The design goal
La Terracita's cooking follows the market: the chef shops at the Mercado Central and cooks what is best that day, without a fixed menu. The site therefore needs to communicate the character of the food and the place, rather than rely on a permanent list of dishes.
The design goal was to make that experience understandable before a guest gets in touch. Visitors should be able to see the atmosphere, understand the market-cuisine approach and find a direct way to ask about a table.
What we built
An identity led by the dining room
The design uses a dark, intimate presentation and the restaurant's Cuina de Mercat identity. Dining-room photography introduces the atmosphere and gives the page a specific sense of place.
Food photography with a clear purpose
A gallery shows the chef's market dishes. It helps explain the style of cooking visually while supporting the description of a menu that changes with the day's ingredients.
Spanish and English together
Visitors can switch between Spanish and English. Both local guests and English-speaking travellers can understand the restaurant's offer and find the reservation contact in the same site.
Context before the reservation
The site presents the Guía Repsol recommendation and guest reviews alongside the restaurant's story. Phone and WhatsApp provide direct reservation contact. This brings the restaurant’s story, recognition and reservation contact into the same visit.
The visitor experience
A guest can get a feel for the room, explore the food photography and read about the market-cuisine approach. After choosing a language and reviewing the restaurant information, they can contact the team by phone or WhatsApp to discuss a table. The website supports that conversation rather than presenting it as an automatically confirmed booking.
What this project shows
This project shows a restaurant website built around a distinct dining experience and an appropriate next step. Photography, language choice and reservation contact work together. A similar project should start with how the restaurant actually takes bookings and what a guest needs to know before getting in touch.