So this may not be new news to many people.. but a few weeks after El Cellar de Can Roca was awarded the title of the best restaurant in the world by the Restaurant magazine’s ‘World’s 50 Best Restaurants’ awards, they hosted a very unique event called ‘El Somni’.

El Somni (meaning dream in catalan) was a private dinner created by the Roca brothers on May 6th, 2013, the 12 guests who attended this event included Harold McGee and Ferran Adria. The idea was to create a ‘gastro-opera’ which stimulated all the diner’s senses. It featured a 12 course menu which followed 12 opera acts specifically tailored to the event. Each course was paired with its own wine, music and visuals projected on to the table and screens which surrounded the diners.

This unique multisensory edible opera will be hosted in 12 different locations around the world and is set to become a book, an exhibit and a film by Mediapro. The video below takes a behined the scenes look at how ‘El Somni’ was created. I personally find this video very inspiring and moving, I hope you feel the same way… enjoy!

I also came across this message by the Rocca brothers which I wanted to share as I feel it gives a true insight into the spirit with which they approach approach such projects…

We are not artists, we are goldsmiths. Within the magnitude of the messages that from the kitchen can be projected, there is always a sense of proudness, even vain, of the anxiety of knowing and showing. It is inherent in our consciousness … The brothers Roca have always been very curious; and curiosity is the beginning of creativity. Creativity is an act of therapy, healing and reconciliation. And not necessarily related to the science of food. There is a creativity that is an attitude, a perspective, a way of being in life: pure creation. The way of creating life is an adventure every day begins over and over. We assume that there is no perfect work, but you have to find this dish that is still missing, that we have not yet found.

If there is something enriching in such sweet moment, right now from a creative standpoint, we want to shine even more through the collaboration with other people with open mind and who approach our world with freshness and innocence. Receiving and giving. Giving and receiving. We believe we can move this feedback in a two-way basis. And we feel compelled to do so. We assume, therefore, the challenge of establishing a place that will host thinkers, people don’t need to be artists, a place to create a breeding ground for opened thinking in all lines: scientists, actors, musicians, designers, young people around the world, from all areas of knowledge and culture. Thinking, listening, watching, entangling, enriching, admiring and targeting objectives … We favor this cocktail of nonconformity, and cross-intentioned. We know that shared values get mobilized and amplified. And we want to be proactive along the way to facilitate this exchange. This place we have in mind – The CellerLAB- will allow us to contact with world-class people with whom to create moments of beauty and while picking tools for cultural, educational and social purposes. Creating el somni.

From El Celler de Can Roca, we want to be attractive to talent and to push the engine of creativity.The dialogue, the permeability and flow of invention will fertilize our creative field.Artisans, industrial engineers, painters, photographers, filmmakers, musicians, chemists, poets, writers, illustrators, psychologists, physicians, perfumers, anthropologists sensory artists of all kinds come, increasingly, with permeability, in our fertile field. We leverage synergies to grow and thicken our discourse with embellishment, with sending a cool and well seasoned message. The cooperation will become increasingly necessary. We need to open new frontiers of science, art and thought, and the kitchen can make enriching use of it .

Aesthetics in the table, meaning and coherence with an idea gives us bridges of dialogue and realization of a piece of work done to seduce. We can take advantage of this symbiosis and tie with objects or specific dishes with such brainstorming. We demonstrate the benefits of cross-disciplinary dialogue .We want to be facilitators of the expansion of ideas.

We will continue chasing the dream….    Joan, Josep and Jordi Roca

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