Menu
A market-driven cuisine—honest and creative—shaped by the freshness of ingredients from Empordà and the Mediterranean. Our menu evolves with the seasons, the day’s catch, and the inspiration of our chef. Here, every dish tells a story—and the view over the Bay of Rosas does the rest.
To Share
Small dishes designed for sharing, to let the moment linger. Proof that the best conversations begin at the table.
Guillardeau Oysters No. 2 (piece)
Raised in Atlantic basins — plump and briny with that characteristic milky finish. Served natural simply.
each
€6
L'Escala Anchovies 00 «El Xillu» with "coca" bread and tomato (6 units)
Fished and cured in L'Escala for generations. Grade 00 — the finest. Served with coca bread and fresh tomato.
€19
Coca bread "de penjar" tomato and virgin olive oil
Crispy coca bread rubbed with tomato and drizzled with extra virgin olive oil.
€6
Hand-sliced Iberian bellota shoulder (100g)
Hand-sliced — marbled fat intense flavour long finish. A product that speaks for itself.
€25
King Prawns in Kataifi parmesan cream and spiced oil
The langoustine, wrapped in crisp kataifi strands, rests on a velvety Parmesan cream. A touch of spiced oil lifts the whole—delicate, elegant, and just a little unexpected
€17
Grilled mussel
The mussel seared directly on the embers, in its shell. Briny, lightly smoked, served with effortless simplicity. A heartfelt tribute to the Mediterranean.
€14
Fried calamari, Andalusian style, citrus mayonnaise
€18
Croquettes (each): roasted chicken / Iberian ham / porcini mushrooms
Crispy well-filled three choices: Iberian ham roasted chicken or porcini. Per unit to taste compare — or simply not choose.
€3
ROK Potatoes with truffle mayonnaise
Crispy outside fluffy inside — and that truffle mayonnaise that changes everything. A house signature.
€12
To Start
Creations that extend the desire. Balancing tradition and boldness, our dishes embrace surprise—and at times, even emotion.
Grilled Artichokes duck ham and Port wine caramel
Artichoke charred on the grill its light bitterness offset by duck ham. Port caramel brings it together — elegant and deep.
€23
Grilled Lettuce Salad smoked sardine parmesan and hazelnut vinaigrette
Lettuce charred on the grill changes everything — warm lightly caramelised it holds smoked sardine parmesan and hazelnut dressing.
€16
Shredded Cod grilled spring onion toasted croissant bread and citrus Meunière
Silky shredded cod meets grilled spring onion. Toasted croissant bread for texture citrus Meunière for brightness.
€20
Grilled eggplant, blue ceretà cheese cream, pistachio vinaigrette, honey, and fresh mint
Grilled aubergine meets Ceret blue cheese and honey. A vegetarian dish that holds its own.
€18
Baby Squid Stew with sobrassada and potato foam
Baby squid stewed with spiced sobrassada. Light potato foam for balance. Fire sea and islands.
€18
Cuttlefish Tartare candied shiitake mushrooms wakame seaweed wasabi mayonnaise and trout caviar
Raw cuttlefish finely cut carries deep shiitake umami and marine wakame. Wasabi mayo wakes it up trout caviar finishes with elegance.
€18
From the Sea and the Land
All our fish and meats are roasted over holm oak charcoal. The market, the season, and the fire—that’s all it takes.
Fish from the auction, grilled vegetables and candied garlic
What the sea gives us this morning we serve tonight. Simply grilled seasonal vegetables garlic confit that perfumes without overpowering.
€35
Seared Bluefin Tuna Loin and caramelized foie gras
Bluefin tuna barely seared — pink firm vibrant. Caramelised foie gras melts on top in an unexpected union of sea and land.
€35
Grilled Monkfish creamy celery truffle sliced almonds and lime-oil emulsion
Grilled monkfish tail firm and pearlescent on truffle-scented celery cream. Sliced almonds add crunch lime emulsion brings light.
€32
Beef Tenderloin roasted foie gras flambéed apple and Port caramel
The tenderness of the beef fillet meets the melting richness of foie gras. Flambéed apple brings a touch of brightness, while Porto caramel adds depth. A dish made for celebration.
€35
Matured beef chuleton with bone, Padrón peppers and fried potatoes (for two people)
€90
Empordà Duck Magret "calçots" compote and porcini mushroom sauce
Empordà duck magret grilled on embers on a soft calçot compote. Porcini sauce adds depth of forest — land and terroir.
without sides
€22
choice of sides
Fries — €5 | Duck fat fries — €6 | Charcoal-grilled vegetables — €7 | Padrón peppers — €6.50
Homemade fries
€5
Homemade fries cooked in duck fat
€6
Grilled vegetables
€7
Padrón peppers
€6.5
ROK bread
4 portions
€6
6 portions
€8
Sweet cuisine
Our desserts are homemade, crafted by our pastry chef with the same level of care as the rest. A charcoal-grilled xuixo, a ROK lemon pie, a four-step tiramisù—because the end of a meal deserves as much attention as the beginning.
Assortment of Catalan cheese
A selection of artisan Catalan cheeses, chosen for their character and provenance. To share between courses, or in place of dessert.
€16
Tiramisu in four steps
Not an ordinary tiramisu. Four textures four emotions — coffee mascarpone and cocoa in harmony like a well-composed piece of music.
€12
Artisan “Xuixo” (cream-filled pastry) grilled, with or without vanilla ice cream
Girona speciality cream-filled pastry here grilled on the embers for a warm crispy effect. With or without vanilla ice cream.
€12
ROK Lemon Pie
Our house lemon pie — crisp on the base, creamy with citrus, crowned with a blowtorch-scorched meringue. It falls — and that's exactly what gives it all its charm.
€12
Bread Dark Chocolate virgin olive oil and salt
An unexpected addictive way to end a meal. Crusty bread dark chocolate bitterness a thread of olive oil and a pinch of fleur de sel.
€8
Scoop of Ice Cream Vanilla Chocolate or Lemon
Vanilla chocolate or lemon — three classics one standard: quality.
€5