The family is our starting point. Marriage is the starting point of a new family; the celebration, a family meeting point.
The Roca universe is articulated through several planets that gravitate around the family, which orbit because of the attraction to the nucleus that the family represents. Our parents’ bar, the brothers’ restaurant,.. and Mas Marroch is one more planet of this universe.

Montserrat Fontané and Josep Roca are the parents of Joan, Josep and Jordi Roca. The Roca Brothers' passion for cooking was initially kindled in Can Roca, the establishment their parents have managed in Taialà since 1967, in a neighbourhood lying on the outskirts of Girona.
It is there where they grew up, amid the hubbub of dishes, pots and pans and clients. The bar was their living room, their playground, where they did their homework, watched television... whence the aroma of the stews generously, simply and honestly prepared by their mother, wafted in.”

When Joan and Josep were children, weddings would also be held in Can Roca. Those were other times: weddings with cold cuts, rice or cannelloni, stewed veal with mushrooms and a wedding cake. In Can Roca, the parents served the parents’ weddings and now, in Mas Marroch, the sons hold the weddings of those children whose parents were married in Can Roca.

We started when we bought the house next door. When we opened the upstairs dining room we started holding weddings. We even held weddings downstairs for 110 people. Upstairs we did banquets for up to 150 people. The weddings helped us pay debts.”
-What was the menu?
Cold cuts, rice or cannelloni, stewed veal with mushrooms and the wedding cake. I would go to the dining room and serve after cooking lunch.
- Always the same?
Chicken or stewed veal with mushrooms… the kitchen was small and no miracles could be made.
- When did you stop holding weddings?
We held lots of weddings and we stopped when we started to open on Sundays, all the family would come to help us serve. Now, our children serve the weddings of the children whose parents held their wedding with us. It is so funny!
What are the odds? We held the wedding for the parents and now in El Celler they hold the wedding for their children!
— Montserrat Fontané

And if we talk about weddings we can also talk about baptisms, holy communions, anniversaries, birthdays, family gatherings or social parties.

Behind the three Roca brothers’ vocation and the profound respect they feel for the roots and tradition there is a cook who doesn’t have her name embroidered on the chef jacket and doesn’t have innovation or creativity as the mottos of her culinary philosophy: their mother, Montserrat Fontané. They practise such different cuisines that the techniques (or maybe it should be said the tricks) she uses at the time of making her cannelloni, her arròs a la cassola (rice) or her fried calamari rings would not be applied in El Celler. However, what has been passed on from mother to sons is the profession: cook with rigour, with generosity and with affection.

Created in 1986 by Joan and Josep Roca Fontané, El Celler de Can Roca is the heir of Can Roca, the traditional house of meals located in Taialà which their parents Josep and Montserrat still own and maintain since 1967. That humble bar from a humble neighbourhood took the strong roots which would give rise to a branch full of avant-guarde gastronomy and sophistication thanks to the effort, wit and the talent of the three brothers.

Now, and after the third brother, Jordi, joined in at the end of the 90s, the restaurant has gained great recognition worldwide. Little by little and with firm steps, El Celler de Can Roca has been awarded since then with recognition from guides, critics and other influencers. The first Michelin star arrived in 1995, the second in 2002 and in 2009 the third; in 2013 it reached the first place in the list The World’s 50 Best Restaurants, the Honoris Causa doctorate from the Universitat de Girona and received several National Prizes of Gastronomy. Jordi was named Best World’s Pastry Chef in 2014 and El Celler received prominent positions in guides and lists; several distinctions that confirm the constant and conscientious work. All these make it possible that that restaurant from a workers’ neighbourhood that was born modest and humble more than twenty-five years ago can enjoy the tranquility of doing things the way they like to.