El Celler De Can Roca Restaurant

I could not miss the chance to pass by the restaurant of the Roca siblings in Girona where the Spanish cuisine meets the ambition of three brothers in a setting of rare beauty.

I could not miss the chance to pass by the restaurant of the Roca siblings in Girona where the Spanish cuisine meets the ambition of three brothers in a setting of rare beauty.

As they say, you can never forget the first time..This is a little summary of my first trip to Catalunya (Barcelona). Roca Restaurant I could not miss the chance to pass by the restaurant of the Roca siblings in Girona where the Spanish cuisine meets the ambition of three brothers in a setting of rare beauty.

Beautiful restaurant with basic decor and a professional kitchen, which all together create an atmosphere that makes you feel like you are at the center of the world.. in fact, the three “boys” are the most valued chefs in the world!

A strong flavor and crazy ideas make the lunch meal slip in such a sinuous and fun way because you are always expecting something new and interesting.

Notable dishes definitely is the olive tree that has a dramatic visual effect and an embarrassing great taste for those who have never eaten in a high level restaurant.

Menu.


The World
Mexico: Burrito with mole poblano and guacamole
Turkey: Tartlet of vine leaf with lentil puree, eggplant and spices, goat, yoghurt and raw cucumber
China: Pickled vegetables with plum cream
Morocco: Almond, rose, honey, saffron, ras el hanout, goat yogurt
Korea: panco fried bread, bacon with soya sauce, kimchi and sesame oil


Memories of a bar in the suburbs of Girona:
Breaded squid, kidneys in sherry, potato and onion omelet, anchovy bone in rice tempura


Memories of a bar in the suburbs of Girona:
Breaded squid, kidneys in sherry, potato and onion omelet, anchovy bone in rice tempura


Caramelized olives (Olive tree)
Coral:
Pickles barnacles with bay leaves and albarino. Sea bream ceviche
Crispy corn with Iberian suckling pig rind


Truffle bonbon and truffle brioche


Winter vegetable stock
Mashed parnip, pumpkin emulsion, pomegranate, hazelnut, dices of turnip, chervil root, salsify, beetroot, spinaches chestnut, mushrooms and radish


Three flavor corn ice cream
Fermented corn and toasted corn sable, huitlacoche and fries huitlacoche, fried corn and vanilla


Charcoal-grilled calcot, aioli, dried cherry pepper, charcoal-grilled calcot puree, calcot oil, calcot and chervil oil, cayenne oil, distilled sand, solid cava, calcot dust, calcot consommé, calcot lyo


Mackerel with pickles and mullet roe
Mackerel sauce with white wine, lemon, capers and chillies in vinegar, fries tomato, mullet roe, mackerel marinated in sugar and salt, mackerl infusion


Prawns with vinegar
Head juice, crispy prawns leg, prawn marinated in rice vinegar


Oyster Belon with vinegar
Sous-vide cooked oyster at 85* for 5 minutes, anemone sauce, garlic sand, tender walnut, seaweeds, phytoplankton veloute


Confit skate with mustard oil, beurre noisette, honey, chardonnay vinegar, bergamot, aromatic mustard, cofit capers and smoked hazelnut


Surf and turf
Sardine with pork jowl, charcoal-grilled sardine-bone broth, suckling pig sauce and chervil oil


Iberian suckling pig with strawberry tree fruit, pomegranade and sweet potato


Veal shin and St George mushrooms, marrow, tendons, avocado and truffle


Pigeon trilogy
Pigeon heart and the cloud of rice, pigeon stock, Botifarro and Tatje pigeon breast


Suspiro limeno (Peruvian dessert)
Milk, lime, coriander, milk caramel, Pisco


Orange colourology


Chocolate anarchy

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