[4] Because of their work at the restaurant, the brothers have appeared at Harvard University in the United States as part of the Science and Cooking program.

[7][8] Mark Birchall, the 2009 winner of the Roux Scholarship elected to work at El Celler de Can Roca as part of his prize.

[10] The Michelin Guide describes the type of cuisine produced by El Celler de Can Roca simply as "creative",[11] while Edward Owen of The Times said it was a "fusion of traditional dishes with surrealist touches".

For example, a small ball of frozen spiced fish stock coated in cocoa butter represents Thailand, while the set comes on a purpose-built wooden holder.

[15] They have created some dishes and desserts based on perfumes such as Calvin Klein's Eternity, Carolina Herrera,[16][17] Lancôme and Bulgari.

It was based on a dessert served at the restaurant called Lemon Distillation, and was developed to spray as a mist over the diners as they ate the dish.

[19] Nicholas Lander reviewed the restaurant for the Financial Times in 2008 and also praised the veal tartare, but was impressed by the main of kid goat, and the dessert of sheep's milk ice cream.

[20] In September 2011, it was included in a list of the top ten places to eat by Tony Turnbull, The Times food editor.

[22] The comparison is commonly made, with El Celler de Can Roca often being referred to as the successor to ElBulli which was once ranked as the number one restaurant in the world.

[33][34][35] In The Daily Meal's inaugural list of the best 101 restaurants in Europe in 2012, El Celler de Can Roca was ranked twelfth.