![\"Berlin\u2019s](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/05\/coda-roca-1280x785.jpg\")
<\/p>\n\t\t\t\t\t <\/p>\n
\n Berlin\u2019s CODA to celebrate tenth anniversary with one-day pastry collaboration featuring Jordi Roca\n <\/p>\n
6th May 2026 <\/p>\n
![\"Avatar](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/02\/cropped-tucuser-food-desk-avatar-2-150x150.jpg\"){kind=avatar}
<\/p>\n
Berlin\u2019s two Michelin-starred restaurant CODA will welcome Spanish pastry chef Jordi Roca of El Celler de Can Roca on 30th May for a one-day collaboration serving both lunch and dinner. The event, hosted by CODA\u2019s chef Ren\u00e9 Frank, forms part of the Berlin restaurant\u2019s tenth anniversary programme and brings together two figures widely regarded as among the most prominent pastry chefs working today.<\/p>\n
The partnership follows a four-hands dinner held in February alongside Tohru Nakamura, whose eponymous Munich restaurant holds three Michelin stars. Roca\u2019s restaurant, El Celler de Can Roca in Girona, Catalonia, also holds three Michelin stars and has twice been ranked the world\u2019s best restaurant by The World\u2019s 50 Best Restaurants. Both Frank and Roca have previously been named World\u2019s Best Pastry Chef by the same organisation, and each has received the Best Pastry award at The Best Chef Awards.<\/p>\n
Despite the parallels in their accolades, the two chefs have markedly different culinary philosophies. Roca, the youngest of the three brothers who run El Celler de Can Roca, is known for desserts that draw on theatrical and conceptual sources of inspiration. His creations have included mouth-blown caramel sculptures filled with mousse, as well as desserts based on perfumes, childhood memories and, in one instance, the trajectory of a Lionel Messi run on goal. Frank, by contrast, has built CODA around the idea that dessert should not be confined to the end of a meal. His menus treat vegetables, fermentation and umami as elements of equal importance to sweetness, and the kitchen does not use white sugar or wheat flour. The one-day menu will reflect both chefs\u2019 approaches, combining their respective methods within a single selection.\u00a0<\/p>\n
CODA opened in Berlin a decade ago and sits among a small group of restaurants internationally that focus on dessert-led tasting menus. The May collaboration is expected to be one of several events marking the anniversary throughout the year. Reservations have opened, with strong demand anticipated for the limited number of seats available across the two services. Lunch and dinner are priced at \u20ac680 per person, which includes a champagne aperitif and a full beverage pairing.\u00a0<\/p>\n
Food Desk<\/p>\n