The immersive modern experience of DISFRUTAR is one of the most delicious, amazing and imaginative gastronomic experiences in the world. This creativity gave a birth to a new format, enhancing the essential flavours, “wow” textures, the fun in each bite, the surprise in each presentation.
DISFRUTAR, which name translates from Spanish as “Enjoy”, was created by the talented trio of chefs Oriol Castro, Eduard Xatruch and Mateu Casañas. The restaurant is awarded with 2 Michelin stars.
TRIO OF TALENTS
Oriol Castro, Eduard Xatruch and Mateu Casañas started working together at the legendary El Bulli restaurant (three-Michelin-starred and considered by many to be one of the best in the world), where they received a very strong professional training. When the restaurant closed in 2011, they joined forces and opened Compartir in Cadaqués in Catalonia, followed by opening DISFRUTAR in 2014, which became their most ambitious project yet.
In the Photo: Oriol Castro & Eduard Xatruch
At the end of 2015, when the restaurant celebrated its first anniversary, DISFRUTAR received its first Michelin star, the “Two Suns” award in the Repsol guide, and the Catalan Academy of Gastronomy and Nutrition named DISFRUTAR “Restaurant of the Year”.
In 2016, DISFRUTAR was named Europe’s Best New Restaurant by Opinionated About Dining.
In 2017 it was awarded the “Three Suns” in the Repsol guide and in 2018 received its second Michelin star. In 2019, the legendary trio received special recognition for team cooking at the National Gastronomy Prize of the Royal Spanish Academy of Gastronomy.
Year after year, DISFRUTAR has been included in the list of 100 best restaurants in the world, and in 2021 the jury of the international award “The World 50 Best Restaurants” awarded them 5th place.
All of these awards testify to DISFRUTAR’s consistently mind-blowing gastronomic growth, described as “an exciting high-speed rollercoaster ride”.
CREATIVE EPICENTER
Located in the Eixample district of Barcelona, opposite the famous Ninot market, DISFRUTAR pays homage to the history and heritage of the Mediterranean, which are the inspiration for the whole restaurant team.
Besides the main hall and a terrace, the restaurant has a special space -1 floor with so-called R&D kitchen, which is the heart & core of the restaurant: all the creative experiments, innovations and other delights take place here.
Modern technologies, bold combinations, high craftsmanship, imagination and the desire to surprise visitors are the main aspects that Oriol Castro, Eduard Xatruch and Mateu Casañas use in DISFRUTAR. Having once amazed the world with their avant-garde techno cuisine, they put Spain on the pedestal of world gastronomy.
“Our culinary universe is creativity, our “extreme cuisine”, which we started at El Bulli and continue here at DISFRUTAR, — says Eduard Xatruch. — We are committed to our goal of continuing to develop methods that allow you to create new ways to consume familiar foods by playing with their flavors and textures. We also try to lighten the dishes, for example, by reducing fat, salt without sacrificing taste, but with benefits for the body. We challenge ourselves every day to achieve what is sometimes very difficult and sometimes even impossible. As we say ourselves, “We work on the edge of the abyss, but with constant faith in the result.” And from numerous attempts, a miracle happens.(Eduard smiles)”
FLAVOR PLAYGROUND
Oriol Castro, Eduard Xatruch and Mateu Casañas present a tasting menu with their signature avant-garde cuisine, where all dishes stand out for their vibrant Mediterranean identity, amazing flavors and bold modern presentation.
- First “Aperitif” appetizer Frozen passion fruit ladyfinger with rum
- The beet that comes out of the land / Lychee and roses with gin
A bowl of black sesame seeds is served on the table, being shaken before the eyes of the guest while two pink beet balls, airy yet very spicy, magically appear “from the ground”.
- Flour free coca pizza
This serving is complimented with DISFRUTAR House Vodka infused for several months with fresh Truffle.
- “Panchino” / filled with caviar
- Solid bubbles of smoked butter with caviar
The menu offers alcoholic accompaniment with carefully selected wines. For guests who prefer non-alcoholic drinks, a special Alcohol-Free Wine Pairing has been developed.
“We have been thinking for a long time about the need to create a non-alcoholic accompaniment not only from traditional juices and drinks, but that it should be wines, because any meal is perceived better when it comes with a glass of wine, — says Eduard. — We handcraft each wine in accordance with the natural process so that the same organoleptic characteristics and complexity of each wine are preserved. Therefore, a guest who chooses such pairing enjoys the same wine, but without alcohol.”
- Savory walnut candy with mango, tonka beans and whisky
- Idiazabal cheese Mille-feuille
Homemade cider smoked at the moment is served to complement this snack.
- Gazpacho sandwich with scented vinegar garnish
- Disfrutar’s Gilda
- Pine tree shoot tempura without oil / Crunchy mushroom leaf
- Crispy egg yolk with mushroom gelatin
Another strong impression comes with egg yolk, cooked in truffle-flavored tempura and encased in an eggshell that enticingly hides a delicious array of flavors and textures.
- Asparagus with elderflower and macadamia
- Multispherical pesto with pistachios and eel
- Our macaroni alla carbonara
Fully transparent Iberico-pork gelatin-based pasta is placed in a saucepan with cubes of parmesan and bacon. At the table, the waiter serves carbonara truffle sauce and grated parmesan, which give a wonderful flavor to the sauce.
- Codium Margarita / Raspberry umeboshi with crispy seaweed ravioli
- The goose that laid the golden eggs: fried egg of crustacean
- Multi spherical tatin of corn and foie
Dessert part of the menu comes with several impressions and gradually enhancing flavors.
- Hoisin cucumber
- Cheesecake cornet
This strawberry cone contains strawberry sorbet, hidden kirsch jelly and cream, gifting an incredible sense of novelty of familiar tastes
- Chocolate peppers, oil and salt, “Tarta al whisky’
“LIVING TABLE” — THEATRE & MAGIC TOGETHER
In 2021, the DISFRUTAR team introduced a new type of experience in their creative kitchen called “Living Table”, when an ordinary table “comes to life” in front of the guest’s eyes to the sounds of a bewitching melody and the host’s story — the table opens, revealing secret boxes, in the depths of which tidbits are hidden.
“This proposal was born on the initiative of interior designer Merche Alcalà. We really liked this idea, and we all worked on it together, — comments Oriol Castro. — We wanted to offer a completely different, new experience, to do something special for our guests. It can be said as a kind of “Petit Four” amusement. And now, when we see enthusiastic faces and admiration, we are happy that we succeeded.”
“Living Table” is located in the restaurant’s R&D kitchen, on the -1st floor, the only space where can guests enjoy this spectacle full of emotions, followed by a tasting of the creative sweets masterpieces of the talented DISFRUTAR team.
In addition to DISFRUTAR CLASSIC menu, you can also taste another option — DISFRUTAR FESTIVAL menu.
CLASSIC MENU — 235€
FESTIVAL MENU — 235€
WINE PAIRING — 110€
ALCOHOL-FREE PAIRING — 145€
Eduard Xatruch & Oriol Castro: “We have been constantly honing our professional skills from the very beginning of our joint activity. We clearly understand what a high level of discipline is required in the work of the entire team, and we have a very close-knit and hardworking team in order for the work to bring joy and the restaurant to be successful. Our common goal is to delight, surprise and excite. And we really believe that the name we gave to the restaurant meets its call.”
Disfrutar
Opening hours: Monday – Friday: 13.00 – 16.30
20.00 – 24.09
Address: C. DE VILLARROEL, 163,
08036 BARCELONA, SPAIN
Contacts: +34 933 486 896
Instagram: @disfrutarbcn
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
