Casa Pepa
Ondara, Spain
⭐1 Star
The Experience
From Michelin Guide
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
From Visitor Experiences
Transformation from a Family Country House to a Michelin-Starred Restaurant
Casa Pepa uniquely evolved from an old family farmhouse into a prestigious Michelin-starred restaurant, reflecting a deep personal history and character driven by Pepa Romans, a self-taught woman with a strong vision.Mediterranean Tradition with a Focus on Lightness and Market Freshness
The restaurant’s menu is distinctively supported by the pillars of lightness typical of Mediterranean cuisine, traditional market flavors, and the freshness of seasonal products, emphasizing a balance between rustic charm and modern finesse.Exclusive Wine Experience in the “Celler dels Pacos”
Casa Pepa offers a special wine room called “Celler dels Pacos,” enhancing the dining experience with a curated wine selection, contributing to its reputation as a Michelin-starred restaurant that remains accessible and affordable.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Casa Pepa in Ondara are:
Roasted Bell Pepper: Used notably in a signature dish paired with marinated little tunny, highlighting the freshness and Mediterranean character of the cuisine.
Marinated Little Tunny: A key protein ingredient that complements roasted bell pepper, showcasing local seafood flavors.
Rabbit: Featured in the rabbit rice with seasonal vegetables, reflecting traditional market cuisine and seasonal produce.
Seasonal Vegetables: Emphasized throughout the menu to maintain freshness and lightness typical of Mediterranean dishes, often accompanying main proteins like rabbit.
Rice: Central to dishes such as "Arroz a Banda," a traditional Mediterranean rice dish infused with local essence, illustrating the restaurant’s connection to regional culinary heritage.
These ingredients are significant as they embody Casa Pepa’s philosophy of combining Mediterranean tradition with seasonal and market-fresh products, resulting in dishes that are both innovative and rooted in local gastronomy.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Tasting Menu: €180 (6 courses), €220 (8 courses)
Signature Dishes
- Blue Lobster: €95
- Foie Gras: €45