A WEEK IN THE BEST RESTAURANT OF THE WORLD

My stay has been short but I could meet a very kind and near family.

Roca family is able to work in group and creates a great project. This project is divided into three sections: cuisine, patisserie and wine cellar, they are related to each other, so that, in each combined dish with wine or in each action of professional waiter who describes and explains the dishes with all kinds of details emphasizes the Jordi, Joan and josep´s real identity.OLYMPUS DIGITAL CAMERA

From my point of view, first of all, the most interesting thing I found in the restaurant is the relationship between nature and cuisine, such as, a bonsai dish, decorative stones on the table or an interior patio with some trees and with natural light which filters through the large hall.

On the other hand, the most surprising thing it was their large wine cellar because you can find 35.000 wines in it and it has a thematic structure based on Champagne, Priorat wines, Jerez wines and Borgoña wines.

Finally, last but not least, I want to underline the Roca´s parent kindly dealing with me.

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ESPERANZA PEREZ ANDREO

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