Disfrutar – Barcelona

Strax efter öppningen av Disfrutar sommaren 2015 bokade jag bord. Jag skulle stanna ett dygn i Barcelona men insåg sedan att jag inte hade tid med en middag. Jag fick avboka. Den här gången gick det bättre, men det var också mycket svårare att få ett bord. Restaurangen är alltid fullbokad och har en stjärna i Guide Michelin. Som tur är var jag ensam och lyckades få en barplats.

Disfrutar drivs av Oriol Castro, Eduard Xatruch and Mateu Casanas, alla med ett förflutet på El Bullí. Efter den omtalade Adria-restaurangen stängde öppnade de tre kockarna Compartir i Cadaques – en enklare restaurang med rätter gjorda för att dela. I bakhuvudet fanns ändå tankarna kring att föra det molekylära köket vidare, vilket de nu gör med bravur. På Disfrutar hittar vi lekfulla serveringar utan kompromisser med smaker och råvaror. Rätterna är små, och varje munsbit en njutning.
Så … Följ med på en resa in i Disfrutars magiska värld!

In english: Right after Disfrutar opened in the summer of 2015 I made a reservation. I was going to Barcelona for 24 hours. Unfortunately I then realized I didn’t have enough time to stay for dinner and had to cancel. This time a was better prepared, but it was much harder to get a table. The restaurant is always fully booked and has one star in Guide Michelin. Fortunately I was alone and managed to get a seat at the bar.

Oriol Castro, Eduard Xatruch and Mateu Casanas are the chef owners of Disfrutar, they have all previously worked at El Bulli. After the closing of El Bulli the three chefs started Compartir in Cadaques – a more casual restaurants with dishes to share. But they always had their mind set on continue working with the molecular kitchen, which they do marvelously. At Disfrutar we find playful servings with wonderful flavors and ingredients. The dishes are small and every one of them is absolutely extraordinary. So … please follow me into the magical world of Disfrutar.

I got a seat at the bar, inside is a restaurant and a nice atrium.
I got a seat at the bar, inside is a restaurant and a nice atrium.
Frozen cocktail with passion fruit, rum and coffee.
Frozen cocktail with passion fruit, rum and coffee.
Lychee and roses with gin.
Lychee and roses with gin.
The beet that comes out of the land.
The beet that comes out of the land.
"Disfruta de la aceituna".
”Disfruta de la aceituna”.
Idiazabal smoked cheese biscuit with apple juice and celery.
Idiazabal smoked cheese biscuit with apple juice and celery.
Crispy egg yolk with mushroom gelatin. A dish full of umami. Amazing!
Crispy egg yolk with mushroom gelatin. A dish full of umami. Amazing!
Mushroom dumpling.
Mushroom dumpling.
Corn tart with foie gras. This was one of my favorite dishes together with the egg and the hare juice.
Corn tart with foie gras. This was one of my favorite dishes together with the egg and the hare juice.

 

Ceviche deconstruction.
Ceviche deconstruction.
Razor clams with seaweed.
Razor clams with seaweed.
Macaroni carbonara with pasta made of gelatin with bacon and parmesan foam.
Macaroni carbonara with pasta made of gelatin with bacon …
... and parmesan foam.
… and carbonara foam and parmesan.
Tomato "polvorón" and arebequina oil caviar served with a liquid salad.
Tomato ”polvorón” and arebequina oil caviar served with a liquid salad.
Eel with cream and beluga caviar.
Eel with cream and beluga caviar.
Langoustine "al ajillo".
Langoustine ”al ajillo”.
Red mullet with pork belly and eggplant gnocchi.
Red mullet with pork belly and eggplant gnocchi.
Hare cold juice with tarragon, a touch of armagnac and orange zest.
Hare, cold juice with tarragon, a touch of armagnac and orange zest.
Frozen biscuit of foie gras.
Frozen biscuit of foie gras. .
Laksa - soup with coconut and noodles.
Laksa – soup with coconut and noodles.
Maroccan style pigeon.
Maroccan style pigeon.
Mango sorbet sandwich.
Mango sorbet sandwich. The pastry chef at Disfrutar is Francesca Gallardo. She has also worked at El Bulli.
Cheesecake cornet with cherry ice-cream.
Cheesecake cornet with cherry ice-cream.
Chocolate peppers, oil and salt.
Chocolate peppers, oil and salt.
Coffee role.
Coffee role.
Last serving was cotton of cocoa and mind. Perfect ending of the meal since I am a sucker for cotton candy.
Last serving was cotton of cocoa and mind. Perfect ending of the meal since I am a sucker for cotton candy.

Website: es.disfrutarbarcelona.com

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