So far and, at the same time, so close. This is what one feels when arriving at Punta Roca, the new beach bar in Cala Ginesta, just 40 minutes from Barcelona and a few meters from Port de Ginesta, in Castelldefels. Few know that after parking the car and crossing the footbridge and dunes that connect this cove with the marina, it is possible to find a haven of peace that has little or nothing to do with the frenetic pace of the neighboring beaches. Didn’t a place like this lack a restaurant?
With Balinese decoration and views of the imposing Garraf massif, Punta Roca landed there a few weeks ago by the Tibu-ron group, specialists in beach-clubs and creator of other famous beach bars in the area such as Tibu-ron or the restaurant Solraig, both in Castelldefels.
Do not expect to find a most elaborate gastronomic proposal in this informal space, but rather a simple menu designed to satisfy everyone during the 16 hours a day (from 9:00 a.m. to 1:00 a.m.) that it remains open: breakfasts to start the morning stretched out on the deck chair, snacking for vermouth time, cold dishes for the hottest moments, cocktails (garnished with a DJ) to lower the temperature at night and, its protagonists, the meat and fish that they prepare on the grill.
César Rodríguez, executive chef of the Tibu-ron group, who in 2019 was chosen as ‘Best Chef in Castelldefels’, is responsible for a proposal that still needs filming and the final touches. We tried, for example, the crunchy shrimp and avocado salad and, in addition to being bathed in pink sauce, that crunchy point that they use as the statement of the dish is conspicuous by its absence.
On the other hand, the mussels that they prepare with coconut milk, kaffir leaf, chili and cilantro are interesting; the truffled edamame (nothing new under the sun) or the dry rice llauna with red shrimp Punta Roca style. The best? The ember, as we already pointed out. Sea bass, squid, prawns, sardines and other fish that are tasted to the perfect point of cooking with the sway of the sea breeze.
Among the meats, the rib of beef stands out, which is cooked at a temperature of 70ºC before finishing it on the grill and dressing it with Cumberland sauce. It comes with a grilled eggplant with stracciatella di latte and Hoisin sauce that is delicious.
Regarding desserts, they serve some classics that you don’t expect to find on a beach, such as the Petru tiramisu, the baked cheesecake with red fruits or the chocolate coulant.
The wine list could be improved, in which by the glass you can only choose between a Verdejo, an Albariño, a blend made in Menorca with Parellada, Viogner, Sauvignon Blanc and Malvasia, a Ribera and a Rioja. Have you thought about local wines?
