Le Colonne has been a reference point for Caserta dining for years. The kitchen takes the local larder seriously: mozzarella di bufala is sourced from nearby farms, pasta is made in-house, and the meat dishes draw on the rich Campanian tradition of slow-cooked pork and lamb. The room is smarter than a typical trattoria without tipping into formal territory.
It is popular with locals for Sunday lunch and with visitors who have done their research. The tasting menus offer a good overview of the kitchen's range, though ordering à la carte is perfectly fine. Worth booking ahead — a table here is harder to get than it looks.