El Celler de Can Roca retains top-three place on ‘Restaurant’ magazine list

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El Celler de Can Roca retains top-three place on ‘Restaurant’ magazine list

Joan Roca, chef at El Celler de Can Roca. Photo: EFE/Robin Townsend. (EFE)
Joan Roca, chef at El Celler de Can Roca. Photo: EFE/Robin Townsend. (EFE)

El Celler de Can Roca is still one of the best restaurants in the world. The establishment, owned and run by the Roca brothers, has been named the world’s third best restaurant by the renowned British magazine Restaurant. In addition, it received the Ferrari Trento Art of Hospitality Award 2017.

Twice ranked No. 1 in the world, in 2013 and 2015, and one of the nine restaurants in Spain granted three Michelin stars, El Celler stands again this year on the podium of Restaurant’s The World’s 50 Best Restaurants, moving to third place from second last year.

The 2017 list is headed by Eleven Madison Park (New York), moving up two slots from last year’s place. Second-placed is Osteria Francescana (Modena), which was at the top of the list last year.

The magazine Restauranthas produced this list since 2002, based on a poll of more than a thousand food critics, chefs, restaurateurs and gourmands. This year’s list includes two more Spanish dining destinations among the top ten: Etxebarri, sixth, and Mugaritz, ninth.

Tickets, owned by chef Albert Adrià (24th), Arzak (30th) and Azurmendi (38th) are the other three Spanish restaurants on The World’s 50 Best Restaurants list. All of them also appear on the list of the Top 100+ Restaurants 2016, published in the blog Opinionated About Dining (OAD).

Disfrutar, one to watch

In addition to the individual award granted to El Celler de Can Roca, courtesy of its highly professional and engaging service and the ‘warm fraternal dynamics that pervades the atmosphere of this unique restaurant’, another Spanish restaurant got the One To Watch Award. It is Disfrutar, in Barcelona.

The magazine highlights Disfrutar’s quick success, since in only two years, it became the go-to restaurant for those with a discerning palate and stands No. 54 on the list. Oriol Castro, Mateu Casañas and Eduard Xatruch, who worked for a decade at Ferran Adrià’s El Bulli, are the three young chefs behind this establishment.