to Jordi’s rule-breaking desserts – and is matched by a
relaxed, unobtrusive service style that is infused with
genuine warmth.
“It’s not only about coming to eat, it’s also the whole
concept of family hospitality, welcoming guests to our
home, if you like,” says Josep. “As a family business,
we feel that we are ambassadors for all family-run
restaurants, especially those spread over generations.”
The brothers are at pains to emphasise the importance
of the city and the Catalan region as a whole in their
success. And certainly the Costa Brava has plenty of
top-level destinations to supplement El Celler. In Girona,
book into the discreetly chic but well-priced Hotel Nord
1901
(nord1901.com),
before trying out the natural wines
and superb small plates at Plaça del Vi 7 (the name is also
the address), mopped up with omnipresent local staple
pa amb tomàquet
(tomato bread). And make sure you
also visit Jordi Roca’s inimitable ice-cream parlour,
Rocambolesc
(rocambolesc.com)
in the city.
Undoubtedly, the region's time in the gastronomic
spotlight will have a positive knock-on effect, bringing
in more foodie tourists. “It will increase the renown of
Girona-Costa Brava,” confirms Joan, "and everybody is
proud of the recognition, not just cooks.”
Even by Spanish standards, Catalans take
LOCAL HEROES
09
Sardines being grilled
over a fire at Toc al Mar
10
One of the Costa
Brava's quiet coves,
Calella de Palafrugell
11
Aiguablava beach
12
Hanging houses over
Girona's Onyar river
»
10
11
12
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THE MENU FREQUENTLY
LEANS ON TRADITIONAL
CATALAN
INGREDIENTS,
PREPARED
WITH SUPREME
CULINARY PRECISION
W O R L D ' S B E S T F O O D
R O C A B R O T H E R S
