MAMA DELIA, a Restaurant, Sherry Bar and Ultramarino (neighborhood gourmet market) offers a fresh take on what is happening in Spain right now in the heart of Wicker Park.


Created by Maison Bonhomme, Bonhomme Group’s concept and design studio, Mama Delia embraces an evolution in Spanish dining that showcases Executive Chef Marcos Campos’ favorite ingredients from Spain, his growing relationships with some of the country’s finest purveyors, and his passion for discovering new flavors and techniques from around the world and right here in Chicago. 


Mama Delia reflects the journey of Campos, who also oversees the kitchens at sister restaurants Porto, Beatnik, Beatnik On The River and Café Bonhomme, as an adventurer and a chef, providing him with a playground of sorts to continue his culinary exploration. Mama Delia also reflects the current culinary direction in Spain of embracing cultural diversity while respecting its roots. 


Inspired by the ‘colmados antiguos de barrio’ (old neighborhood grocery stores) of Spain, a Sherry Bar and Ultramarino welcome guests. An antique pharmacy (circa 1910) imported from Belgium — all original bookcases, glass cases and cabinets — finds new life inside Mama Delia displaying an abundance of rarely available small production wines and distinct gourmet goods from Spain. Further inside, Mama Delia’s elegantly appointed dining room — tailored with velvet, walnut and brass dining furniture, burgundy tweed banquettes, antique Persian Kirman rugs, and vintage brass and wrought iron chandeliers — provides a cozy ‘candlelit’ setting throughout.


Outside on Division Street’s extra wide sidewalks, Mama Delia’s seasonal 60-seat patio features towering tropical plants providing a natural barrier between guests and street traffic. Wine barrels painted in the same rose hue of the façade have been repurposed as planters while also providing additional distancing measures. Overhead, string lights add to the romantic ambiance.


“We’ve continued to work with our purveyors in Spain — our friends, really — to ensure the products we use are the very best that each special corner of the country has to offer. Via our frequent trips to Spain each year, we have been able to experience first-hand all the culinary shifts this dynamic country has experienced and bring those innovations directly back to our guests, says Bonhomme Group Founder Daniel Alonso."