The journey of Barcelona's Disfrutar continues in the global rankings: today it stands second on the World's 50 Best restaurants list, just one step from eternal recognition. The secret lies in the motivation of the three chefs Oriol Castro, Mateu Casañas, and Eduard Xatruch, tireless workers who reinvest their profits towards enhancing creativity and the unparalleled experience.
The interview
The Spanish golden age seemed to be coming to an end in the global rankings. But it was them who proudly held the banner high: Oriol Castro, Mateu Casañas, and Eduard Xatruch, the irresistible trio from Disfrutar in Barcelona. At the recent ceremony of The World's 50 Best Restaurants, they claimed the second spot on the podium, just behind Virgilio Martinez and Pia Leon, who warmly celebrated.
It's a placement that has fulfilled and pleasantly surprised them, even though they all come from the elBulli culinary team when it was undeniably the most important restaurant in the world. Their stars remain at two for now, a divergence that could work in their favor. We'll see in a year.
Like their mentor Ferran Adrià, they didn't waste much time in celebrations (Casañas even stayed in Barcelona), preferring to stay focused on work and creativity, driven by their own self-demand. Humble, discreet, tireless workers in love with cooking, they have created an immense recipe book in nine years, propelled by an insatiable quest for new techniques and concepts, without ever losing a deep respect for the emotional sphere and the heritage of traditions they grew up with.
For example, they have just preserved 18,000 green walnuts, as their parents and grandparents used to do. Among their latest creations, a tasting of 12 sprouts to be eaten with tweezers, accompanied by a descriptive note to showcase their extraordinary essence, and the reinvention of calçotaga, a traditional Catalan dish consisting of fire-roasted fresh onions, achieved through a meticulous fermentation process.
Their latest discovery is coulant obtained from the nixtamalization of dried fruits, which turn into liquid and become part of savory dishes. But the interaction with the guest is equally important, such as washing their hands with rosewater or placing a chocolate ring on their finger as a token of love. Not to mention the artisanal tableware, perfected by Laura Roig, essential member of the team, and the interactive tables with 35 drawers to be opened, revealing playful delights. These continuous investments have never frightened the trio. "We don't hold any expectations, we live happily with what we have." they assure. Perhaps that is the secret to their success.
Source: La Vanguardia
Cover photos (dekstop): @ACN
Foto di copertina (mobile): @Joan Valera
