Ristorante Pizzeria Roberto Dini In Capolona

03/03/2026: A small, intimate restaurant with provincial flair. This is mostly a one-man show so the menu is a bit limited but the food is on-point. The menu is all in Italian but with Google, we know how to translate and the waitstaff could probably help you navigate through. The sglitto di manzo (braised beef cheek) was very rich and flavorful, as was the tartuffo tagliatelle. Tiramisu made for an excellent end to my meal! To note: If in need of green veggies, it is not always available. This place operates in limited space but trust you will get food indicative of local flavors.

19/02/2026: The welcome wasn't exactly cheerful (perhaps because it was Sunday?), but the food made up for it. Very good bruschetta with pecorino cheese and pears, the ribollita was perfect, and the "sfilato di Chianina" (braised cheek) was out of this world: I've never tasted meat so tender, it melted in your mouth. And then there was the amazing hand-crafted Chianina tartare in a pecorino sauce with generous sprinklings of grated truffle. All washed down with an excellent half bottle of Cortona Syrah. The kitchen is in the middle of one of the three dining rooms, and the chef is tireless—a real spectacle. The bill? Just over €30 per person.