Lodge Esperit Roca Would possibly Be Spain’s Finest Meals Lodge

Roca is the Spanish phrase for “rock,” however in European foodie circles, it’s additionally a reputation that carries a sure cachet. That’s as a result of husband-and-wife staff Josep Roca and Montserrat Fontané opened a restaurant known as Can Roca in 1967 in Girona, about an hour north of Barcelona. It rapidly grew to become recognized for genuine, homestyle meals like arròs a la cassola, a rice casserole usually made with rabbit, prawns, and greens.

The couple’s sons added to the legacy in 1986 with El Celler de Can Roca, which immediately is a Michelin three-starred restaurant reported to have an 11-month ready checklist. Every brother has a specialty: the oldest, Josep, is a sommelier; Juan is the pinnacle chef; Jordi, the youngest, handles dessert and pastries. Collectively, the trio is synonymous with a few of the most ingenious expressions of Catalan delicacies.

Their most up-to-date mission, Esperit Roca, which opened final 12 months within the hills outdoors Girona, consists of a 16-room resort, a restaurant, and a distillery, and it’ll quickly embrace a culinary analysis academy. Close to the French border between the Pyrenees mountains and the Mediterranean, this a part of northern Catalonia has a “nice cultural and gastronomic sensibility,” Juan advised me after I visited in November. The restaurant can supply Palamós prawns from Costa Brava and lamb from native farms within the Ripollès area. Crops like mugwort, gentian, and pine are grown on website and used to supply gins, fortified wines, and different spirits and liqueurs.

Esperit Roca occupies Castell de Sant Julià de Ramis, a navy fortress from the nineteenth century. By day, friends can go mountain climbing within the mountains and go to close by websites just like the Sant Julià church and the ruins of the traditional city of Kerunta. 

However dinner is the primary occasion. I entered the restaurant—which was awarded a Michelin star in late 2024—by a large dome that homes an 80,000-bottle wine cellar, then sat all the way down to an eight-course tasting menu.

I first had a mussel-and-sea-urchin salad with carrots, candy potatoes, and yellow beets, wearing an orange French dressing. Subsequent, I attempted Mediterranean turbot ready 3 ways: as loin, fin, and carpaccio, with kalamata olives, semi-dried tomatoes, and a pil-pil sauce made with oxalis flowers. 

I additionally had mar y montaña, a well-liked Catalan dish that interprets to “sea and mountain” and is often a mix of fish and meat; this plant-based model was made with plankton, algae, asparagus, and basil.

A few of the most memorable moments got here from culinary methods and wild aromas. Succulent purple prawns have been made punchier with “prawn-coral distillate,” a liquid extracted from the shellfish that was reintroduced as small droplets to infuse the dish with the prawn’s essence. An enchanting dessert, bosque lluvioso (wet woodland), was manufactured from black chanterelles and powdered pine needles, infused with a distillate of soil. It tasted just like the earth itself. 

Touches of theater continued till the ultimate course: a plate of madeleines, served with a lemon, cinnamon, and Earl Gray custard and delivered with a worn copy of the 1932 play Blood Wedding ceremony, by Federico García Lorca. It’s a passionate, and finally violent, story of a bride torn between a former lover and her husband-to-be, the person her household needs her to marry. Barely gimmicky? Certain. However I leafed by the textual content simply as hungrily as I dug in to the dessert, moved by the spirit of drama and taste that the night had stirred.

A model of this story first appeared within the April 2025 concern of Journey + Leisure below the headline “The Good Earth.”