One of the best restaurants in the world, El Celler de Can Roca
Black sesame cracker
Carrots with truffle
Anchovy bone
Pigeon bombom
Charcoal-grlled oysters with citrus marinade
Artichoke royal with duck liver, orange and truffle oil
Calalan cod pot-au-feu
Sea bass with olives
A trip to Havana
The new dining room
Head Chef, Joan Roca
Pastisser Jordi Roca hams it up for the camera
A rotary evaporator--a common piece of chemistry lab equipment inside El Celler de Can Roca
