‘Best restaurant in the world’ with 3 Michelin stars to open new Scots location

A FAMOUS restaurant dubbed ‘the best in the world’ is set to open its first location in Scotland this month.

El Celler de Can Roca is an incredible Spanish eatery with three Michelin stars that first opened in Girona in 1986.

And over the last 28 years, it has been crowned the best restaurant in the world by Restaurant magazine four times – in 2011, 2012, 2014 and 2018.

Three brothers Joan, Josep and Jordi all ran the venue and worked as the chef, sommelier and pastry chef.

And bosses have now decided to open their first location overseas in Scotland, which will also be its first dining concept outside of Spain.

El Celler de Can Roca has teamed up with The Macallan to open a new permanent dining experience called TimeSpirit.

It will be located in Moray, in the middle of The Macallan Estate just on the banks of the River Spey in the Speyside area.

According to The Herald, visitors will be able to choose from an incredible nine-course tasting menu described as “a culinary exploration of The Macallan as the brand celebrates 200 years young”.  

The many trips we have made to Scotland and the inspiration we have found in its old cookery books have afforded us the chance to pay homage to Scottish cuisine

A statement from the Roca brothers

There will be space for 30 guests in the dining room area which will be designed by award-winning architect David Thulstrup.

And it is said that the space has been immaculately designed to reflect the “ultimate gastronomic dining experience and immersion in nature at The Macallan Estate”.

Diners will be able to enjoy their dinner while overlooking the scenic views of the hills of Speyside.

The restaurant was initially set to open in August, but will now open its doors on October 31.

According to The Herald, a statement from the Roca brothers said: “The many trips we have made to Scotland and the inspiration we have found in its old cookery books have afforded us the chance to pay homage to Scottish cuisine.

“We have been all over the country, drinking in its spirit, devoting time to it and we would now like to share our cooking through the Macallan”.

We have always been reluctant to open abroad because we wanted it to be authentic. Going to Scotland seems much more original to us

Josep Rocasommelier of El Celler de Can Roca

Josep Roca, the sommelier of El Celler de Can Roca, also told Spanish daily La Vanguardia: “We have always been reluctant to open abroad because we wanted it to be authentic.

“Going to Scotland seems much more original to us. Going from the 42nd to the 60th parallel is a creative challenge, especially in a hyper-accelerated world like the one we live in today.” 

“The plan is for the restaurant to be open for the next three years. After that, we will keep an eye on things to see how it goes.”