:El Celler de Can Roca

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.

==Description==

image:El Celler de Can Roca bar.jpg

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.{{cite news|title=El Celler de Can Roca|url=http://www.thestaffcanteen.com/featured-chef/el-celler-de-can-roca/|access-date=1 January 2013|newspaper=The Staff Canteen|archive-url=https://web.archive.org/web/20121231233420/http://www.thestaffcanteen.com/featured-chef/el-celler-de-can-roca/|archive-date=31 December 2012|url-status=dead}} 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.{{cite news|last=Ready|first=Tinker|title=This week: Science in the theater, in the kitchen and in the sky|url=http://blogs.nature.com/boston/2012/09/10/this-weekscience-in-the-theater-in-the-kitchen-and-in-the-sky|access-date=1 January 2013|website=Nature.com|date=10 September 2012|archive-date=19 January 2013|archive-url=https://web.archive.org/web/20130119124812/http://blogs.nature.com/boston/2012/09/10/this-weekscience-in-the-theater-in-the-kitchen-and-in-the-sky|url-status=dead}}

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.{{cite web|title=Restaurant El Celler De Can Roca |url=http://www.gironahostaleria.com/eng/associats-detall.asp?id_associat=125 |publisher=Desti Girona |access-date=19 January 2013 |url-status=dead |archive-url=https://web.archive.org/web/20141225215330/http://www.gironahostaleria.com/eng/associats-detall.asp?id_associat=125 |archive-date=25 December 2014 }}

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.{{cite news|last=White|first=Anna|title=Tuesday's episode of BBC's Masterchef|newspaper=The Daily Telegraph|date=15 December 2011|id={{ProQuest|910920726}}}} {{Subscription required}}{{cite news|last=Laws|first=Roz|title=Masterly cuisine with a twist of Claire|newspaper=Birmingham Post|date=22 December 2011|id={{ProQuest|912365149}}}} {{Subscription required}} 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.{{cite news|last=Kühn|first=Kerstin|title=2011 Roux Scholar Mark Birchall to complete his winning stage at El Celler de Can Roca in Spain|url=http://www.caterersearch.com/Articles/08/08/2011/339461/2011-Roux-Scholar-Mark-Birchall-to-complete-his-winning-stage-at-El-Celler-de-Can-Roca-in.htm|archive-url=https://archive.today/20130118211428/http://www.caterersearch.com/Articles/08/08/2011/339461/2011-Roux-Scholar-Mark-Birchall-to-complete-his-winning-stage-at-El-Celler-de-Can-Roca-in.htm|url-status=dead|archive-date=18 January 2013|access-date=1 January 2013|newspaper=Caterer and Hotelkeeper|date=25 July 2011}} This resulted in the restaurant appearing on the featured chef series of British chef networking website "The Staff Canteen".{{cite news|title=El Celler de Can Roca To Play Host To The Featured Chef Series|url=http://www.thestaffcanteen.com/2012/08/el-celler-de-can-roca-to-play-host-to-the-featured-chef-series/|access-date=1 January 2013|newspaper=The Staff Canteen|date=3 August 2012|archive-url=https://web.archive.org/web/20180705180131/https://www.thestaffcanteen.com/2012/08/el-celler-de-can-roca-to-play-host-to-the-featured-chef-series/|archive-date=5 July 2018|url-status=dead}}

image:Adaptation of the perfume DKNY.jpg]]

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",{{cite web|title=El Celler de Can Roca|url=http://www.viamichelin.co.uk/web/Restaurant/Girona-17007-El_Celler_de_Can_Roca-220312-41102|publisher=Via Michelin|access-date=1 January 2013|archive-date=4 March 2016|archive-url=https://web.archive.org/web/20160304114844/http://www.viamichelin.co.uk/web/Restaurant/Girona-17007-El_Celler_de_Can_Roca-220312-41102|url-status=dead}} while Edward Owen of The Times said it was a "fusion of traditional dishes with surrealist touches".{{cite news|last=Owen|first=Edward|title=And don't dilly Dali on the way...|url=http://find.galegroup.com/ttda/newspaperRetrieve.do?sgHitCountType=None&sort=DateAscend&tabID=T003&prodId=TTDA&resultListType=RESULT_LIST&searchId=R1&searchType=BasicSearchForm¤tPosition=3&qrySerId=Locale%28en%2C%2C%29%3AFQE%3D%28tx%2CNone%2C21%29el+celler+de+can+roca%24&retrieveFormat=MULTIPAGE_DOCUMENT&userGroupName=hilling&inPS=true&contentSet=LTO&&docId=&docLevel=FASCIMILE&workId=&relevancePageBatch=IF502332796&contentSet=TDA&callistoContentSet=TDA&docPage=article&hilite=y|access-date=1 January 2013|page=4|newspaper=The Times|date=22 April 2000}} {{Subscription required}} 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.{{cite news|last=Weber-Gale|first=Garrett|title=Staging At El Celler de Can Roca|url=http://www.huffingtonpost.com/garrett-webergale/staging-at-celler-can-roc_b_1923042.html|access-date=1 January 2013|newspaper=The Huffington Post|date=28 September 2012}} While there are typical fine dining ingredients included on 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.{{cite news|last=Dawe|first=Tony|title=Specialities fit for gallant knights and Michelin stars|url=http://find.galegroup.com/ttda/newspaperRetrieve.do?sgHitCountType=None&sort=DateAscend&tabID=T003&prodId=TTDA&resultListType=RESULT_LIST&searchId=R1&searchType=BasicSearchForm¤tPosition=5&qrySerId=Locale%28en%2C%2C%29%3AFQE%3D%28tx%2CNone%2C21%29el+celler+de+can+roca%24&retrieveFormat=MULTIPAGE_DOCUMENT&userGroupName=hilling&inPS=true&contentSet=LTO&&docId=&docLevel=FASCIMILE&workId=&relevancePageBatch=IF502998131&contentSet=TDA&callistoContentSet=TDA&docPage=article&hilite=y|page=6|issue=68795|access-date=1 January 2013|newspaper=The Times|date=2 September 2006}} {{Subscription required}}

They have created some dishes and desserts based on perfumes such as Calvin Klein's Eternity, Carolina Herrera,{{cite news|last=Ireland Baker|first=James|title=The Next El Bulli: El Celler de Can Roca|url=http://www.cntraveler.com/daily-traveler/2012/02/el-celler-de-can-roca-restaurant-el-bulli-spain#slide=1|access-date=18 January 2013|newspaper=Conde Nast Traveller|date=February 2012|archive-date=28 May 2013|archive-url=https://web.archive.org/web/20130528103257/http://www.cntraveler.com/daily-traveler/2012/02/el-celler-de-can-roca-restaurant-el-bulli-spain#slide=1|url-status=dead}}{{cite news|title=Interview with Chef Joan Roca of El Celler de Can Roca – Girona, Spain|url=http://www.starchefs.com/cook/interview/interview-chef-joan-roca-el-celler-de-can-roca-%E2%80%93-girona-spain|access-date=18 January 2013|website=StarChefs.com|date=June 2006}} 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.{{cite news|title=Dessert Perfumes And Perfume Desserts Fill El Celler De Can Roca With Scents|url=http://www.huffingtonpost.com/2011/09/26/dessert-perfume_n_981560.html|access-date=1 January 2013|newspaper=The Huffington Post|date=26 September 2011}} The wine list is split into separate lists for red and white, and is delivered on a trolley to each table.{{citation needed|date=June 2014}}

image:El Celler de Can Roca serving display.jpg

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.{{cite news|title=Michel Roux Jr|newspaper=The Independent|date=25 November 2011|id={{ProQuest|905931292}}}} {{Subscription required}} 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.{{cite news|last=Lander|first=Nicholas|title=Restaurant review: El Celler de Can Roca, Girona|url=http://www.ft.com/cms/s/0/c602ad84-755b-11dd-ab30-0000779fd18c.html#axzz2GjbVNdDg|access-date=1 January 2013|newspaper=Financial Times|date=30 August 2008}} {{Subscription required}}

image:Kid with goat milk and mint.jpg

Jonathan Gold of The Wall Street Journal wrote of the presentation of the caramelised olives, describing it as "delectable and unforgettable".{{cite news|last=Gold|first=Jonathan|title=Eating Spain|url=https://www.wsj.com/articles/SB10001424052970204449804577068910255815868|access-date=1 January 2013|newspaper=The Wall Street Journal|date=1 December 2011}} In September 2011, it was included in a list of the top ten places to eat by Tony Turnbull, The Times food editor.{{cite news|last=Turnbull|first=Tony|title=The ten best places to eat|newspaper=The Times|date=17 September 2011|id={{ProQuest|890400433}}}} {{Subscription required}} Critic A. A. Gill compared the restaurant to former restaurant El Bulli, 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".{{cite news|last=Gill|first=A.A.|title=Table Talk|newspaper=The Times|date=28 August 2011|id={{ProQuest|885514248}}}} {{Subscription required}} 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.{{cite news|last=McLaughlin|first=Katy|title=What's the Next Big Restaurant?|url=https://www.wsj.com/articles/SB10001424053111903703604576588950806818400|access-date=1 January 2013|newspaper=The Wall Street Journal|date=1 October 2011}}

The restaurant was awarded its first Michelin star in 1995, its second in 2002 and was awarded three star status in 2009.{{cite web|title=More Information|url=http://www.cellercanroca.com/informacio/informacio_a.html|publisher=El Celler de Can Roca|access-date=1 January 2013}} It remains at that level of accolade as of the 2019 Michelin Guide.{{Cite web|url=https://www.viamichelin.com/web/Restaurant/Girona-17007-El_Celler_de_Can_Roca-2y4aqxx|title=El Celler de Can Roca - Girona : a Michelin Guide restaurant|website=www.viamichelin.com|language=en|access-date=2019-02-20|archive-date=2019-11-26|archive-url=https://web.archive.org/web/20191126031105/https://www.viamichelin.com/web/Restaurant/Girona-17007-El_Celler_de_Can_Roca-2y4aqxx|url-status=dead}} 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.{{cite web|title=El Celler de Can Roca |url=http://www.theworlds50best.com/awards/1-50-winners/el-celler-de-can-roca/ |publisher=The World's 50 Best Restaurants |access-date=1 January 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130117053950/http://www.theworlds50best.com/awards/1-50-winners/el-celler-de-can-roca/ |archive-date=17 January 2013 }}{{cite web|title=2006 Award Winners|url=http://www.theworlds50best.com/past-winners/2006-award-winners/|publisher=The World's 50 Best Restaurants|access-date=1 January 2013|url-status=dead|archive-url=https://web.archive.org/web/20130101054842/http://www.theworlds50best.com/past-winners/2006-award-winners/|archive-date=1 January 2013}} In 2009 it was ranked fifth and was awarded the prize for being the highest climbing restaurant on the list.{{cite web|title=2009 Award Winners|url=http://www.theworlds50best.com/past-winners/2009-award-winners/|publisher=The World's 50 Best Restaurants|access-date=1 January 2013|url-status=dead|archive-url=https://web.archive.org/web/20130115005334/http://www.theworlds50best.com/past-winners/2009-award-winners/|archive-date=15 January 2013}} In 2010, it rose one place to fourth and in 2011, 2012 and 2014,{{cite news|title=World's 50 best restaurants 2010: the full list|url=https://www.theguardian.com/lifeandstyle/2010/apr/26/worlds-50-best-restaurants|access-date=1 January 2013|newspaper=The Guardian|date=26 April 2010}} it was ranked in second place behind Danish New Nordic cuisine restaurant Noma, with fellow Spanish restaurant Mugaritz in third place.{{cite news|last=Davies|first=Lizzie|title=World's 50 best restaurants 2012: Noma wins for third year in a row|url=https://www.theguardian.com/lifeandstyle/2012/apr/30/worlds-50-best-restaurants-2012-noma|access-date=1 January 2013|newspaper=The Guardian|date=30 April 2012}} On 29 April 2013, and again on 1 June 2015, the restaurant was named the best in the world.{{cite news|title=El español Celler de Can Roca, mejor restaurante del mundo|url=http://www.20minutos.es/noticia/1800708/0/celler-de-can-roca/mejores-restaurantes-mundo/revista-restaurant/|access-date=29 April 2013|newspaper=20minutos.es|date=29 April 2013|language=es}}{{Cite web|url=https://www.theworlds50best.com/list/past-lists/2015|title=Past List 2015|website=The World's 50 Best Restaurants|language=en|access-date=2019-02-20}}{{Cite web|url=https://www.businessinsider.com/worlds-50-best-restaurants-2015-2015-6|title=This Spanish restaurant was just named the best in the world for the 2nd time|website=Business Insider|access-date=2019-02-20}} The restaurant has maintained a top 3 spot since, 2nd in 2016 and 2018, 3rd in 2017.{{Cite web|url=https://www.theworlds50best.com/list/past-lists/2016|title=Past List 2016|website=The World's 50 Best Restaurants|language=en|access-date=2019-02-20}}{{Cite web|url=https://www.theworlds50best.com/list/past-lists/2017|title=Past List 2017|website=The World's 50 Best Restaurants|language=en|access-date=2019-02-20}}{{Cite web|url=https://www.theworlds50best.com/list/1-50-winners|title=Past List 2018|website=The World's 50 Best Restaurants|language=en|access-date=2019-02-20}} In The Daily Meal's inaugural list of the best 101 restaurants in Europe in 2012, El Celler de Can Roca was ranked twelfth.{{cite news|last=Vines|first=Richard|title=Europe's Top 10 Restaurants Headed by Italy, Website Says|url=https://www.bloomberg.com/news/2012-12-19/europe-s-top-10-restaurants-headed-by-italy-website-says.html|access-date=1 January 2013|newspaper=Bloomberg|date=19 December 2012}} During the same year, it was named as restaurant of the year by The Sunday Telegraph.{{cite news|title=The Best of 2012: Our Writers Look Back at a Year of Travel and the Places that Thrilled Them the Most|newspaper=The Sunday Telegraph|date=30 December 2012|id={{ProQuest|1265647154}}}} {{Subscription required}}

{{Reflist|30em}}

{{Commons category}}

• {{Official website}}
• [http://www.verycocinar.com/receta/gambas_al_vapor_de_amontillado How to prepare one of the Celler de Can Roca's dishes (video)]
• [http://online.abacus.coop/es/el-celler-de-can-roca-49937.html El Celler de Can Roca, The Book] {{Webarchive|url=https://web.archive.org/web/20151120222027/http://online.abacus.coop/es/el-celler-de-can-roca-49937.html |date=2015-11-20 }}

{{Michelin Guide 3-star restaurants in Spain}}

{{Restaurants in Spain}}

{{Authority control}}

{{DEFAULTSORT:Celler De Can Roca}}

Category:1986 establishments in Spain

Category:Michelin-starred restaurants in Spain

Category:Molecular gastronomy

Category:Restaurants established in 1986

Category:Restaurants in Catalonia