---
title: "Restaurant website example | zBlocks"
description: "A full restaurant landing page built in zBlocks: hero, menu with prices, reviews, and a booking call to action."
url: https://zblocks.app/example-restaurant
---

_Wood-fired Italian, Old Town_

# Bella's Trattoria

Hand-rolled pasta and wood-fired everything, since 2009. Open Tuesday through Sunday, from 5pm.

[Reserve a table](#reserve)

[View the menu](#menu)

- **Now taking reservations**

- **Wood-fired pizza**

- **Hand-rolled pasta**

- **Natural wine list**

- **Live jazz on Fridays**

- **Walk-ins welcome**

## Loved by the neighborhood since 2009.

- **2009** - Open since

- **14** - Wines by the glass

- **4.8** - Average rating

- **900+** - Happy diners

_Signature plates_

## The dishes people come back for.

A short, seasonal menu, but these never leave.

- **Tagliatelle al ragu** - Slow-cooked beef and pork over hand-rolled ribbons. The dish that put us on the map.

- **Diavola pizza** - Calabrian chili and soppressata, blistered in the wood oven.

- **Wild mushroom risotto** - Parmesan, truffle oil, finished tableside.

- **Burrata della casa** - Stone fruit, olive oil, sea salt, and bread from the morning bake.

- **By the glass** - Fourteen natural wines from small growers.

- **Tiramisu** - The classic, made to order, dusted at the table.

## The menu

$

- **Antipasti**

  - **Bruschetta** - Heirloom tomato, basil, garlic. - 9

  - **Crispy calamari** - Lemon aioli. - 14

  - **Burrata** - Stone fruit, olive oil, sea salt. - 13

- **Mains**

  - **Tagliatelle al ragu** - Slow-cooked beef and pork. - 24

  - **Wild mushroom risotto** - Parmesan, truffle oil. - 22

  - **Diavola pizza** - Calabrian chili, soppressata. - 19

- **Dolci**

  - **Tiramisu** - Espresso, mascarpone, cocoa. - 10

  - **Panna cotta** - Vanilla bean, seasonal fruit. - 9

  - **Affogato** - Gelato drowned in hot espresso. - 8

## The people behind the pasta.

A small kitchen with big appetites.

- **Isabella Conti** - Chef and owner - Trained in Bologna, cooking the food she grew up on.

- **Marco Greco** - Head pizzaiolo - Ten years at the wood oven, and counting.

- **Sofia Marino** - Sommelier - Finds the small growers nobody else pours.

## Regulars say it best.

- The tagliatelle al ragu is the best I've had outside Bologna. We come back monthly. - Marco R. - Local guide

- A tiny room with a huge heart. The wood-fired pizzas are blistered perfection. - Priya S. - Food writer

- Warm service, honest prices, and a wine list that keeps surprising us. Our go-to. - Tom and Elena - Friday regulars

## Good to know.

- **Do you take reservations?** - Yes, online or by phone. We hold a few tables for walk-ins every night.

- **Is there parking?** - Street parking out front, and a public lot one block over on Mercer Street.

- **Can you handle dietary needs?** - Most pastas can be made gluten-free, and there are vegan options in every section. Just ask.

- **Do you do private events?** - The back room seats up to 20. Email us for set menus and availability.

- **Is it kid-friendly?** - Very. We have a little ones menu and high chairs on hand.

## Join the supper club.

Wine dinners, seasonal menus, and the occasional day-off announcement. No spam.

you@example.com

Join

We email a few times a month. Unsubscribe anytime.

_[Interactive: newsletter signup]_

## A table is waiting.

Book online in a minute, or call us at (555) 012-3456. Weekends fill up fast.

[Reserve a table](#reserve)