Natalia
casanatalia bears Natalia's name but, until now, we had rarely heard her voice. She has always been there, among the flowers, tables, teams and long evenings, making this restaurant in Sant Ferran more than just a culinary project. Natalia Juan is the hostess, the nurturer, the invisible soul that gives meaning to this intimate venue that she shares with Carles Abellán, her partner and co-creator.
What began as a thesis for life, i.e. an idea in the midst of the pandemic while the couple took refuge in Formentera, has become a restaurant with a soul. "Formentera was my place to unwind. I didn't want it to become my place of work," recalls Natalia. "I told Carles that I would only do it if we opened in the evenings and in a village, so that we could still enjoy the island during the day."
That work-life balance marked the beginning of casanatalia and still remains its core today. The first year they opened under the umbrella of Tapas 24, a concept already consolidated by Carles Abellán. They soon realised that its fast city pace did not fit in with Formentera's spirit. "People sat down, had a leisurely dinner, stayed for hours and enjoyed themselves. It made no sense to continue with that format."
Russian salad with king crab
It was Carles who then decided that the restaurant would be called casanatalia. "I didn't want to," she admits with a smile. "But he told me: you're there, you're the soul of the house. You are the maestresa, as we say in Catalonia. You look after the diners and the team, and take care of them."
That is true. Natalia is all about hospitality, kindness and friendliness. "We just want people to feel at ease, to feel at home. In the restaurant, there are many flowers, a carefully planned atmosphere, and a lot of honesty in what we do. What you see is what you get."
Although it says casanatalia on the door, it all works because of the people inside
casanatalia feels like a home with sincere and thoughtful food. "We have dishes that are Carles's signature, such as the bikini (ham and cheese sandwich) and the Russian potato salad with garlic prawns, which are pure Tapas 24. There are also spoon dishes, stews and traditional recipes with a personal touch such as skate with black butter and lime, lasagne with spinach, or meatballs which people love." They also focus on local produce: "a reinterpreted farmer's salad, an open omelette with artichokes, prawns and penny buns, etc."
The restaurant evolves every year without losing its essence, i.e. its family-friendliness, welcoming nature and unpretentiousness. "Our wine list is one of the best on the island. Even so, we are still fair with our prices. We want everything to make sense and that what you eat and what you pay balance out."
Bluefin tuna
"We are a very good team," says Natalia when asked about her role and that of Carles, "Everyone knows their place. We have a lot of respect for each other personally and professionally. That's the key." And that balance shows. casanatalia works as a natural extension of its creators.
But Natalia insists on one thing: this would not be possible without the team. "Although it says casanatalia on the door, it all works because of the people inside. Without Pepe López, our manager, and Guido, the head chef, it wouldn't be the same. We are a tight-knit family."
Today, Natalia and Carles live halfway between Barcelona and Formentera. "The island has been very welcoming. We feel part of the people. Every year we try to improve and be more connected with Formentera and the community." They are achieving this. Yes, casanatalia is a restaurant, but it is also a place to celebrate slow living, cuisine with roots and shared time.
casanatalia reflects a way of doing things without making a lot of noise. This is because Natalia Juan and Carles Abellán choose the friendly silence of a job well done, daily dedication, affection, honesty and respect. It is Natalia Juan who gives her name, presence and meaning to this project.
Natalia and Carles
