Restaurante triestrellado y actualmente considerado como el número 1 del mundo. Platos sofisticados y sorprendentes, que buscan las sensaciones visuales y gustativas siguiendo las directrices que en su día inició el Bullí. Elaboración impecable y presentación a la misma altura. Servicio numeroso y muy profesional tal como era de esperar. Los sommeliers atentos y aconsejando vinos adecuados sin tener la sensación de que te los imponen. Nosotros degustamos un menú de 28 platos, sin que se nos hiciera pesado. El precio es muy razonable, sobre todo si lo comparamos con otros restaurantes del mismo nivel. Bodega correcta, aunque no extensa, teniendo en cuenta la categoría del restaurante. Decoración simple y moderna pero muy estudiada. Restaurante excepcional. Cumplió con creces mis expectativas.

+2

Disfrutar ofrece una experiencia culinaria única, llena de creatividad y técnica. El menú fue un viaje de sabores y texturas, con platos sorprendentes y muy bien ejecutados. El servicio fue atento y profesional, y el ambiente moderno y agradable. Solo encontré que en uno o dos platos el uso de espumas fue un poco excesivo para mi gusto, pero eso no afectó la calidad general de la experiencia. Sin duda, un lugar que merece sus tres estrellas Michelin y que recomiendo para quienes buscan alta cocina innovadora.

+6

A pesar de ser tremendamente caro, vale la pena al menos una vez en la vida, una maravilla, un espectáculo de sabores, texturas, colores, formas……una experiencia increíble, el servicio no puede ser mejor. Por poner una pequeñísima pega, se merecen un mejor local.

+4

Experiencia única. Nos tocó la Mesa ViVa, vaya maravilla. Fue una suerte porque alguien canceló. El mejor restaurante que he ido. El personal es increíble y súper atentos a cada detalle.

+6

Ahora entiendo porque es el mejor del mundo, lugar super relajante, trato exquisito, servicio un 1000, atentos, cariñosos, cercanos, todos si excluir a nadie, te informan de todos los detalles , la comida no sé cómo explicarme, sorprendente cada plato, por su presentación, por su sabor, por su creatividad en todos los platos, bueno algo que nos han hecho sentirnos importantes sin serlo, un jefe de equipo que cuida todos los detalles con su equipo y con sus clientes y que al final te agradece el haber estado allí, detalles infinitos de su buen hacer desde todos los puntos de vista, gracias a todos que nos haceis sentirnos muy muy a gusto, sois los mejores sin duda alguna

+6

Todo estuvo realmente delicioso; no es casualidad que sea considerado el mejor restaurante del mundo. El servicio fue impecable, digno de una calificación de 100/100. Una experiencia espectacular que, sin duda, repetiré.

+3

Fuí el 7 de octubre de 2025. Mi madre y yo llevabamos esperando desde un año antes. Esta era una de sus ilusiones, así que ahorramos durante mas de 1 año, al no ser adinerados, y valió la pena cada euro invertido. Irina te hace un recibimiento excepcional, explicándote cada paso del restaurante. El dueño y chef te saluda al entrar y te da la mano, el trato muy cercano. El menú goza de 28 platos. Pedí maridaje de 170€, incluía 11 licores que iban desde el vodka con trufa a los vinos blancos o tintos y el hidromiel. Eric es un excelente jefe de sala, agradable y atento. Patricia y Vinyete fueron nuestras camareras, amables y profesionales, dispuestas a contestar cada curiosidad que tenía por est*pida que pudiera parecer mi pregunta al no ser erudito en estas cuestiones. Rodrigo e Iván unos summileres impecables, te presentaban cada vino de manera que te entraban ganas de darle la mano a la botella y cenar con ella. El servicio excelente. Equipo joven e impecable. La comida mejor. 28 platos experimentales que ni te hacen salir rodando ni te dejan con hambre. No saldrás queriendo ir al McDonalds ni de lejos. Valió la pena pagar cada euro. Valió la pena levantarse a las 3:30 AM. Valió la pena pillar un avión para ir a comer y volver en el día. Valió la pena ahorrar el dinero que podía invertirse en un viaje y gastarlo aquí. A mis 27 años fue muy primera experiencia en alta cocina, pero han hecho que no quiera que sea la última. Gracias de todo corazón. Pablo

+5

Mejor restaurante del mundo 2024?? Con razon!! Un regalo para tus sentidos, una experiencia formidable, un momento maravilloso…. Simplemente hay que vivirlo para entenrder q no se puede explicar. Para gustos, colores…. Y en Disfrutar tienes los sabores!!

+2

Experiencia gastrónomica única e irrepetible. Servicio excepcional y platos sublimes. El pan chino relleno de caviar es un bocado directo del cielo, la yema de huevo con setas, la increíble interpretación de macarrones a la carbonara, la gallina de los huevos de oro o el pichón, son platos que difícilmente nuestro paladar olvidará.

+4

De las mejores experiencias gastronómicas del mundo, puede incluso que la mejor. Platos únicos, que ya son historia de la gastronomía en un ambiente sencillo que da protagonismo a la comida. El servicio en sala es casi siempre excelente. Para tu primera vista, el menú de clásicos te dejará sin palabras!

+6

Rebecca Anwar

Disfrutar - A Masterclass in Playful Fine Dining If you're in Barcelona and want a meal that's not just food but an experience, Disfrutar absolutely delivers. This is one of those rare restaurants where creativity, technique, and storytelling all collide --and somehow every bite still tastes incredible. Disfrutar is known for avant-garde cuisine, but unlike some experimental places, every dish has soul. Expect surprises, whimsy, and a lot of "wow" moments. Highlights included: * The famous panchino -- an airy brioche with caviar that disappears in your mouth. * The multi-spherical olive, a mind-bending reinvention of a classic. * The cooked ceviche, which flips the idea of ceviche completely on its head. * And of course, the "Disfrutar box" and the playful ending chocolates that make you feel like a kid again. Every course feels like a magic trick you actually get to eat. My favorite part is The Living Table at Disfrutar! THE most memorable parts of the meal. The table literally becomes part of the experience -- drawers open, hidden compartments appear, and the chefs build dishes right in front of you. It feels like a playful culinary performance where the table turns into a stage. It's interactive, surprising, and beautifully executed, perfectly capturing Disfrutar's mix of creativity and incredible flavor.

+34

Hoong Nan Young

We recently spent 18 days in Spain, and during our trip, we had the opportunity to dine at Disfrutar and DiverXO. Both were amazing!!! I was initially worried that since we dined at DiverXO before Distfrutar, that we might be disappointed with Disfrutar (DiverXO set the bar really high). Well... we were not disappointed. The food, and service were excellent. We dined with friends in Barcelona that we hadn't seen in 13 years, so it worked to our advantage that we were not seated in the main dining room. It allowed for a more private dining experience. But others might prefer to be seated in the main dining room. After the meal, all four of us said that we couldn't believe the meal took 3 hours and 45 minutes! Time just flew by because we were having such a good time, both with the food, and with the company. We highly recommend! 👍🏻👍🏻👍🏻👍🏻

+36

Kamilonario

An expérience out of this world, we started almost 6 hours, had 23 plates and 14 drinks. This can be too much for a first 1+ star experience though. Special mention for the brioche with caviar. The service was perfect, can only recommend

Giwon Jeong

I visited Disfrutar in 2024 and 2025. Tried both the Classic and Festival menus. Fun, creative dishes. Service was very professional and friendly. One of my favorite fine dining restaurants.

+6

Uri Vaknin

Disfrutar is not just a restaurant; it is a once-in-a-lifetime experience disguised as dinner. I’ve eaten at Michelin-starred restaurants all over the world, and I seek out those places because you know you’re in for something special. But Disfrutar, the number one restaurant in the world in 2024, exists on another plane entirely. I felt genuinely lucky to get a reservation, and even luckier to share the evening with two colleagues. From the first bite to the last sip, this was beyond “fine dining” — it was a magical, culinary, almost scientific journey. The tasting menu unfolded like a story. Each course was not only delicious, but conceptually brilliant — dishes that crumbled, then re-formed on the tongue, flavors that appeared in one form and then “exploded” into another, ingredients deconstructed and reimagined in ways that made us question what we were seeing and tasting. At moments it felt like theater — carefully choreographed presentations that had the precision and surprise of kabuki, but always in service of flavor, never gimmick for its own sake. Hours later, I can still remember how so many of those bites tasted and felt. The wine pairing was equally daring. Our sommelier, Iván, guided us through a series of mostly Spanish wines I had never even heard of, each one with a story and a reason for being exactly where it was in the progression of the meal. The standout “wow” moment for me was a 10-year-old vodka smoked with truffles and served frozen — a completely mind-bending experience in the mouth that I will be thinking about for a very long time. Service was flawless, but I have to mention Patricia, one of our waitresses, by name. She was genuinely one of the most delightful people I’ve ever encountered in a dining room. Her attentiveness, her warmth, and her ability to describe each dish with such clarity and heart elevated the entire evening. I asked for everything to be explained in Spanish so I could feel the full soul and nuance of what they were saying about the food, and she handled it beautifully. Her bright smile and calm presence anchored the experience. I walked out of Disfrutar feeling that I hadn’t just eaten an extraordinary meal; I had been told a story — through texture, temperature, aroma, wine, and wonder. This is an evening I will never forget. If you’re lucky enough to get a reservation, cherish it.

+18

Marc Sanz Lopez

We did the special Live table experience and it was amazing. The service could've been better though, no one really smiled or engaged with us much apart from the dish explanation, and the guy that was explaining the dishes had pretty bad pronunciation and we couldn't understand most of what he said the dishes had. It's one of those situations when they're not speaking for you to hear what they're saying, they just wanted to say it. The live table experience's appeal is that you have a private room with the chefs and waiters and the finale experience with the desers is from another world, really well done!

+22

Monica Huang

Really good experience and quality of food , The creativity and taste of the food are so unforgettable. Good place design does not overdo the pursuit of the uniqueness of the food and ignore the taste of the food itself.

+8

Kaleb Wittke

Dinner here was the best meal of my life. You have to book it a year in advance. I flew into Barcelona just to eat here and it was absolutely worth it!

+21

Nisha Isaac

It took us 2 years to get a reservation at this restaurant so we were definitely looking forward to the experience. I am happy to say that the experience met our high expectations. While the decor itself is somewhat minimalistic it was a treat to see the different work spaces/kitchens and get an explanation for each. The service was well coordinated and the staff had great attention to detail. Each of the 28 courses was creative and beautifully presented. We were very happy with the diversity of flavors and textures. Hopefully we will be able to get a reservation to return next year to try a different menu.

+19

Olli Cruz

I went to this restaurant in 2019. My experience was very good! My friends and I order the disfrutar classic menu. It was plenty of food, I believe 10 or 12 options, all of them very unique and different. I liked a lot. However, my friends considered that the menu has to be less food and the didn’t like the tables. Despite that comments, I consider that this restaurant deserves the Michelin Star!

+36

Cobbi Foodi

A feat and a feast. Must try! Farandole of surprises that created a deliciously amusing experience! It was exhilarating from beginning to end and a true performance. Technique is clearly at the center, not the products and it’s a singular type of cuisine where we feel part of a big experimentation. 5 hours and a half is a lot, yet I would have liked to take more time and so 28 courses in this amount of time is also a kind of performance. You go from one discovery to the other. The cooking innovations serve the purpose of taste and it’s as much playful as delicious. Special mention to the caviar brioche and the dehydrated ceps. I felt the pigeon could have been left out as we didn’t understand its flavors and added value. Same for the chocolate ring. Or maybe we didn’t pick the right ones? All in all it is a feat and a feast. If you’re curious about food and unless you are allergic to innovative cooking techniques, it’s a must try. The level of molecular is decent, meaning there is definitely some El Bulli vibes but it’s not only that and you are not going from a scent of foie gras to an essence of chicken or whatever. The identity of this kitchen is experimentation. They were also very good at accommodating dietary restrictions and the staff were lovely and cordial.

+25

Xue Feng

Overall nice, but not perfect to me. The technique and innovation perspective is no doubt, but felt a bit boring after the same ingredient and technique is used over and over again. Only one staff per table so not that nice for a bigger group like us (5). As group of 5 we didn't have the open kitchen table, which was fine but worth noting. Wine pairing was great. Nice price compare to Michelin 3 star restaurant in my city. But probably won't come again.

+6

Brandon Ynayan

A reservation worth the 1 year wait! Food here is clearly exceptional. Ordered their classics menu and was surprised by how connected the food was to the Spanish culture. Reimagined tapas dishes like Gilda turned into a cheese sandwich is unlike anything you’ll find around the world. Also the caviar bun could be a bite I remember forever. Textures and flavors are innovative yet familiar. Huge thanks to Rodrigo, Vicente, Vignette and Patricia for the wonderful service. Will most definitely try to return for their other menus.

+7

Christoph McNeill

Our experience at Disfrutar exceeded my lofty expectations! I had made reservations a year in advance, and planned a trip from the US to Spain specifically around this reservation. We were not disappointed! Everything was spectacular, from the moment we walked in and were greeted by everyone including one of the three head chefs. We were seated at a table that had a view of tue dining room and the open kitchen. Our server was Patricia, and she was amazing. We had the Classic menu, and she explained each dish as it was brought out. Everything was perfect. It was a culinary masterpiece! Every dish was beautiful, delicious, creative and technically brilliant. Nothing was as it appeared, it was molecular gastronomy, just stunning. This is not the kind of place you’re going to go and get the best steak and potatoes you’ve ever had. It’s more about the experience and surprise and technique and experimentation. The atmosphere, service and dishes were all worthy of Disfrutar’s three star and number one restaurant in the world rating. A once in a lifetime dining experience for my wife and I!

+2

Monk Monk

We were there in June just right after they got their number one awarded. We were lucky to get a reservation last minute and managed to schedule our trip to go. Love the creativity and the dishes were carefully and nicely curated.. it took us around 3 hours and there were a lot of food, but not at all boring. Well deserved.

+26

Disfrutar delivers inventive dishes with outstanding presentation. The tasting menu is playful and refined, making the meal an unforgettable experience.

I am not sure how our friends were fortunate enough to score this reservation on our one night together in Barcelona. Absolutley the most fabulous evening I have spent in a very long time. I liked th…

Disfrutar is not just a restaurant; it is a once-in-a-lifetime experience disguised as dinner. I’ve eaten at Michelin-starred restaurants all over the world, and I seek out those places because you …

Yifan sun

Disfrutar was founded by three chefs from the legendary El Bulli, and its name — Disfrutar, “to enjoy” — perfectly captures its philosophy. Here, the experience goes far beyond flavour: it becomes an immersion into time, memory, and emotion. In 2024, Disfrutar was awarded three Michelin stars and crowned The World’s Best Restaurant, quickly becoming one of the defining symbols of contemporary Spanish gastronomy. I saved this place — the world’s No.1 — as the final stop of my Europe trip. And to be honest, while the concept and format are fascinating, the theatrics often outweighed the actual flavours for me personally. Some dishes were genuinely delicious, but others leaned too heavily into showmanship at the expense of balance. Their caviar, in particular, consistently carried a strange brininess. Take Pachino: the fried bread is crisp and airy, soft and slightly sweet inside — yet the overly fishy caviar disrupts the entire bite. Similarly, Amaranth Coral opens with a pleasant seaweed aroma, but the saltiness and fishiness become overwhelming. That said, Disfrutar also presents plenty of dishes that are both tasty and distinctive: Mushroom Leaf Crisp on the bite with the depth of a concentrated mushroom broth. Macaroni alla Carbonara A playful reinterpretation featuring transparent pasta. Salty, aromatic, and full of cheese, cream, and ham flavours. The biggest surprise was Calçotada — sweet, crisp, almost like an elevated Spanish version of scallions with dipping sauce. The warm broth is savoury and comforting. The dessert courses were the true highlight of the meal. Each dish carried its own charm, not only delicious but delightfully imaginative. Cucumber A refreshing sorbet that tastes like sugared cucumber, with a hint of ginger in the ice. The Homemade Cider deserves special mention — intensely apple-forward, sweet and tangy. Most unique of all was the Black Apple, showcasing apples preserved under vacuum at different stages. The flavour is gently acidic with a lingering sweetness, soft and delicate — a genuinely memorable experience. Despite its imperfections, and although Disfrutar is not the kind of restaurant I would choose purely for flavour, its originality and ambition deserve real respect. If you believe that dining is about more than just taste, Disfrutar offers an experience worth seeking out. It’s the kind of restaurant you may only visit once, yet continue to reflect on long after the meal ends. “Art is not what you see, but what you make others see.”

+40

Eric Finkelstein

28-course lunch, and most of the courses were fun and delicious. It took 5 hours for our group to finish, which sounds comically long, but I was never bored and found the portion ultimately perfect. Most service was excellent, but service for the wine pairing was infuriatingly frustrating. There wasn't a single course where the sommelier told us how many courses the wine paired with, so for most of the wines, we would either finish the wine before some of its intended pairings came out, or still had not tried it when it was time to move on to the next wine. I asked the somm many times but he never told us up-front. One time I asked him and he walked away and shouted an answer with his back to me. Another time I got out of my seat to find him because he didn't answer when I'd asked; another staff member asked if I needed help, so I let him know the question, and he gave me the wrong answer. Per person costs: lunch 315 euros, wine pairing 170 euros, water was 4.10 euros per bottle, and a 10% charge was added to everything.

+19

Zach Dali

Disappointing. Had very high expectations but unfortunately the food didn't deliver. We choose the old menu, I'm not sure if it's still there to that day.. Except 2 dishes that were excellent, the Yolk and the Bun with the caviar that was one of the best bites i had in my life, the rest was nothing special. You feel so full half way down and it's just too much food they have to reduce the number of courses. The atmosphere is Cosy and very nice. The level of service is Top notch can't get better than that.

+16

Morphia32

Seems to be one of those places where you don't want to meet your hero again. We had an extraordinary time due the first visit, but for this second tour we tried the 'new menu' as opposed to the classic and felt this story fell apart. We started with Disfrutar style dishes then halfway through with the Panchino the oil temperature wasn't quite enough for the outer surface of the bun so it was slightly greasy. The banana flavour from the Feijoa was too potent, lacking harmony. From here onwards, other then the golden egg dish which is their take on a Singaporean curry crab dish, there weren't any more surprises. For drinks, it was too humid for me to have wine so I ordered a mocktails and the Citrus option was very refreshing to have with the meal, acting like a pallet cleanser along the way. On service, I was disappointed they set on to our table the coulant and ice cream dish for my partner when the ice cream was partially melted and almost slid off the plate as the waiter set the plate down. Another personal experience I had was an annoying fly that I kept buzzing my table and I kept swatting during the later half of the meal. Not sure if the staff could have done something about that, otherwise the dishes arrived at a good pace never feeling rushed or too delayed.

+29

Eddie P

Disfrutar is easily the most inventive restaurant I’ve been to — visually stunning and full of playful, unexpected techniques. However, the creativity often came at the cost of flavor. Many dishes felt like reimagined classics (e.g., puff pastry made from…rice papers) that looked super interesting but didn’t taste as good nor hold it shapes as well as a regular puff pastry you’d find in a corner shop. Service was excellent, but overall, the experience was more about novelty than deliciousness. Overall, the quality of the food is more or less the same as some 1 star restaurants I’ve dined in, so it’s not inedible. Left feeling like I’d just gone to a food museum than an actual restaurant. Not worth the 1 year wait for a table! If you want good food, go to Cocina Hermanos Torres or ELL Cellar.

+20