Casa Pepa

The story

Casa Pepa: Michelin-Starred Mediterranean Cuisine in Denia, Spain

A Family Farmhouse Turned Restaurant

In 1986, Pepa Romans transformed a family farmhouse in Ondara, just outside Denia, into a restaurant. Surrounded by olive and orange groves, she drew on the traditions of the Marina Alta region. Self-taught and determined, Pepa built Casa Pepa around the flavours she grew up with: light, market-driven dishes rooted in the Mediterranean.

The Kitchen of Emmanuelle Baron

Today, head chef Emmanuelle Baron carries forward Pepa’s vision. The kitchen focuses on lightness, the taste of traditional market produce, and the freshness of seasonal ingredients. Rice dishes and pots that once reached home-style excellence have been refined and lightened, evolving into a contemporary Mediterranean cuisine that remains true to its origins.

Cuisine Rooted in the Mediterranean

The pillars of Casa Pepa’s cooking are clear: the lightness of Mediterranean dishes, the honest flavour of market cuisine, and seasonal ingredients that change with the calendar. The result is a menu that feels both familiar and precise, with the Mediterranean as a constant ally. The restaurant offers a gastronomic experience that includes aperitifs, several courses, and a dessert, often paired with wines.

Recognition and Evolution

Casa Pepa has been awarded a Michelin star since 2000, a recognition of its consistent high-quality cooking. It also holds two Soles from the Repsol Guide. The evolution of the restaurant—improvements to the facilities and the ongoing refinement of its cuisine—has kept it at the forefront of contemporary Mediterranean dining in the region.