Disfrutar Barcelona

Disfrutar, Mediterranean fine dining in the Eixample

Disfrutar is a Barcelona restaurant opened in December 2014. The project was born after years of work at elBulli, where Mateu Casañas, Oriol Castro and Eduard Xatruch met and trained professionally, and after the experience of Compartir, opened in April 2012 in Cadaqués. The three chefs are listed as those in charge of the establishment.

A space facing the Ninot market

The venue is located in the Eixample, facing the Ninot market. Its interior design revolves around ceramics and respect for Mediterranean history and legacy. The entrance area is inspired by Barcelona, by the wrought iron of the Ninot market and by the colors of Miró ceramics. The central corridor, made of ceramic with the colors and textures of clay, crosses the kitchen, which is completely visible to customers, and leads to the main dining room. This is inspired by small fishing villages and stands out as a bright, white space that connects with the terrace, a nod to Compartir.

Gastronomic proposal: tasting menu

The gastronomic offer in Barcelona is articulated around the tasting menu, with clearly avant-garde cuisine in which the dishes stand out for their marked Mediterranean identity. The restaurant presents itself as a space for daring, fun and modern cuisine that seeks flavour as its main proposition. Surprise is highlighted as an important element of the experience, so it is recommended to choose the menu without seeing it detailed beforehand.

The site's catalog shows the following options, with prices valid until 07/08/2027:

• Disfrutar Classic Menu: tasting menu composed of creations that have become classics of the restaurant, €325.
• Disfrutar Festival Menu: tasting menu composed of creations made during the season, €325.
• Disfrutar wine pairing: selection prepared by the team of sommeliers to accompany the tasting menu, €180.

The living table

The restaurant offers a proposal called The Living Table Experience, born from an initiative by Merche Alcalá, designer and owner of the MA design studio in Barcelona, with whom Oriol Castro, Eduard Xatruch and Mateu Casañas have worked to offer a different and innovative experience. Table M#01 is located in the restaurant's R&D kitchen, on floor -1 of the establishment. The project brings the table to life and makes it part of the gastronomic experience, which can only be carried out in that space.

Acknowledgements

The restaurant has accumulated the following acknowledgements according to its own presentation:

• Three stars in the Michelin Guide 2024.
• No. 1 in The World's 50 Best Restaurants in 2024.
• Three Suns in the Repsol Guide since 2018.
• Top of the Tops of the Macarfi Guide.
• National Gastronomy Award for Best Head Chef 2023.
• Best restaurant of the year by the Catalan Academy of Gastronomy 2015.
• The Best Chef Awards since 2019.
• Presence in the OAD list since 2016.

Team

The website details a team structure organised by areas. In front of house are, among others, Vicente Lara as front of house manager, Antonia Fernández, Rodrigo Briseño, Andrea Bergamasco, Eric Batet, Daniel Ivan Gonzalez, Anna Nikolova, Carolina Sanmartín, Thaleia Bamicha, Maria del Mar Cano, Jennifer Pelcastre, Jan Pujol, Alejandro Becerra, Ana Cristina Domingues, Carlota Corado, Javier Alfageme, Francesco Bonetti, Irina Fernández, Emanuele Lo Iacono, Marta Ruiz, Patricia Peribañez and Ivan Villamuera. In the kitchen appear Paco Lara as head, David Gil as chef, Eric Andrada, Lucía Ferré, Lamin Sanyang, Md Humayun Kabir, Yeray Álvarez, Taewon Kim, Dario March, Sebastiano Malacrida, Thomas Barret, Federico Guerini, Afonso Ribeiro, Adrián Sánchez, Juan Lozano, Blanca Vélez, Emanuele Giliberti, David Garrido and Julieta Mora.

Press presence

The site compiles an extensive selection of media appearances, organised by years from 2014 to 2026. Among the publications cited are Fantú Magazine, Menjem de Diari Ara, San Lian Life, Capital Esquire, Hola Cocina, ASM Magazine, Val de Vie, Gala Greece, Kapital Noruega, Duke Luxemburg, Mujer Hoy, Magyar Konyha Magazin, Expansión, La Vanguardia, Ara, El Periódico, A la Carte, Dobra Hrana, ABC, LHZB, Ice and Pice, Bar and Dining, High Above, Papers de Vi, DdG Dominical, Look Your Style Gourmet, CopenhagenFoodie, Club de Gourmets, 7 Caníbales, El Trinche, 50 Best Stories, Gastroactitud, Go Travel, Saber y Sabor, Michelin Guide, Hora Nova, Sudissimo, Lo Que Coma Don Manuel, Mustique, Rolling Pin, Cater News, Huffington Post, Vinos y Restaurantes, Time of the Firsts, Les 5 du Vin, Gastroeconomy, Cafébar & Restoran, La Razón, Cocina y Vino, San Sebastián Gastronomika, Salty, Shingo Sakata, Talento a Bordo, Fine Dining Lovers, Madrid Fusión, Revista Fly, Driftwood Journals, Olivatessen, Posta Magazine, Plavakamenica, Fab Foodie Swede, El Confidencial, Identità Golose, GQ, Por Fogones, Hoom, Misset Horeca, Four Magazine, Sandy Conquering the World, Dates Dining, Metrópoli Abierta, A la Hora de Comer, Omnomvorous, Foodie Culture Barcelona, Bangkok 101, B-Eat, Tot Barcelona, The Business Times, Meetin, Etaste, Bon Viveur, Sobremesa, Cinco Días, Food, Flowers and Festivities, Divino, Foodie, So Good, El Mundo Visto por Esteban Capdevila, Complicidad Gastronómica, Traveler, Travel Squire, Travel News, Eatinbcn, Última Hora, Euroman, Primer Traveler Magazine, Condé Nast Traveler, La Ciutat de Tarragona, Falstaff, Cupatges, Julius Jaspers, Aspire Lifestyles, Cocinillas, Trois Etoiles, Pantografo Magazine, Cuina Cinc, Living in Sin, Samyworld, Observación Gastronómica 2, The World's 50 Best Restaurants, Fuera de Serie, Comer de La Vanguardia, La Información, Will Wander for Food, Las Provincias, Kulinariker, Repubblica, Supertaster Mel, Luciano Pignataro and Ruta del Xató.

Location and contact

C. de Villarroel, 163, 08036 Barcelona