1. El Celler de Can Roca

2. Strategicresources(menu& facilities)
While there are established favourites including Iberian suckling pig and variations on its multi-layered prawn compositions, the menu is never allowed to rest on its much-vaunted laurels. In recent years, the team has closed the restaurant during August to embark on annual tours to South America, Turkey, the US and more in order to broaden their collective culinary experiences. Influences are then fed back into dish development back in the enviably large kitchen back home.

5. Location(country, city& localty)
 El Celler pilgrims must head to the small provincial city of Girona in Catalunya, an hour or so north-east of Barcelona (Spain).
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6. Labor profile(personelskills)
The main thing to work in the celler de can roca is to have the passion to cook and to know that the hard work with hararios working from 12 to 14 hours
You need to have a good experience in cooking and an extensive knowledge in the culinary arts
The majority of workers enter as practitioners
Be creative and the most important thing is to have a good vibe to create a work environment that is more like a family

7. Evidenceof customersatisfaction(awardsand commentsin social networks)
The reviews on this restaurant are a majority are positive coming almost to perfection, one of the comments says "if any restaurant is going to get to perfection that will be the celler de can roca"

10. Some awards and recognitions
2000: Cook of the year, by the Spanish Academy of Gastronomy.
2002: second Michelin star.
2006: it is considered that their dishes "could be in the Gugenheim of Bilbao or the Moma of New York" and that "their cavas are the best in Spain and perhaps the world", according to L'officiel voyage.2
2007: Best dish of the year, by the publication Wine + Gastronomy
2009: 5th best restaurant in the world, by British magazine Restaurant.
2009: the restaurant is chosen by the organization of the Tour de France to represent Catalan and Spanish cuisine in the
presentation of the country that is made in its wake.
2009: third Michelin star.
2011: 2nd best restaurant in the world, by British magazine Restaurant.
2012: 2nd best restaurant in the world, for second consecutive year, according to Restaurant magazine
2013: best restaurant in the world, according to Restaurant.3
2014: 2nd best restaurant in the world, by Restaurant.4
2015: best restaurant in the world, by British magazine Restaurant.
2016: 2nd best restaurant in the world, by Restaurant magazine.