Andreu Carulla’s new product – PlatDePa

A serving plate for El Celler de Can Roca – ‘The world’s best restaurant’ of 2013.

Catalan designer Andreu Carulla has once again collaborated with El Celler de Can Roca – named by one prestigious publication ‘The world’s best restaurant’ of 2013. This time, he has created the exclusive plate PlatDePa, a perfect marriage of design and haute cuisine.

Made of aluminium, PlatDePa replicates a slice of bread and is used to serve the different culinary delicacies offered by El Celler de Can Roca. As Carulla puts it, ‘Bread has been one of the most basic forms of food in all eras and among all cultures, and PlatDePa is inspired by the classic Catalan dish pa amb tomàquet – bread rubbed with tomato and drizzled with olive oil. The plate is both the perfect canvas for serving the restaurant’s appetisers and snacks and makes these more eye-catching’. Each plate is unique just like the original, real, rustic slice of bread each plate simulates. Like the loaf these came from, the slice-shaped plates can be joined to form a giant loaf.

Carulla founded his industrial design studio – which has a strong Mediterranean flavour – in 2005. His broad vision of design means he’s had a very varied career to date: his work has seen him undertake technologically complex industrial manufacturing methods, jewellery, furniture and lighting design, and he’s produced other examples of exclusive tableware for El Celler de Can Roca, such as El Gol D’en Messi, Món Roca, Facetat and Boulder Plate.

Situated in the city of Gerona in Catalonia, Celler de Can Roca was founded by the visionary brothers Joan, Jordi and Josep Roca, who share a passion for all things culinary and who’ve elevated their brand of ‘emotional cusine’ to the highest level of international gastronomy. High-profile British magazine Restaurant named the three Michelin-starred eaterie ‘The world’s best restaurant’ this year, thanks to its fusion of traditional cuisine and avant-garde experimentation. And contributing to the restaurant’s reputation is its commitment to presenting its culinary specialities in original, artistic containers, such as those dreamt up by Carulla.