Making a reservation at Disfrutar (in English meaning “Enjoy”) was super easy — I used their website to book in advance. They hold one Michelin star right now, but I believe they deserve more. It was reminiscent of Alinea in Chicago, where I first experienced the world of molecular gastronomy. When we arrived at the restaurant, I instantly felt the warmth from our host, who received us and gave us a quick tour that eventually led to our table. Every single person who served us was welcoming and explained everything clearly.
You can choose between the Classic Menu or the Festival Menu, and both featured an option for 20 or 25 courses. I went with the “Classic” since it was my first time there and I wanted to experience it as a newbie. Of course, I had to get the wine pairing with my meal.
Frozen cocktail with passionfruit, rum & coffee
Lychee and roses with gin
The beet that comes out of the land
Salted candy walnuts with mango, tonka beans and whisky
“Multipescadito frito” with fresh trout roe
These were NOT olives! They were made of hard chocolate shells filled with soft chocolate inside. SO surprisingly tasty. One of my favorites and it looks so simple! Together with the olive oil and bread, they worked quite beautifully. Amazing.
Mille-feuille of Idiazabal
Crispy egg yolk with mushrooms gelatine
Perfectly crispy on the outside, runny egg yolk on the inside
This was my favorite wine of the meal, tastes like… mushrooms?!
Liquid salad, anyone?
Langoustine “al ajillo”
Red mullet with pork belly and eggplant gnocchi
Moroccan style pigeon
Dessert #1: mango sorbet sandwich
Dessert #2: Cheesecake cornet
Dessert #3: Chocolate peppers, oil and salt – another mind game, these were not peppers at all!
Favorite dessert of the meal: Cotton of cocoa and mint — the waiter had to point out which were the real cotton and which were candy, and we picked them off the stem to eat! Really tasty, loveeeeeed the mint!
I loved this meal so much! Everything from start to finish was a delightful surprise, and I hope to go again the next time I’m in Barcelona. HIGHLY RECOMMENDED.