Disfrutar’s technical talent is the protagonist of its first great compilation book

This year, Disfrutar has presented its first book, which is already available in our online store Books For Chefs in both Spanish and English. An ambitious book due to its content and format that reveals the keys to creative cuisine, the evolution, the techniques, and the concept that have made this two-star Michelin restaurant and its chefs Oriol Castro, Eduard Xatruch, and Mateu Casañas famous.

With a foreword by Ferran Adrià and photographs by Francesc Guillamet, it includes a selection of more than 100 dishes from the 2014-2017 period, such as its popular carbonara macaroni, caviar-filled panchino, or multi-spherical corn on the cob, among others.

Published by Avalon Books, it has more than 500 pages and consists of two volumes (book + folder), each of which deals with different topics. The book details aspects of the space, the equipment, the room and service, the drinks, and the gastronomic offer, while the folder contains the recipes.

Disfrutar is among the best avant-garde cuisine restaurants in the world with a long list of recognitions, occupying, for example, ninth place in the most recent edition of The World’s 50 Best Restaurants list. Therefore, this book is one of the most stimulating proposals of recent times.

Discover Disfrutar Vol.1