I could not miss the chance to pass by the restaurant of the Roca siblings in Girona where the Spanish cuisine meets the ambition of three brothers in a setting of rare beauty.

As they say, you can never forget the first time..This is a little summary of my first trip to Catalunya (Barcelona). Roca Restaurant

I could not miss the chance to pass by the restaurant of the Roca siblings in Girona where the Spanish cuisine meets the ambition of three brothers in a setting of rare beauty.

Beautiful restaurant with basic decor and a professional kitchen, which all together create an atmosphere that makes you feel like you are at the center of the world.. in fact, the three “boys” are the most valued chefs in the world!

A strong flavor and crazy ideas make the lunch meal slip in such a sinuous and fun way because you are always expecting something new and interesting.

Notable dishes definitely is the olive tree that has a dramatic visual effect and an embarrassing great taste for those who have never eaten in a high level restaurant.

Below I attach the menu with all the ingredients MAIN with explanations of the dishes.

 

Menu

The World

Mexico: Burrito with mole poblano and guacamole

Turkey: Tartlet of vine leaf with lentil puree, eggplant and spices, goat, yoghurt and raw cucumber

China: Pickled vegetables with plum cream

Morocco: Almond, rose, honey, saffron, ras el hanout, goat yogurt

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

Memories of a bar in the suburbs of Girona:

Breaded squid, kidneys in sherry, potato and onion omelet, anchovy bone in rice tempura

Caramelized olives (Olive tree)

Coral:

Pickles barnacles with bay leaves and albarino. Sea bream ceviche

Crispy corn with Iberian suckling pig rind

Truffle bonbon and truffle brioche

Winter vegetable stock

Mashed parnip, pumpkin emulsion, pomegranate, hazelnut, dices of turnip, chervil root, salsify, beetroot, spinaches chestnut, mushrooms and radish

Three flavor corn ice cream

Fermented corn and toasted corn sable, huitlacoche and fries huitlacoche, fried corn and vanilla

Charcoal-grilled calcot, aioli, dried cherry pepper, charcoal-grilled calcot puree, calcot oil, calcot and chervil oil, cayenne oil, distilled sand, solid cava, calcot dust, calcot consommé, calcot lyo

Mackerel with pickles and mullet roe

Mackerel sauce with white wine, lemon, capers and chillies in vinegar, fries tomato, mullet roe, mackerel marinated in sugar and salt, mackerl infusion

Prawns with vinegar

Head juice, crispy prawns leg, prawn marinated in rice vinegar

Oyster Belon with vinegar

Sous-vide cooked oyster at 85* for 5 minutes, anemone sauce, garlic sand, tender walnut, seaweeds, phytoplankton veloute

Confit skate with mustard oil, beurre noisette, honey, chardonnay vinegar, bergamot, aromatic mustard, cofit capers and smoked hazelnut

Surf and turf

Sardine with pork jowl, charcoal-grilled sardine-bone broth, suckling pig sauce and chervil oil

Iberian suckling pig with strawberry tree fruit, pomegranade and sweet potato

Veal shin and St George mushrooms, marrow, tendons, avocado and truffle

Pigeon trilogy

Pigeon heart and the cloud of rice, pigeon stock, Botifarro and Tatje pigeon breast

Suspiro limeno (Peruvian dessert)

Milk, lime, coriander, milk caramel, Pisco

Orange colourology

Chocolate anarchy