Not keen on overly formal dining and dining experiences we had no idea what to expect at Disfrutar in Barcelona last week. It was a close friend’s 50th and the restaurant remained a secret only being revealed as we walked up to the door.
One of the highlights. A super light doughnut filled with Beluga caviar and sour cream.
Our welcome was warm, we were shown the kitchen and then settled at our table before arranging a glass of Fino or Manzanilla sherry with the sommelier. Nigel and I were charged with choosing the wines. The list was extensive and we were happy to take advice. We were being served the tasting menu – 30 small courses. Our criteria was to drink only Spanish and only indigenous grape varieties.
Foie gras with pearls of liquid sweetcorn
One by one the dishes came out of the kitchen with perfect timing. Each dish was presented by our waitress and many dishes required finishing at the table. Each one was surprising. Things that looked to be something were not what they appeared. A simple sandwich was made out of meringue not bread, the pearls of sweet corn were liquid, the olive was not an olive, the red pepper was filled with chocolate. The combination of flavours was sometimes surprising, often amusing and always beautiful.
A white raspberry that was in fact lychee with rose scented pearls and beetroot meringue
Some of the most memorable courses that we really loved were the deep fried doughnut filled with Beluga caviar and sour cream and the deep fried soft egg yolk served with a light mushroom jelly.
Take a bite, pour the creamy egg yolk onto the mushroom jelly in the shell, mix and eat.
The marinated mackerel with the olive that was not an olive (it was a sphere that melted instantly in the mouth, an intense moment of olivey flavour) was delightful and the foie gras and hare pastel (that looked like a chocolate) was both delicious and surprising.
Mackerel served with an olive that was not an olive – a sphere of olive essence that melted in the mouth
What was so memorable was not the food (which was amazing) but the overall experience. I don’t think we have ever had such wonderful service at a restaurant before. Super attentive but relaxed and informal at the same time.
Not a chocolate, a pastel of foie gras and hare!
The timing was extraordinary. Bringing out 30 small courses and taking into account the dietary preferences of one or two of us (no foie gras for several of us for example) was nothing short of incredible.
No it’s not a pepper! A sweet casing covering a smooth chocolate cream.
We were in the restaurant for 6 hours and it will remain one of our best dining memories ever.
Our lovely waitress revealing the razor clams from their bed of salt.
Disfrutar is a fine dining restaurant with 2 Michelin stars. The menu is expensive, the wines are reasonably marked up. For a special occasion, it’s worth every penny.
