The Spanish restaurant, run by Roca brothers Joan, Josep and Jordi, displaced Copenhagen’s Noma, which has held the title of world’s best restaurant for the past three years.
Trading places, El Celler De Can Roca had spent the last two years in the second spot.
“Head chef Joan is alone a cook of the very highest order: he helped pioneer the widespread use of sous-vide cooking in the ’90s via his Roner machine, and is a technical maestro”. Josep is the head sommelier who runs the supremely smooth front-of-house operation: understated but passionate. Jordi is the rule-breaking pastry chef whose creations blow the imagination.
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