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Cooking with local produce is not a trend. It’s a conviction. At ROK, we’ve practised it from day one — not as a marketing position, but because the Empordà produces extraordinary things, and it would be foolish to ignore them. El Xillu: anchovies as heritage The El Xillu house, in L’Escala, cures and ages its anchovies according to traditional methods. Grade 00 — the firmest, most noble flesh. We serve them without embellishment, because a product of this quality needs nothi

Some places catch you off guard. You push open a door, sit down, and realise this evening is going to be different. ROK is one of those places. Perched above the bay ROK Restaurant sits at elevation, with a panoramic view over the Bay of Roses and the Mediterranean. From our terrace, the landscape stretches from Cap de Creus to the lights of Roses. In summer, the sunsets carry a light that makes everything more beautiful — the food, the faces, the moment. Honest, creative coo

Some products carry within them the history of a place, the patience of generations, and a quiet pride passed down through the years. L’Escala anchovies are among them. L’Escala: the anchovy capital since the 16th century A few kilometres south of Roses, the town of L’Escala has been fishing and curing anchovies since the 16th century. The technique has barely changed: fish caught in spring in the Mediterranean, cleaned by hand, layered with salt in barrels, and aged for 8 to