El Celler de Can Roca Germans Sàbat

El Cellar de Can Roca
2023.02 dinner
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The almond tree
Almond cake, candied almond, lychee, lychee granita, sake jelly, almond mochi, almond ice cream, grapefruit, amaretti, almond blossom petals, jasmine and bitter almond cloud

Old book
Cinnamon and cream reduction, toasted milk powder, earl gray tea cream, madeleine mousse, madeleine cubes, lemon jelly, lemon jam, caramelised crunch, rice paper

Mexico
Creamy white cocoa chocolate from Soconusco (Mexico), corn and tortilla chip honey
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Stepping into「El Celler de Can Roca」in Girona felt like walking into the heart of modern gastronomy. Founded in 1986 by the Roca brothers - Joan, Josep, and Jordi - this family-run restaurant has evolved from a humble neighborhood establishment beside their parents’ bar into one of the most influential culinary institutions in the world.

Chef Joan Roca orchestrates the kitchen with technical precision and deep emotion; Josep Roca @joseppituroca , the sommelier, curates one of the world’s most inspired and legendary wine cellars; and Jordi Roca @jordirocasan , the youngest, transforms dessert into avant-garde storytelling. Together, their harmony creates an experience that balances intellect and soul - a dialogue between memory, innovation, and place.

Twice ranked No.1 on The World’s 50 Best Restaurants List @theworlds50best and honored with three Michelin stars @michelinguide ,「El Celler de Can Roca」remains a testament to how culinary excellence can remain rooted in family, tradition, and the land of Catalonia. Every course feels like a piece of their collective dream — quietly revolutionary, deeply personal.
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

El Cellar de Can Roca
2023.02 dinner
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Charcoal grilled chestnut carpet, citrus, mushrooms and smoked eels (2015)
Olivada: aloreña, cordobesa, cornicabra, Kalamata and Verdial with piparra (2018)
Sea urchin with marrow foam (2012)
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Stepping into「El Celler de Can Roca」in Girona felt like walking into the heart of modern gastronomy. Founded in 1986 by the Roca brothers - Joan, Josep, and Jordi - this family-run restaurant has evolved from a humble neighborhood establishment beside their parents’ bar into one of the most influential culinary institutions in the world.

Chef Joan Roca orchestrates the kitchen with technical precision and deep emotion; Josep Roca @joseppituroca , the sommelier, curates one of the world’s most inspired and legendary wine cellars; and Jordi Roca @jordirocasan , the youngest, transforms dessert into avant-garde storytelling. Together, their harmony creates an experience that balances intellect and soul - a dialogue between memory, innovation, and place.

Twice ranked No.1 on The World’s 50 Best Restaurants List @theworlds50best and honored with three Michelin stars @michelinguide ,「El Celler de Can Roca」remains a testament to how culinary excellence can remain rooted in family, tradition, and the land of Catalonia. Every course feels like a piece of their collective dream — quietly revolutionary, deeply personal.
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

El Cellar de Can Roca
2023.02 dinner
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Truffle brioche filled with truffle mayonnaise (2009)
Truffle cream, egg yolk and bacon, Jerusalem artichoke (2022)
Truffle Sandwich, dry truffle meringue with truffle ice cream and truffle shavings (2022)

Appetizers on Timeline:
1986 – Restaurant opening: Poularde cannellone (2001), the famous recipe by Montse, mother of the three Roca brothers
1997 – First renovation of the restaurant at its former location: Cod brandade (1997) with spinach and pine nuts
1998 – Youngest brother Jordi joined the restaurant: Tartlet of Caesar’s mushroom with marrow and pine nuts (2013)
2007 – Move to the new location: Vegetable surf and turf, clacton mousse, cucumber, fresh and pickled seaweed, enoki, glasswort and pickle gel (2018)
2020 – Latest reform: Pig's trotters with sea cucumbers and crispy ear (2005)

Escudella baked in clay oven, vegetable aspic and truffle (2021)
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

If you willfully submit to the VR headsets, the ferris wheel of sweets and the poetic sermons behind the 17 appetizers that precede 15 entrees — followed by a trio of desserts — prepared by the 60 chefs in a kitchen no bigger than a flex 2-bed New York apartment, you’ll make the four hours at El Celler pass (grandly) like a ship in a Mallorcan sunset. A meal at the world’s former #1 restaurant in the world can feel stuffed, but it never overwhelms.

Nor does it bore. Dishes here are timeworn, dotted with enough surprises to keep up with the times. A few of their marquee dishes show their age: a mid 2000s foie nougat whose trifecta of sweet-salty-fatty had been explored to abandon in the 90s. And a brioche ‘bao’ veiled with truffle appeared before on the menu of a ‘worldly’ Michelin-starred tasting counter. But that trifecta is well-balanced (the Pedro Ximinez reigns it all in beautifully), and the bao — weightless yet gently chewy — pairs smartly with the truffle.

Most places operate within a narrow aperture; Joan Roca explores a range of flavors that stretch from bitter (pickle gel) to sharp (frozen olives), all arranged in a sequence that builds steadily. Aside from a denouement or two — like a grilled, pickled lettuce salad dressed with black garlic — dishes grow in ambition as the meal progresses. My favorite savory course was the restaurant’s newest: sardines in bone velouté with anchovy garum and hazelnut praline — a dish that spoke lyrically of summer and sea. And the best dishes, period, are Jordi Roca’s desserts, which may feature grilled white asparagus (!) with coffee and a quilt of grapefruit skins with Sichuan pepper. I loved them all.

The duds can be forgiven. A duck stew was a cobble of rough textures; the crustacean sauces started to blend; and the opening brodo could double as a salt quarry. At times, service can feel spotty and forgetful.

But El Celler is an institution inasmuch as the sharply angular, sun-washed, glass-enclosed dining room looks fresh despite being decades old. And the gourmands who’ve waited 11 months for this may look jaded until you lean in. They all had a twinkle in their eyes. Mine did, too. Less

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

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