Disfrutar

'Disfrutar' simply translated, enjoy. Me for one thinks they hit the nail right on the head with there naming. This stunning 30 course culinary experience was truly one of the best of my life. I would even go as far as to say the third best restaurant I've ever been. The chefs that gave us 'elBulli' one of the best restaurants the world has seen in the past 20 years, five times voted best in the world and three time runner up. In fact it did it not drop out of the top three for a stunning eight years. Although not without controversy but that's for another day. Yet again the team have a produced a jaw dropping menu. We opted for 'disfrutar' menu 30 scrumptious little plates to blow your mind. Starting with Pachino filled with caviar beluga, light airy roll full of flavour. The disfrutar olives with flower essence, I'm told are famous. I can see why, I was actually expecting an olive but was pleasantly surprised when it exploded in my mouth, releasing the tasty juices inside. One of my favourite dishes had to be the 'crispy egg yolk and mushroom gelatine' the contrasting textures smash together on your palate and create something truly special. It's hard to imagine the techniques that go in to these creations, when you're served a gazpacho sandwich. I can also safely say this was the first time I'd eaten 'al dente' gelatine, such was the case with macaroni carbonara the disfrutar way. I could spend the whole day taking about every dish but I won't, I'll just say how much of a pleasure it was to be the first to have 'morel mushrooms with cream' apparently 12 months in the making. Was certainly worth the wait. Stunning 30 courses please give it a go for yourself.

With love

The food scene 

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