THE BEST IN THE WORLD 2024: DISFRUTAR VISITED LIMA

Eduard Xatruch, Oriol Castro, and Mateu Casañas were once head chefs at the legendary restaurant El Bulli by Ferrán Adrià.

Written by Jimena Agois (IG @jimena.agois)

Disfrutar, the Spanish restaurant recognized as the best of 2024 according to the World’s 50 Best List, visited Lima a few months ago. Eduard Xatruch, Oriol Castro, and Mateu Casañas were once head chefs at Ferrán Adrià’s legendary restaurant El Bulli. This place marked a before and after in avant-garde kitchens worldwide, where creativity was always the main ingredient.

Disfrutar. Before the pandemic, Disfrutar was in Mil, Moray.

This creativity sustains the cuisine of this restaurant today, which usually doesn’t leave home to cook in other countries, nor does “four hands” events in its venue. Still, with Pía León and Virgilio Martínez, the situation is different. The friendship and admiration among the chefs have resulted in several back-and-forth trips between their dining rooms. The Peruvian chefs have hosted a couple of dinners in Barcelona, and the first to come to Lima was Oriol Castro, who cooked at Mil, Moray before the pandemic. The latest local event took place a few days ago in Lima. This time, Eduard Xatruch brought Disfrutar to Kjolle for one night in a dinner featuring a menu inspired by our country and the hosts’ cuisine. At the table, a flip chart awaited us with 50 words that inspired the restaurant for this evening and described its philosophy: nostalgia, minimalism, Lima, excursion, experiences, stories, among others. These words paved the way for the first bite of the night, a tribute to the pisco sour, with a frozen pisco sour foam with passion fruit and spirulina, a dish eaten with a spoon but in the mouth feels like drinking a pisco sour by the sea.

Disfrutar. Como parte de su visitar estuvieron en Kjolle.

Several snacks followed, where Disfrutar’s technique and creativity were displayed in every bite. Techno-cuisine arising from deep research, exhaustive knowledge, methodical and rigorous work: first, crispy olives with a liquid interior, an homage to the olive tree. Next, a light and airy panchino made with fried dough foam filled with truffles and sour cream is an emblematic dish of the Catalan restaurant. The toast with smoked butter bubbles and caviar was marvelous.

A unique play of textures. The fried egg, another classic of Disfrutar, is an egg that isn’t fried, with its golden yolk containing a warm crab and coral gelatin, playing remarkably with temperatures that arrive at the table perfectly controlled. The ceviche spaghetti was unexpected, and the pork dish with corn spherifications resembling a pearl necklace was magnificent. Avant-garde cuisine is in their DNA, in each of their dishes. What in others is affectation in them is naturalness; what seems forced for many here flows effortlessly.

Alcohol-free alcohols that pair perfectly. The caçotada (a traditional Catalan spring onion) arrives wrapped in a sort of newspaper (a traditional serving method) but freeze-dried using an ancestral Aymara technique to preserve potatoes.Authenticity is the main ingredient in each of the dishes we tried that night. Pure technique and flavor in these 18 unforgettable bites unite kitchens and continents. Technically surprising dishes were executed perfectly, where flavor is the common thread and humor is the additional seasoning.

This visit ended on a high note with Eduard’s master class for the students of the Faculty of Gastronomy at PUCP, where he spoke about his creative processes and innovation: “The engine of creativity is the spirit of improvement, self-criticism, and constantly taking risks,” the chef commented. Innovation in the service of pleasure.

Etiquetas: disfrutar, Kjolle, cenas especiales, pucp, the world's 50 best, 50 best

TAMBIÉN PUEDES LEER

COSME: MENÚ DEGUSTACIÓN PARA RECORRER SU HISTORIA

Foto de COSME: MENÚ DEGUSTACIÓN PARA RECORRER SU HISTORIA
Vie 10 de noviembre de 2023

Ubicado a una cuadra de Miguel Dasso, el local siempre activo de James Berckemeyer logra ofrecer una comida confortable con un quiebre que eleva el estilo.

Leer más

LA CRISTINA, DESDE EL DESAYUNO Y CON ALMUERZOS CASEROS

Foto de LA CRISTINA, DESDE EL DESAYUNO Y CON ALMUERZOS CASEROS
Lun 17 de julio de 2023

Tiene un market y una panadería que ofrece, entre todos sus productos, uno de los mejores croissants de Lima. Además, almuerzos caseros.

Leer más

JAIME PESAQUE: NAVEGAR LA AMAZONÍA EN BUSCA DE INSPIRACIÓN

Foto de JAIME PESAQUE: NAVEGAR LA AMAZONÍA EN BUSCA DE INSPIRACIÓN
Vie 23 de febrero de 2024

Así como la costa y los Andes, la selva peruana, con sus peces de río y frutos de sabores únicos, destacan en la propuesta de Mayta

Leer más

TE GUSTO LO QUE LEÍSTE

PUBLICACIONES RECIENTES

Foto de 14 INKAS SE SIRVE EN EL MEJOR BAR DEL MUNDO
Mar 11 de junio de 2024
14 INKAS SE SIRVE EN EL MEJOR BAR DEL MUNDO
Foto de PERÚ CELEBRA IMPORTANTES RECONOCIMIENTOS EN LOS 50 BEST DEL MUNDO
Jue 6 de junio de 2024
PERÚ CELEBRA IMPORTANTES RECONOCIMIENTOS EN LOS 50 BEST DEL MUNDO
Foto de PERÚ CELEBRATES SIGNIFICANT RECOGNITIONS IN THE WORLD’S 50 BEST CEREMONY
Jue 6 de junio de 2024
PERÚ CELEBRATES SIGNIFICANT RECOGNITIONS IN THE WORLD’S 50 BEST CEREMONY
Foto de EL MEJOR DEL MUNDO 2024: DISFRUTAR VISITÓ LIMA
Jue 6 de junio de 2024
EL MEJOR DEL MUNDO 2024: DISFRUTAR VISITÓ LIMA
Ver todas las publicaciones

Suscríbete a el trinche

Y mantente informado con nosotros

Suscríbete

SÍGUENOS EN NUESTRAS REDES

Síguenos en facebook Síguenos en twitter Síguenos en instagram