The esteemed Roca siblings, hailing from Girona, Spain, have taken another ambitious step in their celebrated culinary career with the opening of the Esperit Roca hotel. This latest venture is not merely a lodging facility; it is the culmination of years of hard work and creativity, embodying their deep-rooted philosophy of gastronomy and hospitality.
The brothers—Joan, who is the head chef; Josep, the sommelier; and Jordi, the pastry chef—have long made waves with their renowned restaurant El Celler de Can Roca, which has consistently held three Michelin stars and topped the World’s 50 Best Restaurants list on two occasions. Recently, they discovered they have amassed over 129,000 people on the waiting list for their restaurant. "When we discovered we had over 129,000 people on the waiting list to dine at El Celler de Can Roca, we were stunned," Joan Roca shared, reflecting on the restaurant's overwhelming popularity. Realizing the demand, the brothers decided it was high time to offer more opportunities to share their culinary prowess.
With this realization, the Rocas transformed the existing site of a defunct hotel, located ten miles north of Girona, Spain, within the historic grounds of the Castell Sant Julià de Ramis—a 19th-century fortress atop stunning mountains. This spectacular setting now boasts the Esperit Roca, featuring 15 serene guest rooms and various amenities, including two restaurants, a distillery, and even its own brewery. The hotel opened its doors to guests this past June, inviting them to experience the beauty of Catalonia alongside world-class dining.
Joan Roca explained, "The Esperit Roca project is the ultimate expression of our gastronomy and our values," emphasizing the significance of this endeavor not just as another hotel but as the lifelong dream of the Roca brothers. Each aspect of the project celebrates the duo's commitment to hospitality, rooted deeply in the lessons learned from their parents. Raised above their simple roadhouse restaurant, they learnt the value of kindness and service—essential ingredients to their success.
At the heart of the Esperit Roca experience is its dining program. Guests can indulge themselves with two tasting menus served at the on-site restaurant, reflecting the family’s well-loved signature dishes from their flagship eatery, El Celler de Can Roca. One such standout dish is Todo la Gamba (All of the Prawn), comprising exquisitely prepared local shrimp accompanied by seaweed vinegar and katsuobushi, all delicately plated with luxurious velouté—a clear display of their culinary acumen and innovative flair.
Each meal at Esperit Roca is not merely about nourishment it acts as theatrical entertainment. With artful presentations and surprising flavor combinations, diners are taken on thrilling gastronomic journeys. One such dish features carefully layered flavors of sweet potato and carrot purées paired with mussels and sea urchin—a memorable combination of coastal freshness and culinary creativity.
The ambiance of the hotel contributes significantly to the experience, offering calming environments for guests to unwind before and after their dining adventures. Joan Roca noted efforts to modernize the hotel's interior, stating, "The existing hotel had a rather baroque décor, which is not our taste. We wanted to achieve minimalism because the main element... are the sweeping views toward the Pyrenees mountains on the horizon." Indeed, the design enhances the natural beauty surrounding the fortress, allowing guests to immerse themselves fully.
But the Rocas are not just limited to delicious meals at the Esperit Roca. They also have expanded their empire to include boutique hotels, ice cream shops, and additional eateries. Their penchant for both innovation and tradition is evident across the board, as they weave familiar flavors of Catalan cuisine with modern techniques and international inspirations.
The opening of Esperit Roca marks another chapter for the Roca brothers, who continue to reshape the established notions of fine dining. They stand as innovators, crafting culinary experiences poised at the intersection of tradition and forward-thinking gastronomic practice. With their combined talent, it seems safe to say the future of haute cuisine is bright—evidently, the Rocas will lead the charge.
