Booking
Table, time, done.
Straight with us, no portal in between. The confirmation arrives the same moment.
Choose a table
Pick the sitting first — it decides how long we hold the table for you. The courtyard is only bookable when the forecast is safe; otherwise we call and move you inside.
01of 04 · Service
Sample availabilityChoose a service
Choose a day
Choose a time
Pick a service and a day first — the free slots then appear here.
Summary
- Service
- not chosen yet
- Day
- not chosen yet
- Time
- not chosen yet
Step 1 of 4: Service.
So the table is there
We hold a table for fifteen minutes. After that it goes on — in the evening there is usually someone at the bar without a booking.
Please cancel by 3 pm on the day; one click in the confirmation link is enough. A no-show on a Saturday evening costs us the table for the whole night, which is why we ask parties for a deposit.
46 seats inside, 24 in the courtyard. High chair, an intolerance, a birthday: put it in the booking and it is on the day sheet at the pass in the morning.
Company dinners, christenings and big birthdays come to us through the contact form. Occasion, numbers, timing and what you would like to eat — then we call back with a proposal instead of five emails going nowhere.
Ten or more?
We plan those with a set menu and a fixed start time. Send us the occasion and we'll sort the rest on the phone.
How Awelior would approach this project
The Tinderbox is invented — the way it is built is not. None of this is work delivered for a client. It is the shape we would give such a project — with the same depth, but without a client who would have to answer for it.
Where it starts
The Tinderbox cooks Mountain West food, a short card at lunch and an evening menu that follows the market. That is exactly where restaurant websites fail: the menu hangs there as a PDF from last autumn, the opening hours are wrong, and the booking leads to a phone number nobody answers during service. Three problems with one cause — the site was not built to be changed often.
Decisions
The menu is content, not a document
Dishes appear as entries with description, price and labeling inside categories — not as a PDF. Only that way can the kitchen change it on a Tuesday, read it on a phone, and have it show up in a search.
Booking on its own page, with the honest note
The booking flow stands alone and states at the end what the confirmation would look like in real operation. A booking button with no reply is worse than a phone number.
Large type, few elements
A high-contrast archetype, plenty of space, short text. A restaurant sells an expectation, not a feature list — and anyone searching on a phone in the evening reads three sentences at most.
Deliberately left outNo delivery ordering and no third-party review stars. An embedded review widget pulls in foreign scripts and makes the site dependent on a platform free to change its rules whenever it likes.
What is in it
- Pages
- 5
- Content blocks
- 24
- Languages
- 4
Five pages, in all four languages. Navigation, the menu categories, the gallery and the booking flow all respond. Indicated only: all food imagery, directions and the form target; the opening hours are sample values.
How it would go on
A table plan, not time slots
A real booking needs tables, turn times, combinability and a place where somebody can say no. That is the difference between a calendar and a reservation system.
Keeping the menu current
A login the kitchen uses to change the evening card without phoning us — including the allergen labeling that has to travel with every dish.
Pictures of the actual place
Hospitality lives on imagery. Every guest recognizes stock photography, and it is the fastest way to lose trust before anyone has arrived.
Something like this for your business?
This demo took a few days. Your real site gets your content, your brand and your inquiry flow.
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