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🙂 4/5 - Disfrutar was rated the 9th best restaurant in the world in
By 👻 @Eugene W., 09/13/2021 3:00 am
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Disfrutar was rated the 9th best restaurant in the world in 2019 by The World's 50 Best, so it was hard to manage my expectations coming in. We started off with a tour of the restaurant, which is very upscale and beautiful. The kitchens are open for visitors to see from the walkway. Anyways, let's get into it.Service:This was our first 2* Michelin restaurant, so I'm not sure how things usually go. It felt oddly rushed, as waiters dashed in to grab our dishes the moment we set our cutlery down. It also felt a little bit impersonal, perhaps because of the rushed nature of it all. There were only 4 tables of 2 each, but each table started at a different time. Even though there were only a maximum of 8 people at any time, it still FELT like the whole restaurant staff were going about serving a huge crowd of people. That's the "impersonal" vibe I was getting from the experience; not sure if I'm conveying it well.Food (Gran Classic, 165 Euros):For the food, pretty much everything was baseline good, so I won't mention it if it was just good. I'll try to point out highlights and things that were exceptionally good or creative, or the things that were disappointing. I'll write NA for courses that were just "good." A lot of the courses are built around surprises, which they do really well. I will try not to ruin the surprises in my descriptions.1. Frozen passionfruit ladyfinger with rum: great starter. Nice and light to ease into the meal. Not really crazy good, but it wasn't intended to be2. Beetroot meringue/Lychee and roses with gin: The beetroot meringue was extremely good. That was my favorite part of opening courses. 3. Candied walnut/Mango with tonka beans and whiskey: Mango tasted brilliant. So flavorful. I'm sad that it was gone in such a small bite. 4. Smoky apple cider/Idiazabal cheese on cracker: This was a great pairing. The smoky apple cider really complemented the cheese on cracker. The crackers were made from only Parmesan cheese, and the Idiazabal cheese went really well with it. The crackers were also expertly constructed, so that when I took a bite none of the cheese filling came out (that's what usually happens). really well done5. Gazpacho sandwich: One of my least favorite; but it's also one I can't really appreciate since I don't think I've had gazpacho. That said, going by taste alone, this one was a miss.6. Gilda: NA7. Crispy egg yolk with mushroom gelatin: This was my favorite course of the middle courses. The crispy egg yolk was HEAVENLY. It was delicately crisped on the outside, and they had us take a bite and pour the egg yolk into the eggshell containing the mushroom gelatin. The resulting mixture inside can only be described as an umami bomb. What an amazing course.8. Asparagus with elderflower and macademia dust: NA9. Multispherical pesto with pistachios and eel: This was a really creative dish. Tasted good, but what impressed me was mostly the creativity.10. Macaroni alla carbonara: This course was a little mediocre for me. It is sort of like deconstructed carbonara, but the pasta is replaced by iberian pork gelatin. The whole time I was eating it, I felt like something was missing from the dish. I kept craving some kind of carb to be the foundation of the meal, but I just kept tasting the gelatin. It wasn't bad, but it was a little unsettling. It's like that feeling you get when you eat a bunch of dip, but there aren't any chips to go with it. It felt a little like they were trying to be edgy with this one, but it didn't feel like an upgrade over traditional carbonara.11. Tomato polvoron and arbequina Caviaroli/Liquid salad: NA12. Lobster/Lobster cappuccino: This one had a dash of saffron sauce, some parsley foam, and spherified potatoes. The potatoes were really good. The lobster was good but not anything special, as was the cappuccino (just tasted like bisque).13. Multispherical tatin of corn and foie: I really liked their corn-themed dishes. This one tasted so very rich. Great follow-up to the previous course, and a good interlude between "main" courses.14. Cochinita pibil squab/foie gras bonbon: The squab was insanely tender, but the taste was not that impressive. The foie gras bonbon was a little overwhelming. By this point in the meal, it felt like the courses were losing steam. The "main" courses really did not impress us.15. Pandan: NA16. Cheesecake cornet: A raspberry and cheesecake fusion. This was a nice way to kick off desserts. The cheesecake was so rich!!17-: Out of the remaining desserts, they were all very solid and good, but nothing was outstanding or insaneSummary: Food was good, but some courses felt like the creativity came at the expense of flavor. Way too many desserts, and the desserts all seemed too similar. Main courses honestly disappointed. A few courses were the highlights. I ran into the character limit, so had to cut some things out. Worth it? Maybe.
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