Disfrutar

If the culinary world were a symphony, Oriol Castro (Barcelona, 1974), Eduard Xatruch (Vila-Seca, Tarragona, 1981) , and Mateu Casañas (Roses, Girona, 1977) would be its rock-star trio. These three chefs, the masterminds behind Disfrutar in Barcelona, are rewriting the playbook on modern gastronomy with creativity, precision, and a dash of good humor. Hailing from the legendary kitchens of elBulli, where they honed their craft under the tutelage of Ferran Adrià, they’ve since forged their own path, creating a restaurant that’s as much about innovation as it is about sheer enjoyment.

The journey of Oriol, Eduard, and Mateu reads like the culinary version of The Avengers assembling. Each of them spent over a decade at El Bulli, contributing to its mythical status as the best restaurant in the world. When the iconic establishment closed its doors in 2011, the trio decided it was time to take their shared vision and culinary alchemy to a new stage.

In 2014, they opened Disfrutar (“Enjoy” in Spanish) in Barcelona, and the name couldn’t be more fitting. The restaurant is a celebration of creativity, offering a tasting menu that’s equal parts theater, art, and science. Within just a few years, Disfrutar climbed to the top of the gastronomic ladder, earning three Michelin stars and being named the best restaurant in the world by The World’s 50 Best Restaurants in 2024.

Their philosophy revolves around creating memorable dining experiences. They don’t just want you to eat; they want you to gasp, laugh, and wonder. A meal at Disfrutar feels like stepping into a world where the rules of physics and tradition are cheerfully bent to serve the greater goal of delight.

Let’s talk about their food, because really, it’s the star of the show. Take the multi-spherical pesto: a dish that looks like a vibrant green mosaic but delivers an explosion of basil, pine nuts, and Parmesan in every bite, together with pistachios and eel. It’s a masterclass in molecular gastronomy, where science meets flavor to dazzling effect.

Then there’s the golden egg, a dish that encapsulates the story of Disfrutar. Instead of the egg yolk, is a chili crab sauce what is coated in a delicate gold shell made from alginate, that is presented together with the egg's white and more elements. It’s a dazzling combination of visual splendor that perfectly represents the trio’s ability to turn an everyday ingredient into a masterpiece.

Recognition and Influence

Apart from their three Michelin stars and stellar placement as the number one restaurant in the world by The World’s 50 Best Restaurants in 2024, the chefs have become icons in the culinary world. They’re often hailed as pioneers who’ve carried the torch of innovation from El Bulli into a new era. Their approach—bold, daring, and fun—has inspired countless chefs to rethink the limits of what food can be.

But despite their success, Oriol, Eduard, and Mateu remain refreshingly grounded. They’re just as passionate about collaboration and teaching as they are about creating. They’ve cultivated a team at Disfrutar that shares their zest for invention, ensuring the restaurant is a hub of continuous creativity.

So what makes these three tick? It’s their chemistry. In a world where fine dining can sometimes feel overly serious, Disfrutar is a breath of fresh air. It’s proof that innovation doesn’t have to come at the expense of fun, and that great food can make you think and smile at the same time. Oriol Castro, Eduard Xatruch, and Mateu Casañas aren’t just chefs—they’re storytellers, magicians, and, above all, champions of joy.