Mario - Ludwigshafen

Charming place with friendly, helpful staff and delicious food. Perfect solo meal pizza and a nice glass of Chianti. Leftover was great cold in my very...

Charming place with friendly, helpful staff and delicious food. Perfect solo meal pizza and a nice glass of Chianti. Leftover was great cold in my very small temp housing :

At first maybe a little history: My former boss has a stone oven in his house in the garden, he often uses a flame cake for bread making, pizzas have already been tried, but with no good result. Therefore, I am not so the stone oven fan regarding pizzen, certainly there are some Italian restaurants where there are very good pizzas from the stone oven, the Da Mario I have not counted for years, so in recent years I have always ordered a pasta dish there. A relative of my wife lived in the Mundenheimer Straße until a few months ago, above the pizzeria, there was a chance to get there once a year, but these visits were never really enthusiastic. The Mundenheimer Straße is one of the main roads (also see main road) in Ludwigshafen and connects the districts Süd and Mundenheim. It was built in 1762 as a wide connecting road between the Rhine-chanze, Mundenheim and Mutterstadt (so-called Weinstraße). It begins in the Mundenheim district in extension of the Oberstraße, leads through the entire southern district and ends at Bleichstraße. Own parking is not available, it also does not need, in the street you can always park well, so on Friday night, we parked directly on the other side of the road. From the outside the corner of Italian makes a good impression, but in the interior everything is very tightly chaired. There are some small two tables on the windows, these were all occupied, we had reserved (Schlemmerblock condition) were allowed to choose one from two tables. We chose the one in the back corner, so we were able to follow the work behind the counter and the drive. The menus are quite clear for an Italian, pizza and pasta. Three salads. There are three meat dishes on the additional evening ticket from 17:30 . On delivery: The foods of the service provider belong to Italian cuisine and are made from fresh ingredients. For vegetarians and meat enthusiasts, the wide selection of various treats offers. Whether meat or vegetables, there's something for sure. It can be selected from 3 different types of Penne yes, that doesn't sound like Bella Italia. What made me a little stubborn that there are pizzas and stone oven pizzas. The stone oven pizzas cost a euro more. I saw a report on this on ARD, which was about the Christmas market in Munich. There was glowing wine and Palatinate glowing wine, the Palatinate cost 1.50 more, but the cameras then showed that both hoses go into a barrel (super). At the toilet walk, I'll just go behind the counter where the pasta dishes are conjured. Hygiene articles such as headdress, disposable towels and gloves (Pflicht in any kitchen) are known in the Da Mario only from the Black Forest Clinic, on the toilets you could also wet by wiping. There are still some specialties on a large table, but these must not be selected with Schlemmerblock. So you are already well adjusted to the Schlemmerblock guests. What I noticed. For the drinks there was Montepulciano or yeast beer, but from which winemaker or brewery was not in the map. And before I get an Oettinger or Paulaner Plörre served, I decide for the Montepulciano, then we should go to the Christmas market and so a Montepulciano fits perfectly to the pizza. We order 2x stone oven pizza number 74 and 81. I remember one name Tyrolean. The pizzas cost 8.90 and 9.50. In the meantime we are served small freshly baked oven rolls. These were nicely fluffy, some restraining salted, unfortunately the best all night. The Montepulciano served reminded me of our last year short vacation. At that time I had also ordered a Montepulciano when I asked for the bottle, standing on the back (filled for Norma), which was also a 1.69 Euro wine. He had neither breadth nor taste, some tasty fruit (but no berries) and much acidity (bass). The 3,10 were a great sacrifice for me. After a felt half an hour, our two pizzas came. They had a funny form, so they weren't round. A somewhat wider edge, in itself not bad when the dough tastes, and when do you see whether a pizza or pizza dough tastes or not?? No, not at first but at last bite. But this was not the case with us, for that the floor was too boring. After 5 minutes I had no desire to cut, either my knife was too blunt or the floor too dry. I then demanded olive oil to get some moisture in the pizza, no chance. Tastefully with the coating, this was quite fine, especially the Tyrolean with the very satin mascara could be eaten. On both pizzen was Parmaschinken, one had Rukola and Parmesan on top. What I missed was the tom sauce. Pizza without tomato sauce??? There were small fields red, it also stood in the map with tomato, but what I experienced here is actually a No Go. The floor was very firm, you could share the pizza and just hold the edge in the air. But that's not pizza for me. Conclusion: When we had eaten half of each, a sense of saturation came with us both. The soil was thick, but juiceless, all very dry in itself, even because no tomato sauce was to taste at all. The only positive that a pizza went to the house, but this zero pizza was not specified on the invoice, but what is in the AGB`s and what actually belongs to the invoice.

At first maybe a little history: My former boss has a stone oven in his house in the garden, he often uses a flame cake for bread making, pizzas have already been tried, but with no good result. Therefore, I am not so the stone oven fan regarding pizzen, certainly there are some Italian restaurants where there are very good pizzas from the stone oven, the Da Mario I have not counted for years, so in recent years I have always ordered a pasta dish there. A relative of my wife lived in the Mundenheimer Straße until a few months ago, above the pizzeria, there was a chance to get there once a year, but these visits were never really enthusiastic. The Mundenheimer Straße is one of the main roads (also see main road) in Ludwigshafen and connects the districts Süd and Mundenheim. It was built in 1762 as a wide connecting road between the Rhine-chanze, Mundenheim and Mutterstadt (so-called Weinstraße). It begins in the Mundenheim district in extension of the Oberstraße, leads through the entire southern district and ends at Bleichstraße. Own parking is not available, it also does not need, in the street you can always park well, so on Friday night, we parked directly on the other side of the road. From the outside the corner of Italian makes a good impression, but in the interior everything is very tightly chaired. There are some small two tables on the windows, these were all occupied, we had reserved (Schlemmerblock condition) were allowed to choose one from two tables. We chose the one in the back corner, so we were able to follow the work behind the counter and the drive. The menus are quite clear for an Italian, pizza and pasta. Three salads. There are three meat dishes on the additional evening ticket from 17:30 . On delivery: The foods of the service provider belong to Italian cuisine and are made from fresh ingredients. For vegetarians and meat enthusiasts, the wide selection of various treats offers. Whether meat or vegetables, there's something for sure. It can be selected from 3 different types of Penne yes, that doesn't sound like Bella Italia. What made me a little stubborn that there are pizzas and stone oven pizzas. The stone oven pizzas cost a euro more. I saw a report on this on ARD, which was about the Christmas market in Munich. There was glowing wine and Palatinate glowing wine, the Palatinate cost 1.50 more, but the cameras then showed that both hoses go into a barrel (super). At the toilet walk, I'll just go behind the counter where the pasta dishes are conjured. Hygiene articles such as headdress, disposable towels and gloves (Pflicht in any kitchen) are known in the Da Mario only from the Black Forest Clinic, on the toilets you could also wet by wiping. There are still some specialties on a large table, but these must not be selected with Schlemmerblock. So you are already well adjusted to the Schlemmerblock guests. What I noticed. For the drinks there was Montepulciano or yeast beer, but from which winemaker or brewery was not in the map. And before I get an Oettinger or Paulaner Plörre served, I decide for the Montepulciano, then we should go to the Christmas market and so a Montepulciano fits perfectly to the pizza. We order 2x stone oven pizza number 74 and 81. I remember one name Tyrolean. The pizzas cost 8.90 and 9.50. In the meantime we are served small freshly baked oven rolls. These were nicely fluffy, some restraining salted, unfortunately the best all night. The Montepulciano served reminded me of our last year short vacation. At that time I had also ordered a Montepulciano when I asked for the bottle, standing on the back (filled for Norma), which was also a 1.69 Euro wine. He had neither breadth nor taste, some tasty fruit (but no berries) and much acidity (bass). The 3,10 were a great sacrifice for me. After a felt half an hour, our two pizzas came. They had a funny form, so they weren't round. A somewhat wider edge, in itself not bad when the dough tastes, and when do you see whether a pizza or pizza dough tastes or not?? No, not at first but at last bite. But this was not the case with us, for that the floor was too boring. After 5 minutes I had no desire to cut, either my knife was too blunt or the floor too dry. I then demanded olive oil to get some moisture in the pizza, no chance. Tastefully with the coating, this was quite fine, especially the Tyrolean with the very satin mascara could be eaten. On both pizzen was Parmaschinken, one had Rukola and Parmesan on top. What I missed was the tom sauce. Pizza without tomato sauce??? There were small fields red, it also stood in the map with tomato, but what I experienced here is actually a No Go. The floor was very firm, you could share the pizza and just hold the edge in the air. But that's not pizza for me. Conclusion: When we had eaten half of each, a sense of saturation came with us both. The soil was thick, but juiceless, all very dry in itself, even because no tomato sauce was to taste at all. The only positive that a pizza went to the house, but this zero pizza was not specified on the invoice, but what is in the AGB`s and what actually belongs to the invoice.

At first maybe a little history: My former boss has a stone oven in his house in the garden, he often uses a flame cake for bread making, pizzas have already been tried, but with no good result. Therefore, I am not so the stone oven fan regarding pizzen, certainly there are some Italian restaurants where there are very good pizzas from the stone oven, the Da Mario I have not counted for years, so in recent years I have always ordered a pasta dish there. A relative of my wife lived in the Mundenheimer Straße until a few months ago, above the pizzeria, there was a chance to get there once a year, but these visits were never really enthusiastic. The Mundenheimer Straße is one of the main roads (also see main road) in Ludwigshafen and connects the districts Süd and Mundenheim. It was built in 1762 as a wide connecting road between the Rhine-chanze, Mundenheim and Mutterstadt (so-called Weinstraße). It begins in the Mundenheim district in extension of the Oberstraße, leads through the entire southern district and ends at Bleichstraße. Own parking is not available, it also does not need, in the street you can always park well, so on Friday night, we parked directly on the other side of the road. From the outside the corner of Italian makes a good impression, but in the interior everything is very tightly chaired. There are some small two tables on the windows, these were all occupied, we had reserved (Schlemmerblock condition) were allowed to choose one from two tables. We chose the one in the back corner, so we were able to follow the work behind the counter and the drive. The menus are quite clear for an Italian, pizza and pasta. Three salads. There are three meat dishes on the additional evening ticket from 17:30 . On delivery: The foods of the service provider belong to Italian cuisine and are made from fresh ingredients. For vegetarians and meat enthusiasts, the wide selection of various treats offers. Whether meat or vegetables, there's something for sure. It can be selected from 3 different types of Penne yes, that doesn't sound like Bella Italia. What made me a little stubborn that there are pizzas and stone oven pizzas. The stone oven pizzas cost a euro more. I saw a report on this on ARD, which was about the Christmas market in Munich. There was glowing wine and Palatinate glowing wine, the Palatinate cost 1.50 more, but the cameras then showed that both hoses go into a barrel (super). At the toilet walk, I'll just go behind the counter where the pasta dishes are conjured. Hygiene articles such as headdress, disposable towels and gloves (Pflicht in any kitchen) are known in the Da Mario only from the Black Forest Clinic, on the toilets you could also wet by wiping. There are still some specialties on a large table, but these must not be selected with Schlemmerblock. So you are already well adjusted to the Schlemmerblock guests. What I noticed. For the drinks there was Montepulciano or yeast beer, but from which winemaker or brewery was not in the map. And before I get an Oettinger or Paulaner Plörre served, I decide for the Montepulciano, then we should go to the Christmas market and so a Montepulciano fits perfectly to the pizza. We order 2x stone oven pizza number 74 and 81. I remember one name Tyrolean. The pizzas cost 8.90 and 9.50. In the meantime we are served small freshly baked oven rolls. These were nicely fluffy, some restraining salted, unfortunately the best all night. The Montepulciano served reminded me of our last year short vacation. At that time I had also ordered a Montepulciano when I asked for the bottle, standing on the back (filled for Norma), which was also a 1.69 Euro wine. He had neither breadth nor taste, some tasty fruit (but no berries) and much acidity (bass). The 3,10 were a great sacrifice for me. After a felt half an hour, our two pizzas came. They had a funny form, so they weren't round. A somewhat wider edge, in itself not bad when the dough tastes, and when do you see whether a pizza or pizza dough tastes or not?? No, not at first but at last bite. But this was not the case with us, for that the floor was too boring. After 5 minutes I had no desire to cut, either my knife was too blunt or the floor too dry. I then demanded olive oil to get some moisture in the pizza, no chance. Tastefully with the coating, this was quite fine, especially the Tyrolean with the very satin mascara could be eaten. On both pizzen was Parmaschinken, one had Rukola and Parmesan on top. What I missed was the tom sauce. Pizza without tomato sauce??? There were small fields red, it also stood in the map with tomato, but what I experienced here is actually a No Go. The floor was very firm, you could share the pizza and just hold the edge in the air. But that's not pizza for me. Conclusion: When we had eaten half of each, a sense of saturation came with us both. The soil was thick, but juiceless, all very dry in itself, even because no tomato sauce was to taste at all. The only positive that a pizza went to the house, but this zero pizza was not specified on the invoice, but what is in the AGB`s and what actually belongs to the invoice.