Disfrutar in Barcelona has been named this year’s Miele One To Watch by The World’s 50 Best Restaurants. Opened in December 2014, Disfrutar is a collaboration between chefs Mateu Casañas, Oriol Castro and Eduard Xatruch. The three met while cooking at former No.1 restaurant El Bulli, where they worked alongside legendary Spanish chef Ferran Adrià.
Restaurant run by former El Bulli chefs chosen by The World’s 50 Best Restaurants as global rising star.
Disfrutar’s founders will be presented with the coveted award at The World’s 50 Best Restaurants awards in Melbourne on April 5th. The Miele One To Watch Award celebrates emerging global talent and recognises a restaurant that is outside the 50 Best itself but has the potential to rise up the list in the near future.
William Drew, Group Editor of The World’s 50 Best Restaurants, said: “Disfrutar showcases the individual talents of these three chefs and broadens their influence on Spain’s culinary scene. Their commitment to pushing the creative boundaries of gastronomy makes them worthy winners of the Miele One To Watch Award.”
Following El Bulli’s 2011 closure, Casañas, Castro and Xatruch opened Compartir (meaning “share”) in the nearby coastal town of Cadaqués. Building on the success of their initial venture, the trio launched Disfrutar (meaning “to enjoy”) to widespread acclaim, earning their first Michelin star in 2016.
Centrally located in Barcelona’s Eixample district, Disfrutar evokes a Mediterranean spirit with its décor and laid-back ambience. Beyond the entrance, guests walk past two open kitchens and are led into the spacious, whitewashed dining room that extends to an open terrace. Bright and earthen-coloured ceramics in various forms dominate the space, a symbolic nod to Barcelona’s cultural heritage and the restaurant’s focus on artistry.
While Disfrutar’s multi-course tasting menus uphold modernist culinary principles, they also reveal the chefs’ quirky personalities. Avant-garde, theatrical and inventive, each course aims to delight and excite the senses. Signature dishes include macaroni made from gelatin, tossed in truffle foam and smothered in Parmesan at the table. A deconstructed whisky tart invites guests to wash their hands in whisky and inhale the scent as they eat.
Eduard Xatruch of Disfrutar, said: “Being named this year’s winners of the Miele One To Watch Award is a huge recognition of our collective work. In addition, this award helps Disfrutar, which is a very young project, to become established and obviously encourages us to continue working and challenging ourselves.”
“We at Miele congratulate the Disfrutar team on winning the Miele One To Watch Award,” said Sjaak Brouwer, Managing Director, Miele Australia and New Zealand. “Just as innovation is at the heart of Miele’s ‘Forever Better’ credo, this award recognises these three chefs for their ability to give focus to the extraordinary in culinary creativity. Miele understands the passion, talent and dedication that is required to win at these most prestigious global awards, for which Miele is honoured to be a partner.”
Disfrutar joins a stellar line-up of recent One To Watch award winners including Den in Tokyo (2016), Sepia in Sydney (2015), Saison in San Francisco (2014) and The Tasting Kitchen in Cape Town (2013).