At Disfrutar, you’ll work your way through 30-some tasting plates, each with an experimental, almost art-house flair – but this is one form of high art your eyes and tongue can enjoy in equal measure. Liquid tuna marrow, gazpacho sandwiches, cheese mille-feuille – unusual ideas, unexpected textures. Eduard Xatruch works with Oriol Castro and Mateu Casañas to push the limits of the imaginable, and the hype around them and their restaurants is undeniable. Xatruch loves the teamwork aspect: “We have six hands, three mouths, three pairs of eyes – things are easier for us, because we’re not alone. I think working as a team is fantastic.” So much for too many cooks spoiling the broth! What else has the fruit-and-vegetable wholesalers’ son learned on his journey to Michelin-starred fame? You’ll have to see the interview to find out.