L’Escala Anchovies: an Iodine Treasure at the Heart of Our Cuisine

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 12 months. The result is a firm, dense flesh, deep reddish-brown, with a long briny flavour that is never overpowering.

El Xillu grade 00: the finest cut

At ROK, we work exclusively with El Xillu, one of the most respected producers in L’Escala. Their grade 00 — the largest, the meatiest — represents the very best that tradition has to offer. Six pieces on the plate, served with nothing more than a thread of olive oil. That’s enough. That’s actually perfect.

Why we barely cook them at all

The temptation with such an iconic product would be to transform it. We chose the opposite. An L’Escala 00 anchovy needs no embellishment. Our role is simply to select it at the right moment, serve it at the right temperature, and let it speak.

Find them on the ROK Restaurant menu, perched above the Bay of Roses. Book your table and taste the Costa Brava on a plate.