Casa Cacao the last creation of the Roca brothers in Girona city
Girona aerial view
#35 The best corners for “instagrammers” in Girona
24/01/2020
 

#21 Casa Cacao the last creation of Roca brothers in Girona city

A chocolate workshop and boutique hotel run by pastry chef Jordi Roca

 
 

Casa Cacao, del Celler de Can Roca, is run by the youngest of the Roca brothers, Jordi, and is a boutique hotel and chocolate workshop located in the heart of the city of Girona. It is a space dedicated to the world of chocolate, with a shop, a tasting point and fifteen warm, spacious and comfortable rooms, with a splendid terrace where you can have breakfast while contemplating the wonderful views over Plaça Catalunya, the houses of Onyar and the Old Quarter. It is run by Anna Payet, Joan Roca's wife, the older brother, a specialist in tourist activities and companies and a teacher at the Girona School of Hotel Management and Tourism and the UdG.

 
 
Casa Cacao's suppliers are small communities in Peru, Mexico, Venezuela, Colombia or Ecuador, from whom you will buy directly at a fair price
 
 

Casa Cacao is the Roca brothers' latest proposal for the city of Girona, with the collaboration of chocolate master Damian Allsop. It is located in a completely renovated historic building in Plaza Cataluña, where the Clínica Esperanza used to be, from 1948 to 2005, and later a hostel of the Equity Point chain until 2015. Curiously, it is the second business in the city of Girona run by Jordi Roca that is dedicated to sweets, the first being the popular ice-cream parlour El Rocambolesc.

 
 
 
 
 
 

A new tourist attraction in the city of Girona


At Casa Cacao, chocolate is the protagonist, with exquisite chocolates and other creations based on a review of classic chocolate pastries, as well as a chocolate shop that serves, among other things, hot chocolate with churros.

"We are excited to teach the process of production and educate the palate by opening the range of flavors of the great cocoa we have known, explained that the chocolate should not necessarily be bitter, can be sour, fruity, may even contain 80 percent cocoa and not be dark but as light as milk chocolate, because there are great that are known as white cocoa, "says the same Jordi Roca in a report recently published in the press".

 
 
 
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