I migliori ristorantinella città Fiamignano della Rieti

03/06/2026: Reluctantly, despite the panoramic setting and the location, which are a natural wonder, I must say that I personally wouldn't recommend the restaurant, even though it's well-maintained and has outdoor space for children. Unfortunately, for the quality and expectations of a mountain farmhouse, it wasn't disappointing, but awful. Appetizer: a small plate of lentils, a small plate of coratella bread, and a small plate of ham and cheese. First courses: Fettuccine with "frozen" chanterelle mushrooms, a small quantity, raw, cold, and tasteless, and the venison dish was the same. Second course: Cold and dry baked meat with potatoes or chicory, all cold. For the children: First course: Fettuccine with ODDIO MIO sauce. Second course: Breaded slices for the children. Very thin, like a slice of breaded ham, dry and cold. Dessert and digestives. 2 adults, 2 menus €40 each Two children, 1 menu €20 €100 is an absurd price for a farmhouse, especially considering the quality and quantity of the menu. Unfortunately, they offer food that's not cooked and served well. I hope this helps improve everything, because it's a real shame, despite the setting, to return with less than a pleasant memory. I'll answer your question. You can't call yourself a restaurant because you offer a set menu and only offer a choice of two first courses and side dishes. However, the problem isn't your definition of a business, but rather the quality and expertise in producing and serving dishes. Regarding my comment about chanterelle mushrooms, which can be frozen or fresh to be served in a restaurant, I'll add a small point: given the time of year we're talking about, we're talking about the end of May, June 2nd is not exactly the season for "FRESH" chanterelle mushrooms, at least in Italy. In any case, the reason for the poor quality and production capacity isn't due to the lack of direct electricity, as it's produced by a generator, so there is electricity, nor to the lack of phone service, but rather to the kitchen's capabilities. You mentioned the cold pasta, but that's one, and perhaps the least, of the problems I mentioned. I mentioned fresh pasta, that is, almost raw fettuccine; I mentioned the saltiness of the dishes; I mentioned the way you serve the dishes: the breaded slice you served for the children is a breaded wafer, cold and dry, not the best; the meat may be the best, but you prepare it poorly. Having said that, I have no interest in persisting in giving you a negative review but, as I have already specified, I hope it will help you improve everything a little, unfortunately to the detriment of us customers who, despite the context and the location not being very easy to reach, certainly does not give us the certain possibility of recommending it to others and of returning.

02/06/2026: I'm not giving the 5th star just for the food. The venison pappardelle wasn't special. On June 2nd, the menu was fixed. The roast was too dry.

04/08/2025: There are always people from the country with a city mentality. I always find myself very well both in terms of quality and kindness, which is no small thing in these parts.

05/12/2025: Exceptional.....the trip (about 85 km from Monterotondo) is worth it. .....excellent quality, quantity, and price.

03/12/2025: Every time I'm in the area, ever since I was little, I've always stopped by Sfreddafacioli at least once. It's a typical mountain restaurant where the food has always been good. I can confirm that this remains true today, despite the necessary change of management. It's truly worth it.

05/12/2025: Exceptional.....the trip (about 85 km from Monterotondo) is worth it. .....excellent quality, quantity, and price.

03/12/2025: Every time I'm in the area, ever since I was little, I've always stopped by Sfreddafacioli at least once. It's a typical mountain restaurant where the food has always been good. I can confirm that this remains true today, despite the necessary change of management. It's truly worth it.