El Celler de Can Roca
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 1986 |
| Founder | Joan Roca, Josep Roca, Jordi Roca |
| Headquarters | Girona , Spain |
| Products | Catalan cuisine |
Number of employees | 30 |
El Celler de Can Roca is a dining establishment situated in Girona, Catalonia, Spain, established in 1986 by the three Roca siblings: Joan, Josep, and Jordi. Originally operating adjacent to their parents' restaurant, Can Roca, it transitioned in 2007 to a purpose-designed venue. The restaurant boasts three Michelin stars and has received significant recognition, being named the world’s top restaurant by Restaurant magazine in 2013 and 2015, while securing second place in 2011, 2012, 2014, and 2018.
Style and cuisine
At El Celler de Can Roca, traditional Catalan cuisine is elevated through inventive techniques that the Michelin Guide describes as "creative." The establishment's wine cellar contains an impressive collection of 60,000 bottles. Among its notable offerings are dishes inspired by fragrances and distinctive presentations such as caramelised olives served atop a bonsai tree.
Description
El Celler de Can Roca was founded beside the family’s original Can Roca restaurant (which dates back to 1967) and is managed by the three brothers: Joan acts as head chef, Josep serves as sommelier, and Jordi specializes in desserts. Their culinary skills have earned them invitations to collaborate with Harvard University’s Science and Cooking program.
Modernism
In late 2007, the restaurant moved to a newly constructed modern building located roughly 100 meters from its initial location, which is still used for staff dining. This new venue features wooden flooring and minimally adorned tables, each decorated with three stones symbolizing the three Roca brothers. Tableware consists of Rosenthal china. The expanded kitchen supports a team of thirty chefs and includes an open-plan office for Joan Roca to supervise operations while handling administrative duties. At least one of the brothers is present at every service. The dining area accommodates up to 45 patrons.
Media
El Celler de Can Roca appeared on the UK television show MasterChef: The Professionals on 13 December 2011, where finalists prepared their own creations for the Roca brothers and presented six signature dishes to invited guests. Mark Birchall, winner of the 2009 Roux Scholarship, fulfilled his prize by working at El Celler de Can Roca. Birchall had previously been head chef at L'Enclume in Cartmel under chef Simon Rogan. This partnership led to the restaurant being featured in the British chef networking platform "The Staff Canteen" as part of its featured chef series.
Menu
Focusing on local Catalan produce, El Celler de Can Roca blends straightforward flavors with molecular gastronomy and imaginative plating—such as caramelised olives exhibited on a bonsai tree. The Michelin Guide categorizes its cooking style as "creative," while The Times characterizes it as a blend of traditional recipes with surreal elements. Techniques include using liquid nitrogen to freeze calamari, producing innovative textures.
Guests start with small bites from "El Món," a section dedicated to global flavor snacks served in sets of five on custom wooden trays. For instance, a frozen spiced fish stock sphere coated in cocoa butter evokes Thailand. The menu features classic fine dining ingredients like lobster and foie gras, alongside Catalan-inspired items such as pigeon, hake, and pig's trotters. Signature seafood dishes include crayfish velouté paired with spring onions, cocoa, and mint.
The restaurant has created dishes and desserts influenced by perfumes from brands including Calvin Klein, Carolina Herrera, Lancôme, and Bulgari. This creative approach resulted in their own fragrance called Nuvol de Ilimona, inspired by the Lemon Distillation dessert and designed to be sprayed over diners during service. Their wine list is divided into red and white selections and presented tableside via a trolley.
Reception
Esteemed chefs like Michel Roux have lauded El Celler de Can Roca, describing it as "among Europe's finest dining establishments," while Michel Roux Jr. has identified it as his preferred restaurant. Nicholas Lander from the Financial Times praised offerings such as veal tartare and kid goat, and Jonathan Gold of The Wall Street Journal singled out the caramelised olives as "both exquisite and memorable." In 2011, Tony Turnbull of The Times ranked it within the top ten dining destinations. Critic A. A. Gill drew comparisons to the famed El Bulli, positioning El Celler de Can Roca within a confident movement of pioneering Spanish gastronomy. It is frequently viewed as the successor to El Bulli, which was once acclaimed as the best restaurant worldwide.
The establishment was awarded its inaugural Michelin star in 1995, followed by a second star in 2002, and reached the coveted three-star distinction in 2009, a status it retained through the 2019 Michelin Guide. Since 2006, it has been a regular presence in The World's 50 Best Restaurants list by Restaurant magazine, initially entering at 21st place. The restaurant rose to fifth position in 2009, then fourth in 2010, and claimed second place several times between 2011 and 2014, trailing only behind Danish New Nordic pioneer Noma. El Celler de Can Roca earned the title of world's best restaurant on 29 April 2013 and again on 1 June 2015. It has consistently stayed within the top three rankings since then, securing second place in both 2016 and 2018, and third in 2017. Additionally, in 2012, it was placed twelfth on The Daily Meal’s list of Europe's finest restaurants and was honored as restaurant of the year by The Sunday Telegraph.