Sundays are all about “Welcome to Talao.”
Calabria’s iconic dishes delight guests from the very first bite.
Like the Calabrian fileja with ragù, an unforgettable dish.
On Mondays, we serve a traditional Calabrian dinner.
The table is set with the region’s star dishes: soppressata, Pollino ricotta, roast suckling pig, and Calabrian ricotta and citrus tart.
Tuesday is all about tradition with a contemporary twist.
Because great cuisine thrives on inspiration and exchange.
That’s why you’ll find dishes influenced by other regional culinary traditions, such as risotto with lemon, king prawns and black olive powder, or a classic aubergine parmigiana.
Wednesday is when the celebrations begin. More specifically, it’s a celebration of pork.
At Hotel Talao, the star of the table is a generous mixed grill featuring capocollo, sausage and pancetta, served fresh from the barbecue.
On Thursdays, pizza makes everyone happy.
Choose between a Margherita or Marinara base, and add your favorite toppings from the buffet.
A unique experience, with an extra touch of Calabria!
On Fridays, the star of the show is the finest seafood.
Fresh from the deep blue sea come dishes such as linguine with red prawns, burrata and black olives. Or crispy fried prawns and calamari served with seasonal vegetables and citrus mayonnaise, the true highlight of the evening.
The gala dinner is held on Saturday.
The dishes are festive fare, exquisitely handcrafted.
Among the first courses, the gnocchetti with yellow datterino tomato cream and squid and the fettuccine with veal ragù stand out.
Among the main courses, the yellowtail steak and the Mediterranean-style veal rack.
When it’s time for dessert, the “goodbye cake” is a promise of new encounters.
