Part of the Big Momma chain of themed restaurants, Carlotta in stylish Marylebone Village, is the latest in the chain of over-the-top restaurants. Fittingly, Carlotta has a humongous personality of its own, with plenty to look at in all directions.

There’s a glitzy bar at the entrance, walls draped in gold-hued Venetian-style curtains that once hung in a casino, floor-length mirrors, palm tree sculptures and press shots of a variety of boxers as well as images of the CEO’s aunt and uncle from the 70s.

Downstairs, the overflow restaurant has an open kitchen with a completely different vibe. The colour scheme is darker with blatant red chairs, plenty of steel, and I imagined it would fit right in on a Star Trek ship as a futuristic speakeasy. 

Leading to the restrooms (aka social club) is a stairwell lined with vintage wedding photos, which I am told were supplied by staff members.

Rest room aka Social Club

The most impactful artwork was in the restroom. This ‘social club’ with its red light and a statue of the Virgin Mary, complete with her halo in the middle, is an eyebrow-raising moment. It takes a while to get over the overwhelm.

Seating is made up of comfy banquette and some cafe-style round tables and chairs, and on this night were all filled with happy diners.

Staff were incredibly friendly and the vibe here is convivial – actually, it rocks – for those that like that kind of thing.

The menu, though Italian, is a pizza-free zone. Dishes are decidedly Italian and split into antipasti, primi (pasta) and secondi curated by Napoli-born, executive Chef Armando di Costanzo. He takes inspiration from both Italy’s culinary culture and from his Nonna’s 1950s trattoria.

There are plenty of starter options such as tempura shrimp cocktail, prawns or perhaps a plump ball of burrata. I started with a simply delicious Parmigiana Fritte, a set of three mini aubergine parmigiana, breaded and deep-fried till golden and topped with grated ricotta salata.

Parmigianine Fritte at Carlotta restaurant

I enjoyed the crunchy exterior and the filling of soft, slightly spiced tomato and aubergine. To follow, I tried the Spaghetti with Spicy ‘Nduja Meatballs. These came in a spicy tomato sauce and were made with pork and beef topped with Parmigiano. This was a hearty meal and warrants a big appetite.

Spicy ‘Nduja Meatballs at Carlotta restaurant

I also tried Carlotta’s Cacciatora are a set of three slow-cooked chicken legs in a rich cacciatora sauce with tomatoes, Taggiasche olives, and capers. The dish had lashings of tomato and herby flavours and the chicken itself was almost melt in the mouth.

Carlotta’s Cacciatora, chicken legs

I ended with a cheese which was as soft as a baby’s bottom, so creamy and so moreish, probably thanks to the ultra-melting torta di queso, extra dose of cream cheese and mascarpone cheese.

Verdict: Carlotta restaurant offers chintz, plenty of swagger, and generous meal portions dished out with sensational service. It’s good Italian food in a fun environment.

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