Our signature take on a classic. Using a complex multi-spherification technique, we create gnocchi that look like traditional pasta but are entirely liquid. They are served with a rich, smoked Idiazábal cheese foam and finished with pine nuts and fresh micro-basil. It's an explosion of Italian-Basque flavors.
Tips from diners
Wait for the waiter's instructions! You have to eat them in one bite to experience the 'pop' of the pesto. It's one of the most clever things you'll ever eat.
An iconic Disfrutar bite. A small, incredibly light and airy 'panchino' bun is fried until golden and then injected to order with chilled Beluga caviar and a touch of thick sour cream. It's the ultimate contrast of hot, crispy dough and cold, saline luxury.
Tips from diners
This is often the first bite of the menu. Don't rush it — let the temperature contrast do the work. The amount of caviar inside is surprisingly generous.
A refined display of molecular substitution. We create macaroni-shaped tubes from a concentrated Ibérico ham gelatin. It is tossed table-side with a light, warm truffle foam and finished with a mountain of finely shaved 36-month aged Parmesan. It's pasta reinvented through a technical lens.
Tips from diners
Watching the waiter mix this at the table is the highlight. The 'pasta' has a remarkably clean flavor. If you find the truffle too intense, they can adjust the amount of foam.
We treat the egg yolk through a freezing and frying process that leaves the exterior crispy while the interior remains perfectly runny. It is served over a base of concentrated forest mushroom gelatin and finished with seasonal black truffle shavings. A rich, earthy, and technical celebration of simple ingredients.
Tips from diners
The mushroom gelatin is like an essence of the forest. Break the yolk and let it mix with the mushroom for the best flavor profile.
One of our most photographed dishes. Using a specialized nitrogen technique, we create solid, weightless 'bubbles' of premium salted butter. They are seasoned with black truffle salt and served on a bed of dry ice. They disappear instantly on the tongue, leaving only the pure essence of butter and truffle.
Tips from diners
It's more of a texture experience than a full dish. Use the tweezers provided and eat it quickly before it melts! It's absolutely weightless.
Founded in 2014 by Oriol Castro, Eduard Xatruch, and Mateu Casañas (the legendary trio behind El Bulli's final years), Disfrutar is a landmark of global gastronomy. Located in the Eixample, opposite the Ninot Market, the restaurant features an open kitchen and a design inspired by Mediterranean ceramics. Its tasting menus are famous for their technical innovation, playful textures, and profound flavor profiles that redefine modern Spanish cuisine.
Reservations open exactly 365 days in advance at midnight. They sell out within seconds. If you can't find a table, join the waiting list for mid-week lunch — cancellations do happen.
There are two main menus: 'Classic' (their biggest hits from over the years) and 'Festival' (new seasonal experiments). If it's your first time, the Classic is the best way to understand the chefs' philosophy.
A full meal at Disfrutar lasts between 3.5 to 4.5 hours. Do not plan any activities immediately following your reservation. The flow of the menu is very carefully timed, so arrive on time to avoid disrupting the sequence.
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