The recently crowned world’s best restaurant,
Spain’s El Celler de Can Roca, bases its success on combining culinary
traditions of Mediterranean people and continuous innovation and
Inspiration and innovation arise from various sources,
such as the travels of the Roca brothers, owners of this restaurant,
which was chosen early in June as the best in the world by British
They had achieved this position in 2013,
while in 2011, 2012 and 2014 the restaurant was second in the ranking of
the best restaurants in the world.
The starter “the world”
immerses the customer in the most authentic flavors of China, South
Korea, Turkey, Morocco and Mexico, to continue with the next starters
and dishes of equally intense flavors and thorough preparation and
Joan Roca, the chef, Josep Roca, the head of the
room and the cellar and Jordi Roca, head of the sweet cuisine, founded
this restaurant in 1986 in Girona, Catalonia, in northeast Spain.
most important thing is the flavor,” Joan Roca said, “the flavor is
what connects with your memory, what remains when you leave, so many
efforts are directed to get very pure flavors, very authentic, very
This is the feeling that emerges from the “Green olive’s
ice cream,” which with the shape of an olive, “hangs” from the branches
of a bonsai. Thus, the tradition of the olive-tree and its fruit,
characteristic of the Mediterranean flora, converges with creativity,
aesthetics and the achievement of an intense and pure flavor.
to Joan Roca, the restaurant’s cuisine is a combination of traditional
cuisine, prepared with mainly indigenous and local products, creativity
“We are creative, but also very respectful of
tradition and classic recipes that have given name and also importance
to this region from a gastronomic point of view,” Roca said.
and research come together also in a “Masia,” typical rural house in
Catalonia, located a few meters from the restaurant.
can find people working on thinking and developing ideas, training part
of our team and working on projects,” Roca said, noting that this
laboratory is an important part of the restaurant.
cover various topics, some of which are of social responsibility and
allow Roca brothers to help young people at risk of exclusion,
“affecting the society directly through cooking, or cultivating our
organic gardens or recycling.”
To their customers, the Roca
brothers offer a unique gastronomic experience. “Our work is ephemeral
and only stays in our customer’s memory,” he said, “we want the client
to live a special dining experience ... because we know that is what
will remain of our work.”
The so-called molecular cuisine helps
them out on their purpose. It combines physics and chemistry to
transform food. The starter “Campari bonbon” is a proof of it, and you
have to eat carefully, as it melts in your mouth as soon as you touch
The menu of El Celler de Can Roca begins before the starter.
The customer enjoys the relaxed atmosphere of its garden, and can also
have the opportunity to visit the kitchen and see how the 40 cooks work.
Clients are then moved to a room of about 200 meters where up to 55 guests, attended by about 20 people, can taste the dishes.
To taste them, there is an 11-month waiting list, and Celler de Can Roca, there is and will be only one in the world.
want to be here, we believe the restaurant concept is linked to
hospitality,” said Joan Roca, adding that “hospitality is a way to
receive people in your house, we want to welcome people ourselves, which
makes it very difficult to open other restaurants.”