Empordà on the Plate: the Producers Who Inspire Our Cuisine

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 nothing else.

Guillardeau: oysters from the Atlantic basins

Guillardeau oysters arrive directly from the Atlantic claires. Plump, briny, with that characteristic milky finish. We offer them natural, piece by piece, so each guest can build their own starter.

Ullastret cheese: artisan, local, unexpected

The fresh cheese from Ullastret — a small Empordà village an hour from Roses — is crafted by an artisan who knows his trade. Mild, slightly acidic, it pairs with our courgette carpaccio like a natural partner.

Blue from Ceret: the mountain on the plate

This mountain cheese from the neighbouring Eastern Pyrenees has a character all its own — blue-veined, intense, but never brutal. We pair it with grilled aubergine, honey, and pistachio vinaigrette.

Coming to ROK means travelling through the Empordà by taste. A territory that deserves to be known, respected — and savoured with the Mediterranean in front of you.