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

[@mr.highschoollocksmith6080]

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

[@rukayalanggeng]

with all the deconstructed avant BS, yes.

[@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

[@bloblobberr]

@@zkproofI mean for $300 I would too 😂

[@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?!

[@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.

[@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!!

[@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”

[@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

[@richardhagin]

@@V12carlover shame its not buck shot 12 gauge

[@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.

[@BloodSweatandFears]

@EryrwenTwo things can be true at once.

[@Eryrwen]

@@BloodSweatandFears True.

[@ghostehh]

Exactly on point! Before finding this channel i really did not think much of such fine dining. But now i find myself wanting to learn more. Some of these things seem so simple yet absolutely wonderful to experience. Im 31 years old and i only found my calling for cooking just 3 years ago. This has opened my eyes in ways i couldn't have imagined.

[@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

[@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?

[@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

[@l.ppumba3577]

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

[@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.

[@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.

[@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.

[@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.

[@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

[@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

[@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!

[@jorgeortega6806]

The best gastronomy channel

[@mcwine18]

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

[@standandrun]

😂 made me laugh out loud!

[@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

[@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

[@flashladderacrobat]

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

[@joelleungos3436]

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

[@grumpletybooeg3338]

I appreciate your candor at the end, especially given that they comped your base meal. Real integrity

[@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.

[@TaLuLuDAY]

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

[@raghul1]

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

[@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”

[@Vikotnick]

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

[@Leopard_Lover]

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

[@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!

[@ceebeegeebee]

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

[@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

[@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.

[@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…

[@raydomenech7646]

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

[@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!

[@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 :)

[@garethhillier7801]

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

[@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.

[@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.

[@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.

[@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.

[@nicholaspissare5874]

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

[@CrumpBernard]

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

[@souitch6102]

just discovered your channel - love the content and style - and nice suits too :D keep it coming

[@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.

[@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 !

[@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.

[@karl-johankarlsson5057]

Thx for showing the most interesting and innovative restaurant in the world, I will go there!

[@ZattaBoy]

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

[@Irena-x9i]

What an extraordinary video and restaurant , really enjoyable. Thank you so much!

[@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.

[@jimmyzhao2673]

Everything seemed over processed & liquified, one thing for sure, you can leave your teeth at home when going there to "eat".

[@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!

[@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.

[@BrandonShepherd-v4p]

What an insanely incredible dining adventure!

[@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.

[@BloodSweatandFears]

That was silly 😂

[@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.

[@andreibogdan81]

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

[@zes7215]

wrgg,sayx,laux etc any nmw s perfx

[@hinkydoodle4368]

it looks like a dessert a smurf threw up on... the way i laughed at this! i love your videos and the in-depth look at fine dining all over the globe, thank you for sharing your experiences with us all.

[@peacetheory5544]

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

[@jimmyzhao2673]

yeah, I bet that is the staff inside joke, the 'emperor has no clothes' moments. The staff probably peek out from the kitchen and laugh at that.

[@jimmyzhao2673]

It would be fun to pay with an imaginary credit card. lol

[@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.

[@randomdude4360]

They fed you sprouts? 😭😭😭

[@martinmoore5758]

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

[@ShakaLakaMTB]

Love your channel!

[@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.

[@whokiz6334]

A ham burger would be nice

[@jimmyzhao2673]

there they would first deconstruct it by liquefying, puree, emulsify, then freeze it with liquid Nitrogen before serving.

[@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!

[@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

[@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

[@traceytillson3289]

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

[@jimmyzhao2673]

9:53 the imaginary food. lol When it came time for the bill, I would put my credit card in the magic box and let the staff try to grab it.

[@kimjakobsen7250]

Thank you for a great video Alexander. So insightful, entertaining and educational - Keep it up

[@pickupfelines5562]

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

[@Ingenius1]

Trop expérimental et minimaliste pour moi ^^

[@CiaoBello21]

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

[@fabioricardodacosta5217]

You are making an amazing work, thank you for showing us all these restaurants! Come to Brazil, please!

[@aaen8443]

So many #1 Restaurants in the world, who could've known

[@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.

[@hoozentroger]

The sprout dish😂😂

[@jimmyzhao2673]

9:56 tasting food with your 'mental palate' lol

[@szab608]

Like this longer format where you talk more about the background of the dishes and the context of the restaurant. Some of the recent videos felt like speedruns. Keep it up, you are doing an amazing chanel.

[@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..

[@BigdaddyE71]

WOW!! JUST WOW!!!

[@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]

😂😂😂

[@jimmyzhao2673]

@@kiershorey2706 Plot Twist: they also own the pizza joint & burger shop on either side of their restaurant.

[@EverydayDesigner]

Very cool that they catalog ans publish. Reminds me of architecture. Big firms publish their works to increase the creatvitity in the field

[@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

[@Mattshank-uo6jl]

Cool to see you picked the Caroline Morey Chassagne Montrachet. I like her winemaking style and have a couple bottles of hers in my cellar. Pierre Yves makes exceptional Burgs as well. His wines are otherworldly.

[@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.

[@levchefshow]

Inspired videos! Keep it up! Amazing job 🎉

[@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).