Finding a decent plate of pasta on the Gulf Coast isn’t hard, but finding a place that actually understands the "Old World" vibe without feeling like a theme park is a whole different story. Stalla restaurant Biloxi MS is tucked inside the Beau Rivage Resort & Casino, and honestly, if you aren’t looking for it, you might just walk right past it on your way to the slots or the theater.
It’s easy to be skeptical of casino dining. Most people assume it’s either a fast-food court or a $200-a-head steakhouse with no middle ground. Stalla is that weirdly perfect middle child. It’s got the white tablecloths and the Wine Spectator awards, but you can also grab a brick-oven pizza and a beer without feeling like you're underdressed.
The Florence Connection
What most people get wrong about Stalla is assuming it’s just another corporate kitchen. The soul of this place is actually Chef Paola Bugli. She’s originally from Florence, Italy, and she’s been in the industry for over two decades. When she talks about the menu, she’s not just reading off a corporate sheet; she’s bringing in recipes that feel like they actually came from a Tuscan kitchen.
It’s a vibe.
The word "stalla" literally translates to "barn" in Italian, and the decor tries to lean into that rustic aesthetic. Think massive wooden beams, rich earth tones, and warm lighting that makes everyone look just a little bit better after a long day at the tables. It’s surprisingly intimate for being twenty feet away from a bustling casino floor.
The Handmade Factor
If you’re going to eat here, you have to talk about the pasta. They make it by hand. You can sometimes catch a glimpse of the prep work—rolling, cutting, and crimping dough into shapes like tortelloni.
The Tortelloni is probably the biggest crowd-pleaser. It’s a larger cousin to the tortellini, stuffed with ricotta, Gulf shrimp, and a hint of lemon and mint. It’s light but somehow incredibly filling.
- Penne with Scallops: This is one of those dishes people sleep on. It uses Buxton’s Boats scallops and a vodka sauce that has just enough kick from the shallots and prosciutto.
- Lasagna Bolognese: It’s exactly what you want it to be. Layers of ricotta and mozzarella that pull apart perfectly. No reinventing the wheel here, just solid execution.
The Seafood and Steak Situation
Since you’re in Biloxi, the kitchen leans heavily on the local bounty. They use blue crab for their crab cakes, which are notoriously light on filler. Seriously, if you hate "breading cakes" disguised as crab cakes, you’ll be happy here. They finish them with a red pepper aioli that’s way more interesting than the standard remoulade you find at every other joint on Beach Blvd.
Then there’s the Cornish Hen. It’s rosemary-brined overnight and sous vide for five hours before hitting a blazing hot oven to char the skin. It’s served in a cast-iron dish with charred vegetables. It feels like something a grandmother in the Italian countryside would make if she had access to modern kitchen tech.
Prices are surprisingly grounded for a resort. You can find pizzas in the $15–$17 range, while the heavy-hitter entrees like the Veal Parmigiana (a massive bone-in chop) or the Sea Scallops with mushroom risotto will run you closer to $35 or $38. It’s "special occasion" pricing that doesn’t require a second mortgage.
How to Do Stalla the Right Way
If you want to save some cash, keep an eye on their "Early Dining" specials. Recently, they've been running three-course menus for around $45 or $55 depending on the season. This usually happens Sunday through Tuesday between 4:30 PM and 6:00 PM. It’s a steal, frankly. You get a starter like Panzanella, an entree (the Rainbow Trout or Chicken Francese are usually options), and a dessert like Tiramisu or a chocolate torte.
The Logistics
- Reservations are not optional. Especially on show nights or weekends. They use SevenRooms for booking, and those 6:30 PM slots vanish fast.
- The Dress Code: The website says "casual," but honestly, don’t be the person in gym shorts. Most people are in "smart casual"—think nice jeans and a button-down or a sundress.
- Hours: They aren't open every night. Currently, they’re closed on Wednesdays and Thursdays. Usually, they open up at 4:30 PM and stay open until 10:00 PM (or 10:30 PM on Friday/Saturday).
What to Order (and What to Skip)
If it's your first time at Stalla restaurant Biloxi MS, start with the Mussels. They come in a spicy tomato broth with a hit of Sambuca (the star anise flavor is subtle but definitely there). Do not let them take the bowl away until you’ve dipped every square inch of the grilled bread into that broth.
I'd skip the basic spaghetti and meatballs. It’s fine, but when they have handmade tortelloni and fresh-caught fish on the menu, why go for the stuff you can make at home?
The wine list is also worth a look. They’ve won the Wine Spectator Award of Excellence for nearly a decade straight. They have a heavy lean toward Italian reds, which makes sense, but the bartenders also know how to put together a decent cocktail if you're more of a Negroni person.
The Verdict
Is it the cheapest meal in Biloxi? No. Is it the most pretentious? Definitely not. Stalla hits that sweet spot of being "nice" without being "stuffy." It’s the kind of place where you can celebrate an anniversary or just hide away from the noise of the casino for two hours while eating some of the best bread and oil on the Coast.
Next Steps for Your Visit:
- Check the Beau Rivage website for the current "Early Dining" menu to see if it's running during your trip.
- Book your table at least 48 hours in advance through the MGM Rewards app or SevenRooms.
- If you’re an MGM Rewards member (Gold or higher), mention it when booking; sometimes you can snag priority seating even when the main book looks full.