Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
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
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
On the right, the kitchen; in the middle, the dining room; at the back, the winter garden
A souvenir photo with the team at Disfrutar in the days of the first Michelin star, in 2016
Xatruch and Castro on the stage of Gastronomika 2017
Another picture of Xatruch and Castro on the stage of Gastronomika 2017
Xatruch with Albert Adrià and Joan Roca at the market in Barcelona
My notebook
«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
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
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