El Celler de Can Roca – Menu | Prices | How to Book
Menu · Prices · How to Book
THREE MICHELIN STARS
Address: C/ de Can Sunyer, 48, 17007 Girona, Catalonia, Spain
Cost: €€€€€
Opening times:
Mon & Sun; Closed
Tue – Sat; 12:30pm-2:30pm, 7:30pm-9:30pm
Must try dish: Feast Menu
Website: El Celler de Can Roca
This ever evolving restaurant from the three Roca brothers has twice been voted the world’s number 1. We’ll take you through the 2022 menu, prices, and how to actually make a reservation.
Patio | ©EatingOutorIn
Need to know
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How to make a reservation
- On the 1st of every month at midnight, tables get released for 11 months in advance. Bookings are made online through the restaurants official website only.
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How to get there from Barcelona
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Take the AVE / Renfe train from Barcelona-Sants to Girona (tickets can be purchased up to 6 months in advance on the official Renfe website).
Then take a 10 minute taxi ride or a 20 minute bus ride (Bus L5) to the restaurant.
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Is there a dress code?
- Smart casual. There’s not an official dress code as such. No rules stating men must wear a shirt and tie, and women must where high heels for example. However, this being a 3 MICHELIN star restaurant obviously no flip-flops, beach wear or shorts. And diners tend to get slightly more dressed up for the evening service, but nothing too over the top.
- There are two tasting menus and no a la carte.
- The Feast menu is 15 dishes, going up to 32 including the extras.
- The aptly named Tasting menu is 7 dishes, going up to 24 including the extras.
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Drinks
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The vast and impressive celler at the restaurant contains 80,000 bottles of local and international wines.
For non-drinkers there’s actually a very enjoyable non-alcoholic beer called Freedom, from the Castelló Beer Factory. An aromatic IPA using Simcoe, Citra and Mosaic hops.
For non-drinkers there’s actually a very enjoyable non-alcoholic beer called Freedom, from the Castelló Beer Factory. An aromatic IPA using Simcoe, Citra and Mosaic hops.
- Feast menu: €250
- – optional matching wines: €130
- Tasting menu: €215
- – optional matching wines: €85
It’s finally time to visit the World Famous Restaurant
El Celler De Can Roca | ©EatingOutorIn
Almost a year after making our reservation, it was finally time to see what all the fuss was about. At the time of booking there was excitement. That fades through out the year as you forget about it. But it picked up again drastically as we got out of our taxi, walked passed the famous sign outside, through an almost pitch black alleyway that leads into a beautiful patio seating area, in front of the old brick building, and with views into the modern dining area through its glass walls.
Xarel · lo steamed peas | ©EatingOutorIn
The restaurant is a collaboration between brothers Joan Roca (Chef), Josep Roca (Sommelier) and Jordi Roca (Pastry Chef). First opened in 1986 next to their parents restaurant in Girona, they later moved to the current location, a short distance away, in 2007.
World’s 50 Best Restaurants Hall of Fame
El Celler de Can Roca has won numerous awards over the years, picking up 3 MICHELIN stars along the way. Among those awards are the World’s Best Restaurant in 2013 and 2015. And they now permanently hold a place in the Worlds 50 Best Restaurants ‘Best of the Best’. An award set up for all the previous winners that are therefore no longer entered into the competition.
Terrace | ©EatingOutorIn
Our reservation was for a Wednesday evening. If I was to choose, I probably would have gone for a lunch sitting. However, to get any sitting is a success.
Feast menu or Tasting menu?
Feast Menu | ©EatingOutorIn
We decided to go all out, food wise, and chose the Feast menu. There’s not a huge difference in price, and it’s not every day that you’re going to be dining here. The evening starts with a complementary glass of Catalan sparkling wine.
YouTube Videos
See videos of my experience at El Celler de Can Roca and more…
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Welcome | ©EatingOutorIn
The menu starts by NOT starting. In which I mean, before any of the items from the Feast menu arrive, 17, yes 17, appetizers are slowly brought to your table. I’m going to show you every one of those dishes, and I’ll give you my opinion on each. So, let’s get started.
Escudella / truffle brioche / veal and truffle consommé | ©EatingOutorIn
The first 4 appetizers arrive together, and we’re told the order in which to consume them in. They include an “escudella” in clay oven, vegetable aspic and pickles with an escudella broth, a truffle brioche, and sitting on the spoon is Bruna cow’s fresh milk cream from Formatgeria le Xiquella with veal and truffle consommé.
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My opinion – Hit
- What a great start. The flavour combinations of all four. The soup is light, but hearty. The veal and truffle consommé, sitting on the spoon, is amazing with an incredible taste. But the best though is the truffle brioche, soft and delicious and not overpowering at all.
Truffle brioche | ©EatingOutorIn
“more flavour than any I’ve had before”
Poularde cannellone | ©EatingOutorIn
The second set to arrive includes 5 food items, sitting on a piece of wood, that also tells a story of the restaurant’s history with dates. The first date is 1986, the year the restaurant was founded. And the food is a Poularde cannellone.
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My opinion – Hit
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The smallest cannellone I’ve ever seen, but it packs more flavour than any I’ve had before. Fantastic.
Fantastic.
Pork trotters carpaccio | ©EatingOutorIn
1997 is a pork trotters carpaccio, and the year they developed new cooking techniques.
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My opinion – Hit
- Very enjoyable, not quite as much as the cannellone, but very tasty.
Caesar’s mushroom tartalette | ©EatingOutorIn
The Caesar’s mushroom tartalette next. 1998 – The year younger brother, and award winning pastry chef, joined the kitchen team.
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My opinion – Hit
- My new favourite. Crunchy at the bottom, soft on top and just the right flavour combination.
Truffle cream, egg yolk and bacon | ©EatingOutorIn
2007 – The year the restaurant moved to it’s current location.
And this time we have a truffle cream, egg yolk and bacon.
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My opinion – Hit
- It seems to be getting better and better with every dish now. Again the truffle is not too overpowering. The mix of all three components complement each other perfectly.
Truffle cream, egg yolk and bacon | ©EatingOutorIn
The final item on this board is the blue crab fritter. We were advised to eat it all in one go, as it contains liquid. The year is 2020, a time in which the menu went though an extensive change of direction.
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My opinion – Hit
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We ended this set of five in style. A nice crunch on the outside and an explosion of crab as soon as you take a bite.
A nice crunch on the outside and an explosion of crab as soon as you take a bite.
Prawn / Olivada / Spring Pickles | ©EatingOutorIn
“a surprise on the tongue, and so refreshing”
Olivada – aloreña, cordobesa, corncabra, Kalamata & verdial with piparra | ©EatingOutorIn
Three completely different spoons arrive next, containing the next 3 items. From bottom to top (the order in which they should be consumed) is a prawn marinated with rice vinegar, head juice & crispy prawn legs seaweed velouté on the wooden spoon, an Olivada, including aloreña, cordobesa, cornicabra, Kalamata & Verdial with piparra, and finally on the top spoon is spring pickles with walnut “romesco” sauce.
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My opinion – Hit
- All three are definitely hits.
- Prawn: The first one I tried and my least favourite. A quality tasting prawn, although as it was slightly warm, neither hot nor cold, there was something about it that didn’t wow me.
- Olivada: Now this one did wow me. I thought it was a type of mustard at first glance, but an olivada is a Spanish dish similar to the French tapinard, made up of tiny olives and olive oil. It was a surprise on the tongue, and so refreshing.
- Spring pickles: For me, this selection really did get better with every spoon. This last concoction was like multiple flavours of a Thai curry. It’s amazing just how much flavour can exist in such a small portion.
Kale with anchovy and truffle | ©EatingOutorIn
The first dish not accompanied by any others is the kale with anchovy and truffle.
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My opinion – Hit
- I’m not a huge fan of kale or anchovy, so I thought we were going to have our first ‘miss’. However, the subtlety of the tastes and the way it’s been put together, it’s another ‘hit’.
Razor clams with calçot | ©EatingOutorIn
I’ve never had the famous Catalan calçots looking this elegant before. Razor clams with calçot is up next. If you want to see what calçots usually look like then check out my article on the best calçots in Barcelona here.
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My opinion – Hit
- No barbequing of this calçot, which is the usual way of doing it. Goes well with the clam, sauces and oil. Very fresh tasting.
Crustacean velouté with caviar | ©EatingOutorIn
Crustacean velouté with caviar now.
And, we’ve still got another 2 dishes after this one before we even start the actual Feast menu.
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My opinion – Hit
- Another well balanced dish. The velouté (sauce) brings everything together and awakens the palate.
Oyster with game / Foie nouget | ©EatingOutorIn
The last two before the menu for real starts arrive together. Oyster with game, Palo Cortado and truffle in an attractive white bowl, and a Foie nougat with hazelnuts and cocoa. You start with the oyster and then onto the foie.
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My opinion – Hit
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The liquidised oyster (not fishy tasting at all), joined by the dry sherry is so on point and bring the senses in your mouth alive. Then onto the foie nouget. Incredible mix of savoury and sweet. Might actually be the dish of the day so far.
Might actually be the dish of the day so far.
Bread to accompany the main courses
Tomato bread / farmhouse bread / puffy pastry bread | ©EatingOutorIn
We’re now brought 3 different types of homemade bread before the main dishes arrive. A tomato bread with sultanas, a farmhouse brown bread and a crispy puff pastry type of bread.
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My opinion – Hit
- All really good with crispy crusts and soft in the middle. The tomato bread was my favourite taste.
The start of the Feast menu Vegetable dishes
Vegetable surf and turf | ©EatingOutorIn
So now it’s time for the Feast menu to begin. And it opens with a vegetable surf and turf, consisting of different seaweeds, herbs and flowers.
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My opinion – Hit
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The actual menu is off to a flying start. A wonderful mix that complement each other well.
A wonderful mix that complement each other well.
Xarel · lo steamed peas | ©EatingOutorIn
A real piece of theatre now. The dish steamed in front of you using a Catalan white wine. The dish in question is Xarel · lo steamed peas with pistachio pesto, citrus gel, Montseny wasabi sprouts, pea sprouts and Montseny wasabi oil.
“the flavour is enticing”
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My opinion – Hit
- Massive ‘hit’. My new favourite. The wasabi isn’t too strong, the peas seem fluffy and crunchy at the same time and the flavour is enticing.
Swiss chard with Iberian fat emulsion | ©EatingOutorIn
Beautifully presented is the Swiss chard with Iberian fat emulsion. Swiss chard is a leafy green vegetable. Here they’ve compressed them into three cubes and created a pickle and a sauce for each.
Amontillado sherry, candied garlic and l’Escala anchovy.
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My opinion – Miss
- The 19th dish of the evening and my first ‘miss’. Just my personal preference, but I didn’t enjoy the flavours or textures so much. I felt the anchovy was especially too strong for me here.
Grinfola frondosa with chesnut | ©EatingOutorIn
Grinfola frondosa, known as the dancing mushroom in Japan, is a type of fungi that grows at the bottom of trees. Here it is accompanied with chestnut, onion and clove consommé, yuzu puree, pine vinegar gel, orange, grapefruit and lime wedges, grilled chestnut, soy sauce and more mushrooms.
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My opinion – Hit
- Back to the ‘hits’. Such warm and homely flavours.
Celeriac and pear | ©EatingOutorIn
Next up is the celeriac and pear, with a smoked celeriac purée, caramelized cream, roasted celeriac broth, crunchy celeriac sprouts, tarragon, coffee, pickled celery, pickled rhubarb, candied anise and some sherry vinegar.
What is celeriac? It comes from the same plant as celery, grown for the edible root.
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My opinion – Hit
- It’s a mix of sweet and savoury. Bigger than it at first looks, as you unravel the celeriac. Not at the top of my list of ‘hits’, but a ‘hit’ none the less.
Beetroot tartare | ©EatingOutorIn
Beetroot tartare, prepared in 5 different ways. Including a smoked tartare, with walnut milk, a stalk tarte and a chutney (the yellow one).
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My opinion – Hit
- If you’re not a fan of beetroot, you may end up loving this dish. There are some impressive creations with varying tastes. The smoked version is strong in flavour. The yellow chutney is delicious and would go very well along side an Indian curry.
Candied atichoke heart | ©EatingOutorIn
A revered vegetable in Catalonia, here we have the candied artichoke heart, with artichoke vermouth sauce, mustard sauce, beurre noisette sauce, oloroso emulsion and artichoke petals.
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My opinion – Hit
- It’s quite something what they can do with one vegetable and make it exciting.
The start of the Feast menu Seafood dishes
Pickeld sea urchin | ©EatingOutorIn
We enter a seafood journey starting with Pickled sea urchin. It’s joined by potato and ‘tan’ purée, pickled egg plant seeds, charcoal-grilled sweet potato, bottarga, Ibarra chilli pepper seeds, coriander purée, saffron “allioli”, red seaweed, sea grape seaweed, vinegar jelly, lemon zest and nasturtium flowers.
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My opinion – Miss
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My first time trying sea urchin, and as much as I wanted to like this dish, it was just too strong a flavour for me. It’s wonderfully put together, and the other ingredients work well, but way too fishy for my taste.
Langoustine with sagebrush, vanilla oil and toasted butter | ©EatingOutorIn
We continue the main course seafood journey with a langoustine with sagebrush plant, vanilla oil and toasted butter. The langoustine, also known as the Norway lobster or large prawn is one of the most important crustaceans in Europe.
“decent size, meaty and succulent”
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My opinion – Hit
- The prawn is of a decent size, meaty and succulent. It’s been lightly grilled, and goes perfectly with the vanilla and butter foam.
Turbot 3 ways | ©EatingOutorIn
We conclude the seafood dishes with turbot prepared in three different ways. Top right in the photo above is the charcoal-grilled turbot fins with a pilpil of oxalis flower. Bottom centre is the turbot carpaccio with grapefruit and black olive tartar.
And finally top left is the turbot supreme confit with garlic oil.
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My opinion – Hit
- Charcoal-grilled turbot fins: If it was this dish only it would be a ‘miss’. Didn’t enjoy the taste and too fishy for me.
- Turbot carpaccio: An interesting and clever concept. Thought I wasn’t going to like this one, but was pleasently surprised.
- Turbot supreme confit: My favourite of the three. Sweet and garlicy, but not too much. Looks small, however it’s quite filling.
The start of the Feast menu Meat dishes
Lamb 5 ways | ©EatingOutorIn
We start the meats with lamb cooked 5 different ways. Each comes with it’s own mini side dish. From top to bottom we have Suckling lamb stew with couscous of celery, basil and cardamom.
Next is the suckling lamb sweetbreads with capers in sherry vinegar and couscous of celeriac, mint and liquorice. Third is pickled suckling lamb trotters and brains with couscous cauliflower and aniseed. Then suckling lamb belly in its juice with couscous of apple, tarragon and cinnamon. Finally, sautéed lamb loin in it’s juice and couscous of cucumber, fennel and pink pepper.
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My opinion – Hit
- A joy to the senses to have lamb so differently prepared one after the other. My favourites were the stew and the loin. The only one I wasn’t sure about was the trotters and brains.
Poularde Pithivier | ©EatingOutorIn
The last main course of the evening is this delightful poularde pithivier with truffle and fresh herb sauce. A poularde is a type of chicken over 120 days old which has never laid eggs.
This creates a softer and more refined and rich taste. And the pithivier is a French method of creating a round type of pastry pie, with fillings such as meat or vegetables.
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My opinion – Hit
- Without a doubt one of the best dishes of the evening. The quality of the meat, the juices, the sauces, the texture, the pastry, and that taste. It manages to feel like part comfort food and part haute cuisine at the same time.
The start of the Feast menu Desserts
Rainforest | ©EatingOutorInRainforest | ©EatingOutorIn
To start the desserts we have the Rain forest. A cloud is created from distilled mushrooms and positioned over the dish, resulting in droplets to fall on the black trumpet ice-cream with pine honey, black trumpet, dust and pine dust and crunchy leaves of cocoa and pine dust below.
Creating an atmosphere similar to a damp forest in the morning. Jordi Roca, the pastry chef, was inspired by his morning walks with his dog.
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My opinion – Hit
- Not only is it a fun dish, but the flavour combinations are very creative. Although it’s sweet and savoury, it’s definitely more on the sweet side.
Ball Pool | ©EatingOutorInBall Pool | ©EatingOutorIn
More fun now with this ball pool dessert from the younger brother Jordi Roca. Crack open the ball of hand-blown sugar to get to the multicoloured ice-cream balls inside. The filling includes cream of roses, lychee, caramel sphere with caramelized apple and 11 types of ice-cream. The ice-cream balls are mint, basil, fennel, passion fruit, raspberry, coconut, blueberries, apricot, guava, lime and blackberry.
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My opinion – Hit
- The sugar ball is delicious on it’s own. Then mixed with the cold contents inside which is full of so many different flavours all at once. Incredible.
Vanilla cream with creamy walnut praline | ©EatingOutorIn
To end the Feast menu we are served a vanilla cream with walnut praline. The other ingredients include tobacco gelée, green orange, caramelized walnuts with spices & spiced sponge cake, and toasted butter ice-cream.
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My opinion – Hit
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In my opinion, it was a case of saving the best until last.
Dessert trolley | ©EatingOutorInPetit Fours | ©EatingOutorIn
The menu may be over, but there’s more to come. The famous Can Roca dessert trolley, with all it’s Petit Fours, is wheeled to every table at the end of the meal. We were given 10 different petit fours to enjoy with our coffee. They included mini oreo cookies, chocolate cookies pineapple squares with coconut, chocolate nuts and the Ferrero Rocher style hazelnut chocolate gold balls.
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My opinion – Hit
- Creative and delicious, like so much of the menu before them. All are great, but especially the Ferrero style gold balls.
Summary
In conclusion, the whole experience was well worth the almost 1 year wait. The food is creative and innovative. I also loved the venue itself, the way every table is spaced out from the others, creating your own little environment to enjoy the whole culinary adventure.
We learnt there are 60 members of staff in the kitchen, 30 per shift. The service is outstanding, both friendly and formal. You’re made to feel very welcome. We saw two of the brothers during the evening. Josep Roca visited each table at the start to say hello and posed for photos with some customers. Pastry chef Jordi Roca was at reception as we left. A great end to a truly enjoyable evening.
More from the Roca Brothers
Rocambolesc Gelateria – Girona | ©EatingOutorInEiffel Bridge – Girona | ©EatingOutorIn
As well as one of the best fine dining restaurants in the world, the Roca brothers also have other establishments in Girona, Barcelona and as far a field as Madrid.
Rocambolesc Gelateria – Girona | ©EatingOutorIn
Very close to the famous Eiffel Bridge in Girona is the location for their first and fun ice-cream shop Rocambolesc. You’ll find a wonderful variety of creative ice creams and chocolates.
Casa Cacao – Girona | ©EatingOutorIn
A short walk away form Rocambolesc is Casa Cacao. An upmarket boutique hotel opposite the river with a beautiful roof terrace and chocolate workshop on the ground floor.
Bar Cacao – Girona | ©EatingOutorInBar Cacao – Girona | ©EatingOutorIn
Next door to Casa Cacao is Bar Cacao. A cafe and coffee shop that serves savoury and sweet delights and great coffee.
Las Ramblas | Barcelona
Rocabolesc – Las Ramblas – Barcelona | ©EatingOutorIn
If you want to try one of their famous desserts, but can’t make it out to Girona, don’t fret. There is a Rocabolesc ice-cream shop on Las Ramblas in the centre of Barcelona. They have the same creative confectionaries as in the Girona store, like the ice lolly nose and the golden hand. As well as boxes of chocolates, chocolate bars, and something called a panet. A panet is ice-cream and toppings in a brioche style pastry, which is then compressed and heated in a special machine.
It’s hot, cold, and absolutely delicious.
Sant Miguel Market | Madrid
Rocabolesc – Madrid | ©EatingOutorInPanet | ©EatingOutorInRocambolesc – Madrid | ©EatingOutorIn
And if you’re in Madrid, the Roca brothers also have you covered. In the famous foodie market San Miguel, in the centre of the city is where you’ll find this Rocabolesc outpost. It’s actually at this location that I tried my first panet.
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See my full list of the best restaurants in Barcelona here.
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How to book at El Celler de Can Roca
What are the steps to follow to make a reservation at the Celler de Can Roca restaurant in Girona?
El Celler de Can Roca is an authentic Girona restaurant founded in 1986 and run by the three Roca brothers: Joan, Jordi and Josep, each with their respective geniuses (cuisine, wine cellar and desserts).
It is currently considered one of the most internationally influential restaurants, after spending several years at the top of The Restaurant Magazine rankings and achieving 3 stars from the prestigious Michelin Guide.
What makes it so special?
El Celler de Can Roca is the evolutionary consequence of a family dedicated to the restaurant business for several generations, of knowledge passed from great-great-grandparents to great-grandparents, from great-grandparents to grandparents, from grandparents to parents and from parents to children. And from the consequent avant-garde updating of each one of the lived experiences, the culinary offer is created, with a Girona seal.
Hospitality, smiles, warmth and proximity are some of the other management mainstays of this gastronomic space. Proof of this is that the Celler de Can Roca is governed by a very significant rule: the 3 brothers can never be absent simultaneously, so that even in the worst case, there will always be one brother in the restaurant.
What are your menus?
El Celler de Can Roca, with 3 Michelin stars, has a capacity for a maximum of 60 diners, and only closed menus are offered, with two options to choose from: Tasting Menu and Festival Menu, at €165 and €190 respectively, with the cost of the wine pairing service being an optional extra. The content of each menu is a surprise and is part of the gastronomic experience proposed by the owners.
How to make your reservation
Booking at Celler de Can Roca can be a matter of patience, due to the high demand on its website. Let’s not forget that we are talking about a restaurant with international fame, a privilege. It is advisable to plan your trip as flexibly as possible, especially if you plan to travel by plane.
”Despite the multitude of information you can find on the internet, booking at Celler de Can Roca is simple and a matter of patience.
Below we detail the process you must follow to make your reservation at Celler de Can Roca:
1.
Reservations can only be made through the form on the official website.
2. This is only operative on the 1st of each month at 12 midnight, even though reservations are granted for 11 months.
3. During the reservation process you will need to select the desired day, number of guests and provide a credit or debit card. If there is no availability for the selected date, you will be able to add your request to the waiting list.
4. Finally you will receive a confirmation email with the reservation details.
5. But be careful, two weeks before the big day you will need to reconfirm your reservation.
If you need to cancel your reservation, please note that you will need to do this no later than 2 weeks before the stipulated date, otherwise there may be a penalty charge. If you need to change or consult a previously confirmed reservation, the customer services helpline operates from Tuesday to Saturday from 10 am to 6 pm.
The evening is worth it, take advantage of your trip to discover Girona
Hotels Ultonia Girona and El Celler de Can Roca share the goal of offering the best service to their customers generation after generation, and common values such as the connection to the history and heritage of Girona, with an avant-garde spirit.
Enjoying a unique experience like the one offered by the Roca brothers perhaps may only be possible once in a lifetime. Don’t worry about schedules and the way back home, stay overnight at our hotels and make the most of your trip to Girona. Hotels Ultonia is located right in the centre of the city of Girona, 7 minutes by car from Celler de Can Roca. The evening is worth it, our reception team will be happy to help you with anything you need.
Rest assured that booking a stay in our hotels is much easier than booking at Celler de Can Roca. Through our website we offer you flexible rates with the possibility to change your reservation up to 24 hours before your arrival.
If you don’t manage to get to Celler de Can Roca or you can’t plan so far in advance, in Girona you will always find “made in Roca” alternatives. For example, enjoying the delicious ice cream at Rocambolesc, run by Jordi Roca, and just 3-minute walk from our hotels.
El Celler de Can Roca
Barcelona.
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Unusual excursions and adventures in Barcelona and Catalonia. Author’s routes, sightseeing and gastronomic walks. Helicopter flights. Out to sea on a yacht. For individual tourists, mini-groups and large companies.
November 04, 2013 / Barceloner
What do you know about a wonderful place in Girona called El Celler de Can Roca? This is a great restaurant where you can taste French and Spanish cuisine. But not only this, he attracted our attention when we were thinking where to eat in Barcelona and its environs. In the spring of 2013, El Celler de Can Roca was named the best restaurant in the world by the prestigious Restaurant magazine.
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The restaurant was founded by the three Roca brothers: Joan, Jordi and Josep.
They are also chefs, dividing duties among themselves. Joan prepares appetizers and main courses, Jordi prepares pastries and desserts, while Josep is in charge of drinks and cocktails. These temperamental Spaniards manage not only to cook superbly, but also to charm their visitors. The Catalan restaurant El Celler de Can Roca received the well-deserved title of “the best restaurant in the world”, according to the judges, for “combining traditional Catalan dishes with innovative techniques”, and also for the “passion and courtesy” of its owners.
At the end of the year, this status was confirmed by the visitors themselves: according to their reviews, the establishment was in the top ten in the Traveller’s Choice 2013 competition on the tripadvisor website. ru. Gourmet restaurants that are popular among travelers take part in this competition, and the Catalan restaurant proudly sits in 4th place.
To quote the visitors, “the dishes were not only amazingly delicious, but their presentation was as well thought out as the taste, real works of art.
”
Visitors can order individual dishes or one of two tasting menus. One of them costs 165 euros and includes 6 aperitifs, 11 main courses and 3 desserts. This is where the soul of a real gourmet can turn around!
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Have you ever wanted to drop everything and rush to this great restaurant? It is not so far from Barcelona, just an hour away by car. Do not hurry! After all, there are no empty seats in the restaurant. On weekends, all tables are booked until the spring of 2014, and on weekdays there is no less excitement.
They say that 1,500 requests are recorded daily in the reservation department! This is not a joke to you. But with a certain perseverance and a very strong desire, luck may smile at you, and the doors of the restaurant will swing open for you!
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El Celler de Can Roca – the most famous restaurant in Catalonia
Barcelona Restaurants
·
June 16, 2021
El Celler de Can Roca, twice recognized as the best restaurant in the world (in 2013 and 2015) and with three Michelin stars, is a true gem of Catalan gastronomy. Do you know what it is
like when the most authoritative edition of Restaurant Magazine names the restaurant the best on the whole planet twice? This means that you need to reserve a table at El Celler de Can Roca 10 months in advance, and
then a year before the date of the visit – this is exactly the case with orders today!
The founders of this culinary miracle are the three Roca brothers: Joan, Jordi and Josep.
The Roca brothers are the children and grandchildren of restaurateurs who opened their restaurant in 1986 and added three
Michelin Guide stars in 1995, 2002 and 2009.
The secret of the restaurant’s success is a kind of “triangle”, where at the head of each corner is one of the brothers: Joan (kitchen) Josep (wine list) and Jordi (desserts). Yes, cuisine, wine and
the desserts together make the restaurant unique – just like the talent of each of the three Roca brothers is unique.
Because love, or rather passion for cooking, did not arise in a culinary school or spontaneously – the Roca brothers lived in cuisine, authentic, most earthly and popular, practically from the cradle. They can
say, born and raised among the tables, stoves and patrons of their parents’ bar, located on the outskirts of Girona, in Hermanos Sabata.
In this suburban area built for hundreds of immigrants from Andalusia, Aragon and Extremadura who came to the Catalan lands in search of a better life, Joan, Josep and Jordi cultivated
their sense of gastronomy under the strict supervision of hoteliers-parents.
As the boys grew older, one by one they joined the family business, learning the basics of craftsmanship in practice. grew up and joined the family business. After graduating from Institute
Escola d’Hostaleria i Turisme de Girona, the brothers decided that they were quite ready to leave their parental care and start their own business. This is how El Celler de Can Roca was born, originally
adjacent to the parents’ restaurant, and in 2007 moved to the Can Sunyer mansion.
It is interesting that the main hall of the restaurant (spacious and bright) is designed in the shape of a triangle, there are three gardens on its territory, and each table is decorated with three stones – which alludes to
triune brotherhood of Rock. By the way, each table is served by three staff members, and about 30 chefs work in the kitchen – which does not mean at all that Joan, who is in charge of the kitchen, has moved away from
affairs.
No, no and no – he continues to be present in the institution personally – and carefully control the process of cooking: the reputation of the institution is too high to let things take their course.
And if
Joan in the kitchen – the flight of creative thought and the triumph of unbridled culinary fantasy, backed up by vast practical experience, invariably lead to the emergence of new dishes and new culinary
technician.
El Celler de Can Roca has become world famous for its unique Catalan cuisine inspired by Joan’s creativity. Innovative ideas, paradoxical (at first
look) recipes, molecular technologies, highly original presentation and presentation – “it’s all about him”, about Celler de Can Roca!
Roca Brothers (photo source)
The restaurant’s tasting menu consists of 5 courses and two desserts and costs about 135 euros. Another option, more complete is called “El Festival” and includes many changes of dishes,
starting with a series of appetizers reflecting the culinary traditions of different regions, cultures and countries of the world: Japan, Mexico, Scandinavia, etc.
The restaurant’s well-known dishes include Palamos shrimp cooked in its own juice with plankton soup, grilled red-first spar from Cape Creus and
served with pompelmus and citrus juice sauce, sole fillet with five sauces, red mullet stuffed with liver, cherry soup with tuna.
Among desserts, pear cream, maple syrup, cardamom and nuts are especially praised – although, by and large, one can easily list all menu items here – since all dishes
exceptionally good.
In the “eparchy” of Josep, responsible for wines, there are over 1,000 appellations of red and white wines, and over 60,000 bottles of selected nectar are waiting in the cellar!
All our customers that we have ever taken to Celler de Can Roca have been delighted. It is interesting that the two-hour menu (so, in any case, was promised to one of our tourists), in the end
took four hours, and we were already beginning to worry if something bad had happened to them – but everything turned out to be in perfect order.
It turned out that they were surrounded there with such care, not only treating them with all sorts of goodies, but also explaining, explaining, showing, and in general – caring for them, like a beloved grandmother, that the standard two hours
turned into four, which seems to be quite a regular situation for a restaurant! This is a clear indication that customers in El Celler de Can Roca are treated not “somehow”, but in the best
tradition of Catalan hospitality!
Address : Calle Can Sunyer, 48b 17007 Girona
Phone: +34 972222157
Web: cellercanroca.