Disfrutar has been chosen the best in the world in the 22nd edition of The World's 50 Best Restaurants.
Eina collaborates with the restaurant of chefs Oriol Castro, Eduard Xatruch and Mateu Casañas from the Bachelor of Design studies. From the Project 6 subject, led by Max Enrich, the students seek conceptual solutions for the gastronomic experience, while opening up scenarios for the interpretation of the different types of presentation of the restaurant proposals that take place during meals.
'Ametlla, ametllat i ametlló' by Maria Serrallonga, 'Bombolles sòlides de mantega fumada amb caviar' by Eduard Martínez and 'Tempura sense oli de brot de pi' by Sergi Serrano (Photo: Eduard Sánchez)
The projects carried out by the students during this academic year will be presented at the end of the month. In the case of the previous academic year, students from the 3rd year of the Bachelor of Design, from the subject of Projects 5 of the product itinerary, made 30 prototypes and the Disfrutar team selected 3 to produce: those of Maria Serrallonga, Eduard Martínez and Sergi Serrano.
'Ametlla, ametllat i ametlló' by Maria Serrallonga (Photo: Eduard Sánchez)
'Tempura sense oli de brot de pi' by Sergi Serrano (Photo: Eduard Sánchez)
'Bombolles sòlides de mantega fumada amb caviar' by Eduard Martínez (Photo: Eduard Sánchez)
All the projects were exhibited at Eina Bosc in ‘A taula!’ EINA x Disfrutar. The exhibition opened on 7 March 2023 with the participation of Oriol Castro, chef at Disfrutar, and was open until 28 March.
In recent years the Disfrutar restaurant in Barcelona has not stopped achieving success: in 2022 and 2023 it became the best restaurant in Spain in The World's 50 Best Restaurants, occupying third and second place on the list respectively, last October the Royal Academy of Gastronomy named Oriol Castro, Eduard Xatruch and Mateu Casañas the best chefs in Spain, and just a month later the Michlin Guide awarded them their coveted third star.
Congratulations to all the Disfrutar team!