I migliori ristorantinella città Mariglianella della Napoli

22/10/2025: Excellent staff, delicious food, I recommend it, fair prices even on extra drinks

19/10/2025: The sushi is really good and of excellent quality, it is also very light and you will not feel full straight away!

05/11/2025: A corner of paradise in the charming town of Mariglianella. Location – Score 10: Located on one of the most iconic streets of the Agro-Nolano area, now embellished by the planting of countless pygmy oleanders. A "green" flagship for the entire Campania region. Exclusive corner-rotunda location, 360° views of the post-industrial skyline fading toward the DIY acropolis. Breathtaking and a Mecca for tourists. Ambience – Score 9.5: Missing a 10 out of 10 because it fails to fully conceal the obsessive pursuit of elegance, spasmodically pursued through its annihilation. The Nana oak barrel tables are extremely sumptuous in their excessive minimalism. The table setting enriches the setting with Individual-style "tassels" made from cellulose extracted from ancient Sequoia and Baobab wood. Overall, the decor is a mix of Baroque and Provençal styles. Food – Score 10: A promise sometimes kept, that of the "bruschetta del forse." Creaks of times gone by, recounted by warm, then cooled bread. A flash of acidity, the oil of memory. When they don't arrive, they are a conceptual, whispered gesture. The evaporated command becomes a subtraction that sublimates into the poetry of oblivion. A quantum experience, both present and absent. A hymn to conscious subtraction in their legendary pasta with potatoes and mussels: The potato becomes a telluric cream, enveloping the pasta in a silky creaminess, while the three bivalve clams (a Zen gesture, savory numerology) grafts marine verticality with pungent touches of iodine. A broad, deep bite, with a lingering finish reminiscent of the surf at sunset. Their pork chops are cooked to a mi-cuit par excellence: the exterior, finely Maillard-style, hints of caramel; the center, pink and succulent, conceals, yet reveals, the art of moderate heat. Gentle fibers, regal juiciness, a flavorful rhythm that alternates noble fattiness and haematic returns of rare elegance. A dish that breathes. Perfect geometry, a crispness that crackles when bitten, a soft and airy core. This is the essence of their most popular side dish. Cryopreservation of the potatoes preserves the tuber's character: each stick is a small theorem of texture, with a clean, crisp, almost didactic finish. High-altitude comfort. The collagen in the rind rises, finally, to a gastronomic velvet. The sauce, made with tomato, elegantly translucent, illuminates without covering: an umami caress that lingers between peasant memories and spoonful couture. Surprising length, meditative chewing, complete satisfaction. A journey that celebrates the luxury of the essential: four chapters, a single choral voice of pleasure. Service – Grade 10 with Honors The ancient Japanese philosophy of Ma finds its highest expression in service. The final exaltation of something is, therefore, the very absence of that something. She, the imperishable vestal of sacred procrastination, as well as the feminine embodiment of the arrow of Zeno's paradox. The mastery with which the Maître d' manages to render herself evanescent and ethereal, like a mirage, grants diners the ability to transcend the meal through an introspective journey of self-discovery and the very meaning of the fabric of time and space that permeates everything.

21/10/2025: We were just passing through the area and weren't expecting much, but in the end, we ate wonderfully. The first course was sensational, arriving still piping hot. The prices were super competitive, the place was quiet, and the girl who served us was very nice.

22/10/2025: Unforgettable, very nice and beautiful.

27/09/2025: It's sad to think that in my area certain restaurants never improve... on the contrary... as usual that false courtesy serves to better hide that miserable opportunity to steal even that extra euro from an already inflated bill (without a receipt), in which they even made a 3-year-old child pay the cover charge. Not to mention the pizza that I personally did not like at all.

08/11/2025: A terrible experience, one to forget. The pizzas had practically charred edges, while the inside was raw, soggy, and completely watery. There were unidentifiable bits of some disgusting-tasting dairy product on top. As if that weren't enough, the three pieces of pizza had been thrown into a small box, all stacked on top of each other, without even a sheet of paper separating them. When I opened the box, I found myself faced with a single, shapeless, soft, and sticky mass, a veritable mess. Honestly, I think even a makeshift cafeteria in the middle of the desert would serve something more dignified. It's a shame they can't give zero stars, because that would be the most appropriate rating.

06/09/2025: Flavors of yesteryear: delicious bread made with criscito and baked in a wood-fired oven, just like our great-grandparents used to. Selected flours, bread baked in long (palata) or round (palatella) shapes, not forgetting the "sgorbietto" (because it's ugly, let's say less beautiful than the "palata di pane"): a true delicacy, a sort of giant roll, quite different from the sticky ones that, after a day, are inedible. I still find it excellent after a week. And what about the whole-grain, rye, or walnut bread, baked once a week, respectively? As my son, who lives in London, says: Panificio Altea deserves at least three Michelin stars! The pizzas also deserve special mention (my favorite is the round one cooked in a copper "ruoto" and "allampriat," meaning cooked over a specially controlled flame), the pizza con le casse (pizza with boxes), the freselle (freselle), the giant crackers, the cantuccini (cantuccini with or without almonds), the panettone and the Easter Colomba (dove-shaped cake) made with sourdough starter. I'm getting hungry just describing them... 😂

07/10/2025: Old-fashioned 1980s pizzeria Neither good nor bad...although the dough tastes like it's made by an old-school pizza chef. It's a shame that some of the pizzas are overcooked, undercooked, and the potatoes are raw.

25/08/2025: Professional, punctual and kind

17/09/2025: We use this place as a base for our fantasy football auction. Aside from the minimal amenities provided for this type of activity (small TV), the food is truly subpar. The pizza is only edible thanks to the hunger that grows as the hours go by. The fixed price doesn't mean you have to go looking for staff to ask for an extra beer...I don't think there's any risk of not getting by with the bills anyway... The outdoor dining area is practically on the street. The noise is excessive and very annoying.