Tallo – West Coast Beers & East Coast Plates

Welcome to Tallo, a neighbourhood eatery in the heart of Newquay, Cornwall, where bold flavours, craft beers, and good company come together. Inspired by the vibrant food scenes of New York and Italy, we bring an Italian-American twist to Cornwall’s coast, serving up handmade pasta, crispy pizza fritti, stacked burgers, and small plates made for sharing.

Our menu is built around quality ingredients, proper cooking and dishes designed to be passed around the table. Whether you’re here for a long lunch, late-night bites, or just a couple of cold craft beers or cocktails, we always keep things fresh and delicious. Settle in, order a little or a lot, and let the good times roll.

Ps. We’re dog-friendly. Bring your four-legged friends along!

Tallo is part of The Camel’s Back Ltd., a hospitality and F&B group rooted in the South West, dedicated to exceptional food, drink, and joyful experiences. With a portfolio that includes Harbour Brewing Co., Treleavens Ice Cream, The Atlantic in New Polzeath, Polzeath Beach House, and The Beach Bar at Watergate Bay, the group is built on a passion for quality, craft and innovation.

At Tallo, we bring that same ethos to Newquay, serving up Italian-American-inspired small plates, handmade pasta, crispy pizza fritti, and craft beer. Our menu is designed for sharing, gathering, and celebrating good food with good company—all in a relaxed, welcoming space.

Group Head Chef Grant Goodson – who honed his skills under Jamie Oliver and Gennaro Contaldo’s kitchens and comes to TALLO from our main restaurant, The Atlantic, New Polzeath:

“We want Tallo to be a place that’s loved by locals and visitors alike, becoming a regular go-to for easy, laidback, affordable eating and good times.”

A playbook of his chef journey so far, our restaurant brings together Goodson’s travels in Italy with his experience in the kitchen and his love of New York’s casual dining scene. Tallo’s menu will change with the seasons and emphasises hand sourced, authentic ingredients, from the fresh crab caught just down the road to the Calabri-sourced nduja sausage, straight from the farm.