I migliori ristorantinella città Collepardo della Frosinone

08/03/2026: A beautiful restaurant surrounded by nature, near the D'Antullo well. Excellent food and generous portions, at great prices. The lamb, the Aia antipasto, and the grilled mortadella are highly recommended.

07/03/2026: Mandatory disclaimer: my review is only for the pizzeria, not the food (I've never tried it). We've been here several times for the pizza—thin, large, and delicious—but it's one of those places where I could never invite anyone. The supplì are a mirage; out of five visits, we've probably found them once. Yet they're frozen; I don't see how a pizzeria worthy of the name can run out, on a Saturday night, every time! Every time, there's been a problem with the ingredients: once there were no zucchini, once there were no sausages, another time there was no beer... and the waiters (different each time) apologize and be mortified for something that obviously isn't their fault. I could never invite anyone to a place like this, knowing that many requests go unfulfilled. Reading the other reviews, it's clear that the Sunday lunch service is much better, but as a pizzeria, having a good dough isn't enough to call itself one. In conclusion, if they weren't so sloppy, it would be an excellent pizzeria. We hope for a marked improvement.

02/01/2026: The waiters were very friendly and helpful. The gnocchi and lamb were delicious.

01/01/2026: A rustic restaurant offering simple, high-quality dishes. The first courses are excellent, all homemade.

21/09/2025: Poor food Terrible service Ambience: if it weren't for that creek, you'd have closed it down a long time ago.

28/08/2025: A great way to end the Easter weekend in Ciociaria was lunch in the beautiful location of the Capofiume restaurant. The appetizers were excellent, featuring cured meats and vegetables; two first courses, ricotta and walnuts, and tagliatelle with pachino and porcini mushrooms; the second courses were lamb and beef topped with salad and baked potatoes; and a decent assortment of desserts, including wine-flavored donuts. An excellent house red wine was served. The staff was very friendly and welcoming. A great way to end the Easter weekend, dining in Ciociaria in the beautiful location of the Capofiume restaurant. Excellent appetizers based on cold cuts and vegetables; two first courses, ricotta and walnuts, and tagliatelle made with pachino and porcini mushrooms; the second courses of lamb and beef seasoned with salad and baked potatoes; and a decent assortment of desserts, including donuts with wine. An excellent house red wine was served. The staff was very nice and welcoming.