I was lucky enough to visit ⭐️⭐️ @disfrutarbcn in Barcelona a couple more times before Christmas within the space of just a couple of weeks (full review with all pics & wine is up on my Facebook now, link in bio ☝🏻) So this post covers both meals. It really blows my mind the level of creativity at this restaurant. I mean, the chefs are ex-El Bulli so maybe I shouldn’t be that surprised. But bare in mind that they run two menus, one consisting of their more classic signature dishes (between 30 and 40 by the way) and the other more forward thinking menu of dishes that are developing as the seasons pass and as the ideas are perfected by the team to a point where they are put on the menu (also 30 to 40 servings). So on any given day when you walk into the restaurant, they will have in the region of 80 different dishes coming out of that kitchen. And that doesn’t include all the tweaking that they must have to do in order to pander to the multitude of dietary requirements that are now so common place.
Pretty amazing right? Then consider this, I have been quite a few times now because I love the place, and sometimes, like this post, I have been and returned within a week or two. They keep track of this and so the result is that they produce a menu that has maybe 50% different dishes than the last time you came. That’s around 15-20 new dishes or dishes from the repertoire that they will call upon because they don’t want you to become bored of the menu. This is the true test of ambition and drive in a restaurant. As my friend @jeffrey_merrihue said, the El Bulli flame shines brightly at Disfrutar
Michelin Guide - ⭐️⭐️
OAD - 12 (2019)
W50Best - 9 (2019)
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