Dining at the #1 RESTAURANT IN THE WORLD (In Depth Review) - Disfrutar 2024

[@alexandertheguest]

Our next video features Etxebarri, the world's 2nd-best restaurant. Hit subscribe, so you don't miss it. Cheers!

[@dirkbulinckx9974]

Looking forward to the Etxebarri review......trying to get a reservation with them for Feb 2025

[@30763076]

Hey Alexander would it be possible for you to bring back which of the dishes were your favorite?

[@ignacioruiz22]

If i had known, i would have paid you a visit!

[@Juberri]

I have been , it is just great

[@dannycrankovich]

Overrated restaurant...its The Acolyte of Star Wars

[@Kwirky496]

I had the fortune of dining here a few years ago back when they had two stars. I just wanted to say that they weren't giving Alexander a special tour because he's got clout. They let all their guests have a tour of their cellar and creativity kitchen. A truly incredible experience

[@ad-zh5ot]

they actually have a clout table upstairs where they have kitchen and you can stand up and see them cook your stuff. they also have a screen where they show you relevant videos of the process and also the "living table" which is the special desert of this VIP area for influencers in which they do a spectacle with the table to offer the dessert. Don't think they ever offer it for just one person though

[@LightIke]

well if you're going here you probably have money and they know that

[@christianshaw9102]

More money than brains

[@alexcollins3086]

Was it any good?

[@cognitio278]

@@christianshaw9102 Why so salty?

[@danielvandam]

Watching this stoned and eating potato chips

[@KingofCrusher]

lol

[@calciumjuice4719]

yeah

[@ivanhenderson31]

A man of culture I see

[@bombadybom]

My favorite comment

[@user-cq1hf2eb4g]

Add some salsa and it's culinary excellence

[@xShadowMarex]

Great that you were critical even when they didn't let you pay for the menu! Very professional

[@Arizmi]

Integrity 🙏

[@iyohiyohiyoh586]

@@DaveWi-zs4yv so he got complaints for a dish and therefore he needs to pay?

[@zdenekkrejca99]

⁠@@iyohiyohiyoh586Yes when you have complaint for a dish but you finished that dish, you need to pay. Unless the venue says so, like with Alexander’s case. They didn’t let him pay because they saw him filming tho so they took it like a good marketing imo

[@pabloh8727]

I heard is common in these restaurants to pay only the wine if the expense is that high, so nothing to do with the video

[@thingsofinterest603]

​@@zdenekkrejca99 Good marketing? For the #1 restaurant in the world? Hahahahhaha

[@RegM86]

Wife and I scored a reservations at Disfrutar July 2023. Apparently someone canceled and we got their table. At the time they were only the #2 restaurant and only a two Michelin star. One of the chefs actually assisted us to get a cab back to our hotel. Best dining experience we ever had.

[@XMem-h5n]

Is it better than butter chicken?

[@basshunterdota625]

Lolz 😂​@@XMem-h5n

[@V12carlover]

@@XMem-h5n butter chicken is very tasty indeed

[@iron2554]

​@XMem-h5n ain't no way

[@mattymcfatty286]

Your integrity, honesty, and descriptive style truly make this channel special. I really hope you continue on this same method as this channel is the world's lens into fine dining.

[@LeMagnifiqueDoubleAgent-cj4zo]

I wouldn’t go so far as to call someone who has fabricated and manipulated videos about him eating in certain restaurants “honest”

[@adamczak_]

Proofs?​@@LeMagnifiqueDoubleAgent-cj4zo

[@shiro4370]

@@LeMagnifiqueDoubleAgent-cj4zo He's honest enough though. A few videos are unavoidable, anyone would do the same.

[@LeMagnifiqueDoubleAgent-cj4zo]

@@shiro4370, I’m not sure why you’re saying it’s “unavoidable”. When you’re manipulating videos to make it seem like the top chefs in the world are serving you table side in an attempt (I guess) to make yourself look important or when you’re fabricating videos to make it look like you’ve eaten at certain restaurants, that seems very avoidable. Why not just be honest?

[@revums]

Ate here in 2017. One of the best meals of my life, but 100% agree--it was also the most exhausting meal of my life. And the flavors and presentation were more simple and pure back then.

[@markntexas8265]

To be fair they are probably OK with you being exhausted I wonder if a few less courses would be desirable

[@matthewlachs6265]

Alexanders blood must be wine at this point

[@chrislee3601]

Krug

[@nguyntn9026]

Bro became a Krug addict fr

[@MrWhangdoodles]

Like a reverse symbolic Jesus!

[@markmower6507]

And Krug, I 🤔 think that he is The Ambassador of Krug?!... Hahahahahahahaha 😂!!!

[@ronaldbibi209]

a Krug addict lmao

[@Bogdan_ragovic]

Those sprouts at the beginning would have filled me up so much I would have to undo the belt and sit there defeated

[@Areyouduckingserious]

😂😂😂😂

[@tcfencing9772]

I would've been laughing pretty hard.

[@forgedglory]

😂

[@hypnobearcoup2505]

Then they followed it with a single almond, those madmen.

[@brucecanzoli3423]

​@@hypnobearcoup2505what?! a whole almond? are they crazy?!

[@alanrobertson3172]

I'm always impressed by Alexander's meticulous attention to detail and his ability to offer honest opinions, even when given red carpet treatment by restaurants. His reviews remain genuine and uncorrupted. Another remarkable aspect is his ability to consume alcohol without it affecting his memory or judgment, as he recalls every detail of the meals. I truly love the channel and watch every video. Very impressive work!

[@zes7215]

wrr

[@zkproof]

it's actually why he started filming his meals, so he could remember them the next day lol

[@LeMagnifiqueDoubleAgent-cj4zo]

I guess they’re honest reviews if he’s actually there to eat them

[@MauriceGuibot]

@@zkproof xD

[@someones_here]

@@zkproofI mean for $300 I would too 😂

[@avid4810]

I think most people find fine dining pretentious and excessive. The way that you present, and why I think this channel works and is so amazing, is that: A) It shows you the effort that goes into each and every dish, service, and ingredients B) It humanizes all the people behind the scenes, and makes everything very digestible

[@Eryrwen]

You were right first time.

[@mr.highschoollocksmith6080]

This has to be the actual inspiration for “The Menu”.

[@RambleRepublic]

I love it when my 16th course requires instructions, followed by the 17th course that requires power tools, and 18th in which there is a chemical reaction

[@V12carlover]

the 32nd course is they surprise you with the waiter pointing a shotgun at your face then fires, but SURPRISE, the shotgun shell is filled with caviar instead of birdshot pellets

[@wildnotion]

When I watched your videos for the first time I thought this isn't for me. I just don't find myself wanting this style of food. Yet I kept watching and eventually subscribed. I find your style of reviewing restaurants very honest. For me this is a window into food that I will likely never experience but through your enthusiasm and obvious expertise I get to experience it is another way. This video in particular is one of your best. I also really appreciate the way you always point to the people making and serving the food and wine. Deep down this is my belief that good food is as much about the people making it and eating it as it is about the taste.

[@LeMagnifiqueDoubleAgent-cj4zo]

I wouldn’t call someone who has fabricated and manipulated videos about where he has dined “honest”

[@fikradas]

While 3 stars restaurants are often pretty hard to book or afford, you should look into 1 stars. There are many of them around the world and you can get very fancy meals for less than $100.

[@LeMagnifiqueDoubleAgent-cj4zo]

I wouldn’t say that three star restaurants are hard to book as long as you do it in advance and having some flexibility helps. Depending on where you are and how popular the restaurant is, you may not even need a reservation- I’ve done same day reservations at a three-star in Hong Kong and walked into one in Macau with no reservation. Many times the hot up and comer with no stars is harder to get a reservation at compared to the three-star, especially if the prices at the up and comer are good and the three-star hasn’t changed their menu in a while. If you can dine Tuesday-Thursday (assuming they’re open of course), it’s generally (and pretty obviously) going to be easier than a Friday or Saturday. I got a reservation at Chef’s Table at Brooklyn Fare (usually a pretty tough one) a few weeks in advance because I went on a Wednesday night. Also Michelin starred restaurants are not automatically more expensive. Many one stars around Paris for example do lunch specials with a prix fixe menu of three or four course for €35-45 (aperitif and wine not included of course).

[@azertpoiuypoiuyazert2524]

@@LeMagnifiqueDoubleAgent-cj4zo Fabricated and manipulated videos ?

[@LeMagnifiqueDoubleAgent-cj4zo]

@@azertpoiuypoiuyazert2524, Yes, I’ve found two of his videos to be fabricated and/or manipulated. We’re looking into the others now.

[@joenickel9948]

I went here in 2017 and it was the greatest food experience of my life. So glad I got to experience it before it was impossible to get a reservation. That caviar stuffed bread was the greatest thing I ever ate. I still remember it!

[@LeMagnifiqueDoubleAgent-cj4zo]

Why do you say it’s impossible to get a reservation?

[@AshMenon]

@@LeMagnifiqueDoubleAgent-cj4zo apparently the waiting list is months long. And I imagine now that it got the #1 spot, it's going to be even worse.

[@LeMagnifiqueDoubleAgent-cj4zo]

@@AshMenon, It’s always possible to get a reservation. Maybe months long if you want a specific time on a specific day, but otherwise you can get a reservation generally within the month and even on the same day (during the week) if you have some flexibility. Yes, there will be a short-term uptake and it will always be popular, but a year from now you’ll be able to get a reservation within a month in advance (based on past performances)

[@GabrielRM]

​@@LeMagnifiqueDoubleAgent-cj4zo had a quick look online and they're fully booked for the next year. And you can't book further in advance.

[@manfish6183]

@@LeMagnifiqueDoubleAgent-cj4zo yeah not really the point of the comment though. Do you not understand figures of speech normally? Or are you just especially picky when you're on the internet so you can try to prove people wrong for an ego boost?

[@surft]

I really love your honesty. You clearly loved the experience but you recognize that there is always room for improvement. It also helps us, who have to save up money to even go to one of these places to judge which compromises we can live with.

[@LeMagnifiqueDoubleAgent-cj4zo]

I wouldn’t call someone who has fabricated and manipulated video about eating at restaurants “honest”

[@alexandrehenri-bhargava2741]

I wish you much continuous success for your channel. You obviously have a lot of money but do not flaunt it and I really appreciate that you bring us into these places that 99.999% of us will never be able to go to. Your way of providing criticism without bullying or critical is also very refreshing. Keep it up!

[@0scJohnson0]

I’m guessing that he writes these off as business expenses

[@James.Just.James.]

HELL YEAH! 1st course SPROUTS!!!

[@Bluzlbee]

"that'll be 400000$" ; it can be eaten in 12 seconds

[@gameblendingreality]

I literally grow all these in my basement for like .001 cents lol

[@James.Just.James.]

@@gameblendingreality yeah I just scatter them and then BOOM SPROUTS!!

[@drumdone]

My wife and I were extremely fortunate to dine at Disfrutar for the second time a couple of months ago shortly after they received their third Michelin Star and just before the World's Best announcement. The welcome, the greeting from Head Chef Eduard, the service, the food, and the overall experience is astonishing. We had the Festival menu too, paid a pretty price obviously but as an overall experience it's absolutely worth it.

[@narshwhal]

Genuinely enjoyed how the waiter while explaining to you, was also taking their time to look at the camera. Consideration at its finest. Beautiful place and food

[@jbgoogmd]

I just finished watching the "50 Best" awards and wanted to know more about Disfrutar. This review was honest, comprehensive and complete. Impressive photography and camera angles pulls you in as if you were there. I too have experienced your overflow sensation at tastings after too many complex creations and stories. However, Disfrutar remains on my short list. Looking forward to your Etxebarri review. In my experience the it's the other end of the spectrum of fine dining.

[@TanukiSC]

This is just so cool. It’s great to know that so many of Ferran’s team have kept pushing the envelope and honoring the spirit of El Bulli. The creativity is astounding! ❤❤❤

[@zes7215]

wrg

[@melissalambert7615]

Wow. That was a lot of dishes and information. A few minutes before you mentioned it I was thinking this would be just too much for me. Sensory Overload indeed.

[@nextlevelguypodcast]

Love the quality, and how deep and informative Alexander is! Been following for a long while now and delighted to see his channel grow so much, he truly deserves all his success!

[@CookChad]

For the past week i had a marathon on your channel i cant say how much i appreciate your work! as a chef it's hard to travel and eat at all these amazing places glad you take us with you!

[@trololololol1111]

No wonder you suck at your job.

[@flashladderacrobat]

This channel just keeps getting better and better, just keeps giving, truly first class! Also a great host, thanks again.

[@tompidcock680]

I was waiting for this one! Truly is a step above every other place I’ve been to

[@josecamacho794]

Is this THE Tom pidcock

[@ZattaBoy]

This channel is going to be a museum for gastronomy. I'm very sure the team deserves the recognition; and to more subs!

[@jorgeortega6806]

The best gastronomy channel

[@diaryandnotes5350]

Thank you please keep doing these longer more in-depth episodes, it gives me as viewer a better insight into the restaurant and it’s food. And thank you for your work of sharing this at such a passionate and professional level with great integrity at the same time. Best

[@jasonperlmutter7849]

Wow I know you were overwhelmed, but if I went here I think I'd have been absolutely delighted. I feel like they took you on a trip in the best way possible. 10/10 this is on my to do list next time I'm in Barcelona!

[@markmower6507]

I think it's really cool that they freely give out the recipes, and some of them sound really good. But I don't like a menu where I don't know what I am getting in advance. I probably could have ate everything except the Octopus, I don't do octopus...

[@peter-bz3fo]

@@markmower6507 have you ever been to a restaurant of this level ? There are some ingredients which I am not best friends with, but on this level of cooking I always enjoyed what I was served Also the times I had the tasting menu without knowing what I was getting are the ones I liked the most

[@Paradise-on-Earth]

Once again, your style is so amazing. Fair and honest, while so respectful! I SO love to watch your clips! Thank you for providing me insight into this amazing world!

[@LeMagnifiqueDoubleAgent-cj4zo]

I wouldn’t call someone who has fabricated and manipulated his videos “honest”

[@1998TDM]

I'm a chef, love your channel, but again and again you make me feel that I've been in the wrong place at the wrong time for decades. Thank you.

[@trololololol1111]

You are. Cooking burnt hamburger patties at McDonald's for a living is not called being a chef.

[@brel_]

@@trololololol1111 love ur main channel!

[@1998TDM]

@@trololololol1111 I agree, you should develop a career.

[@tren-y2m]

@@1998TDM you just fell for the easiest troll on the website

[@1998TDM]

@@tren-y2m No, not with a tag and a response like that but I felt had to say something, a moment of weakness. I guess I need to haul myself up on to higher ground now, lol.

[@chrisward2954]

I was exhausted by following the processes and science! The R & D must have been years to create such complicated dishes. For me it was overloaded with props and science. Having said that WOW such creativity.

[@heshish]

Definitely the best gastronomic experience I've ever had, we tried the classic menu, 4 hours and 28 courses!

[@ToxiKHarmst]

Who the hell in this earth has the patience to spent 4 fucking hours in a restaurant? WTF

[@GeorgeVenturi]

@@ToxiKHarmstclearly you go to these restaurants for a unique experience not because you are hungry. You need to live more, travel and enjoy life more

[@Kakonan]

​@@ToxiKHarmstMyself and it's an amazing experience. You can go to see Monster Trucks.

[@Mac11Mike]

​​ what does living have to do with spending that much time at a restaurant? Also with that price point me being full should be apart of the experience. I shouldn't have to UberEats a big mac after 4 hours of eating. I have no problem spending money on good food keyword good

[@abeth217]

Sounds amazing. 290 Euros for 28 masterful dishes n ethereal experience is a real steal imho

[@MultiIamad]

I absolutely love these videos and his accent. I have a very restricted diet/ palate but i try to frequent high end restaurants as much as possible. When I'm not enjoying it in person, im enjoying it through Alexander. 🎉

[@kasperloock]

Man I would love it if you could do an episode where someone interviews you, I'm amazed u studied programming at uni & now are in the restaurant business. Also would love to hear what the motivation is with the channel, ur plans with it etc.

[@joelleungos3436]

Thank you for your honest and in depth review! It's nice to hear the pros and cons of a place like this!

[@neo-anderson]

290 euros for a 25 course fine dine?! That's way chaeper than I expected

[@danjwalker]

19:05 just don't buy drinks...It looks like it was 1126 euros just for those...So a dinner for two with all the drinks is closer to 1700...That's not cheap at all and I imagine the drinks are a part of the whole experience or at least they recommend it.

[@shiju333]

​@@danjwalker I don't like alcohol. Win. 😅

[@undisclosedperson3871]

@@danjwalker He chose particularly expensive wines in this video. There's no need to spend that much.

[@samplerInfo]

​@@danjwalkerThe recommended wine pairing is €160. It's at 4:32

[@spencerj6557]

Well when you got courses that include a few almonds and literal plant stems…

[@ZdenekKral]

I am so honored to have been here since ALMOST the beginning. Now we are getting closer to being able to congratulate you on a quarter of a million subscribers :-) And deservedly so! Thank you, I really appreciate this fine content.

[@mcwine18]

5:52 "That a smurf threw up on." Almost spit my wine out 😅

[@standandrun]

😂 made me laugh out loud!

[@kindnessalwayswins]

I enjoyed Disfrutar in October 2023 and it was a fantastic experience. I opted for the alcohol free drinks and they were remarkable, seems though like I should have gone for the wines, they looked amazing! I completely agree with you regarding the bird dish, I actually spat it out because it was so gross. Even if i carefully tried to hide this gesture, they saw that I didn't like the dish and offered me a meat dish instead. All in all it was a great meal and the service was impeccable. I must say though that the experience and the ambience I experienced a few years ago at El celler de Can Roca beats Disfrutar. It was more familiar and less pretentious. Either way, grateful to have experienced both!

[@raghul1]

This channel deserves at least a 10M subscribers.Hope it will come

[@OuterGalaxyLounge]

Massive respect to these guys for sharing their knowledge to the world when there's so much proprietary greed.

[@stefaniaorsi2503]

I enjoy your videos so much! And as a sommelier myself, I would love to have an amazing guest like you where I work. You truly respect and appreciate the work of sommeliers and it must be an amazing pleasure to recommend wines to you! Ciao from Italy!

[@arvidrehn3289]

nixtamilization is the process of breaking down protein structure of a grain like product (traditionally corn but can be done with multiple different grains) by emerging it in an alkaline solution (traditionally in limestone water but also water mixed with lye). This process is mostly famed for being a part of making the dough for corn tortillas: masa.

[@balbomb]

I think this is your best review yet! Just because they comped your food and come with incredible pedigree and ratings, you offered an honest and insightful review. I think if you are a long time watcher of Alexander's videos, you can really get a glimpse of what he thought of this restaurant.

[@zachgoldstein4411]

this is your best video so far and also the best review of this restaurant ive seen on KZbin - please do more in depth reviews like this!

[@l.ppumba3577]

So much clear food. Clear clear clear clear clear clear clear clear clear food

[@randomtroll7374]

Initially, I thought this was a bunch of pretentious bs, but then I saw how passionate the commentator is about these types of experiences. I now realize that different people find beauty and joy in different things and that should be celebrated.

[@Vikotnick]

You can say what yoiu want. But this is amazing. I admire such dedication.

[@AmidaTong]

Alexander, your videos make me so hungry! I'm sitting here in rural South Carolina, USA, so I'll have to settle on your wonderful ability to portray not only taste, but the excitement of these dishes. Jó étvágyat !

[@lanamuir9352]

When I saw those single, tiny strands of spouts plated, along with a separate plate featuring the name of each sprout, I realized that I am not suited to haute cuisine. My eyes are still watering from laughing.

[@ihuomachiamaka2136]

I just came across this channel now and the only thing that was coming from my mouth while watching is interesting... I'm deeply impress, Great job Alexander.

[@animals5662]

Throw a small leaf on the plate and throw some salt, say it’s salt from ice age time and the leaf is magical and sold from a million

[@martinmoore5758]

I’m just a hack bistro chef really but people like this are a constant inspiration to try and be better

[@nicholaspissare5874]

Perfect timing. Was just looking to see if you had reviewed it.

[@TaLuLuDAY]

Thanks for the review! I’m a hobbyist cooker and I really enjoy knowing the cooking process

[@AndyYT88]

I love your professional videos! The way you edit them is simply amazing! I can’t wait till you travel to Cali to try TFL, Crenn, Benu! Some of the best :)

[@SamTahbou]

Nixtamalization is a process primarily for corn but can be used on other crops, where it is soaked/cooked in an alkaline solution so that we can more readily absorb the nutrients. Traditionally it was with lime pots, now maybe other ways are used.

[@S3Lifestyle]

Nice!! We were just there... there's actually a Private Secret Dining room in the basement... which is insane! We filmed our experience there too... it's cool that the #1 restaurant offers 2 separate dining experiences!! Keep up the great work Alexander :) All the best.

[@Etvaaa]

I'm not surprised Alexander has 10x the subs from when I first subscribed. This is incredibly well-produced and edited, with The guest as the co-star alongside these wonderful restaurants - what could go wrong? Keep up the amazing job you and your team is doing!

[@slamfire6005]

I wouldn’t eat here, I don’t eat food for the story… I eat it for the taste.

[@garethhillier7801]

Love this, Alexander. The food presentation / flavours are so inspiring! Fantastic value, too!

[@CiaoBello21]

“They add absolutely nothing at the sprouts. It’s their natural flavor.” I could get those for

[@ceebeegeebee]

Loved that you said this experience was a lot to take in, but that it was also exceptional.

[@traceytillson3289]

This video is hilarious. I've never seen "pretentious" so well defined.

[@rambrasil]

We ate the menu there with our 1.5 year old and they were extraordinary with the food, the service and the care and attention with our child. Very unpretentious and surprisingly homely for a space age food. The price for a three star Michelin is also very honest.

[@Bragglord]

Disfrutar is mostly excellent and highly ambitious with its cooking (with a bit of nonsense and pretension thrown in), but as Alex noticed, certainly not perfect. Thing is, when you have that many courses (20+), you risk it turning into an amuse bouche fest where the meal is just a long selection of high quality snacks. A reminder that nobody should take the Top 50 list too seriously (there is barely even a vetting process for the 'judging' process and they can only vote for restaurants they have visited in the last 18 months, so it is far from comprehensive or reliable). It's more of a hit list for some emerging talent at the top of the fine dining world. I'd honestly rather visit DixerXO in Spain and quite a few others across Europe, especially as Disfrutar's wait list makes it a pain to get a reservation (for some restaurants in Spain, including Disfrutar, they open reservation slots a whole year ahead).

[@adhikarisubash]

I was lucky enough to eat at the Chefs Tablea at Disfrutar recently, and it is without doubt the greatest food experience I have ever had. So good that even being ranked No.1 doesn't do it justice.

[@Zepherian]

When they don't let you pay anything but the wine and you still drop over 1k you know you're at the top end of the market.

[@quadZ_z]

Is the 'only pay for the wine' thing offered if you buy enough fancy af wine? Or is it bc he's a critic

[@superfood1545]

I went here back in 2015 a few months after they opened. It was amazing back then.. can't imagine how much they've improved almost 10 years later.

[@whokiz6334]

A ham burger would be nice

[@CrumpBernard]

Such a brilliant review. The production values of your channel are amazing. Thank you 😊

[@chrisgaylarde5089]

Went there in 2020 . Always remember the dish where they spray your hands with single malt whisky!!

[@markmower6507]

That Sounds Delicious 😋! Hahahahahahahaha 😂!!!

[@trololololol1111]

Totally, I even remember the chicken gold coin dish where demonic jews show up.

[@zes7215]

wrr

[@raydomenech7646]

I've been to Barcelona several times, absolutely love it!!!

[@andreibogdan81]

"...that a smurf threw up on" ... bahaha :)))

[@zes7215]

wrgg,sayx,laux etc any nmw s perfx

[@josephmonaghan2481]

Alexander you continue to go from strength to strength! Love the aged Champagne. I had a 1979 Lanson and it was amazing! Bravo Alexander!

[@randomdude4360]

They fed you sprouts? 😭😭😭

[@eeedee1298]

I ate there a year ago. I too was overwhelmed, but very happily so. The Montrachet was good price! Less than you will find in a restaurant in France! Was the red worth that?

[@pickupfelines5562]

3:55 Guess we're not blinking for 16 minutes

[@rolfoosterhoff]

Hi, thanks for your review. Explain why you do get sensory overload at distrufar and not at alchemist?

[@ShakaLakaMTB]

Love your channel!

[@peacetheory5544]

This would be fun for a group of people-by-myself,I would feel a little awkward pretending to eat invisible food 😂

[@ChristopherHao-u2j]

"English or Spanish?"

[@caidenduband840]

Cringe

[@sptc7616]

​@@caidenduband840not cringe

[@Distrax]

Amazing, i cant imagine how these sort of experiences/restaurant can be profitable, look at that staff and the quality thats like one customer for a month of pay.

[@camera31]

cool but where is the food

[@kiershorey2706]

You go out for a pizza afterwards.

[@Kakonan]

Typical ignorant that could not finish the 25 plates.

[@tylerg2000]

😂😂😂

[@Reyd_01]

I appreciate you taking the hit to show us great dining experiences. I really appreciate you not being afraid to give a real opinion and call out gimmicky bs. Great post, thank you.

[@mikyonmars]

If your only criticism is "it became too good that i couldn't handle it anymore," it must be pretty good

[@Bragglord]

Way to miss the point. That isn't what he meant. He is pointing to a lack of judgement on their part, in trying to cram in too much that isn't at all necessary. Even their skill would get boring after 20+ courses. They have proved so much skill with this menu, why include pretentious nonsense like the 'fake' dish?

[@mikyonmars]

@@Bragglord Relax commenter, I know. I was being facetious

[@Bragglord]

@@mikyonmars fair enough, I am someone who takes this stuff far too seriously.

[@Leopard_Lover]

Wow this is sensational!!! I would fly from Australia just to dine here !!!

[@peteT269]

I have to crtiicise your wine choices. For such an innovative menu, choosing champagne, white burgundy and rioja seems really unimaginative. In fact, you always seems to opt for champagne and white burgundy. I think you could explore a bit more of the wine world when going places like this.

[@pascalsauvage2275]

HAHAHAHAHAAHAHAH are you dining at the best restaurants in the world? No. Be quiet and carry on sipping your cheap wine and leave the wine selecting to the professionals. Thanks. Bye.

[@peteT269]

​@@pascalsauvage2275Cheers, I run a wine tasting club in Switzerland. But what do I know.

[@lolsniper1764]

I don’t know if this is the audience but I would appreciate more in depth analysis of flavours and textures. Many dishes are kind of left out or left in one sentence and others leave out entire components. This is so deeply interesting and I feel like you could have made even more of this already amazing video.

[@bilbobaggins9420]

That selection of sprouts is an actual spit in the face. The Menu tier. "Truffle vodka" literally just a shot of vodka with truffle slices soaked in it. Deep fried ball of caviar and creme fraiche, followed by butter on toast. A single mushroom crisp. Mushroom vinegar with literally 4 mushrooms. Rich people are so fucking funny, paying 300€ to be bent over like this is privilege and waste of which I could never even conceptualise..

[@Cant111]

Perfect video as always. As a french with a french cuisine formation, I kinda feel the same way as you, i'm glad those restaurants exists, but I don't think it's for me, i'm a bit more classical, come would say boring ahah

[@antonyvaughan7808]

Looks like a wonderful meal but if you don't accept alcohol, half the menu isn't for you...

[@marcscooltube123]

Then go to another restaurant 🤷‍♂️

[@antonyvaughan7808]

@@marcscooltube123 Obviously you moron..

[@antonyvaughan7808]

@@marcscooltube123 🤫

[@fwjlooman]

I had a Vatican museum-like experience just hearing you describe their menu, never mind actually going through it. Uncomfortably mind blowing? That's the best way to describe it

[@lucasherrera4274]

You should try kjolle! And the Peruvian culinary Scene in general !

[@pizzarsvideo]

He already went to Central

[@LeMagnifiqueDoubleAgent-cj4zo]

He skipped the other restaurants in Lima and manipulated the one on Central. Disappointing on multiple levels

[@orlandoalessandrini2505]

​@@LeMagnifiqueDoubleAgent-cj4zomanipulated how?

[@LeMagnifiqueDoubleAgent-cj4zo]

@@orlandoalessandrini2505, If you watch the video of Central, he made it look like Virgilio Martínez was there serving him a dish. When in fact, Virgilio was in Colombia that day. It wasn’t even a good manipulation, as it is all blurry around Virgilio, so it’s quite noticeable if you pay attention at that moment. The reason I got suspicious is because I happened to be upstairs at Kjolle that same day and Pia mentioned that it was a crazy week because she was by herself and then we looked on Instagram to see what Virgilio was doing and who he was with because my wife is from Colombia and we know many of the chefs in Bogota.

[@LeMagnifiqueDoubleAgent-cj4zo]

@@orlandoalessandrini2505, If you watch the video of Central, he made it look like Virgilio Martínez is serving him a dish. In reality, Virgilio was in Colombia that day. It was not even a very good fake- if you look closely during that part, you can see it’s all blurry around Virgilio. I knew something was off because I happened to be upstairs at Kjolle the same day that he said he was going to be at Central on Instagram and Pia was saying that it was a crazy week since Virgilio was in Colombia. I remember the conversation very clearly because my wife is from Colombia and we know a number of the chefs in Bogota

[@monicadavis3135]

wow i love the concept of this restaurant and it's not keeping secrets behind its dishes & spending $ only on what they decide is worth it. thanks for sharing this unique perspective

[@hoozentroger]

The sprout dish😂😂

[@KSDH]

As a big fan of both you and Anders Husa (Anders and Kaitlyn), I saw Anders' video about Disfrutar yesterday and read the news of Disfrutar being named the the no. 1 Restaurant in the world this morning, and I immediately said to myself: "If Alexander doesn't upload a video about this place within the next month I would be very surprised!". Well, only 1 day after the award you made a video about it 😅 Brilliant! Huge fan of your channel as well, suprised to see you not having at least 500.000 subscribers already with the amazing production value of this channel, absolutely fantastic ❤