expected by ignaz and the kitchen team. aperitif a prosecco borgo molino extra dry is served with an aperitif. from 100% glera, this foam wine with its 11% alcohol is something of the finer that veneto produces. it tastes very good that the family has almost 100 years experience in growing grapes. balanced acids, bright yellow with a very beautiful bouquet: super! a selection of regional dried meat, salami and speck with wonderful brot is served with prosecco. I liked the salami. in the ground I don't think too much of soft salami, I prefer the bone dry. it's different. I rarely had so many ripe aromas on my back with an salami: perfect! intermediate course to get a few vitamins, the kitchen serves a colorful salad. ready to serve in a bowl as at home. simple and good, I like it very! main course for the main course is served gitzi with rosmarinkartoffeln. is the order of the day! the braided dish is incredibly delicate and without a goat taste. the dish that is eaten in the rule in ostern could hardly be boiled in this year because of corona, which I consider to be a scandal. if the small gitzi smells too much of the vater, they can leave the meat in a milk water bath for 24 hours before preparation. it was not necessary here. very remarkable are the flavors and liquids used. exceptionally perhaps, but quite appropriate: zimt. dressed with “wilder” may cumulate the taste very well to intensify and make it a bit tart. marsala was certainly used as part of the braising liquid, along with some lemon juice and white wine. the taste explosion on the back is remarkable. of course, rosmarin goes well with baked kartoffels. the tenderness of the meat can only be described in one word: wonderful! as wein we choose a tra noi rosso from brivio vergani, which is actually pressed for distribution in German-speaking Switzerland and is almost not found in its home country. tra noi means “under us”, which is very beautifully what he is meant for. the wonderful drop of 100% merlot from the southernmost part of the tessin never looks wood that is hard to believe. it fits like a faust on the eye: very good! desserts after a accompanied tour through the grotti we come back to the banquet table and will continue to be pampered. three types of cakes are waiting for us. on the one hand a baked similar to the lincer cake, but with apricot jam instead of heaven, on the other torta della nonna, this time without pine nuts, but with much more solid vanilla cream in the middle. both worked perfectly. to my surprise there was also a torta di pane. torta di pane is originally made with old hard brot. the basic recipe of broth, milk, egg, sugar and rustines can be supplemented with other ingredients such as pine nuts or tree nuts, often kakao powder, candied obst, etc. in the best case, the result is a moist and very tasty cake that goes perfectly with the grappa: simply perfect! Compose the grotto Bundì alla bellavista convinces with the quality of the dishes and the small, fine selection of wines and is definitely worth visiting! we felt very comfortable in this family atmosphere. many thanks for it.

Great grotto in Cama. Highly recommended ... typical dishes from the Misox, very hospitable and ideal with children. Great view. We will definitely be back ...

Vom Empfang, der Bedienung über die Qualität des Essens (Vorspeise, Hauptgang und Dessert sowie Getränke) bis hin zur Boccia-Partie auf der hauseigenen Boccia-Bahn tadellos. Sehr netter Service, hervorragendes Essen, gute Portionen und schlichtes passendes Ambiente.

Sehr gelungenes Ambiente, wunderschönes Grotto, lieber Gastgeber, freundliche Köchin, gutes Essen, was will man noch mehr

Das Grotto liegt am Hang, etwas erhöht im Wald. Mit schöner Aussicht. Man kann 100 Meter weiter unten parkieren und dann zu Fuss hoch gehen. Wir haben die hausgemachten Gorgonzola-Gnocchi sehr genossen. Unser Platz war quasi auf dem Dachgeschoss des Grottos. Als es etwas kühler wurde, waren wir dann die einzigen Gäste dort oben. Und wurden vom Servierpersonal leider mehr oder weniger vergessen... Dafür hätte uns der Hausherr am Schluss aber noch einen Limoncello offeriert.Der Hausherr ist gastfreundlich und weiss viel Interessantes über die Lokalität zu erzählen.