The story
In Terrassa, just outside Barcelona, Casa Nita proves that great cooking does not require a sprawling kitchen. The space measures only 18 square meters and holds just three tables. Chefs Marc Dinarès and Belén Lapeña, who met in 2018 while working in the restaurant industry, opened this intimate project as a deeply personal venture. The name honours their grandmothers — "Casa Nita" is an homage to the women who shaped their understanding of food, tradition and culture.
Without a conventional kitchen, the pair rely on ancient cooking techniques to prepare each dish, adapting time-honoured methods to their tiny workspace. This constraint has not limited their ambition. Instead, it has forced them to be resourceful, creating a tightly choreographed service that is direct and personal.
The cooking at Casa Nita is built on a simple principle: respect for the origin of ingredients, seasonality, and proximity. The team works with sustainable producers from the local area, sourcing what is fresh and letting the quality of the product speak. This farm-to-table approach is central to every plate that leaves their small setup.
The restaurant has earned a Michelin Recommended distinction for 2026, a recognition of the thoughtful, ingredient-driven work happening in this intimate Terrassa space. It is a quiet nod to the skill required to coax deep flavour from simple raw materials without a full kitchen brigade behind you.
With only three tables, dining at Casa Nita is an unusually intimate affair. The service is direct and unfiltered — Dinarès and Lapeña are present, plating, explaining, and welcoming each guest into their tiny world. The atmosphere is warm, unhurried, and built on genuine hospitality.
For those who want to share the experience, the restaurant offers gift vouchers — a chance to give someone a seat at one of Terrassa's most personal tables.
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