One family, two lands and the idea that southern Italian cooking is never improvised.
Calabria Mia opened in 2026 in Costa Adeje. Behind it there is a Calabrian family that moved to Tenerife with a clear idea: to serve on the island the same food they cook for their own children at home — with no shortcuts, no reinterpretations, no chef's flourishes.
Pasta worked fresh every morning, sourdough pizza base fermented 48 hours, San Marzano tomatoes, mozzarella of the day, olive oil from southern Italy. Simple is hard: respecting the ingredient.
Calabria is the southernmost region of continental Italy. Strong sun, sea on both coasts, concentrated tomatoes, dense olive oil, chilli in almost everything. A cuisine humble in form and rich in flavour — made with what the climate gives and what tradition has shaped over centuries.
From there we bring 'nduja (the spicy salami that names half our menu), pecorino cheese, olive oil, wines. And the way of cooking: slow times, simple gestures, dishes meant to be shared.
Italian flour, mozzarella of the day, cured ham, San Marzano tomato. We choose every product ourselves.
Fresh pasta every morning, pizza dough fermented 48 h, slow-cooked sauces. No frozen, no pre-made.
Generous portions, honest prices, family service. The restaurant we'd like to find ourselves.
The best way to tell a story is sharing a table. We're waiting for you in Costa Adeje.
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