Esperit Roca, New Hotel!!
The couple’s sons added to the legacy in 1986 with El Celler de Can Roca, which today is a Michelin three-starred restaurant reported to have an 11-month waiting list. Each brother has a specialty: the oldest, Josep, is a sommelier; Juan is the head chef; Jordi, the youngest, handles dessert and pastries. Together, the trio is synonymous with some of the most inventive expressions of Catalan cuisine.
Their most recent project, Esperit Roca, which opened last year in the hills outside Girona, consists of a 16-room hotel, a restaurant, and a distillery, and it will soon include a culinary research academy. Near the French border between the Pyrenees mountains and the Mediterranean, this part of northern Catalonia has a “great cultural and gastronomic sensibility,” Juan told me when I visited in November. The restaurant can source Palamós prawns from Costa Brava and lamb from local farms in the Ripollès region. Plants like mugwort, gentian, and pine are grown on site and used to produce gins, fortified wines, and other spirits and liqueurs.
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