El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain opened in 1986 by the Roca brothers, Joan, Josep and Jordi. It was first located next to their parents' restaurant Can Roca, but moved to its current purpose-built building in 2007. It has been received warmly by critics, and holds three Michelin stars. In 2013 and 2015, it was named the best restaurant in the world by the magazine Restaurant, after having been ranked second in 2011, 2012 and 2014, a status achieved again in 2018.
|El Celler de Can Roca|
The exterior of El Celler de Can Roca
|Head chef||Joan Roca|
|Street address||C/ de Can Sunyer, 48|
|Seating capacity||45 people|
The cuisine served by the restaurant is traditional Catalan, but with twists which the Michelin Guide describes as "creative". The restaurant has a wine cellar of 60,000 bottles. Dishes served include those based on perfumes, and with unusual presentations such as caramelised olives served on a bonsai tree.
El Celler de Can Roca was founded in 1986 by the Roca brothers next to their family's main restaurant Can Roca which had been open on the site since 1967. The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, is the sommelier, and the youngest brother, Jordi Roca, is in charge of desserts. Because of their work at the restaurant, the brothers have appeared at Harvard University in the United States as part of the Science and Cooking program.
In late 2007 the restaurant moved to a modern building custom-built for the restaurant about 100 meters from the prior location, with the original location still being used for staff meals. The new layout features wooden floors, with simply dressed tables. On each table sit three stones to signify the three Roca brothers, while the tableware is Rosenthal china. The enlarged kitchen in the new location includes space for thirty chefs to work and also features Joan Roca's open plan office, so that he can keep an eye on the chefs even while he is doing more administrative tasks. At least one of the three brothers is present for every service. There is a capacity for 45 diners.
El Celler de Can Roca appeared on the UK television series MasterChef: The Professionals on 13 December 2011. The three finalists in the competition were asked to cook their own creations for the three Roca brothers, as well as cooking six of the restaurant's signature dishes for a group of invited guests. Mark Birchall, the 2009 winner of the Roux Scholarship elected to work at El Celler de Can Roca as part of his prize. Birchall was head chef of L'Enclume in Cartmel, England, under chef-patron Simon Rogan. This resulted in the restaurant appearing on the featured chef series of British chef networking website "The Staff Canteen".
The restaurant primarily uses local ingredients from the Catalan area. Simple flavour combinations are combined with molecular gastronomy techniques and unusual presentations of food, including caramelised olives which are presented on a bonsai tree. The Michelin Guide describes the type of cuisine produced by El Celler de Can Roca simply as "creative", while Edward Owen of The Times said it was a "fusion of traditional dishes with surrealist touches". Techniques include the freezing of calamari with liquid nitrogen and then blended in order to be piped and baked into a cracker.
When diners first arrive, they are given a selection of small bites from a section of the kitchen called "El Món", who only produce small snack portions for the guests. They typically demonstrate flavours from around the world and come in sets of five. These introduce the diner to the unusual techniques and presentations of the restaurants. For example, a small ball of frozen spiced fish stock coated in cocoa butter represents Thailand, while the set comes on a purpose-built wooden holder. While there are typical fine dining ingredients including in the menu such as lobster and foie gras, due to the Catalan influence on the menu, ingredients such as pigeon, hake and pig's trotters also appear. Fish dishes include a crayfish velouté, accompanied by spring onions with cocoa and mint.
They have created some dishes and desserts based on perfumes such as Calvin Klein's Eternity, Carolina Herrera, Lancôme and Bulgari. This has resulted in a perfume being released by the restaurant itself, called Nuvol de Ilimona. It was based on a dessert served at the restaurant called Lemon Distillation, and was developed to spray as a mist over the diners as they ate the dish. The wine list is split into separate lists for red and white, and is delivered on a trolley to each table.
El Celler de Can Roca has been praised by fellow chefs, with Michel Roux describing it as "one of the top restaurants in Europe", and Michel Roux, Jr. stating that it was his favourite restaurant. Nicholas Lander reviewed the restaurant for the Financial Times in 2008 and also praised the veal tartare, but was impressed by the main of kid goat, and the dessert of sheep's milk ice cream.
Jonathan Gold of the Wall Street Journal wrote of the presentation of the caramelised olives, describing it as "delectable and unforgettable". In September 2011, it was included in a list of the top ten places to eat by Tony Turnbull, The Times food editor. Critic A. A. Gill compared the restaurant to former restaurant ElBulli, saying that it wasn't a direct replacement and was an "outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics". The comparison is commonly made, with El Celler de Can Roca often being referred to as the successor to ElBulli which was once ranked as the number one restaurant in the world.
The restaurant was awarded its first Michelin star in 1995, its second in 2002 and was awarded three star status in 2009. It remains at that level of accolade as of the 2019 Michelin Guide. El Celler de Can Roca has been listed in The World's 50 Best Restaurants by Restaurant magazine since 2006 when it was ranked 21st. In 2009 it was ranked fifth and was awarded the prize for being the highest climbing restaurant on the list. In 2010, it rose one place to fourth and in 2011, 2012 and 2014, it was ranked in second place behind Danish New Nordic cuisine restaurant Noma, with fellow Spanish restaurant Mugaritz in third place. On 29 April 2013, and again on 1 June 2015, the restaurant was named the best in the world. The restaurant has maintained a top 3 spot since, 2nd in 2016 and 2018, 3rd in 2017. In The Daily Meal's inaugural list of the best 101 restaurants in Europe in 2012, El Celler de Can Roca was ranked twelfth. During the same year, it was named as restaurant of the year by The Sunday Telegraph.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.Chef's Table
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The Costa Brava (Catalan: [ˈkɔstə ˈβɾaβə], Spanish: [ˈkosta ˈβɾaβa]; "Wild Coast" or "Rough Coast") is a coastal region of Catalonia in northeastern Spain, consisting of the comarques (counties) of Alt Empordà, Baix Empordà and Selva in the province of Girona. Costa Brava stretches from the town of Blanes, 60 km (37 mi) northeast of Barcelona, to the French border.
In the 1950s, the Costa Brava was identified by the Spanish government and local entrepreneurs as being suitable for substantial development as a holiday destination, mainly for package holiday tourists from Northern Europe and especially, the United Kingdom and France. The combination of a very good summer climate, nature, excellent beaches and a favourable foreign exchange rate before the creation of the single European currency, which made Costa Brava an attractive tourist destination, was exploited by the construction of large numbers of hotels and apartments in such seaside resorts as Blanes, Tossa de Mar and Lloret de Mar. Tourism rapidly took over from fishing as the principal business of the area.Figueres onion
The Figueres onion is an onion cultivar that is a non-hybridized bulb. It is somewhat flattened in shape with an outer purple skin and an interior of a paler color. It is highly appreciated for its smooth, sweet, soft texture, and around 200 grams in individual weight. As its name implies, it is typical of the Figueres and Empordà region.Of the 32,000 tonnes of onion produced in Catalonia each year, 60% consists of this native Figueres variety.Gaggan (restaurant)
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Helena Rizzo (born 1978) is a Brazilian chef and restaurateuse. She runs the restaurant Maní, in São Paulo.Rizzo was elected Best Female Chef of the Year by Restaurant Magazine in 2014.Joan Roca i Fontané
Joan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca. In 2013 & 2015, it was named the best restaurant in the world by the Restaurant Magazine. It was ranked second by the same magazine in 2011, 2012 & 2014.
He studied in Escola d'Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their family business, a restaurant of traditional Catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers. Josep (sommelier), and Jordi (pastry chef). He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes.
Some of the techniques he uses are Sous-vide, "Perfume-cooking" and Distillation.Jordi
Jordi (Catalan pronunciation: [ˈʒɔɾði]) is the Catalan form of the given name George. Jordi is a popular name in Catalonia and is also given in the Netherlands and in Spanish, English and German speaking countries.
Jordi may also refer to:
Sant Jordi – Patron saint of Aragon and Catalonia
La Diada de Sant Jordi – Catalan holiday held on April 23rd with similarities to Valentine's Day, traditionally men give women roses and women give men a book to celebrate the occasion.Jordi Roca i Fontané
Jordi Roca i Fontané (born 1978, Girona, Catalonia, Spain) is the pastry chef of the restaurant El Celler de Can Roca. In 2014 he won the inaugural "World's Best Pastry Chef" award from Restaurant magazine. In April 2018, an episode of Chef's Table: Pastry featuring Jordi debuted on Netflix.Josep Roca i Fontané
Josep Roca i Fontané (born 1966, Girona, Catalonia) is the sommelier of the restaurant El Celler de Can Roca.La Liste
La Liste is a list of the 1,000 best restaurants in the world. It is sanctioned by France’s Foreign Ministry and tourism board and was launched in Paris in December 2015. La Liste is cited as the French Foreign Ministry's response to the British published gastronomic guide The World's 50 Best Restaurants.Founder of La Liste, Ambassador Philippe Faure, was previously CEO of Gault & Millau, Head of the French Tourist Board, and served as Ambassador of France to Japan from 2007 to 2011. Corporate sponsors of La Liste include Moët Hennessy, Nestle and Accor Hotels.List of Michelin 3-star restaurants
Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were. The rating system was first introduced in 1926 as a single star, with the second and third stars introduced in 1933. According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once a year.Noma (restaurant)
Noma is a two-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is a syllabic abbreviation of the two Danish words "nordisk" (Nordic) and "mad" (food). Opened in 2003, the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, 2011, 2012 and 2014, it was ranked as the Best Restaurant in the World by Restaurant magazine.Osteria Francescana
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The Roux Scholarship is a cooking competition for up and coming chefs in the UK. Set up by the brothers Michel and Albert Roux, and now run by their sons Alain Roux and Michel Roux Jr. It was first run in 1984 with Andrew Fairlie being named the first winner. It has since been run on a yearly basis, with winners going on to win a three-month placement in a Michelin starred restaurants including the French Laundry and Maison Pic.Spanish cuisine
Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate had great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in the gastronomy of the various regions that make up Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions.The World's 50 Best Restaurants
The World's 50 Best Restaurants is a list produced by UK media company William Reed Business Media, which originally appeared in the British magazine Restaurant, based on a poll of international chefs, restaurateurs, gourmands and restaurant critics. In addition to the main ranking, the organisation awards a series of special prizes for individuals and restaurants, including the One To Watch award, the Lifetime Achievement Award and the Chefs' Choice Award, the latter based on votes from the fifty head chefs from the restaurants on the previous year's list. Often working as a barometer of global gastronomic trends, the list showcases a variety of cuisines from all over the world. The top restaurants have sometimes been forerunners of molecular gastronomy. Most of the restaurants serve haute cuisine, which is characterized by the meticulous preparation and careful presentation of food.
The first place on the list has been dominated by elBulli and Noma. In 2002 and 2006–2009, elBulli was determined to be the world's best restaurant, winning more times than any other restaurant. In 2010, Noma received the first place award. It was maintained in 2011 and again in 2012. After defending its title for the third time, chef René Redzepi said that 1,204 customers were wait-listed for the evening, compared to 14 customers from two years before. However, in 2013 El Celler De Can Roca took over the first position before Noma regained it in 2014. In 2018, Osteria Francescana regained the crown it had held in 2016, after dropping to second in 2017, when Eleven Madison Park topped the poll.