There is no family restaurant in Spain – or indeed the world – quite like El Celler de Can Roca.
Founded by the Roca brothers in 1986, this Girona establishment has gone from strength to strength in recent decades.
With the original premises founded next door to their parents’ restaurant, El Celler provides an avant-garde twist on the traditional Catalonian cuisine perfected by the previous generation.
Head chef Joan is a highly skilled technician who pioneered the sous-vide cooking method, while Josep is the restaurant’s knowledgeable sommelier – with some 60,000 bottles located in the restaurant’s exquisite wine cellar.
In recent decades, younger sibling Jordi – a talented pastry chef – has injected further creativity, devising such unexpected treats as truffle bon bons and caramelized olives, resulting in a third Michelin star being awarded to this formidable trio in 2009.
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