The bitter pill of Can Fabes we swallowed had still to be digested when we headed off for El Celler de Can Roca in Girona. A lot has been written about the restaurant of the three Roca brothers, Joan (head chef), Josep (sommelier) and Jordi (patissier), so it might not be necessary to tell you much about the background, history etc. Only that Joan is one of the premier protagonists of sous-vide cooking, that Jordi creates dessert which resemble the aromas of different perfumes and Josep is a fantastic sommelier who has fallen in love with German wine.
Not easy to find in the outskirts of Girona the new restaurant espacio (opened in November 2007) very much reflects the Roca’s philosophy – it is modern, but not puristic, it is contemplative, but not boring, a perfect place to eat and just to enjoy yourself. Basically a two sides of a triangle with a kind of atrium in the middle only separated by glass from the diner. It is the most spacious and light-flooded place I have ever dined. You can get a good idea of the place here. It’s awesome and some kind of monument where you feel at home at once. Rafael Garcia Santos of Lo Mejor refers to the new espacio as “the cloister of the 21st century”. Very well!