The World’s Best Restaurant has a 1 Yr Wait, “Dancing” Ice Cream

Posted by: : Paul EbelingPosted on: July 29, 2013 The World’s Best Restaurant has a 1 Yr Wait, "Dancing" Ice Cream
The day El Celler de Can Roca was recently named World’s Best Restaurant, its website got 12-M hits. That is according to Josep Roca, 1 of the 3 brothers who own the establishment in Girona, Spain.
The waiting list for a table has grown from 10 months to 1 yr from before the award was bestowed on 29 April 2013. There is a backlog of 3,000 requests to date.
“We have three employees whose only job is to say no,” Josep, 47 anni, said in an interview, via an interpreter, beside the dining room in the suburb of Taiala-Germans Sabat.
Best JJJ Roca Brothers

Josep is in charge of front of house and the wines, he is pictured in the center by his brothers Joan, 49 anni, the head chef, and Jordi, 35 anni, the patissier.

Their family restaurant, owned by their parents, is just around the corner, and all 3 were born and bred in the neighborhood, where they still live.

There’s no sign that the title, which followed the award of a 3rd Michelin Star in Y 2009 has gone to the heads of the brothers. They are shy and speak softly.

Roca Celler garden

The restaurant is a beautiful uncluttered space. There’s a small garden, natural light is at the center of the room, which has wooden floors, large windows looking out onto a shaded street and small spotlights above the tables. It seats 50, and there are about 30 chefs working in the kitchen.

Roca Menu

There are 2 menus, with reasonable prices for this level of gastronomy, EUR 140 (US$184) or EUR 175. Matching wines are EUR 55 or 85. The wine list is so large it arrives on a stand,  is particularly good value.

roca wine cellar

Joan worked at El Bulli in Y 1989, which won the World’s Best Restaurant title 5 times. He and Ferran Adria are friends, and Adria’s influence can be seen in Joan’s food. But, be assures El Celler de Can Roca is not another El Bulli.

Chef Roca’s approach to avant-garde gastronomy is to couple his imagination with modern techniques to enhance Catalan gastronomy. His dishes build on expectations as much as they challenge them. He seeks to marry modernity with tradition.

Roca Food 1

A meal at El Celler de Can Roca may begin with 5 canapes representing Joan’s travels, including a ceviche broth for Peru; guacamole, tomato seed, tomato water and coriander for Mexico; and almond, rose, honey, saffron, ras el hanout spices, goat and yogurt for Morocco.

After that, candied olives stuffed with anchovy are served on a miniature olive tree, then crispy shrimp followed by zucchini omelet and vermouth candy, then Summer-Truffle bonbon and brioche. Finish these nibbles, and you are ready for the meal.

The highlights include a signature dish called Mandala: Slivers of Iberian suckling pig with the crispiest skin are at the center of a plate with artichokes, artichoke flowers, orange, lemon and beetroot. It’s colorful, light and delicate, each flavor distinct and yet part of a harmonious mix.

roca food 2

Razor clams come with 9 kinds of seaweed; grilled king prawn with seawater and a sponge cake of plankton; Amontillado-steamed langoustine with bisque veloute and Jerez caramel; lamb breast and sweetbreads with eggplant, coffee and licorice. Each dish is inventive and enjoyable.

Roca dancing ice cream

Just when you think nothing can surprise you, the 1st  of Jordi’s desserts shows up, ice cream with cocoa pulp, fried lychee and sherry-vinegar meringue. The flavor is complex but the most distinctive fact is that the ice cream moves like a slow motion disco ball above a lump of what looks like sourdough, powered by a motor somewhere underneath.

Those who have dined at El Bulli, and at Noma, which won the World’s 50 Best title for 3 straight years say that El Celler de Can Roca is a match for those 2 top establishments.

If you book now and you can look forward to one of the best meals of your life in late July 2014.

http://www.cellercanroca.com

 

 

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Paul Ebeling

Pattern Recognition Analyst, equities, commodities, forex
Paul Ebeling is best known for his work as writer and publisher of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly-regarded, weekly financial market letter, where he enjoys an international audience among opinion makers, business leaders, and respected organizations. Something of a pioneer in online stock market and commodities discussion and analysis, Ebeling has been online since 1994. He has studied and worked in the global financial and stock markets since 1984.
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