El Celler de Can Roca

Another over the top meal at ”El Celler de Can Roca” or more commonly referred to as “Can Roca ”. It’s been twice ranked as the number one on world’s top 50-restaurant list, but currently it’s ranked number two. The food courses that were superbly presented, bursting with unique flavors and wine pairing was probably the most unique I’ve experienced. The 14 plus course meal, not surprisingly, seemed never ending. Overall the restaurant was a lot larger than I expected and a little to much “factory” like when compared to the other restaurants i’ve dined at on the world’s top 50 restaurant list.

 Highlights and Observations
- World food globe game was unique and very memorable.
- Presentation of the restaurant and brother’s memory was cute, but the food lacked taste.
- Truffles were excellent
- Charcoal-grilled green peas, emulsion of its pod and vanilla was interesting because of the unique mixture of fresh vanilla pods and fresh green peas, plus it was paired with the most unique wines I’ve ever tasted in a pairing menu
- Over all dinning experience: lots of waiters, chefs and lots of tiny dishes
- Everybody seated and severed at the same time was reminiscent of a factory like atmosphere.
- I don’t recall every having a meal w/ so much flavors. It was a bit overwhelming.
- The meal was endless, dish after dish after dish. I thought it would never end.

Green olive ice cream and black olive tempura 

Thailand: chicken, coriander, coconut, curry and lime 

Japan: miso cram with nimyonyaki 

Turkey: lab, yogurt, cucumber, onions with mint 

Peru: “Causa limeñia” 

Korea: panko fried bread, bacon with soya sauce, kimchi and sesame oil 

Coral: Pesto razor clam 

Memories of a boar in the suburbs of Girona: squids, kidney with sherry, gentian andorange bonbon, Montse’s meat cannelloni, Cod brandade 

 Bean leaves with baby bean tartar, “calor”, lemon albedo and black mole 

 Truffled brioche 

Red Salad: beetroot vinaigrette, charcoal-grilled red pepper, red sisho jelly, red onion, celery and cilantro 

Golden gilt-head bream with rice and sake milk, tender almond tofu and pickled lychee

Charcoal-grilled green peas, emulsion of its pod and vanilla 

Prawn marinated with rice vinegar head juice, crispy prawn legs and seaweed velouté 

Langoustine with sagebrush, vanilla oil and toasted butter 

Cuttlefish “alla brutesca” with roasted rabbit sauce 

Cabbages, truffles, and anchovy sauce

 Semi cured hake, juice of its bones, asparagus and rocket pesto, and grilled piparras and rocket oil

Steam fresh-caught whole fish market, stuffed with seaweeds and sea anemones 

Dried eel from Delta de l’Ebre with a from of garlic and red pepper, charcoal-grilled eel, stir-fry dried potato and saffron oil 

Smoked duck magret with orange 

Veal pastrami with a purée of cleriac, marrow and picked vegetables

Distilled earth, pine syrup ice cream, carob cookie, fir dust, cocoa biscuit 

Carmel sphere, baked apple foam with calvados and vanilla, yolk ice cream with cinnamon and lemon. Green apple jelly, dice of apple and lime, butter sable