The Best Chef: Can you explain the origins and philosophy behind Disfrutar?

Oriol Castro:
It’s actually quite simple. We are chefs who spent many years working at El Bulli. Eighteen years on the creative team. That experience gave us a strong DNA and a very specific way of working.

However, Disfrutar is not El Bulli. It is a completely different restaurant that grew out of our journey, starting with Compartir in Cadaqués and later moving to Barcelona. When El Bulli closed in 2011, we opened Disfrutar in 2014.

The philosophy of creativity is similar, but the dishes, products, and technical approaches are different. There has been a clear evolution. While we still use some techniques developed at El Bulli, we continue to create new ones. The result is a unique identity expressed through our work and documented in our books.

The Best Chef: What does it mean to run a restaurant as a team of three chefs?

Eduard Xatruch:
Being three is a real blessing. In hospitality, which is a complex field, it’s very rare for one person alone to achieve great things.

The three of us, Mateu, Oriol, and I, are different individuals, but we share the same human values and gastronomic vision. We’ve worked together for many years, including at El Bulli, which allowed us to truly understand each other.

Even though we are owners, we don’t see ourselves that way. We see ourselves as part of the team responsible for leading by example. Disfrutar and Compartir are above us. We serve the values of these projects.

Working as three gives us balance, perspective, and stronger decision-making. We are very self-critical and always aim for excellence, not only in creativity but also in management. Having three people ensures that decisions are thoughtful and shared.

The Best Chef: What is the difference between Compartir and Disfrutar?

Oriol Castro:
They are very different concepts. Compartir was our first restaurant, opened in 2012 in Cadaqués. It was created as a way to learn how to run a business, because we were chefs but had no experience managing one.

The kitchen was very small, and the concept was simple: dishes designed to be shared at the center of the table. It reflected a Mediterranean and Catalan way of eating. Informal but well-executed.

We introduced modern touches using techniques we had learned, but the goal was accessibility. At that time, the concept of “sharing plates” as we know it today didn’t really exist.

Disfrutar, on the other hand, is a much more complex and creative restaurant, focused on tasting menus and a deeper exploration of technique, concept, and experience.

The Best Chef: Is Disfrutar more of a restaurant or a laboratory?

Eduard Xatruch:
It is a restaurant.

When we opened Compartir, we realized we could create a different cuisine and run a successful business. That gave us the confidence to open Disfrutar in Barcelona.

Initially, we planned a more traditional format, but we quickly realized that our cuisine required a guided experience. So we shifted to a tasting menu.

At first, we described our cuisine as “modern” rather than “creative,” because true creativity requires developing new techniques and concepts, which takes time.

By 2016, after building a strong team and gaining confidence, we began to push further into creativity and established a dedicated creative department.

The Best Chef: How does a dish come to life at Disfrutar?

Oriol Castro:
The most important thing is structure and methodology. Disfrutar is a high-level creative restaurant, and that requires significant resources. Both people and time.

We have a dedicated creative team working year-round. We explore techniques, products, and machinery. Creativity is not a one-time event. It’s continuous, serious work.

Some dishes are developed quickly, while others take years. We create around 50–60 recipes per year, but not all make it to the menu.

It’s a long-term process involving weekly sessions, monthly reviews, and constant evaluation.

Eduard Xatruch:
We also work on many ideas simultaneously because only a few will succeed. Creativity isn’t just about cooking. It includes design, tableware, service, and even beverages.

Everything is approached with a 360-degree mindset. The goal is to create emotion. A dish should not only taste good but also leave a lasting memory.

The Best Chef: How important is emotion in your cuisine?

Oriol Castro:
It’s essential. Many guests become emotional when they dine with us. In a highly technological world, people are searching for authenticity.

Our cuisine is rooted in tradition and personal memories, even when we use advanced techniques. That connection creates emotion.

Eduard Xatruch:
For example, our reinterpretation of carbonara connects with a familiar flavor but presents it in a completely new way.

When people recognize a taste they know but experience it differently, it creates a powerful emotional response. That’s what we aim for.

The Best Chef: How many dishes have you created over the years?

Eduard Xatruch:
Since opening in 2014, we’ve created around 850 dishes in our catalogue.

Each year we develop about 80 new dishes, and around 60 of those become part of the official collection. Some remain on the menu, while others are seasonal or served only a few times.

Everything is documented and shared, which is very important to us.

The Best Chef: What matters more: iconic dishes or techniques?

Oriol Castro:
Techniques and concepts are more important. A dish may be iconic, but what truly matters is what remains and can be shared with others.

We believe in generosity. Sharing our work with the world.

Eduard Xatruch:
Many of our techniques are now used in restaurants worldwide, and that makes us proud. That’s the real legacy.

The Best Chef: What happens when you are recognized as “The Best”?

Eduard Xatruch:
We feel proud and grateful, but nothing changes in our daily work.

We didn’t open Disfrutar to win awards. Recognition is a consequence of following our own path.

We remain the same. Focused on improving every day and maintaining our passion.

The Best Chef: Does success help or hinder innovation?

Oriol Castro:
Success doesn’t make us relax. On the contrary, it increases our responsibility to keep improving and innovating.

The Best Chef: Can gastronomy still offer opportunities for young people?

Eduard Xatruch:
Absolutely. Gastronomy is accessible and offers many paths for growth. Like any profession, it requires passion and effort, but it can provide a meaningful career.

Oriol Castro:
It’s also very rewarding because people directly appreciate your work. That human connection attracts many young people.

Q: What does the new generation of chefs lack?

Eduard Xatruch:
Nothing. In fact, they have more access to education and information than ever before. The challenge is the same as in any profession: dedication and hard work.

Q: How do you see the future of chefs in the age of technology and AI?

Oriol Castro:
There is no single leader or clear path. The future will evolve gradually. What matters are values like effort, consistency, and honesty.

Eduard Xatruch:
Technology can help optimize processes, but cooking is ultimately about human connection. Hospitality requires empathy, something machines cannot replace.

Q: In your opinion, who is “The Best”?

Eduard Xatruch:
Someone who constantly strives to improve in a sincere and meaningful way. The cuisine will speak for itself.

Oriol Castro:
Excellence is everything. Creativity, honesty, character, and leadership. A great chef must be complete and inspire others.