The story
ita describes itself as a small restaurant with a singular gastronomic offer that balances food and drink. The kitchen focuses on Mediterranean cuisine – simple, well-crafted, with contrasts and nuances, and a strong emphasis on vegetables. The team is committed to using quality, seasonal products from small producers who cultivate and elaborate sustainably.
Mariela and William, both alumni of the Basque Culinary Center, are the couple behind ita. Mariela studied Culinary Arts and William a Master’s in Sommellerie and Enomarketing. They bring different backgrounds – Mariela is a chemical engineer, William an economist – but share a common dream: to serve guests with the same warmth and care as “Ita did at home.” They arrived in Spain in 2014 and opened ita as the materialisation of that dream.
The menu changes with the seasons. Typical dishes include balsamic beets with caper berries and feta cheese, rabbit terrine with pickles and chutney, red potatoes with aromatic herbs and boiled egg, and mojama de atún rojo de almadraba with almonds. Among the mains are pumpkin ravioli with brown butter and pecans, aubergine with white bean hummus and toasted walnuts, magret de canard with polenta and citric marmalade, monkfish with celery root purée and kale, and ita’s roast beef with carrots, parsnip and salad. Desserts range from lemon custard with cinnamon and meringue to a 70% chocolate pot de crème and a macis and orange blossom crème caramel. Sourdough bread with extra virgin olive oil accompanies the meal.
The drink list is equally thoughtful, featuring natural wines, craft beers, ciders, and a selection of sherries and spirits.
ita’s quiet confidence and commitment to quality earned it a Michelin Recommended distinction in 2026, placing it among Madrid’s notable tables for those seeking honest, vegetable-driven Mediterranean cooking.
Recognition
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