Terminal 21 has certainly become home to many restaurants, and the Dining Out Team went to the third floor to look for a new Italian restaurant, Marino’s at Pan Pan, which serves pizza by the meter! This is a Roman style we were told.
With so many restaurants to choose from, you can get “lost” inside Terminal 21, but Marino’s Italian is very close to the elevator and is on a corner on level 3. There is al fresco dining around the restaurant, as well as an interior seating area. There are large display cabinets along one side, with the Italian kitchen behind.
It was busy, always a good sign. While perusing the menu we settled on a New Zealand Clearwater Cove Sauvignon Blanc – Marlborough 2017 (B. 190 glass and B. 990 bottle). The wine list is very comprehensive with most around B. 1,300. There are 15 wines from Italy (naturally) with others from both the old and new worlds. The wines also have explanatory tasting notes taking the guesswork out of wine selection. (Well done, Marino’s.) There are also two proseccos and one spumante for all those with something to celebrate.
In the non-alcoholic list is a most interesting “Marino’s Living Water,” enriched with hydrogen and oxygen, no fluoride, no aluminium and in a glass bottle too, at B. 60for one liter.
The menu is detailed and larger than most other Italian restaurants. Salads are either as a starter or a main (B. 295-395) followed by three soups at B. 175, including a minestrone.
Starters range between B. 175-365 covering antipasto, bruschetta and Parma ham. Two styles of pasta are on offer. The usual penne, linguine, spaghetti and home made fresh pasta (B. 245 to 295) with ravioli, tagliatelle, fetuccine and gnocci, followed by risotti also B. 295.
The next section is called Meat Main Courses and begins with a rather interesting burger with Australian beef, Italian bacon, fontina cheese, tomato and onion at B. 285. This section has chicken cacciatora, veal escalope Milanese, a pork chop (B. 390), NZ lamb shank (B. 490) right the way through to Australian Angus rib eye steak (B. 650).
And finally to the pizza page with 16 pizzas including some vegetarian examples. The dough is left to mature for 48 hours, in the Roman tradition, before being rolled out to one meter long and then cut into slices. I was told that one meter gives 16 slices and most customers will eat 2-3 slices. For example, a Margherita is B. 70 per slice, B. 525 for half a meter and 995 for the full meter which will generally feed four diners.
We began with a choice of four different pizza slices and they were all very filling. On the table were the expected balsamic vinegar with olive oil, and when the pizzas arrived, we were given shakers with oregano and dried chilies.
A pork chop was on next with a carefully cooked chop, and tender right through.
Another slice with Parma ham later, saw us have the offered second glass of the NZ Sauvignon Blanc.
We finished with a grappa and an Averna, something akin to an Italian Jägermeister.
We were delighted with the evening. All the items were of high quality, the service excellent and the way the pizzas are handled, there can be enough for one or for eight. A great dinner party could be built around a meter pizza and a bottle of Prosecco. (Just remember to invite us!) Undoubtedly some of the best Italian food in Pattaya. Really! We will be back for this one!
Marino’s at Pan Pan, Terminal 21, level 3, North Pattaya Road, plenty of secure parking, open seven days, 11 am to 10 pm. (Photos by Marisa Corness)
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