Coca-pizza flour free - @Francesc Guillamet
creations within the folder are brand new with no repeats or shortcuts like applying same ideas to similar ingredients. That approach has proved extraordinarily successful. In 2016, Disfrutar was named Best New Restaurant in Europe by Opinionated About Dining. In 2017, Disfrutar reached number 55 on The World’s 50 Best Restaurants as well as winning the “Miele One To Watch” Award. It also garnered Three Suns in the Repsol Guide during the same year. In 2018, Michelin Guide awarded it the second star. It rose to number 9 on the list of The World’s 50 Best Restaurants in 2019, placed fifth in The Best Chef Awards and was awarded Gourmet Award’s Best Restaurant in Barcelona. However, one may wonder how did someone who grew up in a family that farmed and wholesaled fruits and vegetables end up on the path of an avant-garde restauranteur? “Ingredients are important no matter
menus, an abbreviated one with 18 courses as well as the complete experience with 25. To quote The World’s 50 Best Restaurant, customers can expect a “thrilling rapid-fire, roller- coaster ride of a dining experience.” With this new concept, the team also needed a new approach to culinary innovations. “At El Bulli, Ferran assigned us things to work on,” recalls Chef Xatruch. It drove the team and gave them goals to achieve. Since they no longer have a manager, they needed a new system to keep their creativity going. “We now have a folder of new concepts. We have a target of creating 120 brand new dishes every year with all new concepts,” he says. “The folder is now our boss and we have to work for it. Sometimes (we create) less, sometimes more.” The number is less important than the process, as this system is now driving the innovation of Disfrutar. All
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