This was not just any Dinner. This was a creative endeavor, an artistic display, a gustatory sleight-of-hand, and more, courtesy of the folks over at Disfrutar, here in Barcelona.

The meaning of the Spanish word `Disfrutar’ translates to bask, delight, enjoy, take pleasure in, that kind of thing. It’s a hot, new-ish restaurant that is getting a lot of attention.

Interestingly enough, the comfort-level doesn’t correspond to the restaurant’s name, but really, this place is more about what is being attempted by the kitchen.

Born with a world-class pedigree that of El Bulli, long considered the best restaurant in the world, a few of E.B.’s former chefs opened this place up, and strive to mess with your mind, eyes, and taste-buds with almost everything presented before you. “What is that?” “Looks like a chile pepper, but it tastes like chocolate!” “Oh dear, what’s going on over here?!”

Molecular Gastronomy is a style of cooking (some say it’s “not real cooking” by the way) that will blow your mind. I suggest everyone try it, once. Just to experience it.

Wikipedia describes Molecular Gastronomy as “a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. The term “molecular gastronomy” was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.”

We went all-in and opted for the “Festival” menu, priced at 98 Euro per person. So yes, it’s expensive. There were approximately 25 different plates; small tastes of edible theater-on-a-plate which, at times, pleasured, frustrated, confused, wowed, and on one occasion, it was, like, “Yuck, please take this away,” uttered almost simultaneously by both Lin and me to our lovely staffer, Isabel, a trooper, who did her best to translate and describe to us in English. She really was great.

I won’t go into one of my thousand+ word short story format I usually post, so will instead share some photos with you from our evening here.

As a former chef and a long-time eater (hahahaha… legendary appetite is what I usually say) I will repeat what I said above… try this type/style of food, at least once, just so you know what’s being hailed all over the world as the latest, if not greatest… I’m curious what your thoughts are.

Here we go with the captioned pics I took…

Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Look at this menu!


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“The Beet that goes out of Land” is what the menu says.


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Crispy Bow with cured Iberian bacon, with caramel-coated hazelnuts flavored with elderberry.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Tomato Polvoron, a melt-in-your-mouth creamy and tomatoey experience.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Transparent Ravioli with basil and pine nuts inside, resting on a pine cone


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

I get these looks when I keep her tanked-up.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Not Real Olives, but definitely an OMG moment.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Looks like an egg yolk, tasted like intense sweet orange.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Smoked Cheese Biscuit, long-view, with Cava as well as wine


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Smoked Idiazabal cheese biscuit (a cheese I never heard of before) with tart-sweet apple flavor


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Crispy egg yolk with mushroom gelatin, as first plated


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Lin shows the interior of the egg yolk, which was lined with mushroom gelatin. Tres bien.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Seafood and Avocado Meringue Sandwich – {May we have another one, please?)


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Anchovies (on left) on toast, with almond mato (on right, like ice cream, drizzled with a dark soy-based sauce).


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Marinated Oily Fish with Cauliflower Tabouleh and Mushrooms


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Gelatin-like pasta prior to the addition of the creamy and cheesy carbonara sauce


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Their version of carbonara, made with a gelatin-like pasta. Yum!


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Mussels with peas – didn’t like.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Razor clams with the ever-present gastro-foam. Oh dear…


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Red Mullet with pork jowls and aubergine gnocchi. Very good.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Lettuce-wrap with fried langoustine, topped with foam.


Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Perigueaux beef – excellent!

Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

98 Euro for this, senor, enjoy!


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“The Tangerine”


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Cheesecake Cornets

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☼ Oh!

Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Cheesecake Cornet

Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Catalan cream bread w/ blood orange couscous

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Chocolate Peppers, oil and salt

Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

Taste the stories behind my photographs at www.HawaiiFoodTours.com/blog

View from the outside deck apres-dinner.