3 Michelin stars: El celler De Can Roca 18-course tasting menu

El celler De Can Roca: 3 Michelin stars (Girona, Spain) — twice ranked the No.1 restaurant in the world and the total of 10 years in World’s 50 Best Restaurants. Reservations in this 3 Michelin star restaurant are accepted up to 11 months in advance and it’s an 11 months waiting list: there are no tables available till Jun 2020. They call themselves — freestyle cooks. They are 3 brothers. They have been named the number 1 restaurant in the world for 5 years in the row. Who they are? The are Rocca brothers.

Would you try distilled earth with truffle and lemon or dehydrated squid? Modern, freestyle cuisine — that’s what they offer at El celler de Can Roca.

Rocca brothers rocks!

MUST SEE

00:34 - paper house
01:44 — starting the tasting menu
02:27 — bread selection
08:44 — desserts
10:12 — after desserts: must see trolley

Chef: Joan Roca
Pastry chef: Jordi Roca
Wine somelier: Josep

Style of food: Contemporary Catalan freestyle cooking with global highlights

Would you wait for that kind of culinary experience? Leave your comment!

The menu showcased in the video:

The world:

Thailand: thai, chicken, coriander, coconut, curry and lime
Japan: miso cream with nyinyonyaki
Turquia: lamb, yourt, cucumber, onions with mint
Peru: «Causa lemena»
Korea: panco fried bread, bacon with soya sauce, kimchi and sesame oil

Memories of a bar in the suburbs of Girona: breaded squid, kidney with Sherry, Campari bonbon, Montse’s meat cannelloni, pigeon bonbon, Starfish

Coral: king crab with it’s coral. Green and toasted pinenut
Black sesame with toasted cocoa
Saint George Mushroom’s brioche

Charcoal-grilled green peas with green peas pest, tofu, and pod jelly
Stem lettuce with pistachio, garlic flower, and wild mustard
White asparagus with «garum: of charcoal-grilled asparagus and pickled asparagus

Fish
Oyster fennel sauce, black garlic, apple, grapefruit, seaweed, distilled earth with truffle and lemon
Charcoal-grilled langoustine with «ajoblanco» sauce and parsley
Amontillado-steamed mackerel, figs, mullet roe, and pine nut sprouts
Prawn marinated with rice vinegar: head juice, crispy prawn legs, and seaweed veloute
Sole skin ravioli with Jerusalem artichoke and salsify a la muniere

Meat
Iberian suckling pi blanquette, with fermented cabbage and spiced meatball «pilota»
Smoked duck magret with orange
Lamb with eggplant and chickpea puree, lamb’s trotters and spicy tomato, charcoal-grilled lamb consomme
Squab civet and its parfait

Deserts
Banana alla carbonara with vanilla
Pine wood: ice cream on pine honey, thyme, rosemary and oregano, chocolate crumble, pine nuts and pine leaves
Old book: puffed pastry of butter cookies, cream of Darjeeling tea, old book essence and lemon madeleine ice cream

Petit fours

Restaurant’s website: https://cellercanroca.com/