Mum is the word for the three brothers in Spain’s northeastern Catalonia region, who snatched the title for the world’s best restaurant, the Celler de Can Roca.
The Roca brothers, Joan, Jordi and Josep, have wowed critics and diners with cutting edge technique and cooking rooted in Spanish and Catalan traditions, that recently earned them three Michelin stars. “The restaurant’s philosophy is one of emotional cuisine, with ingredients chosen to take diners back to childhood memories,” they said.
Nestled in a working-class district of Girona just down the road from the Can Roca restaurant-bar run by their parents Josep Roca and Montserrat Fontane, both pensioners, where the brothers first learned their trade.
Now, the restaurant boasts of a vast kitchen where 35 cooks from around the world prepare dishes for 45 diners. “Cooking will be good if it comes from the heart. At the end of the day what my mother does is not so different from what we do,” said Joan Roca, the 49-year-old chef who founded Celler 26 years ago, and has been working with his brothers, 35-year-old pastry and desert chef Jordi, and 47-year-old Josep, chief sommelier in charge of a cellar of 35,000 bottles.