El Celler de Can Roca Germans Sàbat

Dining during a pandemy has become a challenging task. Especially for the staff of restaurants that have to wear masks and that have to make up for the awkward situation and the smiles that nobody sees now. But I can see the smiles in their eyes. This picture that I inavertedly cropped reminded me of that. My shoutout goes to all that keep the art of receiving guests alive in those enduring times. My vists over the last year to @traubetonbach @schloss_schauenstein @cellercanroca or @salonrouge_muc have all left me deeply touched by their service. Remember to tip them well. #foodtraveller #foodie #foodgasm#restartgastro Less

Thanks to the Roca brothers for a fantastic meal 🙏🏻
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Back to some pre lock-down meals and I had another chance to visit multiple No1 on @theworlds50best restaurants list @el_celler_de_can_roca in Girona while walking the #caminodesantiago
back in January. The first time I visited some years ago I wasn’t blown away by the service but the food was of course spectacular. This visit they redeemed themselves and we had a fantastic experience. Can’t wait to go back
.

Michelin Guide - ⭐️⭐️⭐️
OAD - 35
W50Best - ‘Best of the best hall of fame’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #elcellerdecanroca #rocabrothers #spanisheats Less

Mackerel ‘ajoblanco’
.

Back to some pre lock-down meals and I had another chance to visit multiple No1 on @theworlds50best restaurants list @el_celler_de_can_roca in Girona while walking the #caminodesantiago
back in January. The first time I visited some years ago I wasn’t blown away by the service but the food was of course spectacular. This visit they redeemed themselves and we had a fantastic experience. Can’t wait to go back
.

Michelin Guide - ⭐️⭐️⭐️
OAD - 35
W50Best - ‘Best of the best hall of fame’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #elcellerdecanroca #rocabrothers #spanisheats Less

Orange salad. Sweet potato purée, carrot purée, saffron & vinegar, yuzu marmalade & carrot sauce
.

Back to some pre lock-down meals and I had another chance to visit multiple No1 on @theworlds50best restaurants list @el_celler_de_can_roca in Girona while walking the #caminodesantiago
back in January. The first time I visited some years ago I wasn’t blown away by the service but the food was of course spectacular. This visit they redeemed themselves and we had a fantastic experience. Can’t wait to go back
.

Michelin Guide - ⭐️⭐️⭐️
OAD - 35
W50Best - ‘Best of the best hall of fame’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #elcellerdecanroca #rocabrothers #spanisheats Less

10 TENDÊNCIAS PARA 2020
Olhando o presente com os olhos no futuro, 10 tendências para o próximo ano (Parte 7. e 8. de 10)

7.O FIM DO WINE PAIRING
Um exercício de estilo diletante. Que em nada contribui para o prazer do cliente. Em menus de #finedining alguém se lembra ao décimo prato e oitavo vinho, o que bebemos?
Fazer um menu degustação acompanhado de um #winepairing tornou-se, salvo honrosas excepções como a da foto, uma espécie de combate Ali vs Frazier. Comida versus vinho. Em que o terceiro elemento - o cliente - acaba sempre derrotado pelo excesso de potência. O papel do #sommelier deve ser mais pedagógico. O cliente não deve ser cobaia de exercícios teóricos em que comprovamos quanto sabe. O cliente precisa de ter prazer e de sair vivo da prova. Para isso, mais escolhas, menos vinhos, menos carrocel. Beber vinho deve ser um prazer e não uma corrida de obstáculos.

8.COMER COM AS MÃOS
Não há prazer que se compare à experiência sensorial de tocar a comida com os dedos. Índia, Indonésia, Japão, seja por higiene, tradição ou motivos religiosos. o contacto dos dedos com a comida é parte da experiência. Sabe melhor o frango assado comido com a mão ou de faca e garfo?

Que venham mais pratos que se comam com a mão. Como o #churro com chocolate e #caviar de @vascocoelhosantos Que se possa sentir o calor do peixe, a textura da carne, o crunch das frituras, a tepidez dos grão de arroz. Que se coma à mão. E que não seja só para segurarmos tartelletes. Less

The restaurant is just 5 min taxi drive from the city centre in a nice location. It’s discrete and cozy inside with a very smart playing with lights, that makes you focus on the dishes.
After some hesitation we have chosen the Festival menu (215€).
Firstly amuse bouches were served, all with exceptional tastes and character,
followed by several starters. First came an orange salad with 19 different ingredients. Spring pickles, Charcoal grilled green pees with emulsion of its pod and vanilla, Mackerel with white garlic. The fifth course was asparagus dish with sea anemone. My wife normally does not like asparagus but this was sublime and she thoroughly enjoyed it.
After a little break the main dishes were served us. Marinated prawn, langoustine with sagebrush, Semi cured hake, steamed sea bass, Smoked duck breast and veal pastrami. Every course was prepared with care and attention each one with it’s own special details - without any repeat- and incredible flavours.
We have requested if they could change one dessert to “A trip to Havana” signature dessert from the classic menu? They said “Sure” and made our evening perfect.
Very difficult to try to describe our experience in writing. From start to finish everyone was working to make each and every guests special. From the first moment, we have noticed the professionalism of the staff. They were attentive and quick to response every question or order. That night Josep Roca came to the tables and greeted their guests.
The food was one of the most amazing we have ever tried, I am still feeling the taste of the pastrami and the Elderberry dessert. The whole experience was exceptional, every bite, the service and the style. We have reserved our table 11 month ahead it was more than worth the nearly one year waiting time. We would go back tomorrow! Less

El Celler de Can Roca is a renowned restaurant in Girona, Catalonia, Spain. It was opened in 1986 by the Roca brothers: Joan, Josep, and Jordi. Each brother specialized in a different aspect of gastronomy - Joan as the head chef, Josep as the sommelier, and Jordi as the pastry chef.

The restaurant gained a significant reputation for its creative and innovative cuisine, blending traditional Catalan dishes with modern techniques. It became famous for its unique dishes, which often featured unexpected combinations of flavors and textures, and for its extensive wine list curated by Josep Roca.

El Celler de Can Roca received numerous awards and accolades over the years. It was awarded its first Michelin star in 1995, its second in 2002, and its third in 2009. The restaurant was also named the best restaurant in the world by the prestigious Restaurant magazine in 2013.

The Roca brothers' approach to cuisine was often described as a blend of science and art, with a deep respect for ingredients and a continuous exploration of culinary boundaries. Their commitment to sustainability and the use of locally sourced ingredients was also a significant aspect of their philosophy.

The restaurant, due to its popularity and acclaim, was a must-visit destination for food enthusiasts around the world, often requiring reservations to be made well in advance. Less