22-02-2024
The trio at Disfrutar in Barcelona: Oriol Castro, Eduard Xatruch e Mateu Casañas
Disfrutar today: the open-view kitchen, two very different dining rooms, a déhor where you cannot lunch or dine, but only relax, and a workshop in the cellar that is more than a space where the dishes are conceived, tested and defined down to the smallest detail. The workshop is hidden from view by a wooden wall made of disassembled wine crates. First, you admire the bottles and wonder where your table can be. Then they catch your eye and open a door, which you wouldn’t spot otherwise, and you find yourself in a unique place that by the end of the eventing you’ll know is magical.
The entrance of Disfrutar at Carrer de Villarroel 163 in Barcelona
Black truffle, as interpreted by the chefs at Disfrutar
Panchino stuffed with caviar, the signature dish of Disfrutar in Barcelona since 2016
Olive oil mousse in a mixed salad, Disfrutar 2023
The golden-egg goose served fried with crustaceans, creative year 2021 at Disfrutar
You can agree on everything or only partly, but here you are at home, and they are the ones to hand the cards. And they are good and excellent ones. And then what a room the workshop is, basically two in one because in the first part, there is the table at which you are seated and in front of it, on shelves and a central block, there’s every possible equipment and tool for storing products and, of course, cooking. The result is four hours of pleasure, punctuated by dishes spanning eight years, because Panchino is from 2016, a suave siphoned doughnut, stuffed with beluga caviar and then fried.
A detail of Disfrutar's Table of Life
Basically, the tablecloth is taken off and a table that can seat up to six people reveals itself to be the sum of 35 small boxes that are gradually freed from their lids to uncover all they conceal, including leaves, flowers, seedlings, water, ice, tweezers and cutlery, goodies.
Oriol Castro, one of the three chef patrons of Disfrutar
The game of shoots, eleven in total. The intensity, and concentration of the aromas at Disfrutar is incredible
Translated into English by Slawka G. Scarso
A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi