(Review) Maria & Enzo’s dazzling views and delicious dishes—a Disney Springs classic

Keep reading to see what makes this restaurant a staple of the Disney Springs dining scene.

A lakeside location with a mezzanine moment

Towering over The Landing section of Disney Springs, at one of the highest points along the water, Maria & Enzo’s serves Italian fare without much flair. And that’s a good thing. The presentation of each dish is simple and understated, while the dining room boasts large windows overlooking the lake and a vintage air travel motif that evokes the thrill of vacation and traveling somewhere new.

Each of the main dining venues within Disney Springs’s The Landing is meant to represent a different historical piece of infrastructure within the fictional setting. Moromito Asia resembles a spring water bottling plant. The Edison is themed like the electric company.

Maria & Enzo’s represents a stylish airport, giving jet-setters and vacationers a beautiful, bustling venue as a base for their travels. This setting suits Maria & Enzo’s as it is nearly at the exact center of Disney Springs, acting as a hub as guests explore the treasures throughout this sprawling dining, shopping, and entertainment district.

Drinks and appetizers

The beverage menu has a strong Italian focus, with an extensive wine list, spritzes, an Italian margarita, and flights of wine. Sangria, draft and bottled beers abound, but the wide selection of non-alcoholic specialty drinks made our whole table rejoice.

Some of the non-alcoholic options include Floridays, a blend of pineapple, peach, orange, and cherry; Botanic Sun, featuring Aplos Arise, mint, lime, and pineapple; and Heineken 0.0 beer.

I selected the Z+T with Lucano NA Amaro, Jack Rudy tonic, Fee Brothers cardamom bitters, and soda for $13. This aperitif packed a powerful bitterness in each sip, reminiscent of an Aperol Spritz without the citrus, and even earthier tones.

Our table shared the Salumi e Formaggi antipasto platter that is said to serve two, but among us three adults and one child we had plenty to satisfy our afternoon appetites.

The Salumi e Formaggi ($33) includes prosciutto di Parma, mortadella, coppa, 24-month-aged Parmigiano-Reggiano, Moliterno, scamorza, marinated olives, local honey, pickled peppers, and grissini breadsticks. Were I still living my wine-drinking days, I could have easily sipped on a glass or two of Chianti and nibbled away at this platter while the lake sparkled through the window view.

Main dishes

Maria & Enzo’s Ristorante menu focuses on Italian classics, with house-made pastas, shareable antipasti, and dishes such as braised beef short rib, and grilled salmon. Lunch adds toasted ciabatta sandwiches and lower-priced pasta selections, while dinner offers a broader selection of meat and seafood entrées.

Since our meal took place in the cozy space between lunch and dinner I opted to order something from the lunch selections. I ordered the chicken Parmesan panini ($18), a toasted ciabatta sandwich with a lightly breaded chicken cutlet, marinara, fior di latte mozzarella, and Parmigiano, served with a mixed green salad.

My mother chose the Rigatoni al Ragu Bolognese ($23.50), house-made pasta with veal, beef, and pork ragù, whipped ricotta, extra virgin olive oil, and Parmigiano. My dad ordered the Campanelle ($23), house-made pasta with sun-dried tomatoes, broccoli rabe, cipollini onions, mushrooms, white wine, Calabrian chili, butter, and Pecorino Romano.

My one complaint about the chicken Parmesan panini is the thickness of the ciabatta bread. It made up about 2/3 of the total sandwich. However, the chicken itself carried the perfect amount of breading, rich marianara sauce, and melted cheese. The mixed green salad brightened the plate and provided a fresh bite in between the heavier nibbles of the panini. I took some back home and shamelessly ate it as an early lunch because I could not resist the call of it any longer the next day.

We each tried a forkful of the Rigatoni al Ragu Bolognese, which seemed to be a star of the menu. I expected the flavors to be richer and more robust; still, the few bites I had did the trick for a Bolognese pasta dish.

Similar to a pasta primavera, the Campanelle presented a garden full of vegetables alongside the soft pasta. My parents determined they both enjoyed the Campanelle over the Bolognese while I remained pleased with my choice of panini.