Restaurant run by former El Bulli chefs as global rising star
Disfrutar in Barcelona has been named this year’s Miele One To Watch by The World’s 50 Best Restaurants. Opened in December 2014, Disfrutar is a collaboration between chefs Mateu Casañas, Oriol Castro and Eduard Xatruch. The three met while cooking at former No.1 restaurant El Bulli, where they worked alongside legendary Spanish chef Ferran Adrià.
Disfrutar as one of the world’s 50 best restaurants
Disfrutar’s founders will be presented with the coveted award at The World’s 50 Best Restaurants awards in Melbourne on April 5th. The Miele One To Watch Award celebrates emerging global talent and recognizes a restaurant that is outside the 50 Best itself but has the potential to rise up the list in the near future.
“Worthy winners of the Miele One To Watch Award”
William Drew, Group Editor of The World’s 50 Best Restaurants, said: “Disfrutar showcases the individual talents of these three chefs and broadens their influence on Spain’s culinary scene. Their commitment to pushing the creative boundaries of gastronomy makes them worthy winners of the Miele One To Watch Award.”
Disfrutar – a symbolic nod to Barcelona’s cultural heritage
Following El Bulli’s 2011 closure, Casañas, Castro and Xatruch opened „Compartir“ (meaning “share”) in Cadaqués. Building on the success of their initial venture, the trio launched Disfrutar (meaning “to enjoy”) to widespread acclaim, earning their first Michelin star in 2016. Centrally located in Barcelona’s Eixample district, Disfrutar evokes a Mediterranean spirit with its décor and laid-back ambience. Beyond the entrance, guests walk past two open kitchens and are led into the spacious, whitewashed dining room that extends to an open terrace. Bright and earth-coloured ceramics in various forms dominate the space, a symbolic nod to Barcelona’s cultural heritage and the restaurant’s focus on artistry.
Macaroni made out of gelatin
While Disfrutar’s multi-course tasting menus uphold modernist culinary principles, they also reveal the chefs’ quirky personalities. Avantgarde, theatrical and inventive, each course aims to delight and excite the senses. Signature dishes include macaroni made from gelatin, tossed in truffle foam and smothered in Parmesan at the table. A deconstructed whisky tart invites guests to wash their hands in whisky and inhale the scent as they eat.
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