El Celler de Can Roca

In association with

El Celler de Can Roca, originally opened in 1986 next to their parents restaurant, situated in Girona Spain, an hour and ten minute drive from the Catalan Capital Barcelona.

Girona is everything you imagine it to be, small winding cobbled streets that are littered with numerous restaurants, bakeries and tapas bars, that at night spark to life along the river.

A short five minute taxi ride from the Centre of the City is El Celler de Can Roca, the acclaimed Three Star Michelin restaurant gaining the third star in 2009. Ranked number two in world according to "The World's 50 Best Restaurants" this is the second and purpose built restaurant El Celler de Can Roca situated some one hundred yards from the original site, which first opened late 2007.

Joan, Joseph  and Jordi Roca  are the three brothers who run this culinary Mecca with at least one brother present for every service. Joan is the eldest of the three brothers; the business man; the structure; the organiser. Joseph the middle brother and the sommelier. Jordi the youngest of the three, a pastry Chef; the creative; the imaginative force behind so much of El Celler's theatre and Rocambolesc Gelateria,  Jordi's real life tribute to the iconic Charlie and the Chocolate Factory theme that just sparks the imagination and draws you back to your childhood and the end of the pier soft Ice creams and candy floss and sticky finger sweetness all rolled into one great Ice cream.

What of the restaurant? It's a clean space with natural wooden floors, each table simple dressed and un- cluttered with three rocks or stones that signify the three brothers the "Roca's”. It's striking wooden door and front desk are both a statement to nature and to design that signal your arrival.

The kitchen is busy and full of energy, it's positive and upbeat and despite working under the glare of the world's media, the atmosphere is one of warmth, where you realise a very team-focused brigade of chefs,   where each has their role in this highly organised operation.

The main preparation kitchen areas are a hive of chefs and Stagier's from around the world, who perform a range of tasks and roles such as cooking squid in liquid nitrogen before blending it to a white powder for a later dish component that will be used and assembled with skill and a trained hand.

Then at twelve the kitchen is quiet, as the whole team takes the short walk to the original El Celler de Can Roca for lunch cooked by the Roca seniors as they do every day Monday to Saturday. Family is often an over-used cliché, but this really does have that feel as 30-40 chefs sit eat, drink and discuss before lunch service begins.

Joan Roca's office is open plan; his Mac note book and blackberry on the desk, where from his seat every dish, plate or tray passes his watch full eye before it's served.

Black suited waiters and waitress begin to arrive through the electronic doors, they leaving carrying an array of stunning food to an awaiting dining audience.

Not a raised voice not a shout or a yell, just a controlled check order calling as each section dresses plates firstly watched by the Chef de Parties and then the Head Chefs.

It's efficient; it's calm; it's busy; it's professional and does beg the question - why can’t all kitchens operate like this?

Don't miss the video coming soon