IT
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20-10-2017

Marvellous Disfrutar

The restaurant in Barcelona run by Adrià’s main disciples is a prodigy of technique and flavours. And gets to the top...

Photogallery
Photogallery

The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins

Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi

La remolacha que sale de tierra: beetroot sorbet and meringue

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue

Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar...

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar...

Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice

The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it

Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product

Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky

Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference

"Hostia" de flor del mandarino: a dish that aims straight for the heart

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart

La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream

Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho

Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece

Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle»

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle»

A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel

Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic

The cartilage from the salmon head...

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head...

...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow!

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow!

Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe

Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years

Ensalada líquida, liquid salad...

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad...

...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe

 

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe  

Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet

Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet

Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange

Pigeon and foie Bombon with silver leaf

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf

Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà

 

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà  

Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle

The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut

Cornete de sésamo negro

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro

Cerezas 2017. Cherries with the same technique used for the olives

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro Cerezas 2017. Cherries with the same technique used for the olives

Tarta al whisky (Lagavulin 16 years) with caramelised egg cream, chantilly cream and vanilla

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro Cerezas 2017. Cherries with the same technique used for the olives Tarta al whisky (Lagavulin 16 years) with caramelised egg cream, chantilly cream and vanilla

Brazo de gitano de café

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro Cerezas 2017. Cherries with the same technique used for the olives Tarta al whisky (Lagavulin 16 years) with caramelised egg cream, chantilly cream and vanilla Brazo de gitano de café

Algodón de cacao y menta. Overall desserts are of a lower standard than the savoury dishes

Disfrutar is the immortality of bullism (with reference to elBulli). It shows that Spanish avant-garde, for many reasons an old memory, can find new powerful and totally contemporary expressions. While the restaurant industry follows a specific road – minimalism, product is king, hidden techniques – Disfrutar goes against the tide: not that it neglects raw materials, in fact the research is very careful, as shown on the palate. Nor is it that the show overcomes the flavours: each dish is a balanced development of aromas, textures, temperatures; during a marvellous tasting of 30 dishes – small dishes, alright – we rarely go below perfection. The difference (which startles, surprises, charms) lies in this: each dish is so surprising and playful, in terms of aesthetics and techniques, it overshadows every other component. Our taste buds tell us Disfrutar is a great restaurant, internationally; the other senses tell us it’s even unique, in many ways

Eduard Xatruch, Mateu Casañas and Oriol Castro

Eduard Xatruch, Mateu Casañas and Oriol Castro

The kitchen as seen from the dining room

The kitchen as seen from the dining room

Disfrutar awarded at the 50Best 2017. Eduard Xatruch is the second from the left. Next to him Jordi Roca, Andoni Aduriz, Elena Arzak, Joan Roca, Albert Adrià, Eneko Atxa, that is to say the top in Spanish cuisine

Disfrutar awarded at the 50Best 2017. Eduard Xatruch is the second from the left. Next to him Jordi Roca, Andoni Aduriz, Elena Arzak, Joan Roca, Albert Adrià, Eneko Atxa, that is to say the top in Spanish cuisine

One in three, in fact. There are three chefs, Eduard Xatruch, Oriol Castro and Mateu Casañas (owners and managers also at Compartir, in Cadaqués, opened in April 2012. See: The sharing restaurant). Bullinians, of course (see: Acquiring experience with Ferran Adrià): not only have they worked for over 16 years at the iconic restaurant in Cala Montjoi, but since 1998 they’re also part of the creative team, with Ferran and Albert Adrià. They’ve continued to collaborate with them  even after elBulli closed in July 2011, contributing until November 2014 in the conceptualization of Bullipedia (See: Dining with Ferran Adrià). One month later, they decided to start with Disfrutar, which is about to complete three years of intense and very appreciated life: Best new restaurant in Europe in 2016 for Opinionated About Dining (winning over the other 8 shortlisted restaurants, including three Italians, in fact from Lombardy: Lido 84 in Gardone Riviera, Seta and Tokuyoshi in Milan), a Michelin star that same year, Breakthrough Restaurant for the 50Best 2017, which placed them at number 55.

On the right, the kitchen; in the middle, the dining room; at the back, the winter garden

On the right, the kitchen; in the middle, the dining room; at the back, the winter garden

A harvest of laurels that: 1) hasn’t changed their attitude. They still look like three guys who work hard, with great humility and very seriously. Plus you can hardly see Casañas; 2) doesn’t make the atmosphere in the restaurant too glossy; in fact it still has an almost gourmet bistro-style freshness, in line with the basic choice of having guests relax, be happy, curious. Indeed “disfrutar” is the Spanish word for enjoy, feel pleasure, happiness.

A souvenir photo with the team at Disfrutar in the days of the first Michelin star, in 2016

A souvenir photo with the team at Disfrutar in the days of the first Michelin star, in 2016

And since the restaurant is about to celebrate its third anniversary, they’ve introduced a new, stellar menu. Before, you could choose between Classic and Festival tastings, with signature dishes in one case, and new creations in the other; now in both cases you can choose a short version and a longer one. Plus they’ve added the Disfrutar menu, which includes highlights from the previous menus plus three exclusive dishes. Of course, we chose this one.

Xatruch and Castro on the stage of Gastronomika 2017

Xatruch and Castro on the stage of Gastronomika 2017

But before meeting their delicacies in Carrer de Villarroel 163, in Barcelona, we met Xatruch and Castro at Gastronomika 2017. They conveyed very interesting ideas, like the ones according to which, though technique has a main role in their restaurant, «we always start from products alone, then we apply our concepts». This is the case, for instance, with green walnuts, where the shell is so soft you can penetrate it with a large needle: «We’ve always used them, but this year we arrived to some special conclusions». They start from an assumption, at Disfrutar: «in the same way as it is a given fact that there are many types of tomatoes, the same applies to walnuts». They pick them between June and July and prepare them, because you couldn’t eat them then, they would be too bitter and astringent.

Another picture of Xatruch and Castro on the stage of Gastronomika 2017

Another picture of Xatruch and Castro on the stage of Gastronomika 2017

They recuperate an ancient Italian tradition (in particular one from Veneto, as well as other areas), according to which walnuts are picked on St John’s, on the 23rd of July, when they are still green, and then they candy them, after making a hole with a needle and put them into water (and a little ratafià) so they get rid of their bitterness and ferment. The result is an element in a dish made entirely of walnuts, in different textures and preparations.

Xatruch with Albert Adrià and Joan Roca at the market in Barcelona

Xatruch with Albert Adrià and Joan Roca at the market in Barcelona

Or using salmon roe as if they were eggs: they blend them and use this “egg cream” to make an otherwise classic Béarnaise sauce, and season salmon cutlets with a biscocho of Codium seaweeds. The head of the salmon is instead completely broken into pieces so as to separate the cartilage part from the mouth, with its gelatinous texture. And so on.

My notebook

My notebook

A last note: the notes you see above refer to the dinner at Disfrutar, described in detail in the photo-gallery. I usually note down the dishes and use an asterisk (the scrawl on the left) to highlight memorable dishes. This was the outcome: one asterisk after the other. Disfrutar is a feast for the palate and the mind. (Translated into English by Slawka G. Scarso)

«Juli Soler and Ferrán Adriá taught us never to be satisfied. If you serve a dish that is very appreciated, you must immediately do better with something different. Our cuisine, both here and at Compartir, is nonconformist. Why so? Because we like cooking and therefore evolving» (Eduard Xatruch and Oriol Castro, Mateu Casañas)

«Tradition frees you. It’s a heritage that gives you energy, strength and inspiration to do something modern. If you don’t have a past, you cannot move on. Tradition is in constant evolution and it is freedom itself» (Eduard Xatruch, Oriol Castro, Mateu Casañas)

«With them the soul of El Bulli, now El Bulli no longer exists, lives again» (Philippe Regol)


SEE ALSO: Disfrutar: a shining star, by Angela Barusi

Photogallery
Photogallery

The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins

Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi

La remolacha que sale de tierra: beetroot sorbet and meringue

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue

Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar...

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar...

Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice

The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it

Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product

Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky

Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference

"Hostia" de flor del mandarino: a dish that aims straight for the heart

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart

La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream

Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho

Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece

Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle»

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle»

A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel

Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic

The cartilage from the salmon head...

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head...

...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow!

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow!

Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe

Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years

Ensalada líquida, liquid salad...

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad...

...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe

 

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe  

Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet

Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet

Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange

Pigeon and foie Bombon with silver leaf

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf

Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà

 

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà  

Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle

The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut

Cornete de sésamo negro

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro

Cerezas 2017. Cherries with the same technique used for the olives

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro Cerezas 2017. Cherries with the same technique used for the olives

Tarta al whisky (Lagavulin 16 years) with caramelised egg cream, chantilly cream and vanilla

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro Cerezas 2017. Cherries with the same technique used for the olives Tarta al whisky (Lagavulin 16 years) with caramelised egg cream, chantilly cream and vanilla

Brazo de gitano de café

Photogallery The beginning of a marvellous journey: Lengua helada de pasión con ron, frozen cat tongue with Rhum, passion fruit and peppermint. The play with temperatures begins Rosa & lichis: pure poetry. Spherifications with rose water and a fake blackberry made with litchi La remolacha que sale de tierra: beetroot sorbet and meringue Panchino relleno de caviar beluga: one of the signature dishes at Disfrutar. A round mould is filled with a foam made with a very watery pastry dough, then caviar and double cream, then some more foam to cover it all. It is then placed in a pan with oil at 180°C for 20 seconds. Of course you can use cheese, tuna, sorbets instead of the caviar... Serving Sidra casera ahumada al momento, instant apple cider: they pour a mix of spirit and apple juice on dry ice The tribute to walnuts begins. Here the kernel is recreated and encloses a fourth of smoked walnut. Delicious. They basically opened the shell without breaking it Cáscara de nuez: jubilation. One tender, skinless walnut, another is green, made edible, and finally the last one is cooked and macerated in ratafià, as explained in the article. All topped with a drop of walnut oil and milk. The idea: there are infinite things you can make with a product Candy salado de nueces con mango, haba tonka y whisky: the edible sachet encloses salted caramel and walnuts, raw mango and the aroma of smoked whisky Milhojas de idiazábal, a millefeuille with Basque cheese. A savoury touch after the mostly sweetish previous dishes. Overall, they always go beyond the traditional sweet-savoury difference "Hostia" de flor del mandarino: a dish that aims straight for the heart La Gilda del Disfrutar. Gilda is the classic Basque pintxo made with olives and anchovies. Here we have Adrià’s famous fake olives, crispy on the outside (cocoa butter) and liquid inside. Plus marinated mackerel, Basque pepper seeds and their cream Sandwich de gazpacho con guarnición olorosa de vinagre de Jerez: the fake frozen bread (it’s dry tomato meringues) encloses a filling in which the acid and aromatic notes of Jerez vinegar enhance the classic aroma of Andalusian gazpacho Almendras "supertiernas" en vinagreta: at Disfrutar they like to play with nuts. In this case soft or crispy almonds with vanilla, garlic, oil, vinaigrette... Another masterpiece Yema de huevo crujiente con gelatina caliente de setas: egg cream in tempura, crispy on the outside, liquid inside, on a gel of mushrooms enclosed in the shell of the egg. «We consider it a classic, but it’s always hard to handle» A gentle and spectacular dish, Tatin de foie-gras y maíz multiesférico: it is based on a balance in which the sweet notes are brought to an excess. Using multi-spherification, with glutamate gel Ceviche en deconstrucción: leche de tigre, fish emulsion, coriander oil and pumpkin sorbet and ajì. A Disfrutar classic The cartilage from the salmon head... ...is the protagonist of this brand new dish: the collagen from the salmon’s head, its eggs and sorrel sauce. Wow! Another new dish presented at Gastronomika: Costilla de salmón con mojo di estragón. The salmon cutlets are paired with tarragon mojo and salmon roe Conserva de navajas a la sal: they macerated the navajas in the fridge for a day with seaweeds, then 5 minutes in the oven. These molluscs, their taxonomy is Ensis arcuatus, are similar to razor clams. Here with oil and vinegar from Jerez 25 years Ensalada líquida, liquid salad... ...served with Polvorón de tomate y caviaroli de arbequina. Polvorón is a classic Spanish Christmas cake, usually made with flour, sugar, milk and almonds. In this case it is made with tomato and served with caviaroli from arbequina olives: Caviaroli is a Catalan firm that spherifies various types of extra virgin olive oil, including one with truffle from Tartuflanghe   Three dishes presenting suquet, a typical fish sauce. Noodles de espardeñas (in taxonomy stichopus regalis) en suquet Langostino en suquet, with potato gnocchi, air of potatoes, saffron cream and potato. In the background, Capucchino de suquet Pigeon-based savoury finale: with its consommé and Armagnac, tarragon and orange Pigeon and foie Bombon with silver leaf Laksa de pichón. Laksa is a popular spicy soup from Singapore, with coconut, lime and lemon balm. Here with pigeon reduction and fideuà   Pichón Pibil con abrigo de màiz y trufa de verano: pibil is a traditional Maya cooking procedure, under the ashes. The pigeon is covered with a black (abrigo) “coat” of corn and served with truffle The sweet-sweet part begins with Pandan, «the idea comes from Malaysia»: mango sorbet with mango caviar, pandan sponge and infusion (it’s an Asian plant of which the aromatic leaves are used) and coconut Cornete de sésamo negro Cerezas 2017. Cherries with the same technique used for the olives Tarta al whisky (Lagavulin 16 years) with caramelised egg cream, chantilly cream and vanilla Brazo de gitano de café

Algodón de cacao y menta. Overall desserts are of a lower standard than the savoury dishes

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Carlo Mangio

An outdoor trip or a journey to the other side of the planet?
One thing is for sure: the destination is delicious, by Carlo Passera

by

Carlo Passera

journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
Author's articles list