{"id":14724,"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":"2026-10-19T15:33:18","modified_gmt":"2026-10-19T13:33:18","slug":"disfrutar-vol-3-restaurante-disfrutar","status":"publish","type":"projects","link":"https:\/\/zoo.ad\/es\/projects\/disfrutar-vol-3-restaurante-disfrutar\/","title":{"rendered":"Disfrutar. Vol. 3 \u2014 Restaurante Disfrutar"},"content":{"rendered":"\t\t
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Disfrutar. Vol. 3 \u2014 Restaurante Disfrutar<\/h1>\n\t\t\t\t\t

Dise\u00f1o editorial<\/h2>\n\t\t
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5 a\u00f1os despu\u00e9s, completamos la trilog\u00eda de Disfrutar que iniciamos en 2021 con Disfrutar Vol. 1<\/a>. En esta ocasi\u00f3n, el Vol. 3 repasa de manera exhaustiva \u2014como siempre\u2014 los tres a\u00f1os (2021-2023) en los que el restaurante alcanz\u00f3 su m\u00e1xima excelencia, obteniendo la tercera Estrella Michelin y, al a\u00f1o siguiente, en 2024, convirti\u00e9ndose en el mejor restaurante del mundo (The World\u2019s 50 Best Restaurants).<\/h3>\n\t\t\n<\/div>\n\n<\/div>\n
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Como en el caso de Disfrutar Vol. 1<\/u><\/a>, que dise\u00f1amos en 2021 y donde pod\u00e9is profundizar en el concepto global del proyecto<\/u><\/a>, un estuche recoge esta obra tit\u00e1nica. Est\u00e1 formada por un cat\u00e1logo en formato archivador de 360 p\u00e1ginas con las mejores 98 recetas creadas durante estos tres a\u00f1os, y por un libro de 200 p\u00e1ginas repleto de contenidos y t\u00e9cnicas descritas al detalle.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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En esta ocasi\u00f3n, y a diferencia de los dos vol\u00famenes anteriores \u2014en los que predominaban los tonos tierra en el papel de forro y las aguas con serigraf\u00eda blanca que evocaban los archivadores cl\u00e1sicos de toda la vida\u2014, quisimos ir un paso m\u00e1s all\u00e1 en el dise\u00f1o, o mejor dicho, en los acabados, motivados por los hitos alcanzados por el restaurante.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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El papel gofrado del forro, con textura textil y de color blanco, evoca los manteles blancos, un elemento hist\u00f3ricamente esencial en los restaurantes de categor\u00eda.

Por otro lado, las aguas de color dorado, adem\u00e1s de hacer referencia a algunas de las nuevas t\u00e9cnicas desarrolladas durante esta etapa \u2014como la esferificaci\u00f3n delux<\/em>\u2014, representan tambi\u00e9n los hitos y la excelencia alcanzada por el restaurante en los \u00faltimos tres a\u00f1os.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Con este Vol. 3 culminamos una trilog\u00eda fara\u00f3nica que ha estado en nuestras manos durante los \u00faltimos 6 a\u00f1os.

Un enorme reto para el estudio y, al mismo tiempo, un gran placer, por haber trabajado codo con codo con Oriol, Mateu y Eduard: tres de las personas m\u00e1s creativas, trabajadoras y exigentes que han pasado por el estudio.

En total, los tres vol\u00famenes \u2014cada uno en versi\u00f3n espa\u00f1ola e inglesa\u2014 suman 1634 (3268) p\u00e1ginas, 294 recetas y 18,6 (37,2) kg de creatividad y excelencia.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

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Editor: Abalon Books<\/a>
Fotograf\u00eda: Francesc Guillamet<\/a> y Joan Pujol Creus<\/a><\/p>\n\t\t\n<\/section>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Dise\u00f1o editorial<\/p>\n","protected":false},"featured_media":13796,"template":"","meta":{"_acf_changed":false},"tipus":[70],"class_list":["post-14724","projects","type-projects","status-publish","has-post-thumbnail","hentry","tipus-editorial"],"acf":{"credits":"Editor: Abalon Books<\/a>
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