The last meal in Spain was a very fitting finale . El Cellar de Can Roca is one of the world’s most beloved fine dining institutions. It is a 2 time recipient of the #1 ranking on the World’s 50 best list and the Roca brothers are some of the most respected restaurateurs on the planet .
The menu kicks off with 17 !! snack courses which... More
The last meal in Spain was a very fitting finale . El Cellar de Can Roca is one of the world’s most beloved fine dining institutions. It is a 2 time recipient of the #1 ranking on the World’s 50 best list and the Roca brothers are some of the most respected restaurateurs on the planet .
The menu kicks off with 17 !! snack courses which are miniature versions of the restaurants signature dishes over the last 38 years . Then the Feast menu actually begins !
The first course contrasts 2 vegetable perpetrations ,
Fresh beet and apple compared to aged mushroom and parsnip . It is also complimented by young Riesling 2022 and aged 2006.
5 preparations of Aubergine follow , including an Aubergine katsuboshi which is marinated in ponzu for 24 hours then aged for just a week .
7 varietals of autumnal mushrooms are presented with 7 garnishes , a terrific showcase of the season .
Artichokes with cuttlefish. Candied artichoke hearts, cuttlefish tartare, cuttlefish sauce emulsified with spleen and ink, and artichoke chip oil- one of the favourite courses , all textures singing .
Razor clam stew with chickpea crumbs. Razor clam pil pil, chickpea’s cooking water in emulsion and concentration. This one highlighted the versatility of chick peas
Marinated Palamós prawn with almonds velouté, rice vinegar, tender almond and prawn head juice. Whole red shrimp deconstructed
Leek in pilpil sauce, fermented leek, leek broth, cod skin and cod in pilpil sauce . Leek masquerading as cod and vice versa .
Scorpion fish suquet with the juice of its fishbone, orange, capers, confit tomato, pine nuts. Wonderful fish cookery .
Moray stew, moray brandade, marinated moray chips, red mojo sauce.
Langoustine with poularde parfait. Surf and turf!
Pigeon with olives, blackberries and anchovies
“Xuixo” of duck stew. Cured and smoked duck, duck sauce, duck marinade, duck consommé, pickled duck sauce, blood orange. Loved the plating of this dish .
Desserts from Jordi Roca started with grapefruit shaped into kisses and paired with rose and Sichuan pepper.
Followed by Mandarin and eucalyptus in many textures
Then finishing with a representation of the fruitiness of Ecuadorian Chocolate Less
