3 MICHELIN STARS IN GREECE IN A UNIQUE HIGH GASTRONOMY MASTERCLASS

If there is one word that describes the cuisine of Disfrutar, the best restaurant in the world for 2024 according to The World’s 50 Best Restaurants, it is emotion. Eduard Xatruch, along with his partners Mateu Casañas and Oriol Castro, has created something truly unique: a gastronomic experience that goes beyond taste, evoking surprise, emotion, and pure enjoyment.
But how does a restaurant become the best in the world? What do innovation and creativity truly mean in modern haute cuisine?

It was the first time that a 3 Michelin Star chef came to Greece to teach the art of fine dining to a few lucky lovers and this was after the invitation of Cooking Workshop PRO, the leading Cooking & Pastry School, specialized in Master Classes and seminars that among other things has created "The Expertise Culinary Network", a network of distinguished and internationally recognized chefs from Greece and the international culinary scene.

So, Eduard Xatruch visited Thessaloniki for an exclusive Gastronomy Masterclass and spoke exclusively to FineBeing about his journey, his culinary philosophy, and the path that led Disfrutar to the top of the global gastronomy scene.

From El Bulli to Disfrutar: A 25-Year Journey

Xatruch began his career 25 years ago, but his real culinary school was El Bulli, the legendary restaurant of Ferran Adrià. There, he learned that gastronomy is not just a profession—it is an art, a philosophy, an endless process of research and evolution.

"We worked at El Bulli for 15 years, experiencing pressure, continuous innovation, and an obsession with detail," he says.

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When El Bulli closed, he and his partners knew they wanted something more. In 2012, they opened Compartir, a relaxed restaurant in a small coastal village in Girona, focusing on sharing, as its name suggests.
Two years later, they took an even bolder step. Disfrutar was born in 2014, and within ten years, it evolved into a luxury and creativity-driven experience unlike any other in the world.

What Makes Disfrutar Unique?

Disfrutar is not just a gourmet restaurant. It is a canvas of creativity, where every detail is designed to impress, move, and surprise.

"We don’t work for awards," says Xatruch. "We work to express what we feel."

This means that every dish at Disfrutar results from research and experimentation. The restaurant’s team has developed over 40 different techniques, many of which are now used by chefs around the world.

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3 Innovative Culinary Creations of Disfrutar

Have you ever wondered about the steps involved in turning an idea into a gastronomic work of art? Here are three of the most iconic techniques demonstrated during the Cooking Workshop Pro Masterclass.

1. Flour-Free Puff Pastry Technique: This technique redefines classic French pastry, replacing traditional dough with alternative ingredients that provide the same crispy texture without flour. This method is not only suitable for those avoiding gluten but also showcases the creativity of Disfrutar’s chefs. Using molecular gastronomy techniques, they create thin, crispy layers that combine with various ingredients to deliver a unique sensory experience

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2. Multi-Spherification: If one technique encapsulates Disfrutar’s innovation, it is multi-spherification. Imagine tiny spheres bursting with flavor, creating a multi-layered sensation—like miniature flavor explosions that release intensity and depth with every bite.

This is not the basic spherification that made molecular gastronomy famous through El Bulli. Disfrutar took the technique much further, creating multiple spheres in a single bite, each maintaining its individual texture while harmonizing perfectly together

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3. Solid Bubbles of Fat: This new approach to texture allows the creation of solid fat bubbles, such as butter, that enhance the flavor and visual appeal of a dish.

The process involves specialized equipment to create air-filled fat bubbles, which are then stabilized into a solid form using cooling techniques. The result? Light, airy structures with intense flavors that introduce a new dimension to culinary presentations

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What is the Famous "Living Table" of Disfrutar?

For Xatruch, food is not just about technique and aesthetics—it is about emotion.

"When we eat, we don’t just enjoy taste. We experience memories, sensations, and moments."

This philosophy is reflected in Living Table, one of Disfrutar’s most spectacular experiences. Designed in collaboration with Spanish designer Merche Alcalá, it is a multi-sensory dining experience that goes beyond food—a theatrical journey of taste and emotions.

"We don’t use artificial intelligence. We don’t use complex technologies. We use the most powerful tool: human emotion."

And the result? People laugh, get emotional, and even cry at the table of Disfrutar.

The Importance of Education in Gastronomy: Cooking Workshop Pro

Cooking Workshop Pro is a premier culinary school specializing in Masterclasses and seminars, featuring renowned international chefs.
For Xatruch, education and knowledge are the foundation of gastronomy. That’s why, after receiving an invitation, he enthusiastically took on the role of instructor at Cooking Workshop Pro, a seminar bringing together top chefs and young professionals eager to learn from the best.

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"Gastronomy is about sharing. Education is fundamental. You can’t progress if you don’t learn, if you don’t understand ingredients, techniques, and culture."

Eduard, who was enthusiastic about the facilities, equipment, and organization of the Cooking Workshop PRO, presented techniques from Disfrutar, giving the participants a glimpse into the world of haute cuisine. He spoke about the importance of authenticity and personal expression in cooking, encouraging young chefs to create dishes that reflect their own culinary identity.

The Future of Gastronomy According to Eduard Xatruch

Looking ahead, Xatruch envisions a future of unlimited possibilities, where cultures blend and new techniques emerge. He believes that the essence of gastronomy lies in authenticity and emotion.

"It’s not enough to follow trends. You need to create, find your signature, and evolve. Above all, cook from the heart."

He also highlighted sustainability as one of the biggest challenges in modern gastronomy, emphasizing that it is not just about ingredients but also about team management and restaurant operations.

Editor's Tip: Don’t miss the full interview with Eduard Xatruch on Spotify FineBeing tomorrow!

Enjoy!