Mita sits on U Street, run by chef-owners Miguel Guerra and Tatiana Mora. Guerra, a Le Cordon Bleu graduate, describes his cooking as modern and fusion-driven, drawing on his Latin American background. Mora, a chef and sommelier with kitchen experience across Latin America, the Caribbean, Spain, and the U.S., calls her approach thoughtful, simple, and intentional.
The restaurant organizes itself around a vegetable-forward concept, putting vegetables at the center of the plate rather than treating them as a side note. Its non-alcoholic pairing program has developed a following of its own, with regulars citing it alongside the vegetable courses as a highlight of the meal.
Michelin awarded Mita one star in both its 2024 and 2025 Washington DC guides. The James Beard Foundation named it a finalist and semifinalist for Best New Restaurant in 2025.
The restaurant organizes itself around a vegetable-forward concept, putting vegetables at the center of the plate rather than treating them as a side note. Its non-alcoholic pairing program has developed a following of its own, with regulars citing it alongside the vegetable courses as a highlight of the meal.
Michelin awarded Mita one star in both its 2024 and 2025 Washington DC guides. The James Beard Foundation named it a finalist and semifinalist for Best New Restaurant in 2025.