La Locanda del Ditirambo In Castro dei volsci

Locale molto caratteristico situato in un bellissimo borgo. L'accoglienza e la gentilezza sono solo alcune delle caratteristiche di questo locale, del quale abbiamo apprezzato molto anche l'attenzione al senza glutine. Piatti originali e cucinati sapientemente, con porzioni giuste. Ottimo il rapporto qualità - prezzo. Chi si trova in zona è consigliato

Everything perfect... Excellent food, friendly and attentive staff.. Believe me, an experience worth having, for those who love real cuisine..

Un bel posto con piatti gradevoli, servizio cortese, sapori buoni, prezzo medio. Una buona esperienza ma non indimenticabile.

Very tasty special cuisine, welcoming service, a pity we were in a hurry. See you next time....

The food was very good, the service very kind. Unfortunately they didn't organize the courses well, the first courses arrived late, we didn't eat temporarily.

An Inn that is a jewel; and it seems normal that certain jewels are not found on the street, you have to deserve them. Catering is a strange exercise: the customer pays for a service and evaluates what he has received in exchange for money. The Locanda del Ditirambo is one of the rare places, rare even in the Ciociaria, where not only this is offered, where not only work but also passion is brought into play, where you feel the people inside the things, and the effort becomes pleasure, luxury. Of course, nothing is perfect, but everything has a different meaning for the customer when you understand that on the other hand you want at all costs, with stubbornness, to improve things, and perhaps improve an already good product, go further, and then even what seem like small imperfections become a necessary part of the beauty, not only because they make it domestic and affable. Here, let's talk about the menu, quite small (which is almost always a guarantee of a job done in-house and done well); but first of all I would like to talk about the bread, which the chef prepares himself, delicious. Then, without being linear, I'm surprised by the desserts, which you won't find in any other restaurant, because they don't come from a van, from a factory, from a pastry shop, but from these four walls: what a spectacle! What a spectacle a chef who breaks his head to bring you his own desserts at the end of the meal, and makes them as God commands! The trio of starters imposes itself as a must, with the potato pie as the prince, a great invention; then the meat second courses, with the excellent pork neck with smoky and sweet and sour notes, and a traditional bufaletta (Ciociaria buffalo stew) among the best I have ever tasted. I will return, yes of course, and I will return for the first courses, which I have not tasted; and for the cellar, which seems really well stocked. It is a place where, unless you are very dense, you return: a place of the heart.