Most-loved dishes
AI summary of what 2 dish mentions say about the food
“We started with the house antipasto, which costs 30 euros. The waiter brings whatever they decide. Look at that beautiful presentation — calamari, marinated stuff. It'll be a chaotic dinner but I'll try to narrate. The marinade is very strong, all in all varied and fresh, but a bit too acidic and sour, very strong. I like it when it's like that though. Let's see the octopus — not too rubbery, some tuna, tomato. It's an antipasto, pretty good, but everything is very vinegary. The little calamari are cute but could have more flavor. These are classic calamari that are only meant to be fried. The calamari alone tastes like jelly, like jelly of water with calamari and olive, and then we put an octopus topping on it. You can see how it chews. The frying is mediocre — not very crunchy, the anchovies could use some lemon. Some anchovies are a bit melty, some a bit rubbery. The calamari were really better to start with the fried stuff. We made an incredible descent — we could have gotten one pasta each and we'd be scraping the mussel soup.”
What creators say
1 creator has covered Chalet Mariarosaria. Most active: surmacchio
Dinner at Chalet Maria Rosaria included a mixed antipasto with overly acidic marinades and mediocre fried anchovies, but the pasta with beans and mussels was a standout success.
Dishes mentioned
Antipasto della casa
We started with the house antipasto, which costs 30 euros. The waiter brings whatever they decide. Look at that beautiful presentation — calamari, marinated stuff. It'll be a chaotic dinner but I'll try to narrate. The marinade is very strong, all in all varied and fresh, but a bit too acidic and sour, very strong. I like it when it's like that though. Let's see the octopus — not too rubbery, some tuna, tomato. It's an antipasto, pretty good, but everything is very vinegary. The little calamari are cute but could have more flavor. These are classic calamari that are only meant to be fried. The calamari alone tastes like jelly, like jelly of water with calamari and olive, and then we put an octopus topping on it. You can see how it chews. The frying is mediocre — not very crunchy, the anchovies could use some lemon. Some anchovies are a bit melty, some a bit rubbery. The calamari were really better to start with the fried stuff. We made an incredible descent — we could have gotten one pasta each and we'd be scraping the mussel soup.
- Alici fritte
Pasta fagioli e cozze
We arrived at the first course of the evening — pasta with beans and mussels. The enemy of pasta e patate, which obviously always wins because it's like Vegeta. This is the first time I've eaten it in my life. It's really good, better than pasta e patate, I'll tell you in a few bites. Actually yes, because the cherry tomato gives it the consistency of pasta e patate but with a sea flavor, and the cherry tomato refreshes it, makes it summery, a sweet taste, not the arid taste of potato. Really, really impressive. I promise I'll try pasta fagioli e cozze more often around here, it's truly incredible. The house wine is sparkling water — I made a fool of myself because I had some water in the glass before pouring the wine, so I watered it down. I thought the wine was terribly watery but actually I hadn't realized I already had water in the glass. The pasta is the highest moment of the dinner, let's put it that way.
