A world-famous Spanish restaurant is to launch its first overseas location in Scotland later this month.
El Celler de Can Roca was ranked the best restaurant in the world by Restaurant magazine in 2013 and 2015, and was ranked second in 2011, 2012, 2014, and 2018.
Opened in Girona in 1986 by the three Roca brothers: Joan, the chef, Josep, the sommelier, and Jordi, the pastry chef, the restaurant has held three Michelin stars since 2009.
Such is El Celler de Can Roca's popularity that bookings are taken up to 11 months in advance - with a new month’s dates released at midnight on the first day of every month.
To celebrate their 200th anniversary, The Macallan has collaborated with El Celler de Can Roca to launch a new permanent dining experience, TimeSpirit, at the heart of The Macallan Estate on the banks of the River Spey in Speyside.
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TimeSpirit will be the Spanish restaurant’s first dining concept outside of Spain, and will offer diners a nine-course tasting menu – billed as "a culinary exploration of The Macallan as the brand celebrates 200 years young".
The restaurant will accommodate 30 guests in a dining room designed by award-winning architect and designer David Thulstrup, who designed Noma restaurant in Copenhagen.
The space has been reimagined to create the "ultimate gastronomic dining experience and immersion in nature at The Macallan Estate", as diners overlook sweeping views onto the rolling hills of Speyside.
The Roca brothers said in a statement: “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.”
Jaume Ferràs, Creative Director at The Macallan, commented: "El Celler de Can Roca has been one of The Macallan’s longest partnerships, and for over twelve years we have curated exceptional culinary creations, new products and innovations together.
"From our beginnings in 1824, we have had a long history with Spain and its wines - particularly Jerez, so to bring these two brands together for a permanent Dining Experience on The Macallan estate is an incredible ambition realised."
Rachel Walters, Director of Operations at The Macallan, said: “The opening of TimeSpirit is an incredible accomplishment for The Macallan and will offer diners something completely unique in a setting like no other.
"We have the finest Scottish larder on our doorstep, with a kitchen garden and a hyper-local sourcing programme, which will offer fresh, local ingredients alongside the welcoming Speyside hospitality for every guest who walks through the door.”
Initially scheduled to open in August, The Herald can reveal that TimeSpirit will now open to the public on October 31.
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The opening date was confirmed by Joan Roca, founder and head chef of El Celler de Can Roca, at the San Sebastián Gastronomika Congress. The event, held annually in the Spanish city of San Sebastián, brings together the most prominent chefs, restaurateurs, critics, and professionals in the culinary world to share the latest trends, innovations, and techniques in the kitchen.
Speaking to Spanish daily La Vanguardia, Josep Roca, the sommelier of El Celler de Can Roca, revealed that the brothers have rejected countless offers over the years to open restaurants in the main capitals of the world.
He said: "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,” Mr Roca added.
The launch of TimeSpirit comes six years after the Roca brothers released Distilling Scotland, a recipe book paying tribute to Scottish cuisine, culture, traditions and people.
Released in collaboration with The Macallan, the book saw the trio embark on a gastronomic journey throughout Scotland to explore the nation’s little-known culinary wealth, following in the footsteps of Samuel Johnson and James Boswell in 1773.
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