Sutegia — a Basque grill restaurant website template

Starter is £19/mo excl. VAT and includes a complete restaurant website, a live structured menu, enquiry and newsletter forms, and managed search readiness. Growth is £39/mo excl. VAT and adds direct live bookings, a custom domain with managed SSL, and table and floor-plan operations. Full is £69/mo excl. VAT and adds online ordering and multi-site management for up to five restaurant sites. TableSpark commission is 0%. Stripe's standard card-processing fees apply to online payments.

Nothing here is precious. Try it.

Sutegia is ash-white paper with one yellow flare in it, the colours of a grill room in daylight. Yours might be white tile and morning light, or brass and candles, or something nobody has built yet.

The controls beside the frame are not an illustration of the Theme tab — they are the Theme tab, driving the same engine that publishes real restaurants. Press whatever you like; nothing is stored and nothing is signed up for. Go on.

Open it properly

5 pages, and every one of them is here. Everything below is rendered, not photographed. The frame uses the same engine as a published site, so the tabs and the in-page links are all real. Phone shows the mobile layout.

The kitchen behind the layout

A live-fire kitchen sells one idea: this was cooked over wood, an hour ago, by someone watching it. Everything else is noise. So the design is deliberately quiet — pale paper, generous margins, one hot accent — and lets photographs of embers and dripping fat do the shouting. Nothing on the page competes with the fire.

The opening is a standing-room board rather than a cinematic hero, because an asador is a place people arrive at rather than plan around. Hours, the road you are on, what is on the grill tonight, and where to stand. Guests who have driven an hour into the hills want confirmation they are in the right place, not a slideshow.

The first page, in pieces

Eight blocks, each one a module you can reorder or remove:

• Hero — Big opening image, name & buttons, in the Standing Room treatment: Centred name over the bar, vermut hour and kitchen close on the base.
• Announcement — Slim notice bar at the top.
• Signature dish — One dish, full screen — name, story, price.
• Menu preview — A few dishes on a sliding rail.
• Text + image — A paragraph beside a photo.
• Values — Three guiding values.
• Reviews — Guest quotes with stars.
• Call to action — Headline + button band.

The menu page: a printed menu a search engine can read

This template uses the Index layout — the sections are listed first and open in turn, so the shape of the whole menu is visible before any single dish is. The menu runs as a lettered index — sections listed first, then each one opening in turn — which is exactly how a grill menu wants to be read. There is no photograph of every plate, because a grill menu is a list of ingredients and weights, and photographs of six different cuts of beef help nobody.

Cuts sold by weight are the awkward case on most restaurant sites, and the portion-group field handles it properly: a chuleta shows its 600g and 1kg weights as chips, each with its own price. Sourcing lines — the farm, the boat, the age of the animal — sit in the description field where guests actually read them, and where a search engine can index them.

The layout can change; what does not is that each dish, its description and its price are text on the page, wrapped in Restaurant schema — rather than a PDF or a picture of a card.

Take the order yourself

This is the part worth pressing. Sutegia uses the Dense rows ordering layout — compact rows that keep a large order visible while it is being built, with the running total pinned in view. The ordering page uses dense rows rather than photo tiles, which is the honest layout for a grill: guests are choosing between cuts and weights, not browsing pictures. Each row carries the dish, the description, the price and an add button that becomes a quantity stepper as soon as something is in the basket.

Because the same rows carry size options as inline chips, choosing between 600g and 1kg costs one tap and never opens a modal. Collection is the common case for an asador doing takeaway trade, and that mode only asks for a name and a phone number — nobody is typing a delivery address for a chuleta they are collecting in twenty minutes.

Dine-in wants a table number and nothing else; collection wants a number to ring; delivery wants somewhere to go. No mode asks for the others’ fields.

The rest of the site

The story page is where a fire kitchen earns its prices: the chef, the wood, the suppliers by name, a timeline of the room, and a wall of photographs of the grill at work. The visit page handles the practical problem of a rural restaurant — how to find it, where to park, when to arrive, and what to know before you drive.

Photograph the menu. That is the whole job.

Start with the job everyone puts off. Photograph your menu — the printed card, the chalkboard, the laminated takeaway sheet — and upload it. It comes back as a real menu — sections in order, dishes, descriptions, prices, dietary marks and spice levels, all filled in. It lands in front of you for approval first, with every value editable.

The important part: this is structured data, not an image of a menu. That same menu immediately drives the menu page, the ordering page, the highlights on the home page and the Restaurant structured data a search engine reads. Change a price once afterwards and all of them follow.

Every page carries a Write with AI button for the search title and description — it reads the page you are on and writes the first draft. Read it, sharpen it, publish it. The order matters.

Ten minutes, then you are open

There is no kick-off call and no staging link to approve. Everything is designed and wired — you are changing the words and the photographs. Ten minutes, give or take, and it is live — with the reservation form answering immediately. Both sides get told at once — the booking in your inbox, the confirmation in theirs.

Money is one connection away. Link your Stripe account and the site can take deposits on bookings and payment on orders, paid directly to you. No per-order fee, no revenue share, 0% commission on any plan. Stripe’s standard card-processing fees apply to online payments.

1. Pick SutegiaThe whole site copies into your account, menu and all.
   1 min
2. Change the name and the wordsClick any block and type. The restaurant name propagates everywhere.
   4 min
3. Upload your menuPhotograph it and let the AI build the sections, dishes and prices.
   3 min
4. PublishYou are live on your address. Bookings work immediately.
   1 min
5. Connect StripeNow you can take deposits on tables and payment on orders — direct to your account.
   1 min

The address should be yours

The address on your napkins should be the address that loads. Start on a TableSpark address, then bring your own domain across — the site does not change, only the name it answers to.

The certificate, its renewal, the secure connection and the redirects are managed here, along with the canonical and sitemap signals that make a domain move safe. Bring your own, and the setup screen tells you the one value to paste and where.

What lands in the guest’s inbox

A confirmation email is the only piece of your restaurant a guest keeps in their pocket for a week. The guest is emailed straight away with the particulars — date, time, party size, address, phone — and a link to release the table themselves. Service reminders, deposit receipts and cancellations all travel on the same design.

You are not stuck with our house style. Choose from six styles and make the rest yours: accent colour, logo, cover photograph, header layout, sign-off, links and social accounts. Connect the domain and the sender address becomes yours, which is what makes it read as genuinely from you.

Below is the actual renderer, the one that sends after a confirmed booking. Press any of the styles or colours and it rebuilds in front of you.

Where the template ends and you begin

• Yours from the first minute: all copy, all imagery, the entire menu with its prices, hours, address, and the colour and type choices underneath.
• Kept for you: the engineering underneath: long menus, small screens, reflowing sections, and contrast that survives your colour choices.
• Never locked: rearrange every page, drop blocks you dislike, pull in new ones, and add or delete pages entirely. The structure is a suggestion.

What it takes to actually be found

Publishing a page and being present in search are separate achievements. A site can be live at a working link and still be missing from Google: a stray noindex, conflicting canonicals, orphaned pages, a menu locked inside a PDF, missing structured restaurant data or unfinished search verification will each do it. That gap gets filled by directories and marketplaces, which are delighted to charge you for guests who were already looking for you by name.

That groundwork is already laid here. Neither rankings nor indexing can be guaranteed by anyone — but the setup that so often prevents them is complete here.

Before you begin