Thanks Chefs Eduard Xatruch and Oriol Castro for a gastronomy feast and for showing us your innovation lab!? _
Disfrutar, Barcelona (June 2017)
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Thanks Chefs Eduard Xatruch and Oriol Castro for a gastronomy feast and for showing us your innovation lab!? _
Disfrutar, Barcelona (June 2017)
#cityfoodsters_barcelona
#cityfoodsters_disfrutar
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#disfrutar #barcelona #spain
Black sesame cornet | Childhood memories / Hazelnut, chocolate | Chocolate cookie | Passion, chocolate, and mint macaron
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Disfrutar, Barcelona (June 2017)
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Multi-spherical pineapple and fennel tatin | Beet with blood orange and pistachio "salmorejo" | Beet and yogurt frozen meringue
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Disfrutar, Barcelona (June 2017)
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Mille-feuille of Idiazabal | Truffles brie mousse cheese triangle covered in edible silver | Vanilla/celery with gongozola, nuts, and apple
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Disfrutar, Barcelona (June 2017)
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Multi spherical tatin of foie gras and corn | Smoked instant apple cider
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Disfrutar, Barcelona (June 2017)
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Black truffle, caviar, fried egg with black truffle egg yolk | Razor clams cooked in seaweed in salt | Pigeon with semi-dehydrated strawberries
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Disfrutar, Barcelona (June 2017)
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Salmon ribs with tarragon mojo | Caprese salad | Morels served with its own cream
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Disfrutar, Barcelona (June 2017)
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Asparagus "calçot" with hazelnut | Hake with elderberry, toffee, and butter
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Disfrutar, Barcelona (June 2017)
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Prawn soufflé rice | Tuna and kimchi | "Bearnesa" salmon roe, seaweed tempura, and seaweed cake
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Disfrutar, Barcelona (June 2017)
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Slurped Thai coconut spaghetti | Thai candy of peanut | Coconut ganache | Mango and curry cornet
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Disfrutar, Barcelona (June 2017)
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Dashi semolina with sea urchin | Black fermented cauliflower with coconut bechamel and lime | Chili langoustine, quail egg, and curdling milk
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Disfrutar, Barcelona (June 2017)
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Mini 6 month old sea urchin from Northern Spain with caviar | Barnacle with seaweed and codium oil
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Disfrutar, Barcelona (June 2017)
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Panchino fillet with beluga caviar
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Disfrutar, Barcelona (June 2017)
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Crystal almonds (in season for only a short time), almond milk | “Ajoblanco” canapé with tender almonds | “Super tenders” almonds in vinaigrette
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Disfrutar, Barcelona (June 2017)
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Hibiscus Kombucha | Mandarin flower wafer with orange blossom | Mackerel, olives, peppers, anchovies, passion fruit | Vinegared sea cucumbers
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Disfrutar, Barcelona (June 2017)
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Awesome to return to Disfrutar Barcelona, a world-class restaurant, after our first visit more than 2 years ago. It's headed up by Chefs Eduard Xatruch, Oriol Castro, and Mateu Casañas - all formerly of El Bulli (over 40+ years of combined experience there). The team crafted up a custom menu for us, consisting of 39 completely new courses. Hands down one of the most innovative and boundary-pushing meals we've had in awhile. This is what true gastronomy looks like! The chefs have even created 6 new cooking techniques since they opened, and we were lucky to receive a tour of the innovation lab downstairs to witness the creative process. ?
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Disfrutar, Barcelona (June 2017)
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