What does Catalonia taste like?

by Celler de Can Roca


Catalonia tastes like its landscape; the Ebre river, Empordà and the Pyrenees,... that are so inspiring. But it also probably tastes like “sofrito” and “picada”, like the sea and the mountains, sweet and salty. The writer Josep Pla used to say, “To cook is to put the landscape in a pot”.


Celler de Can Roca | Chefs


The Roca brothers' passion for cooking was initially kindled in Can Roca, the establishment their parents manage in Taialà, a neighbourhood lying on the outskirts of Girona.
It is where they grew up, amid the hubbub of dishes, pots and pans and clients. Their mother is the key to the three brothers' shared vocation; cooking with respect, affection and generosity is the key learning she passed onto them. The Roca Brothers’ commitment to cuisine and to the avant-garde, and its link to academia, has led them to defend a dialogue between countryside and science, a dialogue as a whole.

Joan Roca, chef, was born on February 11, 1964.
Josep Roca, sommelier, maître and head waiter, arrived on March 19, 1966.
Jordi Roca, pastry chef, was born on May 2, 1978.

All three are National Gastronomy prized and share the Doctor Honoris Causa by the University of Girona. The main restaurant guides and gastronomy critics have acknowledged the work done by El Celler during the first quarter of the century. In 1995 they won the first Michelin star; in 2002 the second one. And on November 25, 2009, the third. In 2013 the British Restaurant Magazine ranked El Celler de Can Roca as the world's best restaurant and in 2015 the same journal revalidated its position. In 2016 the Roca brothers are appointed UN ambassadors, a historic appointment that leads them to be representatives of goodwill for the progress of sustainable development.

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