Drink and Dine
Laying the table.
A Michelin star, for cooking a grandmother's food properly
Talea by Antonio Guida
Restaurant
Talea is a bright room and a noisy one.
Bold colour, contemporary lines, tables laid properly, and enough sound off the neighbouring tables that a long dinner never turns into a ceremony.
The vegetables are grown here. The kitchen keeps a garden on the property and builds the list around what it picks, so the menu moves through the year instead of standing still.
There are 2 set menus beside the carte, one of 5 courses and one of 6, and the kitchen asks that the whole table takes the same one.
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The kitchen
Antonio Guida
He learned his trade in Michelin kitchens across Europe and Asia, among them Pierre Gagnaire in Paris and La Terrazza at the Hotel Eden in Rome.
The kitchen keeps a garden on the property and builds the list around what it picks, so the menu moves through the year instead of standing still.
