The Hardest Reservation in Barcelona
To enjoy food is to live. That thought hummed through me as I stepped into Disfrutar Barcelona, one of the most famous restaurants in the world — and rightly so. It holds the coveted three Michelin stars and, in 2024, was crowned The World’s Best Restaurant on the World’s 50 Best Restaurants list. Now, in 2025, it rests in the legendary Best of the Best hall of fame, alongside the greats that have defined global gastronomy.
The Chefs of Disfrutar
Created by chefs Oriol Castro, Eduard Xatruch, and Mateu Casañas — all alumni of the legendary El Bulli — Disfrutar has become a global reference point for fine dining in Barcelona. It is also one of the most sought-after Michelin star restaurants in Barcelona, with reservations disappearing within hours of release.
The entrance itself gives nothing away. Hidden inside a beautiful but otherwise nondescript building in Barcelona’s Eixample district, the façade is discreet, almost ordinary. There is little to hint at the gastronomic wonderland waiting inside. Yet, stepping past those doors, I found myself in the middle of an exciting buzz — the kind generated by chefs and waitstaff confident in their craft, and by diners who knew they were about to experience something extraordinary.
A Stage Set for Wonder at Disfrutar
Inside, the room was bright and modern, filled with diners who looked and acted as though they’d won a lottery ticket. In a sense, they had. A table here is one of the hardest to secure in Barcelona, and every person in that room knew it.
The staff moved with quiet assurance, gliding between tables as though the choreography had been rehearsed a hundred times. The atmosphere wasn’t stiff, but it carried weight — a shared awareness that something rare was about to happen.
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First Bites at Disfrutar: Playful Creations
The first plates arrived quickly, as if to break the ice. A frozen passion fruit ladyfinger laced with rum cracked between my teeth, cold and sharp. I glanced at the couple seated next to us — Americans who I later learned had traded Chicago for Costa Rica. The wife caught my eye and laughed, holding up her empty spoon. “Like a cocktail that forgot the glass,” she said.
Then came the beet that comes out of the land — presented as if it had been pulled straight from the soil. Its sweetness was earthy, not sugary, and it lingered long after the bite was gone. The husband leaned closer and muttered, “I could eat five of these and still not figure out how they did it.”
A lychee appeared next, dressed in roses and touched with gin. It looked delicate, almost fragile, but the flavor was bold. Three dishes in, it was already clear: this was not food meant to comfort. It was food meant to surprise.
Disfrutar Barcelona Menu Review: Signature Dishes
Courses began to land in rhythm, each one sharper than the last. A vodka and truffle shot slid across the table, cold, earthy, and gone in a blink. The wife leaned over with a grin: “That’s the best martini I’ve ever had — and I don’t even like martinis.”
The panchino came next, a tiny bun filled with caviar. One bite, buttery and salty, and it was gone. The husband whispered, “It’s like a doughnut that went to finishing school.” I nearly laughed out loud.
A gazpacho sandwich crunched with vinegar, tart and cool. The Idiazabal cheese mille-feuille looked too precise to eat, but we ate it anyway. Each plate was clever, but never smug.
Creative Surprises on the Tasting Menu
The surprises kept coming. A mushroom leaf shattered like glass. A crispy egg yolk sat on warm mushroom gelatin, spilling gold when cut. Asparagus was dressed with elderflower and macadamia, light and clean. Then came pesto — but not pesto as anyone knew it. Multi-spherical, paired with pistachio and eel, it felt engineered, yet alive.
The husband shook his head. “If I lived here, I’d sell my car just to eat this once a month.” His wife nudged him and smiled, “He’s serious, by the way.”
From Catalan Tradition to Culinary Theater
Then came the nods to Catalan tradition. Macaroni alla carbonara was playful but rich, a joke that also worked as food. A tomato, turned jewel-like, burst with olive oil. A suquet appeared twice — once as seafood stew, once as cappuccino — two versions of the same memory.
The couple were delighted. “They’re rewriting the classics and getting away with it,” the wife said, half in disbelief.
Sweet Surprises to End Dinner at Disfrutar
Desserts were no less bold. A cucumber in hoisin sauce, clean and strange. A cheesecake cornet, crunchy and sweet. Chocolate peppers dusted with oil and salt blurred every rule. Tarta al whisky closed the line, airy and nostalgic, but different enough to feel new.
The couple swapped bites like teenagers. “This one’s mine,” the husband said, shielding the cheesecake cornet.
An Array of Original Desserts
Then came the finish — a parade of small bites. Hazelnut liquid, raspberry marshmallow, a pine nut and mushroom rock that tasted better than it sounded. Basil leaf candy that vanished on the tongue. More followed: raspberry conglomerate, physalis lollipop, elderflower sphere, chocolate-passion bonbon, cotton candy.
The wife held up her cotton candy like a prize. “This is what childhood would feel like if you grew up in heaven.” She wasn’t wrong.
Compartir in Barcelona: From Enjoying to Sharing
By the end, I felt both full and light. Disfrutar had told its story in edible chapters — playful, precise, and unforgettable.
But our neighbors weren’t finished. They mentioned they had a table at Compartir, Disfrutar’s sister restaurant, the next day. “It’s a table for four,” the wife said. “Join us. After all, compartir means to share.”
We did. The next afternoon was less about tricks, more about flavor. Plates arrived to the center of the table, meant to be passed, tasted, and argued over. It felt looser, warmer, closer to joy itself. To my surprise, I loved Compartir even better.
THE CLASSIC DISHES AT DISFRUTAR
FIRST COURSES
Frozen passion fruit ladyfinger with rum (2016)
The beet that comes out of the land (2014)
Lycjeem amid roses with gin (2014)
SECOND COURSES
Vodka/ truffle (2019)
Flour-free coca pizza (2018)
“Panchino” filled with caviar (2016)
Savory walnut candy with mango, tonka beans and whisky (2014)
Home-made cider smoked at the moment (2016)
Idiazabal cheese mille-feuille (2016)
Gazpacho sandwich with scented vinegar garnish (2016)
Disfrutar’s Gilda (2017)
THIRD COURSES
Crunchy mushroom leaf (2021)
Crispy egg yolk with warm mushroom gelatin (2014)
Asparagus with elderflower and macadamia (2021)
Multi-spherical pesto with pistachios and eel (2017)
FOURTH COURSES
Our macaroni alla carbonara (2014)
Tomato poltroon and arbequina caviaroli (2014)
Liquid salad (2014)
“Suquet” seafood (2016)
“Suquet” cappuccino (2016)
FIFTH COURSES
Pepper steak (2021)
Multi-spherical satin of corn and foie (2016)
Pibil pork (2016)
SIXTH COURSES
Hoisin cucumber (2018)
Cheesecake cornet (2014)
Chocolate peppers, oil and salt (2014)
“Tarta al whisky” (2015)
DESSERTS
Hazelnut liquid “Catania”
Raspberry marshmallow
Pine nuts and mushrooms rock
Basil leaf
Raspberry conglomerate
Physalis lollipop
Spherical elderflower
Chocolate and passion liquid bonbon
Cotton candy
