Local Ingredients
Every morning we select the finest catch directly from Tropea's fishermen. Vegetables and olive oil come from Calabrian producers we've known for generations.
Our Story
A family, the sea and a passion for Calabrian cuisine since 1985
It all began in 1985, when Grandfather Giuseppe Ferraro — a lifelong fisherman — decided that Tropea's freshest fish deserved a worthy table. With eight tables, a tiny kitchen and a boundless love for the sea, Taverna del Porto was born.
Since then, three generations of the Ferraro family have carried on the same promise: bringing the sea to the table, with respect and passion. Every morning, before dawn, our fish is selected directly from the local fishermen's boats — the same ones who supplied Grandfather Giuseppe forty years ago.
Our cuisine is a dialogue between tradition and creativity. Grandmother Maria's recipes — her spaghetti allo scoglio, her grilled octopus, the tiramisù that brought tears of joy — live alongside the creations of Chef Marco, who has brought a breath of freshness without ever betraying the roots.
Today, Taverna del Porto is a landmark for those seeking authentic Calabrian seafood cuisine. The terrace overlooking the Tyrrhenian, where the gaze wanders between the Aeolian Islands and Stromboli, is our favourite stage for giving you unforgettable evenings.
Marco Ferraro
Chef & Owner
Third generation of fishermen, first generation of chefs. Marco brought his family's tradition into the kitchen, blending his grandmother's recipes with the contemporary flavours of the Mediterranean.
After years of training between Naples, Rome and the French Riviera, Marco returned to Tropea with a clear mission: innovate without forgetting. His menu changes with the seasons and with the sea, because — as Grandfather Giuseppe used to say — "the fish decides what you cook today".
Our Values
The principles that guide our work every day
Tradition
Grandmother Maria's recipes are the heart of our menu. Every dish tells a family story, passed down with love through three generations.
Sustainability
We respect the sea that feeds us. Sustainable fishing, waste reduction and eco-friendly packaging are our daily commitments.
Our Journey
Forty years of history, passion and flavour
1985
The Beginning
Grandfather Giuseppe Ferraro opens Taverna del Porto with just 8 tables and a passion for the sea.
1998
First Star
The Taverna receives its first star in the regional guide of Calabrian restaurants.
2010
The Sea Terrace
Major renovation: the panoramic terrace is born with views of Stromboli and the Aeolian Islands.
2023
Third Generation
Chef Marco Ferraro takes the helm of the kitchen, bringing innovation while respecting tradition.