I never thought I was a fan of gastronomy until we ate at Disfrutar. Chef’s Mateu Casañas, Oriol Castro and Eduard Xatruch met and trained professionally in El Bulli and opened Disfrutar in 2014.

Frozen cocktail with passion fruit, rum and coffee

The beet that comes out of the land

Lychee and roses with gin

Salted candy walnuts with mango, Tonka beans and whisky

Disfrutar olives with mandarin flower essence

Mille-feulle of Idiazabal

Crispy egg yolk with mushrooms gelatine

Ceviche deconstruction

Langoustine in “suquet”

Multi spherical tatin of foie gras and corn

Pibil style pigeon

Pigeon bon bon

Mango sorbet sandwich

Cheesecake cornet

Chocolate peppers, oil and salt

Cotton of cocoa and mint