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L'avis de Gault&Millau
Chef Raffaele Bartiromo hails from Naples and likes to showcase dishes from his home region, one of which, of course, is pizza. The pizzas are produced in a large wood-fire oven, and customers are advised that Da Mario adheres to ‘the discipline of the Associazione Verace Pizza Napoletana’.
The restaurant retains some of the industrial feel of the building’s former life as a cannery with polished concrete floors, exposed brick walls and ceilings with fittings and services clearly on display. It has a friendly, casual feel that has clearly won over the locals.
The signature wood-fire pizzas have traditional toppings and thin, tender bases with soaring fluffy edges. It’s no surprise that they have made Da Mario’s reputation, but don’t overlook the house-made pasta, including at least one blackboard special. The spaghetti mare is a gorgeous dish of perfectly al dente spaghetti, liberally sprinkled with Moreton Bay bug pieces and dressed with a heavenly sauce containing sweet cherry tomatoes and threads of zucchini, and seasoned with garlic, marjoram, saffron and just a hint of chilli.
PSST! Da Mario delivers to local suburbs.
Reviewed for the 2019 Guide