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By Chris | October 2 2015
Elite Traveler talks to Joan Roca, head chef of El Celler De Can Roca in Girona, Spain
On coming second in the Elite Traveler Top 100 Restaurants list It’s the highest recognition a restaurant can receive. We cook to awake senses and emotions.
On his interest in fine dining It’s been a natural evolution. Our dream in the beginning was to create a limitless cuisine to thrill our visitors and offer them an emotional journey.
On his favorite dish The ‘Vegetable Stock’ reflects our philosophy on natural cycles and produce. We make seasonal versions according to the available produce.
On culinary experimentation We are working on alcoholic and free alcohol extractions, reviving the ancient craft of the alchemist.
On his dining philosophy It seems that people now prefer less formal places, with reasonable prices. They are avoiding superfluous luxuries, and searching instead for authenticity, generosity, hospitality and creativity.
On the future
We have just launched a RocaLabs space in an old Catalan farmhouse in front of our La Masia restaurant. It is a talent development and research center. We will also move our restaurant and all our team around the world for five weeks this summer in the world tour of El Celler de Can Roca: wherever the team is, the restaurant is.