Wine bar website design is built for a list, not a set menu
Wine bar website design has to solve a different problem than a standard restaurant site: the page has to hold a long, grouped wine list and a shareable small-plates board clearly, rather than the three-course, one-dish-per-guest structure most restaurant templates assume.
What it costs
- Plans$117 a month
- Build fee$647, after launch
- Live in7 days
- Revisions5 a month
- Domain and hostingIncluded
A list that reads the way you talk about it
We group the wine list by region, style or by-the-glass versus bottle, matching how your staff actually describe it to a guest at the bar, rather than flattening it into one long undifferentiated list that is hard to scan on a phone.
Small plates laid out as shared, not singular
Small plates meant to be ordered several at a time are laid out in a grazing-friendly grid rather than the one-dish-per-guest cards a dinner-menu template assumes, and the copy is written to say explicitly that dishes are meant to be shared across the table.
Built for how often a wine list actually changes
A wine list can change as bottles sell through, more often than a food menu. Because it is structured content rather than a static page, updating vintages or availability across the entire list is one revision, turned around within your plan's standard window.
What you get
Everything below is included on every plan unless the line says otherwise, and your part in all of it is the same: approve it. Nobody at your restaurant logs in to the website.
- 01 A grouped wine list pageBy region, style, or glass versus bottle, matching how the list is actually presented in the room.
- 02 A shareable small-plates layoutGrazing-friendly presentation instead of a one-dish-per-guest grid.
- 03 An events and tastings pageA standard page for recurring tasting nights or wine events, included in the build.
- 04 A revision flow built for frequent changesA full vintage or availability update across the list counts as one revision.
- 05 Phone-first legibilityA long list stays scannable on a phone at the bar, not just on a desktop screen.
In their words
What restaurant teams tell us about the work
Our seasonal dining menus information spent years trapped in a print document. Staff now link to the precise section instead of wishing callers luck with a long document. Nothing was taken away from the people who like paper.
Aliya SadekAssistant manager, Seafood restaurant by the marinaDuring the review we asked what happens if the seasonal dining menus form fails. They added a clear alternative contact route and verified that test messages reach the right inbox. We now know the fallback exists before the day we need it.
Latifa ShalhoubCustomer service supervisor, Greek taverna-style restaurantI wanted the seasonal dining menus page to show how we work, not just assert that we work well. The claims are still there, but now they come with the evidence attached. Visitors arrive having already seen how we operate, which shortens the first conversation.
Percy FramptonReservations manager, Family-owned Italian restaurant
Case studies from restaurant teams
All case studies- 11Connecting seasonal dining menus with the people nearbyTurkish grill restaurant, Billings, Montana
- 12Proof on the seasonal dining menus pageFrench provincial restaurant, Tulsa, Oklahoma
- 13Evenings and weekends, handled properly for seasonal dining menusGastropub with dining room, Harrisburg, Pennsylvania
Comparing this against Squarespace?
The best-looking option a restaurant can build alone. The two things to weigh are the weekly editing and what Squarespace says you can export.
We wrote a full page on it, including the cases where Squarespace is the better fit for a chef-led restaurant.
Questions about wine bar website design
Can the wine list be grouped by region instead of one long list?
Yes. Grouped headings by region, style or by-the-glass versus bottle are a standard layout choice we set once and you update by editing the text underneath.
Do you make it clear that small plates are meant to be shared?
Yes. The copy structure and the shared, grazing-friendly grid layout communicate that explicitly, rather than presenting plates as one dish per guest.
How often can we update vintages and pricing?
As often as needed. A batch update across the list counts as one revision, turned around within 2 to 5 working days.
Do you build an events or tasting-night page?
Yes, it is a standard page for this kind of site and included in the build for every plan.
How often can the wine list be updated?
As often as it changes. A batch of vintage or price updates across the whole list counts as one revision regardless of how many lines move, returned in 2 to 5 working days.
Can the list be grouped the way we talk about it?
Yes. By region, by style, by glass and bottle, or however your staff actually describe it at the table. The grouping is a structure we set once and you update by changing the text underneath.
Can we show tasting notes?
Yes, as an optional line under a bottle, at a smaller size so the list still scans. Whether that helps or clutters depends on the room, and we will give you an opinion.
Do you build an events or tasting-night page?
Yes, and it is standard for this sub-niche. A recurring tasting night or a wine dinner gets its own page and is included in the build on every plan.
See it built for your kitchen
A live walk-through of the site you would get, in about 30 minutes. Plans from $117 a month, the $647 build fee invoiced only after launch, domain and hosting included.
Book a demoOr email and a person replies within one working day.