Disfrutar *, Barcelona – November 5, 2025

I know Disfrutar has been posted about here a fair amount here on reddit and the classic menu is pretty much the same, but in any case, this is my experience. This post is a semi TL;DR version. I have a very lengthy writeup on my blog with 100+ pictures if you want all the gory details.

I had originally planned to go last year, but had to cancel that reservation due to travel/schedule conflicts and rebooked again for this year. I also inquired about the Living Table which they couldn't let me know until their schedule was better defined for 2025. In March they finally reached out to me and offered it for my November reservation which I gladly accepted. A couple weeks before, they reached out again to confirm which menu we wanted. We went with the Classic menu since this was our first time dining there. We intentionally avoided reading up in any detail about the menu so we could be surprised. We also all went with the beverage pairing.

Overall, the experience was almost 5 hours long (we did take break midway) with approximately 30 courses even before the Living Table which featured 25 or more other bites to try (copy of menu below, but does not include details of the Living Table course). So many of the dishes featured various techniques (e.g. spherification), some illusion, and whimsy.

Some of the highlights for me:

• “Flavour concentration”: sprouts – we were all stunned by how much flavor each little sprout had and each with such a distinctive flavor.
• Flourless ‘coca’ bread with autumn truffle and burrata – the technique to make the super light pastry out of Japanese potato leaf starch. This dish was paired with their truffle vodka.
• “Panchino” filled with caviar – basically a round fried bao with creme fraiche and caviar inside
• Solid bubbles of smoked butter with caviar – this dish was really just aerated butter that was frozen and some caviar. But the sensation of eating it is almost like just eating air, but getting butter flavor.
• Gazpacho sandwich with scented vinegar garnish – this was more for the illusion and whimsy. It looked like a cheese or pimento loaf sandwich, but it the bread was a gazpacho meringue and the filling was a gazpacho sorbet
• Crispy egg yolk with warm mushrooms gelatin – this is basically a tempura fried egg yolk served atop an egg shel that contains a mushroom gelatin soup
• The goose that laid the golden eggs: fried egg of crustacean – this dish was stunning to look at and the yolk was a spherification of a chili prawn bisque with Singaporean flavors.
• Multi spherical tatin of corn and foie – this was a playful creation of multispherification of corn arrange atop some foie to look like a little section of a corn cob

Of course, there was the Living Table which was the final course. This was presented as a 15+ minute dramatic narrative as panels were revealed in the table and additional items placed (e.g. sprouts, branches with cotton candy). It sounds so flat to try to describe any part of the meal and esp. the Living Table since it really was so much about an experiential performance. Yes, it is about the food, but for me it is absolutely about the experience and we felt very fortunate to share the experience with one of my sisters and our good friend.

Our complete menu:
Frozen passion fruit ladyfinger with rum

The Toast: Forestfloor distillate

“Flavour concentration”: sprouts

Liquid salad
Tomato “polvorón” and arbequina Caviaroli

Flourless ‘coca’ bread with autumn truffle and burrata

“Panchino” filled with caviar

Solid bubbles of smoked butter with caviar

Amaranth coral with caviar, oyster and codium emulsion

Gazpacho sandwich with scented vinegar garnish

Disfrutar’s Gilda with marinated mackerel

Crunchy mushroom leaf

Crispy egg yolk with warm mushrooms gelatin

Marinated mushroom vinegar with oyster

Multispherical pesto with pistachios and eel

Our macaroni alla carbonara

Hake “Suquet”
Cappuccino “Suquet”

The goose that laid the golden eggs: fried egg of crustacean

Multi spherical tatin of corn and foie

Squab with amasake kombu spaghetti, almond and grape

Homemade cider smoked at the moment

Musings on walnuts

Green walnut with Idiazábal cheese

Dealcoholized wine

Rose water

Engagement rings

Hoisin cucumber

Black sesame biscuit

Black apple with noisette butter ice cream and flourless puff pastry

The Living Table from Disfrutar & TABLE M#01 by Merche Alcalá

Beverage Pairing
Black truffle vodka

Les Hauts d’Epernay 2018, Philippe Lancelot
A.O.C. Champagne

Fino Selección Especial CXC 2025, Bodegas Tradición
D.O. Jerez

Biden 1999, Mi no Kotobuki
Fukuoka

Buntsandstein Riesling 2020, Frank John
QbA Pfalz

Chablis Les Pargues 2023, Eleni & Edouard Vocoret
A.O.C. Chablis

Barrio de Los Arroyuelos 2023
Viñedos y Vinos Las Pedreras
D.O.P. Cebreros

Château Ormes de Pez 2016
A.O.C. Saint-Estèphe

Hidromiel Nº4 2021, Moncalvillo Meadery
Da Roca De Rioja

Salancues 2002, Mas Doix
D.O.Q. Priorat

Rivesaltes Hors D’Age Ambré Solera 33, Domaine Vaquer
A.O.C. Rivesaltes