Disfrutar is one of the best restaurants in the world, and I'm not exaggerating. It's easily better than Tickets (I've been to both), and it's waaay easier to get a reservation here. So, my suggestion: forget Tickets, and come here instead. The food is crazy inventive, and yet it *works*! I've been to other experimental kitchens, and you get your fair share of dishes that just don't quite cut it. Here, every dish was delicious, playful, and fun. Our massive menu included: 1) Frozen passion fruit foam with rum jelly and mint powder 2) Rose water gelee and lychee fruit reconstituted as a white rasberry icee 3) Beet root meringue which magically appears from a bowl of black sesame when you swirl it. Really fun 4) Apple juice cooked over dry ice and then poured over smoke made tableside from wood chips 5) Walnut in edible plastic 6) Mango with powdered spicy beans and smokey whisky 7) Green and black olive reconstituted as a juice inside a semi hard candy shell 8) Orange essence that you suck out of an orange blossom 9) Bread dipped in the olive oil from the previous dish 10) Pasta cracker and cheese mille feuille 11) Tomato air bread with chilled gazpacho filling served with a spritz of 12-year old vinegar in a wine glass that you smell as you eat the sandwich. Really fun and crazy delicious 12) Tempura egg yolk served on mushroom jelly. Like a scotch egg but waaaay better. The best egg I've ever had 13) Corn jelly reconstituted as corn kernels on a bed of foie gras with essence of cognac. Each kernal explodes in your mouth. Sooooo good! 14) Carrot and aji pepper sorbet with monkfish liver and like sauce and Coriander 15) Razor clams cooked with 3 kinds of seaweed and brined in salt for 24 hours 16) Transparent macaroni served with Iberico ham and carbonara cream 17) Tomato bisque air tart with olive oil caviar 18) Blended salad drink 19) Langoustine with potato gnocchi and Catalan broth and parsley foam, served with a cappuccino of the seafood broth 20) Pigeon consommé served over an ice cube and served with fresh tarragon and orange peel. Like a savory old fashion 21) Chocolate of pigeon served with foie gras and gold leaf 22) Rice noodles with pigeon and seafood broth and a hint of coconut curry and like 23) Pigeon with corn gel balls and pigeon ragu sauce 24) Pandan coconut cream with mango sorbet and mini mango gel balls, drizzled with Pandan juice 25) Cheesecake in a corner topped with cherry sorbet and kir liquor 26) The next dessert course arrived looking like green and red peppers drizzled in olive oil. BUT when you cut into the pepper, you discover that it's chocolate covered in a colored gel, masquerading perfectly as peppers 27) Cake deconstructed. A bite of candied egg yolk and a dollop of vanilla cream, eaten with your hands after they pour 16 year old Lagavulin, topped with a candied hazelnut and coffee drop. Combined, it tasted just like a scrumptious cake 28) Mint chocolate cotton candy served on a stalk of cotton, and disguised amongst actual cotton balls read more

Disfrutar means "to enjoy." I could not think of a name more appropriate. Should you be lucky to get a reservation, it is sure to please. It was by far the highlight of dining during our entire European trip, Disfrutar is definitely worldclass! Here, the food is art, and art is delicious and beautiful. The staff was amazing. Perhaps the best service I've ever had, the staff treats everyone like a VIP, an honored guest. I've been to some wonderful places but never felt so warmly welcomed, perhaps this hospitality is part of the Barcelona culture. 6 of 5 stars. Bravo! read more

We went here on a friend's recommendation. I didn't know anything about when making the reservation, but once I read that it is basically El Bulli, the days could not pass quickly enough. Since my party is from the US, we went all out and chose the Disfrutar menu. Some of the dishes were meh, and by the end of the meal I was sort of tired of the whole "it pops in your mouth and tastes what it looks like but is not what it looks like" thing. Then again, it's quite a privilege to be able to say that I'm tired of the whole "it pops in your mouth and tastes what it looks like but is not what it looks like", so I guess that's part of the experience. There's nothing I can write here that will really convey the experience. We paid about $500 for two people. A ton of money, but worth it when you consider its uniqueness, 4 hour duration, and the cost of other unique entertainment experiences. I know I know, I just used the same word twice in one sentence, and I used another word twice right now, and now another word three times, but whatever. It was good. read more

The menu did not disappoint! The attention to detail and creativity were notable. It was a culinary experience like none we've ever had, definitely worth the price tag. The service was unbeatable - the high standard was unmatched for the rest of our time in Barcelona. On the down side: The bar seats, where we were seated for dinner, were a little uncomfortable. Also, the restaurant space itself is not impressive, especially, compared to El Bulli (but that setting was pretty hard to beat). Also, we wish there would have been more warm courses - too many were frozen. But overall, the menu was extremely detail oriented and creative, don't miss it if you're in Barcelona! read more

Looking for a meal that is anything but ordinary, and getting tired of your typical steak and potatoes? Disfrutar (meaning "enjoy" in English) offers the cure with a menu that is cutting edge, whimsical, and seriously on point with its flavors. Truly some of the best molecular cuisine I've ever experienced, the courses were the perfect combination of interactive and well constructed. While I'm not sure there is any over-arching theme to the meal, each course told its own story. Also, whatever mastermind is in the kitchen should clearly consider a part-time career as an Theatrical Producer, as course after course came out with a flair for the dramatic. I'm guessing this is likely due to the chefs' El Bulli lineage, and I'm grateful for that time and training. Caulfilower "sushi" came alongside translucent dumplings that emerged from a billowing puff of dry-iced induced chicanery. Smoky, whiskey was used as a pre-course hand rinse for the deconstructed whiskey cake course. Mushroom consommé was served like an old fashioned cocktail, right down to the orange peel garnish. Each dish was elaborately displayed, plated with the utmost precision, and tasted even better than it looked. I won't provide a full play by play of each, as the menu is sure to change, but I will divulge that there are guaranteed to be some surprises, and a wonderful balance of textures. There are three different menus to choose from, a daily menu, the "Menu Festival", and the "Menu Disfrutar." While I wouldn't describe Disfrutar as "cheap," it was a bargain relative to other restaurants of its caliber, and in fact I've spent far more for far less. It was especially superlative with the amount of forethought and design that when into each plate, and I definitely left full afterwards (which again is not always the case with fine dining). The entire experience does take about 3 hours, so be sure to plan accordingly. However, when we went, our servers we very good about keeping things progressing nicely so that there was no huge breaks between where we found ourselves wishing they would hurry up (unlike some other establishments). Speaking of the service, I don't usually mention it unless it was extraordinarily fabulous, or mind-numbingly abysmal. Disfrutar fell into the former, catering to our every whim. The water never went unfilled, and they went above and beyond to make sure we were comfortable. Case in point, when the waiter noticed me hobbling towards the stairs for the restroom (I had injured myself earlier on our trip), he made a point to instead guide me to their service elevator, even though they were in the middle of filming on the other side of the restaurant where it was located and meant moving objects, and diverting multiple members to assist me. It is the kind of thing that most would not inconvenience themselves to bother with, but for a girl with a sprained ankle, it meant the world. Considering they just earned their first Michelin star, I'd say the cat is out of the bag. However I'm sure they'll be earning more in the future, so be sure to go while you can still get in without 11 months of planning. read more

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This was a culinary journey where the chef takes you through the tropics, forest, sea, and beyond! I booked a reservation here in November 2015 after seeing the NYT show 36 hours in Barcelona. My boyfriend and I were lucky to be served by many of the awesome staff, but wanted to give a huge shout out to Vicente. We were totally taken care of with our bottle of wine, 25+ course meal, questions/answers, and even a little history and language lesson. Each course came out as an art masterpiece. It reminds me of the painting "Ceci n'est pas une pipe" where even though you're eating something that looks and tastes as you'd expect, it's complete gastronomy and not at all what you'd imagine. My favorite courses were the famous "Olives" that just explode with flavor in your mouth and the beets that rise from the earth. After our dinner, we ordered coffee to sit outside in the back courtyard in the nice seating area. I am surprised i could fit into my clothes the next day. Be prepared to completely 110% overindulge in everything. I can't recommend this restaurant enough to anyone considering a fine meal in Barcelona. read more

We have just returned from lunch at Disfrutar. Amazing is a mild compliment for the establishment. The service began the moment we entered, when we were introduced to two of the three chef owners, were given a tour of the restaurant and kitchen, which are spotless and beautiful. The service remained flawless the rest of the meal. With only two of us we must have used 10 full dishwashers full of dishes and flatware. The first time I dropped my napkin from my lap a server appeared out of seemingly nowhere to replace the napkin. The second time I did the same thing, here appeared another server out of nowhere to replace the napkin. This time I tucked cornerer in my belt like a little kid, since it was getting a bit embarrassing. The food is beyond description. Nothing I could write would do what I just ate justice. A salmon wafer that melted in my mouth, a frozen Lychee served on a rose petal, beets that miraculously appeared out of a bowl "dirt" and then proceeded to melt in our moths, a perfect looking pair of olives that simply disappeared in my mouth leaving behind a magnificent spoonful of some liquid I cannot explain but I would go back just for those. Those are less than a third of the savory dishes but two of the desserts must be mentioned. The cheesecake cornets and the chocolate peppers are two of the best things I have ever eaten. Any description I tried to write would not do these masterpieces justice. If you want some of the best and most ingenious food you have ever eaten served by the most gracious serving staff I have ever encountered, make your reservations NOW. If you are too late to get a confirmed reservation before your in Barcelona, do yourself a favor and drop by around the 1:30 lunch time and you might be luck enough for the culinary treat of your life! read more

So this is my 2nd Michelin Star restaurant and it was unforgettable. I can't say that everything tasted amazing, but everything was definitely prepared with precision and flair. A few things weren't the best tasting. I can't actually remember each course and comment on them individually - which most likely doesn't benefit anyone since they have a changing menu any way, but overall our experience here was unforgettable and very special. I would recommend Disfrutar to anyone who is in Barcelona because as far as Michelin star restaurants go (from what I understand) this is very affordable and it's an experience you'd remember for the rest of your life. We opted for the full 27 course menu (when in Rome, you know?) but it was probably too much for us to consume, especially for lunch. So I think you'll be fine with any option you choose, if you like variety, just go with the largest one :) read more

The most exciting and enjoyable dining experience of my life. This is next level dining! The service was outstanding, and each course was more inventive and creative than the last. Each course comes with beautiful presentations, and detailed instructions by the stellar servers. Disfrutar means to enjoy, and it is impossible not to here. This Michelin star restaurant is one of a kind. read more

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I've never had so many different types of foam served to me in one setting in my entire life. The service was impeccable, and for what I was expecting, the numerous courses were great, and delivered with fínese. But for me, it was just overboard - my table could not stop laughing at the Lagavulin hand-spritz course (we were fully prepared for a myst of tiramisu to the face on our way out). Great experience, just not my cup of tea. read more

Sit in the Mediterranean room! Food is amazeballs. My favorite was the corn foie gras, the reconstructed corn was outstanding! You won't regret this meal. Do it. read more

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Probably my favorite Molecular gastronomy by far. If you happen to be adventurous in your culinary experience and want to try something out of this world, I totally recommend you to go to this gem located in Barcelona on Villarroel Street 163. Here is why: Each course in the set menu (I ordered menú festival) is arranged and cooked in an unconventional way - what may look like olives, are not olives and what may look like pastas, are not pastas. They make food to mimic other forms of food - and most courses on the set menu are beyond delish and will make your trip to Barcelona an unforgettable one (not even exaggerating). The menu I ordered which was menú festival, costs €100 and has more courses than the other menu. As I said before, if you're an adventurous eater and don't mind spending the big bucks, go to this restaurant. So here are my favorite courses: The course from the ménu I ordered started with a frozen 'welcoming cocktail' - very zesty and refreshing cocktail slush - to kickstart your tongue for the incoming courses. The next one was one of my favorites - "the beet that comes out of land". Not only that it has an amazing taste, but the way the food was presented - eating them with rose petals as spoons, made me feel more excited to eat because it is really something new. An unprecedented way of eating is always an exciting experience. Crispy bow with cured Iberian bacon was also a very delicious light course. Another one that I should add is tomato "polvoròn" and Arbequina Caviarolli. The tomato polvoròn are round in shape, almost like a cookie, placed on a thin and flat stainless. This was superb - at first it has that chalky/powdery texture with a subdued taste, but it will immediately dissolve on your tongue and that's when the taste comes out and you go all like, wow *foodgasm*. Yes, I was very surprised because the taste was unexpected - all the courses here came with a surprise because you would never thought the courses they serve tastes as you picture them in mind. And that's probably the best kind of thing I've ever experienced in my whole gastronomic experience. Crispy egg yolk with mushroom gelatin is one of my favorite courses and the presentation was experimental and playful. The deep-fried egg yolk is very crispy and once you bite it, the yolk will majestically gush out in slow motion waiting to land onto your tongue.. and that's when you should take the rest in your mouth. If it is too big, just shove it in like no one is watching. As I was finished with it, I ate the mushroom gelatin which was placed inside the egg shell. Creative! The shrimp was also perfectly cooked - not at all hard and not too undercooked, it was very soft and juicy. I honestly never tasted any shrimp that was perfectly cooked like that, it was unbelievably tender. Beautiful. The course which was my utmost favorite was: the olives. I can tell you one thing: you cannot find this anywhere else other than in Disfrutar (I think). The waitress explained about the 'olives' being delicate so we had to be careful, and we were recommended to eat them in one bite: once I put it in my mouth, it broke like a very delicate edible glass and the juice oozed out rapidly... Shortly after that we were told to eat the other olive which was darker green in color with a sweeter taste. That was when I realized, after I tasted that my life would never be the same anymore. That was the highlight of my trip: the olives. I honestly think that you should listen to what the waitress tells you in what order the food should be eaten, because those olives eaten in that order was 'perfect'. The sweeter taste of the last olive was really a great ending and had a great balance between both tastes. Moving on to desserts, everything was delicious but I gotta say, cheesecake cornet and chocolate peppers were my favorite. Chocolate inside the peppers?? Are you kidding me, who would've thought that. Overall, I am beyond impressed. The food was spectacular and chef par excellence!! Plan your trip to Barcelona well and don't miss this! For more pictures, download Inztant on App Store and follow me to see pictures of nice food! read more

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A bit of a splurge, admittedly, but worth it. It certainly provides an experience worthy of its current world ranking (18 at the time we went), with amazing tasting food, great service, and gorgeous presentation. We got the basic 25 course meal, and it took us about 3 hours. Enjoy! read more

This review is strictly for the disfrutar classic tasting menu. Is this for everybody? Probably not. BUT. I read many reviews on yelp about this restaurant and some common themes emerged: -Service- 9.9/10 Wonderful, friendly, engaging, thoughtful interactions with many, many cooks, waiters, sommeliers, maitre d, even the owners. They clearly go out of their way to be engaging and helpful, definitely no stuffy feeling or pressure from this wonderful staff -Food- 9/10 We did the 30 course disfrutar classic for 195 euros. Trust me, go for the full tasting menu, the difference is 40 euros and 5 courses, but it is so worth it, just for the beluga caviar course alone. Is it truly 30 courses? Yes and no, some are small bites, some are small cups of soups or consommé. Is this still relatively speaking a bargain? Absolutely. I dare anyone to suggest a 30 plate tasting menu with this level of execution and grand ingredients (we had two foie courses, the famous beluga caviar stuffed fried doughnut, pigeon, razor clam, Langoustine) that can be had for less than 300 euros in Europe. That being said, it is true to its Catalan origin and some courses may have flavors some people would consider very strong or unusual. It is playful, entertaining, sometimes borderline banal, but is so far unlike any other restaurant out there. That, in the end is what you come here for. Was it as classically tasty as 3 Michelin Star French restaurants in Paris? No, but they aren't trying to be, they are creating recognizable flavors in wildly unrecognizable forms. Go here, be open minded, and enjoy. -Wine- The pairing for the full menu is 90 euros, 65 euros for the smaller menu. We had the full pairing. I thought it was incredible value, considering you get 11 glasses of wine, beer, and sake that are truly unique. I ordered one and I ended up sharing with my dad pretty much, because props to you if you can handle 11 drinks with dinner. If you are expecting classic, French/Italian dinner wines, you will be disappointed, these are truly unique local products sourced and paired very thoughtfully by their sommeliers. In fact, the sommelier explaining the thought process behind the wine pairing was one of the best parts of the meal, our sommeliers were amazingly knowledgeable, props to both of you! In summary, let's be real, if you managed to secure a reservation, you aren't gonna cancel based off a yelp review. But if you are wondering if you should try to throw your name in for 6 months from now, keep in mind this is one of the world's most unique restaurants. I've been to Central and Maido in Peru, L'Arpege in Paris, and 7 other 3 Michelin Star restaurants around the world, and Disfrutar rightfully holds its place in the top ten in the world. It is in my opinion, the best "fine" dining value in Europe. Good luck on your reservation hunting. read more

Disfrutar - Black Sesame Desser - Modern European Near Me - Barcelona, B

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One of the best meals I've ever had. This place is Disneyland for your taste buds. From the moment you get in until you walk out the door, everything is magical. The first thing the host did when we walked in was give us a full tour of the restaurant and even introduce us to the chefs/owners. Three guys from the vaunted el Bullí. I was starstruck. Everyone we interacted with was beyond nice. Really a reprieve from some of the ruder "tourist" experiences we've had this trip. The restaurant itself is very well appointed, the decor is tasteful and elegant. There's even a quiet patio for you to enjoy your coffee or tea in after your meal. On to the food, every dish came with an ooh and an aah. Usually at each michelin starred fine dining establishment I've been to, I get 1 legit ooh-aah, 2 at some of the better ones. This one had one after every dish. If this is a cheap imitation, I can't begin to imagine what the meal at el Bullí was like. Maybe it was just because this is my first molecular gastronomy experience, but I struggle to see how this type of meal could have been done any better. I won't spoil the surprises of the meal by describing the dishes in detail. You'll just have to try it yourself. As far as value, this place is the single highest taste-to-dollar michelin star rated restaurant I've ever eaten that. That used to be held by Aziza in San Francisco, but the amount and variety of food we had at Disfrutar has them beat. Being a resident of San Francisco, the bill I received at the end of the meal shocked me, in a good way. We left fit to burst and without too big of a dent in our wallets. I wouldn't hesitate to recommend this restaurant to anyone. It's not just molecular gastronomy novelty, it is a well rounded meal in a great space for a great price. One of the top meals I've had anywhere in the world. read more

SO GOOD! Awesome food, GREAT service, beautiful atmosphere. You will not be disappointed. Book now, dress up and have one of the best meals of your life. This place deserves its third Michelin star. Highly recommended. read more

If you want an exceptional culinary experience, reminiscent of the El Bulli method, you must immerse yourself in this place. It's amazing. They have a couple of courses to choose from; I'm sure they are all spectacular. We opted for the Disfrutar Gran Classic. The experience was artistic, delicious as well as foreign and eventful- Disfrutar creates ways to incorporate not just your taste buds but visual, tactile, olfactory senses as well. It is pricey but worth it if you choose to splurge. read more

We did the 25 course and it was a five hour thinking olfactory taste experience. Nothing is as it seems. A bit of a marathon and reservations needed way in advance. El Bulli taught the current chefs well! read more

This was not just any Dinner. This was a creative endeavor, an artistic display, a gustatory sleight-of-hand, and more, courtesy of the folks over at Disfrutar, here in Barcelona. The meaning of the Spanish word `Disfrutar' translates to bask, delight, enjoy, take pleasure in, that kind of thing. It's a hot, new-ish restaurant that is getting a lot of attention. Interestingly enough, the comfort-level doesn't correspond to the restaurant's name, but really, this place is more about what is being attempted by the kitchen. Born with a world-class pedigree that of El Bulli, long considered the best restaurant in the world, a few of E.B.'s former chefs opened this place up, and strive to mess with your mind, eyes, and taste-buds with almost everything presented before you. "What is that?" "Looks like a chile pepper, but it tastes like chocolate!" "Oh dear, what's going on over here?!" Molecular Gastronomy is a style of cooking (some say it's "not real cooking" by the way) that will blow your mind. I suggest everyone try it, once. Just to experience it. Wikipedia describes Molecular Gastronomy as "a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine." We went all-in and opted for the "Festival" menu, priced at 98 Euro per person. So yes, it's expensive. There were approximately 25 different plates; small tastes of edible theater-on-a-plate which, at times, pleasured, frustrated, confused, wowed, and on one occasion, it was, like, "Yuck, please take this away," uttered almost simultaneously by both Lin and me to our lovely staffer, Isabel, a trooper, who did her best to translate and describe to us in English. She really was great. I won't go into one of my one-thousand+ words short story format I usually post, so will instead share some photos with you from our evening here... As a former chef and a long-time eater (hahahaha... legendary appetite is what I usually say) I will repeat what I said above... try this type/style of food, at least once, just so you know what's being hailed all over the world as the latest, if not greatest... I'm curious what your thoughts are... {The experience was a "5" and the food was a "3"} read more

An amazing symphony of 28 courses so beautifully presented and an executed. My tastebuds are still singing.Thank you to the superior chefs and staff for a beautiful evening. Mark and Sofia gracias. read more

Disfrutar - Modern European Near Me - Barcelona, B

This is a meal we will never forget! In a city where exciting restaurants are all around this place still stands out. What is the ultimate theatre and art experience? The experience you can eat!! All of my senses were entertained at this meal and I kept wanting more. I was so inspired by this meal that I wrote a blog post about each course. Find the link for the meal @foodflowersfestivities. read more

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This is my favorite restaurant in Barcelona. It is in my opinion and I am a food writer one of the worlds finest. It is well operated with great customer service and world class cutting edge food with in kind presentation. They offer a few Prix Fixe menus and have an extensive wine list. Each course has multiple layers a taste and smell and visually creative presentation using many culinary techniques such as molecular gastronomy and soups vide. It's really a good value for its high level of food. I spent three times as much in Las Vegas for 1/2 the quality. You need to go asap. read more

Amazing dining experience! We had the festival tasting menu. Not much on the menu was what it seemed like it would be which made it fun and interesting. It was a nice surprise at every course. The staff was great and made the dining experience what it should be. Highly recommended! read more

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Molecular gastromy makes everything interesting and entertaining. Service is very good. It's a solid IMicheline one star. Had the classic menu which starts out very promisingly but gets a little less interesting in the savory second half. Desserts bring it up again at the end. The gimmick gets a little tired after awhile. Idk maybe I am spoiled but can't give it the fifth star. read more

On of my most unique meals, very exciting flavors and presentations - challenges senses of sight, taste and smell - had the tasting menu - the three head chefs - were there showed us the kitchen - Tony the head waiter was very helpful and Vinchenzo our waiter was very informative about the dishes we were eating read more

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Seriously a wonderful meal. I went at lunch and had an excellent experience as the same menu is served at lunch as at dinner and it's far easier to get a reservation. This is world class dining with a touch of Catalan flair that you'll see in some of the ingredients. The presentations were over the top but the dishes delivered on taste. One of the first dishes was a savory mille-feuille served on a wood boards set in a rock. Yeah kind of ridiculous and kind of amazing but most importantly it delicious. I also had some of the best razor clams I've ever had. Wrapped in salt and kelp they were so tender. Another ridicious/awesome dish was the corn dish with foie gras molded to look like corn kernels and served with a corn puree and presented surrounded with dried corn cobs, it was bit too sweet but points for creativity. I had the festival menu and it was so very much food that I didn't eat again until late night. Some of the dishes were clearly strongly influenced by Noma and el Bulli and I would have liked even more local influence but I could tell I was eating at a modern restaurant in Barcelona and not in Copenhagen. Dishes from the festival menu Festive menu- lemon sorbet lady finger served on rice paper. Two big for two bites, should be smaller and a palate cleanse 1.Carmel in edible clear wrapper with orange injected whiskey 2. Mille Fleur with whipped cheese and apple celery juice- cheese course- the acid and cheese works well 3. Liquid olive--almost a cliche now with flower with honey 4. 63 degree egg croquette with gelee underneath- very savory salty. But rich, then dumpling with mushroom very little sauce and a bit too sweet. 5. Corn with foie gras pate, too sweet but very beautiful. Prefer an acid 6. Next course acid, with pepper from Peru with oils, very acidic and worked well following the corn with foie gras 7. Razor clams the best with seaweed amazing!!! 8. Tuna tataki with two raspberry and cream and sake. Some heat 9.Gelitin noodles with foam with cheese- too gimmicky for me. Use squid ink 10. Bread and cheese- bread on anti griddle and cheese frozen. with t25 year vinegar 11. Langoustines Catalan flavor, th foam did not add to it seafood cappuccino with laougostine and potatoes, this was excellent 12. Pigeon 6 bites, rich sauce with Moroccan flavour. A gelée that didn't do much but looks beautiful. Followed by a foie gras wafer. The service was excellent, truly world class with servers fluent in several languages and with knowledge of the dishes. read more

A spectacular meal and dining experience! My husband, who usually balks at multi course meals, wants to return to Barcelona to go to Disfrutar again. The service was perfection, and the presentation of each dish was very creative. Every single bite was amazing. It's hard to choose a favorite, but I loved the gazpacho sandwich which melts in your mouth. The cocoa and mint cotton dessert was spectacular. We sat at the counter and watched the dessert preparation. I would sit there again given the opportunity. Even though we had a 24-course meal, we did not leave feeling stuffed. We were full but not overly so. read more

This place was amazing!! Such an immersive and enjoyable experience. We came here during our week long trip and we loved it. The staff is so friendly and polite and the food so unique. Would recommend if you are in the city! read more

This is hands down the best meal of my life. The presentation, service and pacing was excellent. The dining room is modern. The food though . Our waiter Eric was great and our sommelier, Ruben, was on point and didn't lead us wrong. Thanks for this amazing experience! read more

This is amazing! We went here on our 2nd day in Barcelona, and it did not disappoint! I recommend the Classic selection, it is delicious! It comes with 21 servings, so come for a late lunch. My personal favorite is the liquid olives that comes with the Classic and also the last dessert (it's a surprise, so I won't ruin it), also on the Classic. It is definitely a wonderful experience, so make your reservation today! You will not be disappointed. *added bonus: free, fast WiFi!* read more

I was lucky to get a last minute reservation. Disfrutar is opened by the 3 head chefs from El Bulli, so they draw a lot of the same techniques and inspirations (we definitely noticed similar dishes compared to Tickets). Of course, I reserved a bar seat, and we were seated facing the dessert prep section. They showed us around the rest of the restaurant to see the various prep stations. I love looking into kitchens! We started with beer, and I couldn't resist a €21 gruner veltliner. The "disfrutar" menu option (the "shorter" of the 2) was only €68: 1. Passion fruit frappe with rum and coffee: smooth foam on top, tanginess from passionfruit without being too syrupy, cracked coffee beans on top, and a good amount of alcohol. This was their starting "cocktail." 2. Beet meringue: This "emerged from the earth". We were presented with a bowl of "earth" (black sesame seeds), and with some shaking, these little balls that looked like mochi appeared from the bottom. They were light and airy, basically freeze dried beet and yogurt (very similar to the "churros" from Tickets) 3. Tomato polvaron: shaped just like a polvoron, sweet tomato flavor, topped with their olive oil caviar drops (caviaroli). Caviaroli can be purchased by the jar there 4. Ravioli: A transparent thin sheet of ?rice paper filled with the ingredients for a peso (basil, pine nuts, garlic, cheese), served with a Parmesan juice. You soak it for a few seconds on each side, and it creates a wonderful pesto flavor in your mouth. This was a fun dish and must have been very challenging technically 5. Aceituna: like the well known non-olive olives from El Bulli. The green was coated in a shell that was the texture of chocolate (but not actually chocolate) with olive flavor insude, and the black one was similar but with blood orange and olive oil inside. Take these in one bite 6. Smoked Idiazabal cheese: Frozen cheese like a semifreddo in texture that was creamy, slightly icy, but also really smoky. It sat on a thin crisp cookie and was imprinted with the name of a local cracker. It was served with sips of apple and celery juice to make it more refreshing 7. Crispy egg and mushroom gelatin: BEST egg I've ever had. It was like a scotch egg but without the meat, and the batter was crisp and flavorful with a perfectly runny center. I don't know if I can ever eat a regular egg again. It came over a cut egg shell (fake) with mushroom gelatin inside. The gelatin was very rich and flavorful but a bit salty, and it was better with the bread from earlier 8. Seafood avocado meringue sandwich: the cool part was the meringue bread - it looked like bread and sort of had the texture of a light bread, but it was made of meringue, so it was very delicate with a hint of sweetness. The seafood salad inside was a bit rich for me, but this made a very cool dish 9. Parmesan tacos: Parmesan cheese and tomato, with olive oil and balsamic caviar . The "taco shell" was made of clear gelatin, and the parmesan cream was a bit rich for me, but the super sweet tomato was great 10. Marinated mackerel: high grade sushi served on "rice" of cauliflower. The fish was amazingly fresh. The cauliflower rice added more texture (and less carbs), but the cauliflower could never have that same sushi rice flavor. The mushroom vinegar for dipping helped 11. Mushroom Dumpling: a dim sum tray with smoking dry ice and a clear gelatin dumpling with mushrooms inside. It's better with the mushroom vinegar. It had excellent mushroom flavor and a little texture and nuttiness from the pignolis inside 12. Carbonara macaroni: gelatin macaroni with bits of bacon and cheese, then a carbonara foam poured over it, topped with Parmesan cheese. The carbonara flavor was rich and right on, but the pasta texture didn't do it for me 13. Asparagus meuniere: white asparagus with herbs, hazelnut, capers and trout roe with a very tart foam. Interesting but not amazing. 14. Salmonetes: red mullet topped with pork jowl and Gyoza sauce (flavorful), with pillowy eggplant gnocchi 15. Iberico solomillo: iberic pork tenderloin and pibil sauce. They sous vided it, so it was crazy tender, and I liked the bursting false corn that tasted like super fresh corn 16. Prepostre: leaves mulberries and apricot glacé and lime zest 17. Pimientos of chocolate and olive oil, salt and toast. The green had a smooth ganache center, but red was better with salt flakes and a cayenne kick 18. Lioness de cafe: coffee profiteroles on lavazza beans with a frozen center Their style is more like surprising takes on more traditional preparations such as muniere, carbonara, etc. Their technique was daring and impressive (like the chocolate peppers and the ravioli!), but the menu items themselves were maybe less exciting. I could have done with a little less gelatin (ie from the carbonara, taco, mushroom dim sum). Overall, a very cool dining experience and an impressive, reasonably priced meal for what you get! read more

We had a unique dining experience with a symphony of intense flavor foods and intricately prepared meals. Owners are friendly and service was excellent (especially to our server, Eric). Indeed a 2-star Michelin. read more

Wonderful experience. It is obvious to see why the restaurant's ranking is so high. Although it might be unusual to take a critical perspective, the beauty of the evening was in its flawless execution - it's lack of things to be critical of - it's lack of mistakes. Seems odd to give such a positive regard for something without error, but restaurants are so subjective and so full of small moments It is nearly impossible to go any restaurant and not find a flaw, even if it's simply due your own opinion. Disfrutar was truly excellent, and consistently so. Service was manicured, soft, but ever-present. The food, as you would expect, was delicious, unique, flavorful, and true to its own character. The restaurant is pristine, clean, and shows a sense of pride. The server at our table was so talented. She spoke with us in English, the table to our right in Spanish, and to the table in our left in Catalan. What else could you possibly want? If you want to see what the top echelon of dining looks like, I'd come here for dinner. read more

Service was impeccable! But most of the small courses were full of air with not a lot of substance. Presentations were impressive and wine was good. Pigeon was filling and very tasty and other favorites were clam ceviche, razor clams, caviar stuffed pastry. Glad we did it since we are foodies but once is enough and be sure you want to spend a pretty penny. read more

If there is a better meal, I've not had it. If there is better service, I've not experienced it. Truly wonderful, beautiful, and artfully presented food. You don't want to miss this culinary perfection. read more

Michelin star worthy!!! We travel a lot and take pride in our dining experience. This is the BEST gastronomic restaurant we have been to. The 31 course Disfrutar meal is beyond an experience that can be put into words. Arrive with an open mind, empty stomach, a vast amount of curiosity, and all your expectations will be exceeded. A MUST when in Barcelona! read more

We arrived cordially on time at 2pm. The first part of the service was excellent and we felt very welcomed and looked after, until our waitress was called to serve the other area. The gaps between meals become longer and longer, the introduction of the courses before lackadaisical, they even ended up missing a course. Water was not filled and when I did ask some stupid girl fill my glass to the full and gave one drop to my other guest. It took 3 attempts for the bill to come and the sour-faced maitre 'd did not even thank us. I would expect after spending more than 450 euro on lunch in Barcelona, that's the least you can do. A smile and a thank you!. It was a 4 hour dinner when it should have been 3, even after we paid our coats were not returned to us,e had to chase them down. Dear Disfrutar, I don't care if you are an undeserving michelin star restaurant, if you have incompetent people working the floor, then you are only a kitchen selling wannabe food with unsatisfying experience. I spent the first 2,5 hours of the meal planning to come back but you managed to ruin everything by the last 90mins of service when it should only have taken 30 mins. Dear Disfrutar, no disfruto NADA! read more

Disfrutar - Modern European Near Me - Barcelona, B

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42 course meal??!!! ... you heard that right!! This is an experience to remember. The food is made with artistic passion. We were there for 4 hours experiencing one artistic meal after the other. The presentation is second to none but off course at a price that comes along with it. Be prepared to cough up a pretty penny for this experience. read more

This is by far the best restaurant in Barcelona. It is a must. Make a reservation. We made ours way in advance. We had lunch (1pm to 5pm) which was better than Jose Andres, Mini Bar Restaurant in DC. The food and service are top notch.We had lunch, the black cauliflower, ceviche, langoustine, corn foie gras and chocolate peppers for desert are amazing. It is a great value. read more

I'm usually a fast eater but this place has taught me to slow down and savor the flavors. Each plate could be finished with one bite (don't worry there are many many plates) but the caveat is that you regret eating it so fast because it tasted soo good. The service was top notch and the molecular gastronomy style cooking was magic. Every dish was explained in detail by the waiters and presented in a unique style that paired perfectly with the taste. Nothing tasted like what we expected and we were delighted by each surprise. Definitely recommend trying this at least once and make sure to rsvp way before you plan to go. read more