Casa Pepa

The writer and philosopher Miguel de Unamuno once said that you need to adapt in order to move forward (hence the expression “adapt or perish”); history proves that this is often the case.This former farmhouse, an iconic address in the Marina Alta area when it was managed by chef Pepa Romans, has had a new lease of life under the umbrella of the BonAmb group. It now has a promising future ahead of it with Emmanuelle Baron in the kitchen and the stewardship of award-winning chef Alberto Ferruz, from the two-Michelin-star BonAmb. Following a makeover, it now features an attractive terrace (with palm trees, olive trees, a hundred-year-old vine etc), a bright dining room with a half-visible kitchen, and contemporary-Mediterranean cuisine with a nod to classic food pairings on the à la carte and set menus.

Unique things

• A farmhouse address with a long local memory, founded in 1986 and later folded into the BonAmb group, keeping the Marina Alta pantry at the center.
• Mediterranean cooking built on lightness and market freshness, seasonal sourcing and classic pairings, built for a tasting-menu cadence even when ordering à la carte.
• A restaurant in seasonal reset, the site lists a closure for rest and prep through March 17.

Signature Ingredients

• Wood-oven roasted peppers, used as a backbone flavor with fish.
• Bonito (bacoreta), served marinated alongside roasted pepper and reduced fish juices.
• Mediterranean rice dishes, treated as a main event rather than a side.
• Foie gras, present on the à la carte lineup.

À la carte (sample prices)

• Wood-oven roasted pepper, lacquered juices, marinated bonito: €27
• Foie gras, textures and seasonal accompaniments: €42
• Seasonal rice dishes (from): €44
• Red prawn, main-course treatment (from): €87