El Celler de Can Roca

 

Acording to the Celler de Can Roca, the concept of the restaurant is best described as a triangle.

A triangle with three vertices —Joan, Josep and Jordi— which, in the most perfect harmony, delineate a scenario where emotions and sensations excite and fill the palate.

Their culinary research activities are also driven by a three-pronged approach: on the one hand there is tradition —the landscapes of memory—; on the other, an intellectual component —which brings us closer to the world of emotions—; and lastly, an academic element which, far from disregarding classical cooking techniques. evolves them and creates new ways to awaken customers’ taste memory: forgotten flavours and aromas that bring to mind moods and personal memories otherwise distant in time and space.

El Celler de Can Roca opened its doors in August 1986. The first dish Joan created, Sole with rosemary and garlic vinaigrette, was to be followed by over twenty years of evolution: new techniques and new concepts.

Can Sunyer 48, 17007 Girona, Spain

www.cellercanroca.com


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Price $ $ $
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