celler de can roca

The agreement was previously discussed with the Spanish Executive and it respects the Catalan Government’s external action power as described in Catalonia’s main law. The President of the Catalan Government, Artur Mas, signed the agreement with UNESCO’s General Director, Irina Bokova. The new framework allows Catalonia to have its “singularity” represented in the international organisation, although not permanently. Catalan representatives will be present in specific meetings and projects, separate from the Spanish delegation. “It is more than what we already have”, stated Mas. The Catalan President was one of the speakers at the Opening Plenary Session of UNESCO’s Global Conference, which is being held in Paris from the 3rd to the 5th of June.

As has been traditional over the last 58 years, when spring arrives the city of Girona dresses up with flowers and colours abound during a week at the festival “Girona, Temps de Flors”. There is much more than flowers: music and gastronomy also participate in this festival of smells, tastes and magic images of a city that completely changes from the 11th to the 19th May. In this edition the floral installations are displayed in 142 spaces, eleven more than last year, consolidating the Festival as the most important floral event in Catalonia.

The world’s number one restaurant with three Michelin stars, has launched a new project called ‘El Somni’ (the Dream). The Dream of the restaurant El Celler de Can Roca is a project with the aim of bringing “a feelings explosion” to their guests. To do this, they have created a whole experience dinner which carefully combines cuisine, wine, audiovisual sources in 3D, live music and direct interaction with the diner. Only 12 exclusive guests will be able to feel The Dream. The dinner took place on the 6th May at the Arts Santa Mónica (Barcelona) but the Roca brothers want to export this idea to another 12 countries in two years’ time.

The Catalan chef Ferran Adrià revolutionised modern cuisine, in such a way that some critics have compared him to Picasso’s influence on painting. In fact, most of the current top chefs around the world have spent some time as training cooks at Adrià’s restaurant El Bulli, which was located on a Costa Brava beach, in the Catalan town of Roses. El Bulli was considered to be the best restaurant in the world for a five–time record and it closed in 2011 to re-open as a culinary foundation promoting research and art in 2014. In addition, Adrià was considered by Restaurant Magazine to be “the chef of the decade” in 2010 and he has taught at Harvard and other universities. Ferran Adrià’s creativity developed new techniques and re-interpreted cuisine, fragmenting dishes, cooking for the five senses, creating a new language and bringing cuisine to a whole new dimension.

Catalan cuisine again tops the world’s best restaurant ranking. After Ferran Adrià’s El Bulli, the ‘Restaurant’ magazine has awarded the title of being the best restaurant in the entire world to a Catalan restaurant again: El Celler de Can Roca, located in Girona, near the Costa Brava. The establishment run by the three Roca brothers has already been recognised as the world’s second best restaurant, in 2012 and 2011, just after the Danish Noma, and has been among the best kitchens in the world for years. However, now they have received the profession’s top recognition. Starting out as a family restaurant, the Roca brothers have followed in the steps of Ferran Adrià and his molecular cuisine to develop a whole new approach to cooking, using the five senses and creating true pieces of art.

The Catalan three-Michelin-star restaurant El Celler de Can Roca in Girona, considered over the last two years as the second best in the world by the British magazine ‘Restaurant’, will publish a book about its 25-year history this spring. The volume will include illustrations of 90 detailed recipes and a catalogue of its 240 most outstanding meals The Roca brothers’ cuisine is famous for its free-style, avant-garde techniques and an re-interpretation of traditional Catalan cuisine. The English edition will be published by Librooks.

The initiative aims to strengthen the Costa Brava brand. ‘Costa Brava Hotels de Luxe’ is looking to create synergies between gastronomy, culture and leisure. The association includes sixteen four and five stars establishments.

For the second year in a row, ‘Restaurant Magazine’ has awarded ‘El Celler de Can Roca’ the second position in the world’s top restaurant ranking. The Catalan chef Joan Roca runs this restaurant in Girona together with his brothers Josep and Jordi, who take care of wines and desserts respectively. The Roca brothers with their 3 Michelin star restaurant represent Catalan cuisine, after Ferran Adrià decided to close El Bulli last summer and reopen it again in 2014 but turn it into the ‘El Bulli Foundation’. Copenhagen’s ‘Noma’ continues being at the top of the best world restaurant list. The Basque restaurants ‘Mugaritz’ and ‘Arzak’ hold third and eighth positions respectively.

The desserts of El Celler de Can Roca, recognised last year as the second best restaurant in the world and run by the Roca brothers, have been moved into ice-cream business. The Roca brothers have opened ‘Rocambolesc’, an ice-cream shop run by Jordi Roca, the chef patissier of El Celler de Can Roca. The ice-cream shop is in the Catalan city of Girona, where the restaurant is located. William Drew, editor of ‘Restaurant Magazine’, told ACN that good news was coming up for the Roca brothers in the gala recognising the 50 best restaurants in the world, held on April 30th.

The 2012 Michelin Red Guide has awarded a second star to the Barcelona restaurant Àbac, and a first star to the family restaurant Casamar on the Costa Brava. However, the total number of Michelin stars in Catalonia has dropped due to the untimely death of the chef Santi Santamaria and the closure of three restaurants, including Ferran Adrià’s El Bulli, considered for many years to be the best restaurant in the world. The Celler de Can Roca and San Pau maintain their 3 stars, as well as the rest of the restaurants with two and one. This confirms that Catalonia continues to be a reference point for Haute Cuisine.

The five top students of Harvard University course ‘Cuisine and Science’ are spending three weeks in the Fundació Alícia, a reference and unique centre exploring the link between food, health and innovation. The course is organised by Ferran Adrià and the Fundació Alícia, which is co-directed by the world-known chef. The prestigious American university will offer this course for at least the next five years.

The Catalan restaurant came second in the ‘S. Pellegrino World’s 50 Best Restaurants Awards’, organised by British Restaurant Magazine, with Copenhagen's ‘Noma’ topping the list.

The Celler de Can Roca Restaurant, which owes 3 Michelin stars and has been rated by 5th best restaurant in the world by Restaurant Magazine, participated in the campaign ‘Tinc sang de Sibarita’ (I have Sybarite blood) that aims to promote blood donation.

3 Michelin star Catalan chef Joan Roca of the restaurant Celler de Can Roca speaks about his worldwide success, traditional cooking methods and the concept of Catalan cuisine. The Celler de Can Roca was ranked the 5th best restaurant of the world by Restaurant Magazine.