| 🍴 DISFRUTAR 🍴 | ⭐️⭐️ | 🇪🇸 BARCELONA 🌎 | ⚪️⚪️⚪️⚪️⚪️ |
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Barcelona | Spain
:)DISFRUTAR RESTAURANT
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FOLLOW ALL MY RESTAURANT FEED ON THE LINK JUST BELOW
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LAUNCHED IN LATE 2014 BY CHEFS ORIOL CASTRO, EDUARD XATRUCH AND MATEU CASAÑAS, THREE HEAD CHEFS AT FERRAN ADRIA‘S FORMER BEST RESTAURANT IN THE WORLD EL BULLI
I DON’T NEED TO GIVE YOU MUCH OF BACKSTORY OF THE TRIO OF CHEF TALENT BEHIND DISFRUTAR
THEY CUMULATED MORE THAN 45 YEARS OF EXPERIENCE AT EL BULLI, INCLUDING LONG HOURS OF CREATION AT EL BULLI TALLER AND IN THE KITCHEN LAB
MANY CHEFS CAN PUT ON THEIR RESUME EL BULLI AS THE NOMA RESTAURANT, THEY LEARNED INNOVATIVE TECHNICS, SHERICATION, AIR BAGUETTES, NITROS… BUT THESE THREE CHEFS STAYED AT EL BULLI FROM THE BEGINNING TO ITS LAST ON JULY 30, 2011
EL BULLI, DISFRUTAR, ALINEA, NOMA AREN’T JUST RESTAURANTS THAT ONLY SERVING GOOD FOOD, THEY ARE VEHICULATING A LIFESTYLE, ANOTHER FUTURISTIC VISION OF GASTRONOMY WITH HIGH LEVEL TECHNICS AND IF YOU LIKE THIS UNIVERSE, I HIGHLY RECOMMEND YOU CHECKING OUT EL BULLI MOVIE: ” ELBULLI: COOKING IN PROGRESS “, YOU WILL SEE THE HOURS SPENT ON THE KITCHEN LAB AND THE DIFFERENT PROCESS
HERE IS THE TRAILER
DAILY MOTION MOVIE:
PART 1
UN DIA EN EL BULLI – EL MEJOR RESTAURANTE DEL MUNDO
PART 2
UN DIA EN EL BULLI – EL MEJOR RESTAURANTE DEL MUNDO
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THE FIRST OPEN KITCHEN WHEN YOU ENTER IN THE RESTAURANT
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VIEW ON THE OPEN KITCHEN
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THE DINING ROOM
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ALCOVE DINING TABLE
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THE CEILING RECREATES THE SKY WITH SCREENS PANELS REPRESENTING CLOUDS AND BLUE SKY
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OUR TABLE
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FROZEN MARGARITA
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GRAMONA | IMPERIAL GRAN RESERVA | CAVA | SPAIN | CAVA BLEND | 2010
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GIN ROSE PETALS
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THE BEET THAT COMES OUT OF LAND
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TREASURE BOXE
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SALTY CANDY WITH WALNUTS AND MANGO, TONKA BEANS AND WHISKY
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MUTLIPESCADO FRITO
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FRESH TROUT ROE
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SPOON OF ORANGE FLOWER ESSENCE ON THE RIGHT SIDE
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GREEN AND BLACK OLIVES
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SMOKED IDIAZABAL CHEESE BISCUIT WITH APPLE
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CRISPY EGG YOLK WITH MUSHROOM GELATINE
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CRISPY CORN FLOUR CRÊPE AND FROZEN FOIE GRAS
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MUSHROOM DUMPLINGS
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SUSHI
MARINATED MACKEREL AND SALMON WITH CAULIFLOWER IN VINEGAR
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DISFRUTAR MACARONI CARBONARA STYLE
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HOW INCREDIBLE THIS DISH WAS!! WOW!! HIGH LEVEL
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THE MACARONI SIGNATURE DISH IS ELABORATED OUT OF TRANSPARENT IBERICO GELATIN MACARONI THAT IS MOLDED BY A TOOL THAT THE CHEFS DESIGNED SPECIFICALLY FOR THIS DISH
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WHAT A CREATIVITY BEHIND THIS PLATE CREATION AND THE LEVEL OF PASSION
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MACARONI, HAM AND CHEESE CUBES, TRUFFLE FOAM CARBONARA, GRATED PARMESAN
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LIQUID SALAD ON THE LEFT
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TOMATO POLVORON AND ALBERQUINA CAVIAROLI
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THE BEST BATHROOM PLACE I EVER SEEN IN A GASTRONOMIC RESTAURANT
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CONCRETE, LIGHT DESIGN, MIRRORS, GREY AND BLUE COLORS FOR A RAW AND MASCULINE STYLE
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LOVE THIS SHAPE
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STAIRCASE TO HEAVEN
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UNILATERAL LANGOUSTINE ” AL AJILLO ”
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RED MULLET
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MONKFISH SSAM A LA ROMANA
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MOROCCAN STYLE PIGEON
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MANGO AIRBAG SANDWICH DESSERT
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CHERRY CHEESECAKE CORNET
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TARTA AL WHISKY
LAGAVULIN WHISKEY SPRAYED INTO HANDS | A PLATE WITH VANILLA CREAM AND YUZU | A CRISP CUSTARD BITE | HAZELNUT AND HAZELNUT OIL CAPTURED IN A CRISP TRANSPARENT SUGAR WRAPPER LIKE AMBER STONE
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CHOCOLATE PEPPERS, OIL AND SALT
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COTTON OF COCOA AND MINT
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CHINA MAI FENG TEA
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THE NUMBER OF CHEFS IN THE KITCHEN AT DISFRUTAR IS IMPRESSIVE
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MANY THANKS TO EDUARD XATRUCH AND ORIOL CASTRO FOR THIS UNFORGETTABLE NIGHT
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DISFRUTAR MEANS TO HAVE FUN, AND WITHOUT NO DOUBT WE HAD A LOT OF FUN AN PLEASURE TO EXPERIENCE THIS AMAZING FOOD DINNER
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| ⭕ | ⭕ | ⭕ | ⭕ | ⭕ | BOOKING EXPERIENCE
| ⭕ | ⭕ | ⭕ | ⭕ | ⭕ | FOOD EXPERIENCE
| ⭕ | ⭕ | ⭕ | ⭕ | ⭕ | WINE / D.O. CAVA.
| ⭕ | ⭕ | ⭕ | ⭕ | ⭕ | SERVICE EXPERIENCE
| ⭕ | ⭕ | ⭕ | ⭕ | ⭕ | CADRE EXPERIENCE
| ⭕ | ⭕ | ⭕ | ⭕ | ⭕ | PRICE / QUALITY EXPERIENCE
| ⚪ | ⚪ | ⚪ | ⚪ | ⚪ | GLOBAL RATINGS
DISFRUTAR
CARRER DE VILLARROEL, 163
BARCELONA 08036
SPAIN
INFO@DISFRUTARBARCELONA.COM
+34 933 48 68 96
LUNCH
MONDAY TO FRIDAY
KITCHEN – FROM 1 PM TO 2:30 PM
DINNER
MONDAY TO FRIDAY
KITCHEN – FROM 8 PM TO 9:30 PM
EDITOR | ROMAIN
PHOTOGRAPHS | ROMAIN
WHATTHEFUCKFRANCE 