Celler de Can Roca

Can Sunyer, 48, Girona, 17007, Spain

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Celler de Can Roca is run by the three Roca brothers: eldest brother Joan Roca is head chef, Josep Roca is sommelier and Jordi Roca is the patissier. The restaurant is situated in the pleasant town of Girona, which has a well-preserved medieval old town and is about 60 miles north of Barcelona. The restaurant opened in 1986 but moved to a purpose built new building in 2007, with large kitchens giving plenty of room for its 30 chefs to work. There is also a large temperature-controlled wine storage area at ground floor level to accommodate the vast wine cellar, of which more anon.

The dining room is laid out in a triangular shape around an atrium with several poplar trees behind a glass partition. There is a wooden floor but each table rests on its own patch of brown carpet. The tables are well spaced and carefully lit, the restaurant accommodating around 48 diners at a sitting. There are wooden slats with back lighting forming one wall, a drop window facing the garden another side and a bar area making up the third side.

The tables are set with crisp white linen and Rosenthal china. There are tasting menus at either 115 euros or 145 euros, as well as a la carte dishes. The restaurant is noted for its large wine selection, and the two huge wine lists, one for white and one for red, are mounted on their own trolley and wheeled to the table. While you consider the wine lists a little bush arrives at the table, on which hang caramelised olives which you pick. Although this is an original presentation idea I found the sweet taste from the caramel a rather odd adjunct to the olives.

The wine tomes stretch to 47 pages of white selections and 58 pages of red, with a range of no less than 2,800 separate wines available, with 60,000 bottles stored in the cellar area. This is split into five sections, in each of which is a video screen showing scenes from the wine area in question, and each with a decorative bowl with soil from the respective wine regions. The list is very kindly priced for anyone used to the mark-up levels in London or France. For example Alion 2000 was listed at just €64.80, and yet this would set you back €43 in a shop in London. Similarly, from the wide range of Vega Sicilia Unico vintages, the 2000 vintage was listed at €257 compared to a UK retail price of around €171, and the rare 1962 vintage at €540, yet this wine would cost you €389 in a shop in London if you could find it. Petrus 1982 was listed at €3,240, which is actually well below the €4,283 euros this wine costs in a London shop.

We drank the superb Alion 2001, which is worth a brief diversion to discuss. Alion is the second wine of Vega Sicilia, whose Unico is one of the great wines of the world. Alion represents terrific value since although it typically costs a third of Unico, it is considerably more than a third as good. 2001 is a particularly good vintage to drink since no Unico was made that year due to frost, so all of the grapes that could be salvaged that would normally make Unico went into the Alion.

A little Bellini cocktail appeared in a chocolate sphere; this was lovely, the peach taste coming through very well (18/20). This came alongside a little blob of rich chicken mousse sandwiched in-between two very delicate slivers of fried potato (18/20). A further nibble was deep fried anchovy bone with rice tempura, which was tasty and was made with very delicate batter (18/20).

Next was an appetiser of mushroom brioche with hot meat consommé. The brioche had an incredibly light texture, a really remarkable piece of baking that practically melted in the mouth (20/20). Given the quality of the brioche, the consommé seemed merely pleasant, with fairly gentle taste and was not quite as hot as it might have been (16/20). This was followed by smoked caviar omelette, offered with a bonbon of pigeon liver with sherry spiced bread confit orange and pine nut cream. The rich liver flavour came through strongly and the omelette worked well (18/20).

The breads were made from scratch in the kitchen here and were impressive. The tray had a selection of white bread, ciabatta, multi-grain, olive bread, a particularly fine apricot and nut bread, brioche of olive oil and tomato and also brioche of black olive. The breads had lovely texture, and the flavours came through really well (19/20 bread, with the apricot and nut bread faultless).

European lobster was very tender and had excellent flavour, served on a bed of absolutely superb mash with truffle, with a rich black trumpet mushroom sauce (19/20). I tried curry-smoked langoustines, which were beautifully cooked, served with a lovely sauce made from the head juices, onion and Comte cheese, which had a fairly subdued flavour, which in this case was just what was needed as it allowed the delicate flavour of the superb langoustines to really shine; my only tiny criticism is that the langoustines were not quite hot (still 19/20).

My main course was a veal steak tartare, using veal from Girona. This was served as a rectangular slab, on which were dots of mustard ice cream, mustard leaves, spicy tomato ketchup, caper compote, Sichuan pepper, a little lemon compote to provide acidity, praline cream and dried of Olorosso sherry, with a garnish of little fried potatoes and smoked paprika; this was finally offered with a little pool of meat béarnaise sauce. This complex set of flavour combinations was in terrific balance, the mixture of richness, acidity and spice just right, the fried potatoes providing a crunchy texture contrast, the meat itself of superb quality (20/20).

Fillet of turbot was simply cooked with an olive sauce garnished with mixed herbs and pickles. The fish itself was beautifully cooked and had superb flavour, but the sauce was slightly too salty (still 19/20 since the fish was faultless). I then ordered an extra course of Iberian suckling pig with grilled baby onion, melon and beetroot, and meat sauce. The pork was magnificent, with crisp skin and moist meat, garnished with spring onion and with a rich sauce of the cooking juices (19/20).

I had an excellent apple dessert, with apple in a series of styles and textures, with little leaves of crisp apple surrounding apple ice cream (19/20). My wife ate Creme Catalan, which is essentially a Spanish creme brûlée, served with caramelised strawberries. This was creamy with a perfectly caramelised top, topped with wild strawberries, dried strawberries and strawberry syrup; this was simply magnificent (20/20). This was followed by very good coffee and a selection of petit fours. These comprised rich chestnut mousse, uzu in a chocolate dome, terrific mango marzipan, palet d'Or chocolate and, the only off-note, a rather odd marshmallow of Irish coffee. Overall 19/20 for the petit fours.

The bill, even with superb wine and an extra course, came to €347 for two i.e. £151 a head. Mineral water was just €4 a bottle (compared to the €17 for the same water at one star First Floor in Berlin the same week). Coffee, even with these excellent petit fours was just €2.50. Restaurant owners across Europe could benefit from a hard look at their pricing of these ancillary items and explain to customers why they charge much more than this three star Michelin restaurant.

Overall this was a superb meal, with terrific ingredients, high levels of technical skill on display, well judged flavour combinations and attractive presentation. Service was excellent throughout, helpful and highly professional. For me this is the best restaurant in Spain, and is one of the most fairly priced three star experiences anywhere in the world.

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  • marcelo fonseca

    I have been at el Celler de Can Roca at May 1th, and as usual was a stunning experience . I have been there several times, since it was one star michelin. It is my preferred restaurant around the world ( I have been at fifty eight restaurants that are or have been three stars at Michelin and a lot more of two and one stars, but sincerely I and my wife had suberb meals overthere . This time of went for a lunch and picked the menu Festival . It start with a small sample of flavors from diferents parts of the world, them some snacks from his memories at Girona, a beautiful Bonsai with a perfect black olive tempura and green olive sorbet, both of them you pick directly at the tree . Sea and mountain vegetal, a very creative and technical dish. A orange salad, that is perfectly pairing with a wine with a orange colour, several dishes from the sea where we felt the flavor of the sea ( Shrimp, langoustine, Merluza,Cigala at his very best, very well match with others ingredients ( as the menu has several dishes with sea food, I won´t tell each of them for don´t be very lenghty), then a magret de canard smoked aged with orange , a very tasteful and beautiful presented dish . The desserts full of crativity and flavour, and a petit four chariot full of charm brings a ludic touch . The wine list is huge, with wines options from new and old world . The price for the wines is fair. The wine pairing made by Josep Roca is a wonderful pairing job . He is a world class sommelier without any doubt . At Celler de Can Roca, one will find flavour, avant gard thecnical , respect by terroir, creativity , room service, beautiful room, etc . It is hard to find three gifetd brothers that at same time are hard workers and humbles . In my opinion, the best restaurant that I ever have been .

  • Andrew

    Noting it’s been a while since Mr Hayler paid a visit and there being a long absence of comments I thought I’d add my two penn’orth. I’ve got to be honest and say expectations were very high when visiting this 3-star restaurant especially given that in some lists it now ranks amongst the top 3 in the World and even more so for being rated 19/20 on this very site, albeit over 7 years ago. The restaurant and dining room is as described and does nothing to diminish the anticipation. The welcome on the other hand was less impressive. Professional but impersonal, a theme that ran through the entire service. The basics covered but a hollowed out experience. Service was at least swift which is essential when opting for the 15-course “feast menu” priced at €215. The 15-courses naturally excluded the amuse-bouche of which we counted 17 individual items! Spoiler alert: the amuse bouche were the only memorable components of the meal - at least for positive reasons! The presentation of the 17 snacks was excellent. Imaginative and impressive. The variety of textures and flavours was good. We were a party of 4. None of us found a course amongst the 15 that we would choose to order again, let alone one that wowed us. At best if we were to offer up a scale for evaluating the food, it would range from fair to highly unpleasant. The steamed mackerel was universally disliked. The sole-skin ravioli was similarly unpopular. I simply can’t pick out a highlight. The deserts were positively underwhelming. The ‘Girona Flower Time’ looked exquisite but didn’t deliver anything close to satisfaction. The final course ‘From Cocoa to Chocolate’ ensured the meal ended consistently - on a disappointing note. If I’m nothing else, I am a chocolate lover. This was not creative, perhaps dull, not tasty, perhaps dull. I don’t under-appreciate the effort and technique involved in creating the food on this menu, but if the culmination of all that work isn’t a meal that delights, let alone satisfies, seriously just don’t bother. When the service lacks any display of enthusiasm or passion you’re left feeling like you’re a victim of their success. Sucked in by the ratings and awards and spat out the other side after they’ve gone through the motions. I don’t often write reviews and I definitely don’t enjoy writing about bad experiences but this meal was so disappointing on almost every level that I had to get it off my chest! Top 3 in the World? I can name 3 restaurants in my city that I’d rank higher than El Cellar de Can Roca.

  • Thomas Hyde

    Notice there aren't any recent comments. We went May 21st, 2015. It was quite an experience - both the food and the wine. Also, given their current status, quite a bargain. We probably had 12+ courses, each paired with a special wine. Staff spent lots of time talking about both the food and wine for each course, which we really enjoyed. The tastes were all very intense and no two courses were at all the same. It was all perfectly orchestrated. I also got a tour of the kitchen which was fun. I think Andy needs to go back. I am sure it would get a 20 next time around. It was also really a bargain given what we got.

  • Angela Chamberlain

    Love the reviews


    I have already posted a comment here about my visit which was a mixed affair (it's the comment starting with "Despite a couple of very nice dishes"). I have to add, though, that the restaurant itself might be the most beautiful restaurant I've ever been to. See full review and pictures at

  • Alison

    We visited the restaurant in October 2012 as part of a gourmet trail for our Silver wedding anniversaryWe weren't disappointed! The food and service was excellent. The olive branch appetiser was very inventive and unlike anything we have been offered. The restaurant were very accommodating with regards to splitting the wine pairing. We were very fortunate to be offered a tour of the kitchen and photos with the Roca brothers. A truly memorable experience, worth the travel from Ceret in Southern France. We also visited the Roca brothers ice cream shop in Girona that was equally amazing. Not to miss a trick we had coffee at the original cafe/bar where the staff from the restaurant eat and is still run by Mrs.Roca All three places are well worth a visit. I would say worthy of its number one status

  • Name unavailable

    Despite a couple of very nice dishes, I was quite disappointed by El Celler de Can Roca. I was, however, very pleased by Sant Pau, which I also would give a 9. I agree that for instance the cep brioche and the breads were really special, my favourite being the olive bread followed by the one with red wine, but the problem with El Celler de Can Roca was mainly the lack of flavours in the food (I see this many places in Spain). The presentation was also sometimes not very nice, and some dishes or certain elements really lacked balance. Looking at Andy's pictures, the presentation back then looked a lot better. I also had the dish with lobster, mash and black trumpet sauce, and the "new" presentation looked a bit disgusting actually. I would have expected the level at the restaurant to have gone up since Andy's visit, as it is now regarded as the second best in the world by Restaurant magazine. It's of course a matter of taste, but at least comparing my pictures with Andy's makes me think the level has gone down. Maybe I would have been happier if I had chosen the "classics" menu rather than the "festival" menu (which was the newest dishes). You can see my full review (including pictures, also the dreadful lobster/mash dish) at Tripadvisor here: Or on the Spanish website Verema here:

  • Gnaiyim Ng Choi

    Been there two months ago, we booked a table for 4. We chose Menu Festival which was composed of many starters, 10 main dishes and 2 desserts. STARTERS: Caramelised olives served in a bonsai tree. Little sphere filled with truffle. Tempura of rice and L'Escala anchovies Chicken rib mousse with two thin layers of potato. Little sphere filled with Campari liquor. Zucchini omelette. MAIN DISHES: 1-Salad (Avocado, Lime, Melon, Cucumber, Green Shiso, Olive oil,...) 2-Oyster with black and white garlic served as a Ying and Yang shape 3-Cherry soup with smoked eel, bitter almonds and ginger ice cream 4- Grilled Prawn 5- Grilled sole at Meunière style (sole, toasted butter, lemon, flower and citrus peels) 6- "Brandada" of cod (cod foam, olive oil soup, cherry and thyme) 7- Iberian suckling pig (mango and truffle, garlic, saffron, orange and beetroot) 8- Mullet fish cooked at low temperature (filled with a pate made with its liver, gnocchis made with herbs like fennet, dill and chervil) 9- Steak tartar with mustard ice cream as described above by Andy. 10- Lamb with grilled pepper and tomatoes. 11- Pigeon's liver with onion, caramelised walnuts with curry, herbs and orange peel. Bread as described by Andy above DESSERTS: 1- Lemon sherbet (despite it may look like not too sophisticated the texture was like a marshmallow) 2- Dairy dessert ("dulce de leche", ice cream made with sheep milk, sheep milk yoghurt and foam, vanilla, caramel, black olives and liquorice. Coffees and petit fours. Meal was delicious, worth it despite its price. It costed us 225 € each one with "wine and food matching" by their sommelier including 14 glasses of different wines matching each dish (including some "cavas", reds, whites, a glass of Champagne, Jerez and 2 dessert wines)

  • Richard

    Interested to read this review since I'm booked in for lunch in December. Can you tell us how you keep such accurate notes of courses served? Do Can Roca offer a menu to keep?