El cellar de can roca

Tremendous experience that just kept on giving. It all started with a 'trip around the world' simply put the brothers have taken influences from their recent food tour around the globe. Tasty little treats from Turkey, Japan, Korea, Thailand and Peru. Other canapés included olive ice cream hanging from a bonsai tree and a white truffle bun. We opted for the 'feast menu' 14 course experience with wine pairing by Josep Roca, the head sommelier and one of the three brothers who opened the restaurant in 1986 and built their current house in 2007. Jordi the pastry chef, then we have Joan the eldest brother 'master chef and architect of taste' and by the way what an achievement this is for the whole family, twice being named the worlds best restaurant and three time runner up. Currently sitting third. It's almost poetic how heart warming it is to follow in the family's footsteps and to be so warmly received by critics around the globe. This truly is a world class restaurant. It all started with white asparagus with mullet roe and elderflower with purée of cauliflower, great way to start. Followed by flower of onion and Comte cheese, incredible creamy sauce oozing with flavour accompanied by curry caramelise walnuts, my favourite of the starters. Some fantastic seafood dishes followed but one in particular stands out, and not just because of the food. The langoustine with sagebrush vanilla oil and toasted butter, it was like magic how perfectly the wine paired this dish, I don't claim to be an expert on wine so I usually don't say much. On this occasion I must say it was simply stunning, it was like the wine was an extension of the dish and 'vise versa' it all just come together on your palate like a buttery sweet mouthful of heaven. Soon follows some fantastic meat dishes, lamb feats being the winner. Charcoal grilled lamb consommé, lamb tounge, scratching, brain and tripe. My lord what a feats it was, depth of flavours, textures and well balanced, this epitomised the restaurant for me. The simple made spectacular. Some brilliantly clever deserts included the 'Cuban cigar box' wonderful presentation and of course taste is always king, and it wore the crown well. Having made this reservation in May 2016 you have to ask yourself? Was it worth the 11 month waiting list? Definitely. Would I recommend it? Definitely.

With love 

The food scene 


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