Famed Roca Brothers commit to feeding the world


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Feed the world. That’s what the Roca Brothers—Joan, Josep, and Jordi—of top-rated Catalan restaurant El Celler de Can Roca have set out to do.

Guests who can get a reservation are in for a worldly experience at the restaurant in the medieval city of Girona, Spain, which has been ranked No. 1 twice on the World’s 50 Best Restaurants list. Waiters carry out 3D globes with round, orbiting morsels each resembling a taste of a specific country listed on the menu. Flavors of Japan are reimagined with a panko fried bread ball of crispy bacon, soja sauce, snow peas, kimchi, and sesame oil. Taste buds take a trip to Morocco via a spherical medley of almond, rose, honey, and saffron and a hint of goat yogurt; and travel to Turkey with a mouthful of lentil puree, eggplant, and spices with raw cucumber.

The Roca Brothers have propelled to worldwide recognition after being featured on an episode of Netflix’s “Chef’s Table: Pastry” this year, which chronicles their meticulous rise to culinary greatness. Their 15-course menu combines food with technology like a dark chocolate cigar filled with ice cream that’s infused with actual cigar smoke and served with dipping sauces that look like ashes. Their gastronomic strength is in numbers, each brother has his own area of expertise: Joan is the chef, Josep currates the extensive wine list, and Jordi runs the pastry program.

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About the author

Jeanette Settembre is a writer, editor and content strategist from New York City specializing in enterprise storytelling. Her work has been featured in The Wall Street Journal, WSJ Magazine, Architectural Digest, The New York Daily News, The New York Post, Dow Jones, Realator.com, Mansion Global, Barron’s Magazine, YahooLife! and many other publications.
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