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El Celler de Can Roca
This is the third tour on which the Roca brothers embark with BBVA. According to them, this is a way of leaving their comfort zone. "It allows us to reinvent ourselves."
For four nights, the exclusive hotel hosted the El Celler de Can Roca team and has witnessed the magic of their cuisine.
This classic starter from El Celler de Can Roca’s cookbook is essential to understand the history of the restaurant.
The dish was paired with a Cuvée Le Fief du Breil Domaines Landron 2013 A.O.C. Muscadet Sèvre et Maine.
Paired with a Côte de Py Jean Foillard 2014 A.O.C. Morgon.
Paired with a Nun Vinya del Taus Enric Soler 2014 D.O. Penedès.
Paired with an Amontillado Viña AB 12 años González Byass D.O. Jerez.
Paired with a Grans Muralles 2004 D.O. Conca de Barberà.
Paired with a Valbuena Vega Sicilia 2010 D.O. Ribera de Duero.
Paired with a Dolç Mataró Alta Alella 2012 D.O. Alella.
Paired with a Matusalem Oloroso Dulce Viejo VORS González Byass D.O. Jerez.
This was the menu designed by the Roca brothers that BBVA customers and guests were invited to enjoy.
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