Disfrutar explores creativity and tableware at Gastronomic Forum Barcelona
Barcelona, Spain
The three Michelin starred Barcelona restaurant, led by chefs Oriol Castro, Eduard Xatruch and Mateu Casañas, shared its vision of contemporary cuisine at this year's industry gathering, examining the intersection of innovation, tradition and the objects that serve it.
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Oriol Castro from the three Michelin starred restaurant Disfrutar took the stage at Gastronomic Forum Barcelona to articulate the philosophy that has propelled the restaurant into the rarefied air of global fine dining. The three chefs unashamedly carry on the tradition of avant garde Spanish molecular gastronomy that they pioneered while part of the senior creative team at the legendary El Bulli.
This year’s appearance at the forum represented a conversation about the breadth of Disfrutar’s practice: not merely what lands on the plate, but the entire sensory envelope within which diners encounter it. The food itself is highly innovative, with the chefs playing with shapes, textures and flavours and exhibiting indisputable craftsmanship, whilst a constant stream of innovations emerges from their laboratory, such as their ‘solid bubbles’ or a ‘living table’ that changes as the meal progresses. The tableware, too, forms part of this conversation: each piece chosen or designed to frame the moment, to guide the hand, to suggest possibility.
Gastronomic Forum Barcelona brings together restaurant and hospitality professionals with leading companies and brands offering food and beverages to equipment, tableware and technology. For Disfrutar’s founders, the forum provided an opportunity to demonstrate that the evolution of contemporary cuisine extends beyond technique into the entire choreography of dining itself, where tradition and innovation meet on the table.
Imagery courtesy of Disfrutar (@disfrutarbcn).
