El Celler de Can Roca

The setup is the secret: Chef Joan Roca runs the savory kitchen, his brother Josep the wine, and Jordi the desserts — they call themselves an equilateral triangle, and four decades in, the geometry holds. The cooking is built on memory and travel and a real environmental conscience, beginning with a run of appetizers that nod to their own greatest hits. It's twice been No.1 on the World's 50 Best and a top-five mainstay since 2009, so tables are coveted — bookings open at midnight on the 1st, eleven months out, and go fast. Three Michelin stars. Mark your calendar and plan the trip around the table you land.