The very reason I went back to Spain was because of the El Celler de
Can Roca Documentary I watched some time ago. This restaurant was ranked Number 1 in The World's 50 Best Restaurant in 2013 & 2015. Unfortunately, every date and slot has
already been booked out 6 months before our trip. Usually you have to book a year in advance but we were so eager to dine! As I was researching trying to find a way around it I
found out that the Roca brothers also run another Michelin starred
restaurant in Barcelona called Roca Moo and without hesitation I quickly booked a table.
We had the Joan Roca Tasting Menu and it was sensational. Three hours of amazing food and service, it more than fulfilled our high expectations. It left us wondering- if things were exceptional here how better could El Celler de Can Roca in Girona be?
(Top most photo) The butter spelling out the restaurant's name 'MOO' in three different colours and flavours- parsley, black pepper and lemon.
I've always like to sit at the bar where I can interact and watch these culinary geniuses at work.
I've always like to sit at the bar where I can interact and watch these culinary geniuses at work.
Amuse Bouche
Barcelona Flower, Squid Sandwich, Mahon Cheese Fritter and Sobrasada, Spider Crab adnd Txakoli Bombon
Mandala
Mushroom Consome
We requested for a dish on the menu be swapped for The Golden Egg,
which is their signature dish. Inside that thin dome of golden colour lies an egg yolk. It was brilliant!
What a delicate beauty!
Red Shrimp "caldereta" Part 1
Red Shrimp "caldereta" Part 2
That shrimp head was a hit and my favourite of all. That shell was extremely thin and crunchy. I've never had shrimp head like that before.
That shrimp head was a hit and my favourite of all. That shell was extremely thin and crunchy. I've never had shrimp head like that before.
Can you guess what ingredient this is?
This dish is called Mock Sardine and is actually a piece of slow cooked Iberico pork draped with skin of tiny fish on top and some puree.
This dish is called Mock Sardine and is actually a piece of slow cooked Iberico pork draped with skin of tiny fish on top and some puree.
"Callos" with Sea Cucumber
Striped Stingray
Catch of the Day "Suquet"
Suckling Lamb
Pigeon Ice Cream
Omm Perfume
The perfume that inspired this dessert dish. Fantastic!
Chef Jordi Roca developed this dessert based on this perfume. The smell was silky, light and fresh with scents of plum, jasmine, orange blossoms, roses, orange and tangerine skin, vanilla and red fruits.
Lo Blanc
Sweet and elegant petit fours to end our meal. We each had a set of four.
Roca Moo
Carrer del Rosselló, 265, 08008 Barcelona, Spain
+34 934 45 40 15
Carrer del Rosselló, 265, 08008 Barcelona, Spain
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