By Pilar Salas
Madrid, May 31 (EFE).- Voted the best restaurant of the world multiple times already, El Celler de Can Roca has its eye on another record.
With three Michelin stars, the restaurant in Catalonia’s Girona wants to become not only the best restaurant in the world but also the best restaurant for the world.
From improving energy efficiency, water and waste management and starting their own vegetable garden, the three brothers Joan, Josep and Pitu Roca already embarked on the green path since 2016, when they became ambassadors for the UN Sustainable Development Goals.
But now, the chefs are ready to up their game with a new project. Ropa Recicla turns plastic into jackets, pants, aprons and masks for chefs at the restaurant.
As well as reducing their carbon footprint with reused plastic, Can Rosa wants to reduce waste by using every part of an ingredient.
Instead of throwing away the leaf of a bell pepper, for example, the plant is used to make a tea, which is fermented, roasted and infused to achieve an extraordinary flavor, according to Joan Roca.
Leftover bread is also transformed into a delicious dessert designed by pastry chef Jordi Roca, who turns the product into a sophisticated candy.
The restaurant is also involved in a local initiative to train young fishermen in sustainable fishing practices and support small producers by providing an outlet for their food to be publicized.
The restaurant’s project was presented at Madrid Fusion gastronomic fair, a leading global gastronomy congress. EFE