El Celler de Can Roca.
Carrer de Can Sunyer, 48
17007 Girona
Tel. 972 222 157
info@cellercanroca.com
The Moon, a rock yearned for by sanity, spirit and outburst. The Moon, a dream and—at the same time—a vital project. The Moon, for their devotedness throughout more than 35 years innovating; obsessively pursuing excellence from the land that saw their birth. The Moon as an incessant journey, orbiting the world without ever leaving their maternal home, their neighborhood, their people, their own personalities. The Moon as an excuse not to stop learning and taking risks. The Moon rising to the sky every night to make Earth dream.
Toni Massanés
“His is a cuisine that harmonizes traditional flavors with modern techniques, the result of continuous research committed to innovation and creativity.”
Albeit trained academically at the Escola d’Hostaleria de Girona, where some years later he would practice as a teacher, his culinary vocation began to be forged in Can Roca, the family restaurant run by his parents. There he grew up and had his first experiences with his mother’s cooking, Montserrat Fontané. Today, he runs his own restaurant project, El Celler de Can Roca, along with his brothers Josep—sommelier—and Jordi—pastry chef.
The creative culinary hustle of the Roca triad, its vibrant sense of hospitality, and the special fraternal connection of cuisine, wine and the sweet world catapulted the restaurant to the top of The World’s 50 Best Restaurants in 2013 and 2015. The same list would later proclaim them ad eternum, Best of the Bests Restaurant, in 2019.
His is a free cuisine that refines and respects the genuine flavor with the use of a precise technique. For this, tradition and modernity harmonize in the perfect dose, seeking an emotional journey for the diner through balance. In parallel to the service in the restaurant, Joan leads a team of research, innovation, training and creativity that follows an ongoing course from La Masia (I+R).
Through a crosswise vision of the creative culinary process, his dishes simultaneously converse with science and tradition, technology and sensitivity, product and sensory anthropology.
His contributions in low-temperature vacuum-controlled cooking have probably transformed the notion of immediate cuisine in the 21st century. His ample training vocation has led him to practice as a cook teacher for more than 20 years, to be recognized Honoris Causa Doctor by the University of Girona and to collaborate in different university programs such as the Science & Cooking course at Harvard. In 2015, he received an invitation from the World Economic Forum to be part of its council of cultural leaders and he has become, along with his brothers, ambassador of the United Nations Sustainable Development Programs
He likes to call himself a wine waiter. According to the press and specialized critics, he has reached “an almost infinite associative suitability between dishes and wines.”
His first contact with wine dates back to the cellar of his parents’ inn. There, they say that he had the ability to fill up to 6 bottles of wine at once. He was 8 years old, and already he flowed gracefully from the cellar to the dining room, where he enjoyed talking to patrons, sometimes on skates. He soon forged, amid games, an intimate relationship with his two great talents: the wine and the dining room.
Today, he is a master of the art of food & wine pairing, and master of ceremonies in the dining room of the restaurant he runs with his brothers, Joan and Jordi. In El Celler de Can Roca, the wine transcends the dining room and also takes power as inspiration in the creation and conception of the dishes.
He has been awarded the National Gastronomy Prize for Best Maître in the Dining Room (2004), the National Gastronomy Prize for Best Sommelier (2010), the International Academy of Gastronomy Prize for Best Sommelier (2005 and 2011), the Gueridón de Oro Prize for Best Maître in the Dining Room (2013).
He likes to call himself a wine waiter. According to the press and specialized critics, he has reached “an almost infinite associative suitability between dishes and wines.” He was trained academically at the Escola d’Hostaleria de Girona, like his brothers. He dedicates his free time to dissemination and training, both in the world of wine and in team management, at conferences he gives worldwide, and also as a teacher. He currently directs a Specialization Course for sommeliers at the University of Girona and teaches some classes in Tourism and Oenology at the same University.
His first experience with wine in the publishing world was at the hands of Marcel Gorgori, with Vins compartits, the fruit of a friendship forged on TV3’s show En Clau de Vi.
In 2016 he published “Tras las viñas. Un viaje al alma de los vinos” (Behind the Vineyars. A trip to the soul of wines), in collaboration with Dr. Imma Puig. An essay exploring the most humanistic aspects of wine. He also writes a wine column in La Vanguardia.
Freedom and freshness. Radicality and extremism. He likes to play on the edge, irreverently and breaking molds. He is an expert at surprising the banqueter at the final moment of the menu, where the frontier between the established and fascination can be crossed.
“I am a postrero”
In Spanish, the word postrero means something that comes in last place, but Jordi has taken the poetic license to give it a new meaning. For him, being last has a vital significance, since he was the last of his brothers to be born—hence, the postrero—, and he is also the one who comes last to the banqueter. “It is not in vain that I make desserts (postres, in Spanish); not cakes,” he clarifies, while also defining with this word the way he interprets his profession.
His training in the sweets world began in an amateurish way, not academic at all. It was hand in hand with Damián Allsop, a talented Welsh pastry chef who touched down at the Roca house after a long journey through great European restaurants. Allsop was in charge of the desserts section at El Celler de Can Roca in the late 1990s. Working with him, Jordi learned the importance of sweet cuisine, its specificity and uniqueness. The Welshman helped him expand his curiosity, first as his assistant, later as his successor. He provided him with the necessary tools to understand the reasoning behind sweet cuisine, as well as the method, precision, craftsmanship to the minute, patience, mettle, confidence and obsessive engagement. During these beginnings, rules and quantification were basic signs.
He learned why a soufflé foams, why chocolate is tempered, or why jelly sets; and he learned to blow sugar as if making artisan glass… “and more, many more things. This is how my ability to create and fly began.”
Since then, he claims he has never stopped having fun, dreaming, provoking, being amazed and, above all, playing. He considers himself addicted to sweet fun for more than 15 years. He feels an absolute need to translate his life into sweet. A walk, a landscape, a smell, a cartoon, a noise, a transgression, an emotion; any path—says Jordi—can lead to creativity. Freedom and freshness. Radicality and extremism. He likes to play on the edge, irreverently and breaking molds. Fantasy enchants him and explores his universe in the sweet moment, far from the rigor and seriousness of the proposals of main courses or robust dishes on the menu. He is an expert at surprising the banqueter at the final moment of the menu, where the frontier between the established and fascination can be crossed.
Joan, Josep and Jordi. An equilateral triangle. Solid, liquid and sweet. Cooking, wine and desserts. Three mirrors, each reflecting its own personality, become a creative kaleidoscope in a set of three-way mirrors generating rich, complex, colorful and luminous compositions. A creative method born from a philosophy that embraces external inspiration nurtured by internal motivation.
Another example of the interplay of the senses is the transformation of known perfumes into dessert recipes. Aromas are analyzed and ingredients are identified, and later used to compose the dish. Thus, for example, Calvin Klein’s Eternity dish is materialized in ingredients such as bergamot, vanilla, basil and tangerine; and Christian Dior’s Hypnotic Poison is transformed into a composition made with toffee, rose jam, tender almond sorbet, rose petals and coconut cloud.
Following this synesthetic interplay, El Celler de Can Roca, led by cyborg artist Neil Harbisson, works on creating a dish where the colors of its components can be perceived as sounds, with the intention of generating melodies and—perhaps an even more daring quest—trying to reverse the journey, that is, creating a dessert that represents certain harmonies or musical phrases.
When we speak of poetry, we speak of a language that reaches a place words cannot attain; we speak of insinuation, evocation, beauty, seduction, symbols that express ideas. A message that aims to reach the diner full of meanings—not always explicit—as do the tempura with anchovy spines or dairy desserts.
When we talk about freedom, we talk about transgressing the limits, breaking the rules, going beyond those established by protocol, freeing ourselves from corsets, heading towards an adventure of the senses where everything is possible, crossing horizons to enrich our cultural heritage.
A dish that evolves and indulges everything the Roca brothers pick up along the way, that is nourished by their techniques, new destinations and new references to transform into a new journey that never loses grip of its origin, such as the Tortilla with caviar or the Pigeon with anchovies.
By the hand of freedom comes daring. Without it, evolution would remain a simple notion. It is the button to execute the action. It means going from the world of ideas to the world of actions. It means maintaining the spirit of the game; the “audacious” and, even, a provocative touch of the dish. It is proof that cooking can also be a new extreme adventure, such as the recipes for the Oyster and the land, the Treasure Island or the Wine on the plate and the plate on the glass.
Magic. The perception of the impossible. A concept that not only breathes in the same setting of the restaurant, but also in the game posed by the dish. The trick—the science that makes it possible—goes unnoticed by the senses of the diner who watches in awe as a solid stalactite is created before his eyes after pouring a liquid; or the easiness with which the pressure of a spoon causes perfumed smoke rings that rise unexpectedly. It is magic, surprise, fascination, enchantment that never leave us indifferent.
The desire to amuse or the ability to take the solemnity away from haute cuisine at the end of a menu where rigor has been the norm. A sort of complicity with the diner. The friendly, carefree and happy touch at the end of a series of courses that speak of transcendence and intellectuality.
Without this sense of humor, the Rocambolesc—El Celler’s ice cream parlor—would never have existed. In addition to being a good example of the Rocas’s desire to offer that fun and casual aspect of cuisine, it is also a place where anyone who wishes to can try El Celler’s desserts. It is the democratization of the restaurant’s sweet cuisine. A statement conveying that they have not forgotten their origins and where they come from; a recreation of a world of illusion inspired by Willy Wonka’s imaginary in “Charlie and the Chocolate Factory.”
The bedrock on which we raise everything that we know builds cultural heritage. Tradition is the foundation stone for a new path. Traditional Catalan cuisine is the legacy on which the Roca family has forged their culinary career. A cuisine that has been passed by the different generations of a town, which is linked to a territory and a history that has been influenced by others—such as the Arab or the Jewish—and in which the proximity of the sea and the Mediterranean character mark the recipe book. All this Catalan culture is reflected in a kitchen that smells like home; like casseroles, stews, sauces, charcoal... like lamb with bread being made by Montserrat, the mother of the Roca brothers, or even the famous Roman-style squid that accompanied the vermouth on Sundays.
A kitchen that would not exist had fishermen not entered the sea every morning, had the peasants not worked the land every day of the year, had the ranchers not taken care of their animals, or had the mushroom or truffle hunters not collected the fruits hidden in the forest. A cuisine based on the products of each season, where each food has its season and its moment, where each dish has its particular instant in time. And where the pantry is never the same.
A cuisine that speaks of culture and heritage, but also of nature and people.
The landscape has a marked presence in the brothers’ kitchen. The seasonality of the product, the certainty that this is part of a cycle that begins and ends and that, therefore, each moment is unique and constitutes one of the lines of work reflected in the Roca cookbook.
The construction of each dish becomes a small ephemeral work of art, unrepeatable, exclusive to that moment, to that landscape. This interest in nature and the landscape that surrounds us, which we see, but also which we perceive has inspired in the Rocas—always open to the world and to what it offers, without ceasing to be proud militants of the Mediterranean style—a deep respect for their environment, for local products and for all the people who work the land and who know how to collect the fruit at the best time, right when it has the best aroma and flavor. A task that, unfortunately and despite its fundamental importance, does not enjoy the recognition it deserves. We are not conscious of the fact that, without the land and without working the land, there is no life. As a result of this respect and this desire to approach these tasks, the Rocas grow their own garden from the perspective of sustainability and a personal eco-philosophy. An initiative that has led them to a deep reflection on the industrial society that “has not known how to grow” and the unconsciousness of humankind towards a behavior that is jeopardizing the very life of humankind on Earth.
Faithful to this commitment, they’ve carried out the project, Animated Earth, where they’ve entered the landscape with the help of botanist Evarist March. It is a botanical research where more than 3,000 wild species have already been cataloged for gastronomic evaluation, with the aim of studying what we have so close and still we not see; learning about our environment and what it is, what it is for, what it smells and tastes like.
Landscape and product, product and landscape. Two concepts that are part of the same essence. Let us not forget that the landscape is the product seen from afar, and that the product is the landscape seen from up close.
As Josep Pla once said: “The kitchen is the landscape placed in a casserole.”
An aroma, a flavor, an image, a note, even the touch of a hand on our skin, can be the ticket to a journey back in time. A journey of emotions. Like the lime-impregnated cupcake that transports Marcel Proust to the past, awakening memories and sensations. Or like that one detail that suddenly takes us back to childhood and into our home kitchen, with our mother; or to a past with the whole family—those present and those not present—in the dining room. Everyone feeling happy because it’s weekend and it’s dinner time. Or like wet soil, rain, games...
Memories are an important starting point in the Roca kitchen. The memories of everything they have lived, in deed, but above the memories of how much they have grown in Can Roca, all the way from their parents’ restaurant, amid casseroles, stews and recipes that today are part of the family’s memoirs and of all those who have shared their time at the bar. These memories have passed through the sieve of knowledge, technique and experiences of each of the brothers, and into a new version that marries the best of both worlds, the past and the present.
Books and authors. Culinary references that represent the legacy of going through school, and that broaden the vision of the brothers learned back in their parents’ restaurant.
The cultural heritage and memories of the childhood and youth of three brothers are guided by the insight received through their training. With all this baggage, the most traditional dishes take on a new dimension, a new journey; the result of a personal vision of their roots, of what they learned as children, of a reflection on the recipe book that seeks to take a step, to go further.
The first influence that we notice in their dishes, concurring with their training in the cooking school, is the French, which has evolved and has been filled with techniques and products from other settings and countries. Francesc Eiximenis, Auguste Escoffier, Henri-Paul Pellaprat, Ignasi Domènech, Alain Chapel, Frèdi Girardet, Michel Guérard, Georges Blanc, Ferrán Agulló, Manuel Vázqiez Montalbán, Nestor Luján, Josep Pla, Eliana Thibaut, Colman Andrews, Xavier Domingo, Josep Lladonosa, Jaume Fábrega, Santi Santamaria, Narcís Camadira and Ferran Adrià are just some of the references, which are added to the readings of works such as The Book of Sent Soví, Corpus of Catalan cuisine, The Secrets of Angelo Corvitto’s ice cream, and Nature by Albert Adrià, among others.
Among El Celler’s dishes inspired by academicism, we find the apple timbale and foi gras with vanilla oil, and its interpretations of the hare a la royale or the steak tartare.
The landscape has a marked presence in the brothers’ kitchen. The seasonality of the product, the certainty that this is part of a cycle that begins and ends and that, therefore, each moment is unique and constitutes one of the lines of work reflected in the Roca cookbook.
The construction of each dish becomes a small ephemeral work of art, unrepeatable, exclusive to that moment, to that landscape. This interest in nature and the landscape that surrounds us, which we see, but also which we perceive has inspired in the Rocas—always open to the world and to what it offers, without ceasing to be proud militants of the Mediterranean style—a deep respect for their environment, for local products and for all the people who work the land and who know how to collect the fruit at the best time, right when it has the best aroma and flavor. A task that, unfortunately and despite its fundamental importance, does not enjoy the recognition it deserves. We are not conscious of the fact that, without the land and without working the land, there is no life. As a result of this respect and this desire to approach these tasks, the Rocas grow their own garden from the perspective of sustainability and a personal eco-philosophy. An initiative that has led them to a deep reflection on the industrial society that “has not known how to grow” and the unconsciousness of humankind towards a behavior that is jeopardizing the very life of humankind on Earth.
Faithful to this commitment, they’ve carried out the project, Animated Earth, where they’ve entered the landscape with the help of botanist Evarist March. It is a botanical research where more than 3,000 wild species have already been cataloged for gastronomic evaluation, with the aim of studying what we have so close and still we not see; learning about our environment and what it is, what it is for, what it smells and tastes like.
Landscape and product, product and landscape. Two concepts that are part of the same essence. Let us not forget that the landscape is the product seen from afar, and that the product is the landscape seen from up close.
As Josep Pla once said: “The kitchen is the landscape placed in a casserole.”
At El Celler, wine plays a leading role from the conception of the dishes to the culmination of the gastronomic experience. Wine is the landscape and, therefore, it shows us its origins. But wine is also the people who make it; it has the flavor of their dreams, their effort and their bond with the territory. Wine is, indeed, the product that best reflects the symbiosis between the human being and the land, between nature and agri(culture).
Wine is also she/he who drinks it, of course, the climax, which is also creative. And in El Celler, wine is also the personality of Josep, who transforms it and elevates our encounter from tasting to the category of experience, by selecting, studying, interpreting the wine along with his brothers in order to make dishes and desserts; and, especially, when understanding the wine and explaining it to us, pairing it with food, but also with music, with a sensation, an idea, a feeling or an emotion.
That is why Josep travels to discover the wine right where it is born, to step on the terroir, pick up the clods and smell them, tour the vineyards, taste the clusters, meet the people who are behind each bottle and be seduced by their stories.
His passion for wine, as he mentions, “transits between the tree of science and the tree of life,” and has led him to affirm that “wine is almost everything.” Thus, everything we do has an effect on what surrounds us, and such effect must come from respect for the land of which we are part, the only place where we can live. At El Celler, wines deserve chapels to celebrate them.
But at El Celler the analysis of the characteristics of the wines is also the beginning, the common thread, the harmonic story that leads to a new creation. Wine opens the door to experimentation, and the wine language merges with the language of the dish through its organoleptic characteristics. The glass is surrounded by the aromas and taste sensations provided by the wine, and, at the same time, this whole setting revolves around the aromas and sensations awaken by a recipe. A game that mimics the planetary system as a way to explain the perfect pairing.
And, because they love them so much, at El Celler they also play with wines and turn them into sparkling sauces or perfumes, into caramels, ice creams, distillates or powders, or transmute them into any other gastronomic component. El Celler de Can Roca’s wine cuisine enables us to eat wine on our plate in all its forms and combinations. Among these, we find the Suckling Pig Blanqueta with Riesling Pfalz, the Priorat Partridge or the oysters with Chablis, with Palo Cortado, with champagne or with cava.
Innovation, cuisine and—surely—being human are elements that are born at the same time, when man decides to use technology to improve what he has got to eat. Enhancing reality, transforming it. Changing the world, inventing a better one by the use of knowledge. Techniques, tools and devices. Throughout history, technological progress has allowed improvement of cuisine.
El Celler has not only taken advantage of technological innovations to expand the possibilities of its creativity and to perfect the precision of its cooking (one of its obsessions); it has also contributed to its development. In fact, El Celler is a world reference in some techniques, such as controlled-temperature cooking, also regarding the use of new devices such as long-distance gastronomic applications. Roner, Rotaval, Rocook are three of the kitchen appliances developed from El Celler.
The Roner is the result of the search for precision in low temperature cooking. This appliance, patented by Joan Roca and Narís Caner was a pioneer in cooking methodology. The vacuum technique allows food to be cooked by applying heat to the product, previously vacuum-packed so as not to lose its aroma and flavor qualities.
The Roner is a device for use in professional kitchens, but at present it is being considered for use in homes for tastier and healthier cooking in the Rocook project. While the Roner is the adaptation of a laboratory thermostatic bath, another laboratory machine, the rotovapor, which allows low pressure and temperature distillations, was adapted to culinary uses for the Alícia foundation (the R+D+I center in cooking that collaborates with El Celler in different projects) based on the restaurant’s requirements. Thus was born the Rotaval.
The smoke pipe is another tool we can find in El Celler. By imitating the action of a smoker, it offers the possibility of directing the fumes to the inside of a bell or a caramel bubble to achieve a perfect spherical shape without breaking.
An example of this technique is the Grilled Boletus Ice Cream, which is presented on the table with a caramel bubble filled with freshly-burned olive smoke. Behind this dish, others have followed using this same technique, such as smoked cuttlefish tartare, grilled aubergine marinated sardines or baked smoked red pepper octopus.
Beside these tools, there are machines such as: the freeze dryer, which sublimates the water in food; the dehydrator, to remove water from food; the low-temperature steam oven; and the humidity-controlled cabinet or supercooling, which allows making ice constructions on food.
Finally, in addition to the machines and techniques, we must highlight the design of the table tooling that helps them recreate the world they want to create within the diner’s imagination. For this task, they have the help of Andreu Carulla. They have also collaborated with Roos Van de Velde, Joan Crous, Àlex Canosa and other designers.
One of the strategies to introduce this interplay is monochromatism. A series of creations where the color of the ingredients is paired with their taste and evoking sensation: energetic, refreshing, vital, euphoric. The aim is to activate a color’s psychological associations, which has an impact on mood. Following this philosophy, we find that a red plate evokes energy, euphoria and leads to a certain excitement. In a recipe, we see this reflected in the use of infusions and spices such as hibiscus, rose, pink pepper, blood orange, raspberry or strawberry.
White suggests purity and we can see this reflected in the snow landscape that is recreated on the plate. To achieve this, distilled ingredients have been used, originally of a different color, such as coffee or lemon, and turned into whites. The goal is to extract their aromatic essence and transform them into the color of snow.
An orange color scheme inspires autumn. A conceptual landscape that is reflected on the dish with ingredients such as oranges, quince, egg yolk or carrot.
Finally, we have the green color scheme, the most soothing one. In the green salad recipe, nature is recreated and this sensation is conveyed through green apple, green Chartreuse French liqueur and herbs such as mint, basil, fennel, eucalyptus, dill and green shiso.
Interdisciplinarity is an indisputable partner in the creation of the Rocas’s dishes. Being able to recreate a world as complex as the one they share in each recipe is the result of contemplation and research involving engineers, designers, perfumers, and even set designers and artists whose talent is not only a source of inspiration, but also helps create the excitement evoked by the dish. The idea is to strengthen, to complete and even transfer the gastronomic language in order to enjoy a fuller experience.
This interdisciplinarity pursues that which art has chased for so long, as the philosopher and poet Rafael Argullol explains: Merging all the senses and uniting all the sounds. The project El somni, along with audiovisual artist Franc Aleu, was a good example of this search for maximum sensoriality. Argullol tells it in his own way, “[the experiment] led, somehow, to the idea of a complete work of art about human experience itself […] This anthropological experience, which is a hedonistic ordeal, is also something of transcendental experience, since we look beyond what is the pure utilitarian satisfaction produced by a food, a perfume, the contemplation of a painting, or listening to a certain piece. It goes further and this has always been, in a certain way, the ultimate aspiration of art: on the one hand, to capture what is immediate, and on the other, to go beyond. And this constitutes an enigma, with questions that will surely never find an answer, but which are also part of what excites us and drives us in life.”
Eating colors, aromas and even music!
In El Celler it is all about eliminating the limits of stimuli. The same holds true for techniques traditionally used to serve in the sweet universe, such as blown sugar, which can be used both for desserts such as apricots as well as to dilate the Earth Beet. By work and magic of the creative kaleidoscope, in El Celler you will find foie nougats, pigeon bonbons and asparagus counts.
Sweet? Salty? Food? Beverage? We said it before: there are no limits; everything is combined and enriched.
The Roca’s trajectory has been influenced by external aspects such as the landscape, memories, tradition and books; but also by a very personal, intimate and—at the same time—shared vision of the three brothers, where poetry, freedom, boldness, magic and a sense of humor are merged.
2019 Joan Roca is named Honorary Academician of the Royal European Academy of Doctors.
2018 For the second consecutive year, Joan Roca is nominated best chef in the world by The Best Chef Awards.
2017 Joan Roca is nominated best chef in the world by The Best Chef Awards.
2016 Joan Roca receives the Chef Choice Award by The World’s 50 Best Restaurants, a professional recognition granted by the most influential international chefs.
2016 Joan, Josep and Jordi Roca are named Goodwill Ambassadors for the United Nations Sustainable Development Program.
2015 El Celler de Can Roca, is awarded best restaurant in the world by The World’s 50 Best Restaurants.
Joan Roca is positioned in the top ten of Le Chef magazine’s 10 best chefs in the world, voted by a jury made up of 512 chefs with 2 & 3 Michelin Stars.
Joan Roca is invited to participate in the debate on food and medicine at the Davos International Forum (World Economic Forum).
El Celler de Can Roca is awarded the Gold Medal for Merit in Fine Arts 2015.
2013 El Celler de Can Roca is chosen best restaurant in the world by The World’s 50 Best Restaurants.
2012 Joan Roca is awarded the Grand Prix of the Art of Gastronomy by the International Academy of Gastronomy.
2011 Joan Roca is voted one of the 20 most influential chefs, by more than 1,000 gastronomic journalists.
2010 Joan Roca is named Doctor Honoris Causa by the University of Girona.
2000 Joan Roca is chosen Best Chef of the Year by the Spanish Academy of Gastronomy.
2018 Josep Roca is named Honorary Academician of the Royal European Academy of Doctors.
2016 Joan, Josep and Jordi Roca are named Goodwill Ambassadors for the United Nations Sustainable Development Program.
2015 El Celler de Can Roca is awarded best restaurant in the world by The World’s 50 Best Restaurants.
El Celler de Can Roca is awarded the Gold Medal for Merit in Fine Arts.
2013 El Celler de Can Roca is awarded best restaurant in the world by The World’s 50 Best Restaurants.
Gueridón de Oro Award.
2012 Award for best wine list by the Revue du Vins de France. Character of the year in France.
2011 Award of the International Academy of Gastronomy for Best Sommelier of the Year.
2010 National Gastronomy Award for Best Sommelier of the Year.
2009 El Celler de Can Roca receives 3 Michelin stars.
2006 National Gastronomy Award for best wine list by the International Academy of Gastronomy.
2005 Award for Best Sommelier of the Year by the International Academy of Gastronomy.
2004 National Gastronomy Award for Best Mâitre of the Dining Room.
2019 Jordi Roca is named Honorary Academician of the Royal European Academy of Doctors.
2016 Prix au Chef Pâtissier by the International Academy of Gastronomy.
Jordi, Joan and Josep Roca are named Goodwill Ambassadors for the United Nations Sustainable Development Program.
2015 For the second consecutive year, El Celler de Can Roca is chosen best restaurant in the world by The World’s 50 Best Awards, topping number 1 in its annual ranking.
2015 Joan, Josep and Jordi Roca are awarded the Gold Medal for Merit in Fine Arts.
2014 Jordi receives the World’s Best Pastry Chef Award by The World’s 50 Best Awards.
2013 El Celler de Can Roca is chosen best restaurant in the world by The World’s 50 Best Awards, topping number 1 in its annual ranking.
2013 IV Chef Millesime Award by Cruzcampo Gran Reserva
2003 Best pastry chef of the year by The Best of Gastronomy Guide.
