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welcoming place to dine despite its fiercely impressive credentials. The
restaurant picked up its first Michelin star in 1995 (it now has three –
the highest possible) and has been on theWorld’s 50 Best Restaurants
list since 2006, debuting at 21. El Celler de can Roca got the top spot
in 2013, only to lose it for 2014, but 2015 sees the brother team back
at the top. The Roca brothers have all won the National Gastronomy
Awards and have honorary doctorates from the University of Girona.
Diners eager to taste the Roca brothers unusual food often have to
wait a year for a reservation, but a dinner at this stunning restaurant is
an experience like no other. Former diners have described the 20-course
tasting menu with misty-eyed wonder:
“With pork disguised as fish, ceviche hidden beneath the frozen
face of tiger, and puddings that pulsate, it’s easy to get lost in the
moment at a place like El Celler de Can Roca.” (April 2015, Oliver
Smith,
traveller.com.au
)
One previous dish involved calamari being frozen with liquid
nitrogen and piped and baked to forma calamari cracker, while some
desserts have been based on perfumes such as Calvin Klein’s Eternity.
The menu changes regularly, so each dinner is a surprise.
This is food as magic and theatre, yet food that has a strong con-
nection to a place and time and the generations of Rocas who came
before. Only time will tell as to whether the brothers can hold on to
their title, but it is certain that there will be a restaurant of wonders in
Girona for many years to come.
El Celler de can Roca,
www.cellercanroca.com.
The Roca brothers blazing a
path with their food