Rocambolesc Gelateria — Jordi Roca's Ice-Cream Laboratory
Rocambolesc on Carrer de Santa Clara is the street-food project of Jordi Roca, pastry chef of El Celler de Can Roca — the three-Michelin-star restaurant repeatedly voted the world's best. Here, his boundary-pushing dessert ideas are translated into extraordinary ice creams, lollies and sundaes at very un-Michelin prices.
What Makes It Extraordinary
The flavours rotate seasonally and are unlike anything you'll find in a standard gelateria: think smoked caramel with sea salt flakes, Catalan cream (crema catalana) with caramelised sugar shards, or olive oil ice cream with citrus zest. The signature 'Rocambolesc' sundae comes assembled tableside with a theatrical flourish of toppings chosen from a menu of house-made sauces, crumbles and candied elements.
The space itself is tiny and beautifully designed — a narrow, white-tiled shop with a theatre-kitchen counter where you can watch the team at work. It's a masterclass in how serious gastronomy can be made joyful and accessible.
Practical Tips for Visiting
Queues form quickly in summer, especially between noon and 3pm and after dinner. The best strategy is to visit at 11am when it opens or after 9pm on warm evenings when the queue moves fast and the atmosphere is festive.
Rocambolesc has a second location in Barcelona (Las Ramblas) but the Girona original on Carrer de Santa Clara 50 is the one to visit — it's the home kitchen, and the team here has the most direct connection to the Roca family's creative process.
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