The Macallan has opened TimeSpirit, a striking 24-seat restaurant on its 485-acre Highland estate in Craigellachie, in partnership with the Roca brothers of El Celler de Can Roca, winner of three-time Michelin stars and twice named the best restaurant in the world.
With floor-to-ceiling views over the River Spey and a seasonal tasting menu that reads like a whisky-lover’s dream, TimeSpirit represents an intriguing new addition to Scotland’s fine dining landscape.
Marking The Macallan’s 200th anniversary, this permanent collaboration is the Roca brothers’ first eatery outside Spain, one that brings together Scottish produce, and Spanish culinary innovation – and the results look luxurious.
A new highland pilgrimage for foodies
Designed by David Thulstrup, the Danish architect behind Noma’s celebrated interiors, TimeSpirit sits at the heart of The Macallan Estate, sympathetic to the modernist architecture of the distillery.
“Natural materials like wood and stone reveal age and character,” says Thulstrup. “The space was designed to reflect The Macallan’s story of time and transformation, honouring tradition, while looking to the future…”
Its central open kitchen invites guests to appreciate the creative process, while a custom-built whisky cellar celebrates the cask-matured expressions that have made The Macallan a global icon.
The six-course lunch tasting menu is £60 per person. The nine-course dinner tasting menu is £95 per person.
Plates are paired with rare Macallan whiskies and Valdespino sherries, selected by master sommelier Josep Roca.
Blending Scottish and Spanish gastronomic influences, the dining experience includes appetisers inspired by locations featured in The Macallan’s Distil Your World series, with dishes such as vegetarian haggis with whisky spiced mayonnaise; cured mackerel al amontillado inspired by Jerez; Pastrami, steamed brioche, sauerkraut inspired by New York; Taco with radish and mango salad inspired by Mexico City and a chicken pate with raisins and apricot inspired by London.
Other dishes include The Macallan Barley, a treat showcasing whisky ingredients with fermented barley and yeast cream and From the Cask to the Chocolate, a whisky and chocolate indulgence, featuring The Macallan Double Cask 12 Years Old.
Meals 200 years in the making
The company is keen to stress that this is no pop-up. Rather it’s the culmination of a twelve-year partnership between the distillery and El Celler de Can Roca. For the Roca clan, Joan, Josep and Jordi, TimeSpirit is something of a love letter to Scotland.
“We have travelled the country, studied its cookbooks, immersed ourselves in its spirit,” said Joan Roca. “TimeSpirit allows us to explore what our food might look like at the 60th parallel north – and share that vision with diners on The Macallan Estate.”
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El Supremo Rum, from Paraguay, has launched in the UK, bringing a distinctive national style – Caña Paraguaya – to British rum fans. Produced in partnership with CAPASA, Paraguay’s state‑owned sugarcane alcohol producer, the range draws on traditional production methods rooted in indigenous Guaraní culture. El Supremo is made using 100% sugarcane juice that’s reduced…
The Luxe Review 
The Macallan has opened TimeSpirit, a striking 24-seat restaurant on its 485-acre Highland estate in Craigellachie, in partnership with the Roca brothers of El Celler de Can Roca, winner of three-time Michelin stars and twice named the best restaurant in the world.
With floor-to-ceiling views over the River Spey and a seasonal tasting menu that reads like a whisky-lover’s dream, TimeSpirit represents an intriguing new addition to Scotland’s fine dining landscape.
Marking The Macallan’s 200th anniversary, this permanent collaboration is the Roca brothers’ first eatery outside Spain, one that brings together Scottish produce, and Spanish culinary innovation – and the results look luxurious.
A new highland pilgrimage for foodies
Designed by David Thulstrup, the Danish architect behind Noma’s celebrated interiors, TimeSpirit sits at the heart of The Macallan Estate, sympathetic to the modernist architecture of the distillery.
“Natural materials like wood and stone reveal age and character,” says Thulstrup. “The space was designed to reflect The Macallan’s story of time and transformation, honouring tradition, while looking to the future…”
Its central open kitchen invites guests to appreciate the creative process, while a custom-built whisky cellar celebrates the cask-matured expressions that have made The Macallan a global icon.
The six-course lunch tasting menu is £60 per person. The nine-course dinner tasting menu is £95 per person.
Plates are paired with rare Macallan whiskies and Valdespino sherries, selected by master sommelier Josep Roca.
Blending Scottish and Spanish gastronomic influences, the dining experience includes appetisers inspired by locations featured in The Macallan’s Distil Your World series, with dishes such as vegetarian haggis with whisky spiced mayonnaise; cured mackerel al amontillado inspired by Jerez; Pastrami, steamed brioche, sauerkraut inspired by New York; Taco with radish and mango salad inspired by Mexico City and a chicken pate with raisins and apricot inspired by London.
Other dishes include The Macallan Barley, a treat showcasing whisky ingredients with fermented barley and yeast cream and From the Cask to the Chocolate, a whisky and chocolate indulgence, featuring The Macallan Double Cask 12 Years Old.
Meals 200 years in the making
The company is keen to stress that this is no pop-up. Rather it’s the culmination of a twelve-year partnership between the distillery and El Celler de Can Roca. For the Roca clan, Joan, Josep and Jordi, TimeSpirit is something of a love letter to Scotland.
“We have travelled the country, studied its cookbooks, immersed ourselves in its spirit,” said Joan Roca. “TimeSpirit allows us to explore what our food might look like at the 60th parallel north – and share that vision with diners on The Macallan Estate.”
Open Thursday through Sunday, TimeSpirit bookings can be made here.
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