From Across the Kitchen Table: Disfrutar, Barcelona, Spain

Spain is a country that is blessed with many excellent restaurants and Disfrutar is one of them. This restaurant has now become my favourite place to dine in this incredibly beautiful city of Barcelona.

Disfrutar is run by three former El Bulli chefs de cuisine (Chefs Oriol Castro, Mateu Casanas and Eduard Xatruch). The restaurant is ranked 18th by 'The World's 50 Best Restaurants' when it first entered the list last year making it 'The Highest New Entry'. As well as receiving 2 Michelin stars in Michelin Guide 2019.

From the moment I set foot inside Disfrutar, I knew that this was going to be the pinnacle of my culinary experience in Barcelona. On the way to the main dining room, we passed by the busy kitchen. My expectations were running high and Disfrutar did not disappoint. That evening was like no other. The entire experience was fun and exciting, full of surprises and no shortage of food theatrics which left all of us wanting more and wished it didn't have to end. It was truly a remarkable multi-sensory dining experience and meeting Chef Oriol Castro made it even more special. Indeed one of the best meals I've ever had anywhere in the world and certainly one that I will never forget.

Frozen Passionfruit ladyfinger with Rum

Lychee that was transformed into a frozen raspberry with Rose petals and dewdrops of Gin.

The rose petals were not meant to be eaten, oops!

'The beet that comes out of the land'

This took us by surprise. It's one of many "blink and you will miss it" moments.

Our server came with a bowl of black sesame seeds. She gave it a swirl and as just like magic, three beetroot meringue suddenly appeared!

Beetroot Meringue

Smoked Instant Apple Cider

This was going to be fun! The waitress setting up a show-stopping tableside presentation.

Smoked Apple Cider left to boil and steep.

A little carved box filled with sweet surprises!

Savoury walnut candy with mango, tonka beans and whisky

'Disfrutar olives' (above) with Mandarin flower essence (photo below)

These were faux olives but so fun and delightful to eat and just melts in your mouth!

'Mandarin flower essence' that was eaten after the olives. At this point, my taste buds were starting to acclimate.

Smoking wood chips to give a slight smoky flavour to the apple cider.

The apple cider is now poured over the smoked glass.

Mille-feuille of 'Idiazabal' paired with the Smoked Apple Cider.

The crispy wafer was made by frying cheese and sandwiched in between is a light foamed cream.

Gazpachio Sandwich paired with sherry Vinegar that was sprayed in the wine glass.

You smell the vinegar in the glass in between bites. The intention is to get that 'taste' of vinegar through smelling.

Crispy Egg Yolk with Mushroom Gelatine

The combination of flavours was unbelievable.

Multi spherical tatin of foie gras and corn

These are no ordinary corn kernels, each sphere is filled with corn flavoured liquid that sits on top of a rectangular piece of foie gras on a wafer.

Ceviche deconstruction

'Razor Clams with Seaweed brined in Salt' is drizzled with oil and sprayed with sherry vinegar. Another amazing dish. These delicate clams cooked with seaweed is a winner!

Magic pasta?

'Our Macaroni Pasta' with pasta made of clear gelatin mixed with ham, truffle foam and grated Parmesan.

Adding whipped cream from an iSi canister and using Microplane to grate Parmesan.

This 'Liquid Salad' of celery, olives and lettuce in a champagne flute was quite lovely and refreshing. It was served with 'Tomato Polvoron and Arbequina Oil Caviar' which was full of flavour.

Langoustine in 'suquet' and Cappucino 'suquet' (stew)

'Hare Consomme with Tarragon'

Chilled hare consomme served over an ice cube, topped with fresh orange peel and tarragon and sprayed with Armagnac. Rare with quite a strong "gamey" taste but unsurprisingly good.