Restaurant “Disfrutar”

I dare say, without disparaging other establishments that have also captivated me, that "Disfrutar" is the restaurant that has surprised me the most. Despite being well informed and prepared, the visit has left me out of the game.

The space itself is impressive. I experienced several sensations as I walked through. The door is discreet and does not stand out too much. Once inside, at the kitchen level (which is the most impressive part), I really appreciated that Oriol Castro welcomed us. It was a lovely detail that I have not experienced in other restaurants of a similar category. The dining room, however, left me indifferent: modern but impersonal. This allowed me to concentrate more on the food. The inner terrace, on the other hand, is something else... amazing!

Going to a restaurant with so many awards gave me very high expectations and it far exceeded them!

• Three stars in the Michelin Guide 2024
• Nº1 The World's 50 Best Restaurants 2024
• Three Suns in the Repsol Guide since 2018
• Top of the Tops in the Guia Macarfi
• National Gastronomy Award for Best Chef 2023
• Best restaurant by the Academia Catalana de Gastronomia 2025
• The Best Chef Awards from 2019
• In the OAD (Opinionated About Dining) from 2016 

Once at the table, they brought a piece of paper with the title “Menu”. When I looked at it carefully, I was curious. A question heads the sheet of paper. It says: “What is behind the food?” Then dozens of words show that behind the project there is a team with sensitivity: effort, experiences, memories, sensations, creativity, taste, play, exclusivity, respect, provocation and enjoyment, among many others. What a wonderful welcome!

Type: three chefs (ex Bulli) lead this marvel: Oriol Castro, Eduard Xatruch and Mateu Casañas. The three of them have destroyed the theory that I have been defending for years. I always say that projects work when there is only one leader and a great team. Well, no. It is clear that they do not. They have been able to create an invincible trio. I had the privilege of enjoying the Classic menu that they gave me for my 50th birthday. From here, infinite thanks Isaura!

• Frozen tongue of passion with rum - Spectacular staging and great mouthfeel.
• The beet that comes out of the ground - I don't like beets, but I ate it in two seconds! Very soft.
• Lychee and roses with gin - It looks like a painting. It is clear that they take care of the details.
• Flourless coca with black truffle and burrata - Generous plate of black truffle paired with vodka. I liked the mix, although I left the vodka aside to give all the prominence to the truffle. Great.
• Chinese bread stuffed with caviar and sour cream - Without a doubt, one of the star dishes. Wonderful, fascinating, hypnotic. Simply addictive. I still dream about it. NOTE: I took the wrong photo. It doesn't reflect what it really is.
• Solid bubbles of smoked butter with hedgehog - Delicious.
• Gazpacho sandwich with a vinegary garnish - Huge applause for the creativity of putting gazpacho in a bikini. I love the idea.
• The Olives of Disfrutar - I Cry.
• Black cauliflower with coconut béchamel - I was very surprised. I don't remember ever seeing any cauliflower that wasn't white... and now it turns out there are three colors!
• Crispy mushroom leaf - Fine and spectacular presentation! Another of our star dishes.
• Crispy egg yolk with hot mushroom jelly - Art.
• Multi-spherical pesto with eel and pistachios - The contrast between the products is good. All of them have their own special role.
• Our macaroni carbonara - I ask them to change the name. It is too exquisite to be "normalized".
• Tomato polvorón and Arbequina caviaroli - Awesome presentation. This dish clearly enhances the quality of the product.
• Liquid salad - Very nice presentation. It looks like a cocktail.
• Hake stew - Although it was delicious, it was one of the dishes that surprised me the least.
• Suquet cappuccino - I'm crying again.
• Artichoke gnocchi with clam juice on a "palo cortado" and teardrop peas - Where have you seen silver gnocchi?
• Multi-spherical corn and foie gras tatin - Another of our star dishes. A mix of unforgettable flavours.
• Pigeon with kombu spaghetti, almonds and grapes - The same thing happened to me as with the hake. As the other dishes are so amazing...
• Homemade cider smoked on the spot - I really like the staging.
• Walnut heart with Idiazabal cheese and ratafia - Good combination.
• Hoisin Cucumber - Different textures and different temperatures.
• Black sesame corneto - Another of the star dishes. How many have I had already?
• Chocolate, oil and salt peppers - They deceive the eye. Delicious.
• Basil leaf, raspberry marshmallow, matcha tea rock, liquid chocolate and passion fruit, raspberry clusters and cotton candy - Really good presentation.

And all this washed down with a glass of Innoble Brut Nature Gramona (D.O. Corpinart) and several glasses of Ried Dechant Erste Lage Grüner Veltlimer 2019. Really fine.

Awesome. A show that will make you DISFRUTAR in capital letters in Barcelona.