The Àgora del Mas Marroch in Vilablareix (Gironès) is the Roca brothers latest addition to their growing portfolio, a temporary restaurant set inside an event space, open from June 4 to October 31.
The airy Àgora event space at Mas Marroch in Vilablareix (Gironès) Spain, usually reserved for big functions and weddings, will offer some of the first dishes ever created by the Roca brothers at very reasonable prices, with a dinner at roughly 50 euros a head.
Starters skip through the trios' iconic history, including dishes like pig trotter carpaccio with Santa Pau beans, porcini oil and onion nougat (1989) and crusty potato with cod brandade, pepper juice and parsley emulsion (1994). Fish and meat mains are equally nostalgic with dishes including Goose à la royale with peach compote (1999), hake fillet with a vinaigrette of garlic confit and rosemary (1986) and the priciest dish on the menu European lobster Parmentier with black trumpets, chanterelle and summer truffle (1989) at 40 euros.
There will also be a barbecue area serving dishes like charcoal-grilled fresh fish of the day and traditional cuisine. The restaurant manager will be Encarna Tirado and the chef, Raúl Sillero.
Initially, the restaurant will have a capacity for 50 covers which should be increased once social distancing measures are relaxed.
The restaurant will be open from Tuesday to Saturday with the website only allowing booking up to 15 days in advance.
Writing on an Instagram post, the Roca brothers have expressed their happiness at being able to return, "we’re back. More joyful than ever. More ready than ever. More united than ever. More human than ever."
All of the Roca brothers enterprises are set to open this month, with their El Celler de Can Roca restaurant opening last on 23 June.
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