Da Mario - Réserver une table

Food: absolute recommendation. stable and improved for 2 years. Carving large and good meat (skin or turkey selectable). The pizzas made a big jump up. Very delicious, well-stocked, well-baked. Very important, consistently good. The pizza used to be good and the next time it was really bad. That has changed, that's it! Pasta rich, plenty of choice and mostly delicious. The red sauces can take a little more bums. I guess it's because almost all of them are mixed with cream. Even the tomato sauce doesn't give it pure. Very positively this is now also sweet food. Although apple strudel is not self-made, but tasty and no 0815 foliage pastry product but strudel vinegar. Only with salads everythin...

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Where do I start? I ordered more often at Da Mario and every time there was something with pizza or dough. After I asked this time in advance what the whole thing has on it with double ground, I was assured that there was no double ground. After the pizza came again this time with double ground, which was also not through (which is also recognizable in the pictures), to confront the owner with it refused this all and ended the phone call. The fact that the pizza is somewhat banished is one thing, but that one is also lied and consistently ignored and pushed away is the other roof.... Last time I ordered at the “store”.

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Actually, I'd give 0 stars, but unfortunately I'm not. Order food, really big order. Delivery time 90min, all nice and good. After more than two hours, the food was still not there. No one could reach the phone. Finally ordered and ate at Milano until the delivery came. He should take it back

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The carving is great, big portion. Salad crunchy fresh. Staff are very courtesy friendly, on extra request was received, happy again penne with ham cream sauce with cheese baked also mega tasty. Supplier is always mega friendly nice. 4 stars because I haven't tried everything yet.

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The Garlic Schnitzel from da Mario is simply classy pointed just the sauce is the best therefore full score

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