CONTENTS
About Disfrutar
Concept
Tucked away in the heart of Barcelona’s Eixample district, Disfrutar—meaning “to enjoy” in Spanish—is a restaurant wholly devoted to the joy of gastronomy. True to its name, this culinary temple invites guests to immerse themselves in the pure pleasure of dining. In 2024, it claimed the No. 1 spot on The World’s 50 Best Restaurants, solidifying its status as a pilgrimage site for gourmets worldwide.
Disfrutar offers two menu options: the Classic Menu and the Evolution Menu. The latter, in particular, presents a series of provocations—dishes that challenge culinary norms with constantly shifting flavors, textures, temperatures, and aromas. But these surprises are not mere theatrics; they are built upon a foundation of technical precision and thoughtful storytelling. At its core, Disfrutar’s cuisine is an expression of playful intellect, one that stimulates the senses and imprints itself on memory.
The dining room is open and luminous, with a predominantly white palette that captures the spirit of Mediterranean sunlight. It’s a space that feels simultaneously modern and warm—an adult playground for the curious and the sensitive alike.
The Three Chefs
Disfrutar is helmed by three Catalan chefs: Oriol Castro, Eduard Xatruch, and Mateu Casañas. Each of them honed their craft at the legendary elBulli—one of the most influential restaurants in the history of modern gastronomy.
Following elBulli’s closure in 2011, the trio combined their experience and vision to open Disfrutar in 2014. What they’ve created is not merely a continuation of their past but a forward-looking culinary laboratory that redefines avant-garde Spanish cuisine.
Their presence extends beyond the kitchen; the chefs often come to the dining room to present dishes in person, embodying their philosophy that “cooking is a conversation.” They are not just chefs but orchestrators of experience, intent on creating indelible memories for every guest.
The Legacy of elBulli
No discussion of Disfrutar is complete without recognizing its roots in elBulli—the Costa Brava restaurant that revolutionized global cuisine in the 1990s and 2000s. Under the direction of Ferran Adrià, elBulli elevated cooking to an art form and a science, pioneering molecular gastronomy and redefining what was possible on the plate.
Despite its accolades—three Michelin stars and five-time winner of The World’s 50 Best Restaurants—elBulli closed in 2011. It was not due to decline but a desire to evolve beyond the constraints of traditional restaurant service.
The three chefs of Disfrutar were not just disciples; they were core members of elBulli’s creative team. Dishes such as the “liquid olive” or those that incorporate smoke are echoes of that heritage—but here, they are refined, reimagined, and pushed into the next chapter of gastronomic evolution.
▶ Watch elBulli: Cooking in Progress [DVD] on Amazon
Accolades and Reputation
In under a decade, Disfrutar has ascended to the pinnacle of global fine dining. In 2024, it claimed the No. 1 position on The World’s 50 Best Restaurants, having risen from No. 2 the previous year—a testament to its consistent excellence and growing acclaim.
It is now considered one of the most sought-after reservations in the world and stands as Spain’s third restaurant to earn this prestigious ranking. That same year, Disfrutar also received its third Michelin star, becoming the 15th restaurant in Spain to reach that level.
Other honors include top-tier placements on Opinionated About Dining (OAD) and La Liste, as well as praise for its service in the Michelin Guide’s special distinctions. Disfrutar is not merely a restaurant—it is a living vision of the future of gastronomy, shaped through food, space, service, and experience.
A Prelude to Dining
Exterior and Entrance
Situated on a broad avenue in central Eixample, Disfrutar’s façade is discreet—almost unassuming, with its name etched modestly in glass. Yet, it’s this very quietness that lends the restaurant an air of exclusivity.
Checkerboard tiles and red accents hint at the playfulness within. Alongside the entrance, a line of plaques tells the story: Michelin 3 stars, World’s 50 Best No. 1, Best Chef rankings—all quietly asserting the restaurant’s global stature.
Passing through the entrance and a narrow hallway, I was met with a fleeting but unforgettable moment: Chef Oriol Castro himself, smiling and exchanging a few warm words. It was a brief encounter, but one that encapsulated the essence of Disfrutar—humility, hospitality, and human connection.
Dining Space
The dining area reveals itself gradually—an expanse of light and air. High ceilings and sky-projected panels offer a surreal openness, while textured white walls and hanging geometric baffles lend the space a tranquil clarity.
Tables are generously spaced, each a world unto itself. Staff move gracefully, offering focused attention to each party. The atmosphere is composed, almost reverent—encouraging diners to sit up straight, quiet their voices, and ready themselves for what’s to come.
The open kitchen, framed by red louvered tiles, operates like a silent theater. Without visible direction, the team moves in seamless coordination—a choreography of calm intensity. It is a visual expression of Disfrutar’s order, discipline, and artistry.
This isn’t just a dining room—it’s a finely tuned environment designed to heighten every sense in anticipation of the meal.
Menu Presentation
What greeted us at the table wasn’t a typical menu, but rather a poetic artifact—a single sheet of paper with a striking visual.
At its center: an abstract illustration of intertwining organic lines. Surrounding it were words like Flavor, Technique, Memories, Creativity, Sensations, and Friendship—seemingly scattered at random, but placed with intention.
The title read:
“Menu – What lies behind our food?”
It wasn’t a menu in the traditional sense, but a conceptual manifesto. Themes like travel, passion, innovation, tradition, teamwork, surprise, texture, aroma, and memory were embedded in this dining experience, ready to be unraveled—course by course.
At this point, we still didn’t know what dishes would be served. But that very uncertainty heightened the anticipation. Like holding a short story in your hands before reading the first line—you could sense a narrative waiting to unfold.
Starter Drinks
The opening pour was an Extra Brut Champagne by Vincent Brochet, a small grower from Écueil, France. As its label promised, the dosage was minimal, resulting in a bright acidity and sharp minerality. Its refined aroma and delicate mousse felt like a quiet but powerful prelude to the journey ahead.
Sketch – Raúl Pérez
Next came a white wine from Galicia by the legendary winemaker Raúl Pérez. Made from Albariño grapes, its most notable trait was how it had been aged—bottles submerged in the sea off Rías Baixas for several months. The result? A wine layered with salinity, minerality, and a sense of time. It resonated deeply with the oceanic notes of the upcoming dishes—like a memory of the sea, bottled.
Tasting Menu Highlights
Frozen passion fruit ladyfinger with rum（2016）
What arrived at the table resembled a small éclair-shaped ladyfinger. But this was no ordinary baked confection. Inside was a frozen passion fruit sorbet, while the surrounding air carried a faint aroma of rum—truly an “edible aroma.”
What stood out most was its presentation: A thick cork base, a pillar with a brass-like texture, and a delicate glass-like sheet crowning the top. Upon it, the bite-sized piece sat quietly—like a sculpture of modern art.
As you take a bite, it melts softly, releasing a spread of tangy sweetness, followed by a lingering echo of rum. In just a few seconds, the interplay of temperature, aroma, and texture crystallized a sense of “what’s to come.”
It goes without saying—this dish instantly drew me into the world of Disfrutar.
The beet that comes out of the land（2014）
Presented in a glass vessel filled with black granules, two reddish-purple spheres peek out, as if emerging from the earth itself.
Named “The beet that comes out of the land,” this dish is a perfect visual and structural representation of emergence from the soil.
The beet spheres are lightly frozen, their softness fitting comfortably in hand. A bite reveals a gentle sweetness and a subtle earthy aroma. Crisp on the outside, airy within, and finally melting in the mouth—this transformation of textures is both mysterious and pleasant, leaving the brain reaching for the next bite before it can catch up.
Sight, temperature, texture, taste—each element deconstructs and rebuilds the notion of “cuisine.”
Here, Disfrutar’s philosophy of “food that poses questions” is already coming to life.
Lychee and roses with gin（2014）
Three crimson rose petals fan out gracefully in the center of the dish. Nestled at their heart lies a delicate piece of lychee flesh. Atop the petals, two glistening jelly-like spheres shimmer in the light.
“Lychee, rose, and gin.” This dish begins not with taste, but with an aromatic experience for the eyes and nose. The edible rose petals release a vivid fragrance, merging with the lychee’s floral juice to create a perfume-like sensuality.
The jelly orbs, once in the mouth, burst with gin aroma, intertwining briefly with lychee sweetness before dissolving completely.
Flowers and fruit, alcohol and fragrance—it lingers more as sensation than flavor. A fleeting dish that, in a single mouthful, quietly captures all five senses with poetic elegance.
Flavor concentration: sprouts（2023)
Ten types of sprouts, each with distinct shapes and colors, are arranged evenly on a long, narrow white plate. Beneath them lies a subtly golden, cloudy liquid—like a consommé.
Titled “Flavor concentration,” this dish invites you to experience how clearly each microgreen can express flavor, tasted one by one.
Daikon (spicy white radish), Rúcula (bitter arugula), Melissa (refreshing lemon balm), Kyona mustard (raw potato-like flavor)—a paper beside the plate lists their names and flavors in English, like a tasting note.
The act of picking them up individually with tweezers is, in itself, quintessentially Disfrutar.
Each sprout possesses a surprisingly distinct personality, prompting wonder: “Can plants speak this eloquently?”
No complex techniques here—just a focus on the raw life force of nature and precise sensory perception. This dish is, in that way, cutting-edge.
You once said, “I saw this on TV and wanted to try it myself”—and it makes perfect sense. Not showy, but quietly moving, this dish encapsulates Disfrutar’s very essence.
Liquid salad（2015）
A glass holds two layers of color: vivid green below and a frothy pink layer on top. This is “Liquid salad.” It may look like a cocktail, but its aroma and flavor are unmistakably salad.
Raise the glass—not a spoon—and the foam’s lightness comes first. Then, the freshness of vegetables, the sweetness and tartness of tomatoes and greens, and a mellow touch like olive oil emerge and vanish in the liquid layers.
Transforming a salad from plate to drink format reimagines aroma, temperature, and mouthfeel, making the experience entirely new.
Blurring the line between “eating” and “drinking,” this is a symbolic dish of Disfrutar’s spirit of innovation.
Tomato “polvorón” and arbequina Caviaroli（2014）
Next comes a dish that looks, at first glance, like a sweet. A round, polvorón-like form dusted with tomato powder is topped with a sphere of olive oil—”Caviaroli.”
In hand, it feels incredibly light. In the mouth, it crumbles gently as the olive oil droplet bursts.
The condensed umami of tomato and the soft, nutty aroma of Arbequina olive oil mingle, giving the illusion of dessert, despite being unsweetened.
This paradox of a “tomato pastry” feels perfectly natural here. It doesn’t just challenge your palate—it gently rewrites your memories and assumptions in a strange yet delightful way.
Vodka / Truffle（2019）
Placed on the table is a fragrant liqueur glass, holding just a small amount of shimmering amber liquid.
But this isn’t just any vodka. This is an “aromatic vodka” infused with the essence of black truffle. Swirling the glass releases a rich, earthy aroma laced with alcohol that envelops the senses.
As you take a sip, the liquid spreads instantly across the tongue. Beneath the heat of the alcohol, the deep and unmistakable fragrance of truffle rises—like an olfactory bath in liquid form. A mere sip lingers on the senses far beyond its volume.
It’s neither food nor drink. Yet it remains firmly imprinted as part of the experience. In that single sip lies Disfrutar’s relentless pursuit of aroma and temperature.
Flourless coca bread with truffle and burrata（2022）
Presented on a wooden pedestal that resembles a sculpture, this bite-sized coca resembles a delicate pastry made from paper-thin layers.
Yet there’s no flour in this dish. That subversion of expectations—“flourless” coca—is what makes it so compelling.
Topped with black truffle, molten burrata cheese, and edible flowers, the aroma alone is intoxicating.
Its texture is equally astonishing. The pastry, baked to capture layers of air, uses Japanese oblate (edible film used in pharmaceuticals and traditional sweets) as its base. To think that a technique born in Japan finds new life in one of the world’s best restaurants—it’s a moment that swells the heart with pride.
This dish impressed not only with its flavor but also with the story behind its ingredients and techniques.
“Panchino” / filled with caviar（2016）
A small fried bun, humble and unassuming in appearance, sits alone at the center of the plate. Its surface is puffed and golden.
But once you break it open, a surprise: the inside brims with caviar, mingled with a bit of espuma cream and rich butter.
The dough is astonishingly light and crisp, defying the fact that it’s fried. The caviar bursts in the mouth with salinity and minerality, balanced by the gentle sweetness of the dough.
Merging “luxury ingredient” with the familiarity of fried bread, this is Disfrutar’s philosophy encapsulated: harmony of surprise and flavor, and the freedom of creative thought.
It was a long-held dream to try this dish—and now, a vivid memory.
Solid bubbles of smoked butter with caviar（2020）
A single bite-sized composition sits atop a black platform: a crisp base, caviar, and a foam of smoked butter. Beside it, curiously, lies a magnifying glass.
At first, no one quite knew how to use it. Without explanation, guests picked it up, peered through, unsure what to see.
Later, we learned: the lens was to examine the bubbles. Indeed, the foam’s texture was exquisitely fine, changing with the angle of view—a fleeting structure, a visual tasting.
The dish brings together the aroma of smoked butter, caviar’s salinity, and a crisp texture into harmony. Subtle and quiet, yet every gesture—including the confusion—feels part of Disfrutar’s intended experience.
Gazpacho sandwich with scented vinegar garnish（2016）
At first glance, a simple mini sandwich. Fluffy bread, orange filling—like a childhood cheese sandwich.
But the moment you taste it, all assumptions vanish. The interior bursts with the tang of tomato, notes of paprika and garlic, and the richness of olive oil. This is gazpacho—reimagined as a sandwich.
The “bread” is a sponge-like steamed cake, melting softly, while the gazpacho-flavored cream at the center envelops it juicily.
This delightful deception—fooling the eye but thrilling the palate—is Disfrutar’s hallmark. Playfulness and precision in a deceptively simple-looking form.
Disfrutar’s Gilda with marinated mackerel（2017）
The dish begins with a photograph: a familiar pintxo from Basque bars—”Gilda” with olive, pickled pepper, and anchovy.
But what arrives is a completely reimagined version. A bright green olive sphere, fatty marinated mackerel, capers, pickled jelly, and a generous drizzle of olive oil.
The olive is a sphere made via spherification, bursting on the tongue. The mackerel is tender, with a perfect balance of acidity and salt.
To those familiar with the original Gilda, this is a clever nod. Though it looks nothing like it, the flavor evokes its memory. Disfrutar’s concept of “reconstructed memories” is alive here.
Crunchy mushroom leaf（2018）
A nest-like bowl holds what looks exactly like a fallen leaf. Its shape, veins, color, and texture are eerily real.
But it’s not a leaf—it’s a crisp made of mushroom.
With a bite, the crackle gives way to forest-like aromas. Dried mushroom umami, earthy nuances, and moist undertones fill the mouth.
Crafted with precision, the nest of dry roots and pine needles completes the natural illusion—this dish etches itself into memory through visual storytelling.
Crispy egg yolk with warm mushrooms gelatin（2014）
A small eggshell arrives, holding a crisp golden sphere. Below it, a metal stand and stairs leading to a bright red chicken figure.
This whimsical scene draws a smile—it’s as if the hen just laid the egg.
The sphere bursts with rich yolk sauce. Crispy outside, sensuous inside—it’s a perfect “crispy egg yolk.”
Inside the shell: warm mushroom gelatin. Earthy, umami-rich, subtly sweet—a forest encapsulated in an egg.
This multisensory dish delivers a charming, unforgettable Disfrutar experience.
Marinated mushroom vinegar with oyster（2022）
Floating mushrooms in a light brown foam sauce. At the center: a lustrous marinated oyster, toasted pine nuts, dried mushrooms, and tender sprouts.
The sauce’s aroma surprises—mushroom umami blended with mellow acidity like balsamic. Less vinegar, more like “aged forest humidity.”
The oyster is silky and subdued, crafted to harmonize with the mushrooms. The scattered mini mushrooms, each with unique textures, seem like tiny worlds.
This dish embodies Disfrutar’s signature “walk through a forest of flavor.”
Multispherical pesto with pistachios and eel（2017）
Green spheres of basil pesto, each like a pearl, burst on the tongue with vibrant herbaceousness and oil richness.
Below them: white sauce, crushed pistachios, and a hint of smoky umami.
Minimal visual cues leave the palate to lead. It’s a sensory puzzle, a silent challenge—one of Disfrutar’s quiet provocations.
The goose that laid the golden eggs: fried egg of crustacean（2016）
In a clay pot filled with straw lie six eggs—one gleaming gold. A fairy-tale presentation.
Inside the golden shell: an umami-packed crustacean “yolk.”
Fried to resemble a sunny-side-up egg, surrounded by shrimp, lobster, and herbs—like breakfast from the sea.
Each bite blends sea bounty with whimsy—a luxurious, playful delight.
Our macaroni alla carbonara（2014）
A sheet of white covers the plate. Slice it open: diced Iberian pork, creamy yolk sauce, consommé gelatin “macaroni.”
Pancetta, egg espuma, and freshly grated cheese complete the transformation.
Visually simple, but structurally complex. A dense, clever reinterpretation that revives the memory of carbonara through layered surprise.
Hake “Suquet” / Cappuccino “Suquet”（2016）
Disfrutar reinvents the Catalan “suquet” two ways: a plated dish and a soup.
The main plate features tender hake, tomato-seafood sauce, herb foam, and yellow purée—a sensual tableau.
Beside it, the “Cappuccino Suquet”: a foamy cup resembling espresso, but actually a concentrated seafood and shellfish broth.
Traditional at heart, yet reshaped into a new experience—elevated quietly but confidently.
Multi spherical tatin of corn and foie（2016）
Ochre-toned spheres evoke a sweet tart tatin—but each is a spherified corn jus capsule.
Cutting in reveals sweet corn liquid and fluffy foie gras beneath. The temperature and texture contrast is striking.
The burst of corn, richness of foie, and ephemeral textures create a “reconstructed tatin.”
A Disfrutar signature—beauty, surprise, and complexity in one.
Squab with amasake kombu spaghetti, almond and grape（2022）
プレスで香りを閉じ込めた出汁とともに現れたのは、鳩のロースト。
照りのあるソースが、しっとりと火入れされた胸肉をつややかに包み込む。
副菜として添えられたのは、甘酒と昆布を合わせた“スパゲッティ”。
スモーキーな出汁の香りが、葡萄の酸味とアーモンドのコクをつなぎ、
一皿の中に和の要素が静かに息づく。
見た目の静けさとは裏腹に、香りと余韻が複雑に重なっていく、
終盤の印象をぐっと引き締める料理でした。
Homemade cider smoked at the moment（2016）
テーブルに運ばれてきたのは、どこか見慣れたフレンチプレス。
けれどその中には、白くたちのぼる煙とともに仕込まれた自家製のサイダーが。
サーバーがそっとプレスを押し込むと、燻製香がじわりと広がり、
空間すら味わいの一部となっていくような、五感へのアプローチ。
強い甘さや酸味に頼らず、香りの余韻と軽やかな飲み口が心地よく、
濃厚な鳩料理の後を静かに整えるようなタイミングも印象的でした。
Musings on walnuts（2018）
プレートの中央に静かに置かれたのは、ひとつのクルミとクラシックなクルミ割り器。まるで何気ない演出のようでいて、手を伸ばし、殻を割るその瞬間こそがこの料理のはじまりです。
中から現れたのは、なんと角切りのチーズ。どこからどう見ても本物のクルミの殻の中に、完全な形で封じられていたそれは、どうやって中に入れたのか全くわからない——まるで手品のような一皿。
殻の香ばしさ、ナッツの風味、そしてまろやかなチーズの塩味が一体となって広がる味わいも印象的ですが、それ以上に、「どうしてこうなるのか」という謎そのものが、余韻として長く残ります。
料理の枠を越えた、知的好奇心をくすぐる食体験でした。
Green walnut with idiázabal cheese（2018）
温かみのある器に配されたのは、熟す前の青いクルミ、バスク地方原産のイディアサバルチーズのクリーム、そしてドライフルーツやクルミの断片。
まだ青みを残すクルミ特有の渋みと、チーズの燻香を帯びたまろやかさが印象的で、素材の持つ個性がぶつかることなく静かに調和していきます。
甘さと塩味、熟成と未熟、硬さと柔らかさ——対比の妙が一皿に凝縮され、デザートへの移ろいを感じさせる、静かで深みのある余韻を残す一品でした。
Rose water（2023）
白いナプキンの上に一輪の真紅のバラ。静かに運ばれてくるその姿は、もはや料理というより“所作”そのもの。周囲のざわめきがふと止まり、視線が自然と吸い寄せられるような一瞬でした。
花を持ち上げると、内側に隠された小さなボトル。中には香り高いローズウォーターが仕込まれており、手に取ってそっと香りを楽しむ演出。
食後のひとときに訪れる、感性へのアプローチ。五感のうち“味”ではなく“香”へとフォーカスを移した、Disfrutarらしい詩的な転換点。心をほどくような時間が流れていきました。
Engagement rings（2023）
プレートの上に並べられた、さまざまなチョコレートの“指輪”。
ホワイト、ミルク、ビターのチョコレートで形作られたリングには、それぞれ異なるフレーバーや花びら、金箔があしらわれており、どれも少しずつ表情が違う。ゲストはその中から、ひとつだけを自分で選んで手に取る。
「どれにしようか」と思わず迷うこの小さな選択が、遊び心に満ちたコースの終盤をより豊かに演出していた。
Hoisin cucumber（2018）
ほおずきにも似た翡翠色のシャーベット。主役は胡瓜。
ひと口食べれば、爽やかさとほんのり甘い発酵感が口いっぱいに広がる。添えられたホイシンソースの要素が、塩味と深みを控えめに支え、ディルやミントの香りが余韻に抜けていく。
見た目にも涼しげな一皿は、口の中をそっとリセットしながら、デザートパートへの扉をひらいてくれる。
Black sesame cornet（2017）
漆黒のコルネに、同じく黒胡麻のクリームが繊細に絞り込まれた一口サイズのデザート。
ザクッとした軽やかなコーンの食感に、濃厚で香ばしい黒胡麻の風味がしっとりと広がっていく。上にはほのかに甘い黒糖のようなアクセント。
見た目のインパクトとは裏腹に、味わいは優しく、口どけもなめらか。シンプルながら印象深い一品。
Black apple with noisette butter ice cream and flourless puff pastry（2022）
見た目にも驚きのある、ディスフルタールらしい構成のデセール。
まず登場したのは、密閉された袋の中で熟成されたリンゴ。時間と共に水分を抜き、濃密な風味としっとりとした質感をまとった“ブラックアップル”が主役です。
その横には、ヘーゼルナッツの焦がしバターで仕立てたアイスクリーム。濃厚ながらも口溶けは軽やかで、深みのある香ばしさが、果実の凝縮感と対話するように広がります。
中央には小麦粉を使わず焼き上げたパイ生地を細かく砕いてあしらい、食感のアクセントに。
一皿の中に、時間と温度、素材の変化と向き合うレストランの姿勢が凝縮されたようなデザートでした。
プティフール
メインダイニングでの驚きと遊び心に満ちたコースを終え、スタッフの案内に導かれて中庭へと移動する。
天窓から柔らかな自然光が差し込む開放的な空間に、席があらかじめ設けられており、最後の演出が静かに始まる。
テーブルには、苔や流木、花々をあしらった木箱のジオラマが置かれ、その中に点在する小さな菓子たち——Disfrutarのプティフール。
よく見ると、葉の影や木の根元、枝の上に、まるで森の中に潜む生き物のように隠れたお菓子が散りばめられている。
木の枝に引っかかった綿菓子は、ラズベリー風味のマシュマロ
幹の根元には、金箔をまとったチョコレートとパッションの液体ボンボン
芝の上に並ぶ赤い丸い果実のようなものは、ストロベリーの求肥
白いメレンゲに立てられたラズベリーは、自然の中に咲く花のような存在感
流木の上に置かれた緑色の軽やかな岩のようなものは、抹茶のエアリーなロックケーキ
童心をくすぐるような、宝探しにも似たひととき。
手で取りながら味わい、それぞれの菓子の中に詰め込まれた最後の驚きに、ほっと肩の力が抜ける。
コーヒーやデザートワインと共に、余韻をゆっくりと楽しむ時間。
あれほどの密度で展開された29皿のコースの後に、この静かなプレゼンテーションがあることに、Disfrutarの構成力の高さと遊びと静けさのバランス感覚を改めて感じさせられた。
最後に改めてシェフに挨拶を、とお願いしたが、すでにミーティングに入られたとのことで不在。
あの壮大なコースの余韻を胸に、直接感謝を伝えられなかったのは少し残念だった。
それでも、ひと皿ごとに込められた創造力とチームの連携から、確かな熱量と哲学が伝わってきたのは間違いない。
記憶に残る料理体験とは、驚きや美味しさだけでなく、その一瞬一瞬を誰と、どんな空気の中で味わったか。
この日のDisfrutarは、まさにそれを体現する、特別な午後だった。
まとめと感想
1年前、奇跡的に予約が取れたその瞬間から、ずっと心に描いていた一日。
世界一のレストランと称される「Disfrutar」での昼食は、料理を“食べる”という行為を超え、“体験する”という言葉がふさわしい、4時間におよぶ壮大な旅だった。
ここでは、技術や発想は単なる技巧にとどまらず、すべてが感情や記憶とつながっている。
サイエンスとアート、郷愁と未来、遊び心と厳密さが綿密に絡み合いながら、次々と目の前に現れる皿たちは、驚きとともに“食”という概念の枠を揺さぶってくる。
この日のコースは「DISFRUTAR CLASSIC」と名付けられた構成。
Disfrutarの過去の名作を再構築・再演出した、いわば“ベストアルバム”のようなオムニバス形式。
新作ではなく、これまでの集大成を味わう特別な構成となっており、初訪問のゲストにも、常連にとっても、記憶に残るエントリーとなる。
アイコニックな料理が次々と登場する、ドラマティックな約30皿。
演出、温度、食感、驚き、余韻……そのすべてが緻密に構成され、4時間という長い時間を“体験”として結晶化してくれる。
立ち上がる泡を虫眼鏡で眺める。
揚げパンの中から流れ出るキャビア。
どれもが一瞬の演出でありながら、味わいの奥行きは静かに、確かに、記憶の底に沈んでいく。
調理のすべては、完璧な温度管理とタイミングの上に成立していて、それを支えるチーム全体の緻密な動きもまた、ひとつの美しいパフォーマンスのようだった。
一皿ごとに哲学が宿り、“驚かせたい”というよりも、“心を揺らしたい”という意思を感じる構成。
気づけば、料理だけでなく空間そのものに、五感が包まれていた。
時差ボケで後半は夢うつつだったけれど、それすらも、まるで夢を見ていたかのような感覚に溶けていった。
最後にシェフにご挨拶したかったが、すでにミーティングへ向かわれたとのこと。
それも含めて、この日の余白として大切に残しておきたい。
Disfrutar——“楽しむ”という言葉の本質を、心と身体で受け取ることができた、かけがえのない体験でした。
予約とアクセス情報
■ 営業時間
ランチ：13:00〜
ディナー：20:00〜
※日曜・月曜 定休
■ 予約方法
公式サイト（https://www.disfrutarbarcelona.com）にてオンライン予約が可能です。
毎日一定数の枠が1年前から開放され、非常に高い競争率のため、希望日の1年前に即時予約することを強く推奨します。
※キャンセル待ちや直前の空き枠もまれに発生します。
■ アクセス
住所：C. de Villarroel, 163, 08036 Barcelona, Spain
最寄駅：地下鉄「Hospital Clínic」駅（L5）から徒歩約5分
バルセロナ中心部からタクシーで10分ほど。周囲は静かな住宅地に位置し、外観は控えめながらも、扉を開けた瞬間から別世界が広がります。
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