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Best Restaurant in Spain Connects Delightful Chocolate Factory To Luxury Hotel
- 7th Jul 2020
Spanish top notch food stalwart El Celler de Can Roca was twice named the "World's Best Restaurant" by Restaurant Magazine to add to the glory of three Michelin stars that it has earned since 2009.
While the café's conclusion due to the coronavirus pandemic finishes one week from now, its new stablemate Casa Cacao is as of now ready to take on the world.
Possessed by the acclaimed Roca siblings who additionally own El Celler de Can Roca — in particular Joan, Josep and Jordi — Casa Cacao is, as its name infers, a world-class "place of chocolates."
Set in a historic five-story building in downtown Girona that once housed a hostel, Casa Cacao is a bean-to-bar chocolatier operated by Jordi Roca, the youngest brother and current pastry chef of El Celler de Can Roca. Hotel Casa Cacao, a 15-room luxury boutique hotel is located in the same building; it’s managed by Anna Payet, the wife of Joan Roca.
Delegated the "World's Best Pastry Chef" by William Reed Business Media in 2014, Jordi Roca propelled Casa Cacao with a trio of chocolate-driven ideas — a workshop where cocoa beans are broiled, matured and transformed into chocolate results of assorted types; a cafeteria where people in general can taste them; and a boutique to take uncommon buys home, some of which are gently bundled in reused cocoa strands.
Jordi Roca states that they import cacao beans legitimately from ranchers and networks of six unique inceptions including Peru's indigenous Awajún individuals, Colombia's Arhuaco people group and Venezuela's renowned Hacienda Cacao Caribe ranch.
Since the entire process involves the team right from preparation of the cocoa beans, the company is able to control accents and subtleties of the cocoa bringing forth the corrosiveness, fruitiness and nuttiness for each consumer.
The owner believes that luxury chocolate should neither be sweet nor severe and even dark or white. Rather chocolate should be a colour of characters offering the myriad flavours of genuine cocoa sourced from various locations.
The fantastic bean-to-bar idea sells six milk-based chocolate items (three with bovine's milk, two with sheep's milk and one with goat's milk) and two claim to fame chocolate items — one created from cocoa beans absorbed Macallan Double Cask whisky and another macerated in tangerine and licorice.
As a joyful bonus for the guests they can buy seasonal luxury chocolates, spreadable creams, chocolate beverages (both hot and cold) and pastries, such as fartons, pain au chocolat and xuixos, the latter a deep-fried Girona specialty filled with crème catalana.
This beautiful luxury boutique hotel has 12 junior suites (called Cacao Beans) and three suites (called Cacao Origins) that have been embellished with wooden and marble goods specially crafted by talented craftsmen. The fired ground surface is covered by fleece floor coverings carefully assembled in Girona, and the dividers are a sand-finished surface suggestive of a Zen garden. For greatest solace, beds are equipped with Catalan-made the most of 500 string natural cotton.
The tasteful Casa Cacao shares its ground floor area with the meeting room of Hotel Casa Cacao which happens to be the boutique lodging managed by Jordi's sister-in-law Payet.
The taste of this fine luxury chocolate gets enhanced due to the enigmatic interiors by Spanish inside plan firm Sandra Tarruella Interiors — who have also done the Roca siblings' favourite Girona ice creamery Rocambolesc in 2012. Payet has created a space that has the natural shades of cacao beans at various phases of their development. Therefore the interiors are a rich mix of shades of mustard yellow, earthy colours, beige mix with green tinge literally speaking to speak to the cocoa trees.
The owners have created the rooftop terrace as an exclusive place for the hotel guests where they can have a leisurely breakfast of locally-crafted produce including the mouth-watering luxury chocolates, soaking in the delight of the old city of Girona.