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Roca and Roll: Meet Fontané
A Michelin family affair.
Welcome to Chow Now, giving you a sneak peek and insider tips for new restaurants we're super excited about.
You know the Roca brothers — Joan (chef), Josep (sommelier) and Jordi (pastry chef) — from El Celler de Can Roca, their three-Michelin-starred landmark in Girona. Now they’re back with a new hit: Restaurant Fontané, set in the hills of northern Spain.
What to Know:
Perched inside the hilltop Hotel Espirit Roca — a restored fortress with panoramic L’Empordà valley views — Restaurant Fontané is the Roca Brothers’ love letter to their mother, Montserrat Fontané.
It’s refined without being stuffy: think white linens, warm wood paneling and big breezy windows that frame the landscape like artwork. This is Catalan cuisine through the Roca lens — think local recipes passed down, then leveled up.
The menu leans into the region’s greatest hits (fresh fish, slow-cooked meats, rice dishes that go way beyond paella) but spins them with modern flair, paired with a robust wine menu. Many ingredients come straight from the Roca family farm, and the seasonal lineup keeps things fresh. You’ll spot Joan Roca’s cult-favorite Pig’s Trotter Carpaccio (first plated in ’89, still iconic) and pastry chef Jordi Roca’s take on “Musician’s dessert” — a sweet, nutty nod to Catalan tradition. Can’t decide? The tasting menu’s got your back.
Book ahead. This one’s worth planning your whole trip around.
What to Wear:
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Krewe Blonde Amaro Sasha Sunglasses
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What to Order:
Garden Salad
Straight from the Roca Brothers’ Mas Marroch garden, this dish contains ultra-fresh veggies, creamy Ermesenda cheese, pickled mountain fruits, confit tomato, herbs and edible flowers tossed in like nature’s confetti.
Pig’s Trotter Carpaccio
A Roca Brothers classic since '89. This paper-thin pig’s trotter is dressed in a boletus vinaigrette and backed by a dream team of Santa Pau beans, wild mushrooms, pine nuts and buttery potatoes.
Salted Codfish “Esqueixada”
This Catalan staple gets the Roca remix: shredded salt cod layered with Aloreña, Cornicabra, Córdoba and Kalamata olives, oven-roasted tomatoes and a generous pour of EVOO.
Musician’s Dessert
This nostalgic remix brings the drama: hazelnut sponge cake, praline crunch, creamy almond ice cream and a sweet lineup of raisins, prune and dried apricots.
Chocolate, Bread, Oil & Salt
This one’s for the chocoholics. A rich brownie and creamy chocolate ice cream get the savory treatment with a drizzle of olive oil, a pinch of sea salt and crisp crostini for contrast.
