Disfrutar Volume 3 in Spanish

This is a Featured Preorder* for a book that will be shipping in early December, 2025.

Special price of $320 on orders placed through November 21.

This long-anticipated third installment in the Disfrutar series documents a crucial chapter in the creative evolution of Barcelona’s celebrated restaurant. Spanning 2021 to 2023, it captures the period in which chefs Oriol Castro, Eduard Xatruch, and Mateu Casañas, achieved their third Michelin star and were named the number one restaurant in the world by The World’s 50 Best list in 2024.

A Decade of Creativity, Methodically Presented
Like the previous volumes, Disfrutar Volume 3 is divided into two books: one focused on philosophy and reflection, the other a detailed catalogue of dishes. The chefs' creative methodology continues to guide the structure—every dish, technique, and visual element carefully documented in service of both memory and instruction. 

This volume features 98 recipes, many built on entirely original concepts that have already begun circulating in professional kitchens around the world.

Precision in Every Detail
High-quality photography by Francesc Guillamet and design by Zoo Studio match the clarity and elegance of the restaurant’s presentation. Recipes are described with the same attention to technique and plating seen in Disfrutar Volumes 1 and 2, and many include QR codes linking to behind-the-scenes videos—an approach that bridges the distance between book and kitchen, making advanced work more accessible to professionals and seasoned enthusiasts alike.

New Concepts and Signature Experiences
Among the highlights of this volume is the introduction of the "Living Table," an innovative presentation method that integrates table design and service in a way that redefines the guest experience. The book does not present this as a novelty, but as an extension of the chefs’ long-held belief that a meal is as much about the setting and pacing as it is about the food.

A Culmination—and a Beginning
This is the third entry in what was originally imagined as a trilogy—but there is no sense of closure here. If anything, the work points toward what comes next: a model of independent, sustained creativity from chefs who treat acclaim not as a goal, but as a consequence of rigor and coherence.

For readers who own the first two volumes—or who work in or follow fine dining with seriousness—Disfrutar Volume 3 is a continuation of one of the most important publishing projects in contemporary cuisine. For new readers, it’s a compelling invitation into a world where creative discipline and pleasure are inseparable.

Two volumes in a slipcase: one hardcover, one ring-bound. In Spanish.

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This book is also available in English.