El Celler de Can Roca – Girona
Just outside Girona’s historic centre, El Celler de Can Roca has earned a reputation that extends well beyond Catalunya, yet it remains strongly connected to its origins. Managed by the three Roca brothers, the restaurant combines tradition, expertise, and a deep sense of place.
The cooking balances classic Catalan flavours with a more modern, exploratory approach, without losing its warmth or identity. Dishes frequently evoke memories, local produce, and subtle storytelling, while the wine pairing, led by Josep Roca, is regarded as one of the most thoughtful in Europe.
Despite its international recognition, the experience feels intimate rather than formal. It is a place where precision and creativity are evident throughout, but always rooted in something familiar.
Miramar – Llançà
Situated directly on the seafront in Llançà, Miramar captures the essence of northern Costa Brava in a calm, understated manner. The emphasis here is clearly on the sea, with a menu centred around fish and seafood, prepared with care and respect.
The cooking is refined without feeling distant, combining modern techniques with a distinct Mediterranean character. Flavours are pure, balanced, and often pleasantly light, allowing the quality of the ingredients to shine.
Large windows open towards the water, and the rhythm of the place follows the coastline outside. It is less about spectacle and more about clarity, setting, and quiet attention to detail — the kind of place where everything feels considered but never forced.
Les Cols – Olot
In the inland landscape of La Garrotxa, just outside Olot, Les Cols takes a quieter, more restrained approach to cooking. The restaurant maintains a close connection to its surroundings, sourcing ingredients often directly from the nearby land and gardens.
The cuisine is based on simplicity and seasonality, emphasising vegetables, local produce, and traditional recipes reinterpreted with care. Instead of complexity, the focus is on restraint, texture, and natural flavour.
The setting reflects the same philosophy. The space is minimal, almost stripped back, allowing the food and landscape to take centre stage. Eating here feels calm and deliberate, shaped as much by the environment as by what is on the plate.
Bo.TiC – Corçà
In the village of Corçà, in Baix Empordà, Bo.TiC offers a more intimate setting where creativity and technique come together in a way that feels both precise and welcoming. The restaurant, led by chef Albert Sastregener, takes a modern approach to Catalan cuisine while remaining closely connected to local ingredients.
The cooking is detailed and expressive, often centred around strong flavours and carefully crafted combinations. There is a clear sense of progression throughout the menu, with dishes that move between familiar references and more unexpected ideas.
Despite the level of refinement, the atmosphere stays relaxed and personal. It is the kind of place where attention to detail is clear throughout, but without losing a sense of warmth or comfort.
