Southeastern Arizona's

Destination Restaurant

Locally Sourced × Casual Fine Dining



Unique flavor combinations, a focus on locally sourced ingredients and a passion for the sublime make Café Roka a Bisbee staple.

Photos by Deny Diaz


Chef Rod Kass came to Bisbee in 1990 for a visit and found himself immediately at home. Kass and Sally Holcomb opened Café Roka in 1992 and it has all the markings of a Bisbee original. From Kass' passion for quality, locally sourced ingredients to the historic building's art deco ambiance, a dinner at Café Roka is an experience to remember. 

Unique flavor combinations, vivid colors and complimentary textures combine with a carefully chosen wine list, and a vivacious atmosphere to create not just a satisfying meal, but a convivial dining experience. Come for the live music every Friday night, come to celebrate a life milestone or come for a love of good food, come to find out what is truly one of the great rural restaurants in Arizona.


Get the recipe for our famous lasagna here!






35 Main Street
Bisbee, Arizona 85603


Wednesday-Saturday 5 pm–9 pm
Sunday 3 pm–8 pm

Closed from May 28-June 14

Open Friday, June 15 - Saturday, June 16, 5-9 pm

Beginning June 22, we will be open Fridays and Saturdays 5-9 pm only. Seating will be on our 2nd floor ONLY. It is two flights of stairs up with about two dozen steps. Please note our second floor is not handicap accessible, there is no elevator.



Phoenix New Times
Arizona Highways TV 
Phoenix Magazine's 50 Best AZ Restaurants
Arizona Highways Magazine
Best of Bisbee

A large selection of Arizona local wines are seasonally available.




Bring Roka Home

Artichoke and Portobello Mushroom Lasagna

1 large onion (medium dice)
2 Tbsp olive oil
4 garlic cloves (minced)
1 14 oz can artichokes (in water) drained, coarsely chopped
1 lb portobello mushrooms (medium diced)
1 lb fresh, cleaned spinach (rough cut)

1 9 oz box oven-ready lasagne sheets (no-boil style)
1 lb. whole milk mozzarella, sliced thin

Tomato-Bechamel Sauce
1     14 oz can diced tomato (drained)
4     Tbsp butter
4     Tbsp flour
4 1/2   cups milk
1 1/2    cups grated parmesan



Vegetable Filling: 
In large skillet over high heat, add 2 Tbsp olive oil, cook onion 2 minutes, add garlic and mushrooms, cook 3-4 minutes until mushrooms release mositure. Add drained, coarsely chopped artichokes, continue cooking 2-3 minutes. Transfer to large mixing bowl. Add fresh spinach to warm mixture in bowl, toss to wilt. Season with salt and pepper, set aside. 

Tomato-Bechamel Sauce
Melt butter in medium sauce pan over medium-high heat until foamy. Stir in flour, cook for 1 minute, continue to stir. Slowly whisk in milk and drained tomatoes. Lower heat to medium-low and continue cooking, stirring constantly for 7-8 minutes until thick enough to coat back of spoon. Stir in 1 1/2 cups Parmesan cheese. Season to taste with salt, pepper, and nutmeg.

To Assemble Lasagna
Ladle 6 oz tomato-bechamel into bottom of 9x13x3 inch pan, spread evenly. Cover with lasagna noodles. Add 1/4 of vegetable mixture over noodles. Ladle another 6 oz of sauce over vegetable mixture. Top with 1/4 of sliced mozzarella, top  with another layer of noodles and repeat until you have four layers. Top with mozzarella. Cover with foil and bake at 350 degrees in oven for 45 minutes. Remove foiol and increase heat to 450 degrees. B"ake an additional 15 minutes to brown top[. Let rest 10 minutes before serving.