{"id":14723,"date":"2025-11-21T12:30:22","date_gmt":"2025-11-21T11:30:22","guid":{"rendered":"https:\/\/zoo.ad\/projects\/disfrutar-vol-3-restaurant-disfrutar\/"},"modified":"2026-10-19T15:33:08","modified_gmt":"2026-10-19T13:33:08","slug":"disfrutar-vol-3-disfrutar-restaurant","status":"publish","type":"projects","link":"https:\/\/zoo.ad\/en\/projects\/disfrutar-vol-3-disfrutar-restaurant\/","title":{"rendered":"Disfrutar. Vol. 3 \u2014 Disfrutar Restaurant"},"content":{"rendered":"\t\t
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Disfrutar. Vol. 3 \u2014 Disfrutar Restaurant<\/h1>\n\t\t\t\t\t

Editorial design<\/h2>\n\t\t
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Five years later, we complete the Disfrutar trilogy that began in 2021 with Disfrutar Vol. 1<\/u><\/a>. On this occasion, Vol. 3 offers an exhaustive overview \u2014as always\u2014 of the three years (2021\u20132023) during which the restaurant reached its highest level of excellence, earning its third Michelin Star and, the following year, in 2024, being named the best restaurant in the world (The World\u2019s 50 Best Restaurants).<\/h3>\n\t\t\n<\/div>\n\n<\/div>\n
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As with Disfrutar Vol. 1<\/u><\/a>, which we designed in 2021 and where you can delve deeper into the overall concept of the project<\/u><\/a>, this monumental work is presented in a case. It includes a 360-page binder-style catalogue featuring the best 98 recipes created during these three years, along with a 200-page book filled with content and techniques described in meticulous detail.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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This time, and unlike the two previous volumes \u2014where earthy tones dominated the lining paper and the marbled patterns with white screen-printing evoked classic archive folders\u2014 we wanted to take the design a step further, or rather, refine the finishes, inspired by the restaurant\u2019s achievements.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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The embossed white lining paper, with its textile-like texture, recalls traditional white tablecloths, a historically significant element in fine dining.

Meanwhile, the golden marbled patterns not only reference some of the new techniques developed during this period \u2014such as delux<\/em> spherification\u2014 but also symbolise the accomplishments and excellence the restaurant achieved over the past three years.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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With this Vol. 3, we bring to a close a monumental trilogy that has been in our hands for the past six years.

It has been a tremendous challenge for the studio, and at the same time a great pleasure, to have worked side by side with Oriol, Mateu and Eduard: three of the most creative, hard-working and demanding people ever to pass through the studio.

Altogether, the three volumes \u2014each available in Spanish and English\u2014 amount to 1,634 (3,268) pages, 294 recipes and 18.6 (37.2) kg of creativity and excellence.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Editor: Abalon Books<\/a>
Photography: Francesc Guillamet<\/a> and Joan Pujol Creus<\/a><\/p>\n\t\t\n<\/section>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Editorial design<\/p>\n","protected":false},"featured_media":13795,"template":"","meta":{"_acf_changed":false},"tipus":[69],"class_list":["post-14723","projects","type-projects","status-publish","has-post-thumbnail","hentry","tipus-editorial"],"acf":{"credits":"Editor: Abalon Books<\/a>
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