Gastrobboks

Disfrutar Vol. 3 (2021 - 2023)

Edition 2025, the third installment of the project by the Disfrutar chefs, World’s Best Restaurant 2024A benchmark for creative kitchens and R&D teams looking to broaden their knowledge of haute cuisine, using the world’s best restaurant as their reference.It showcases their creativity from 2021–2023 with 98 new creations, innovative techniques, and exclusive videos.

Disfrutar Vol. 1 (2014 - 2017)

The history of the 3rd best restaurant in the world. The keys to their creative cuisine, their evolution and the techniques and concepts that have made them famous Oriol Castro, Eduard Xatruch and Mateu Casañas lead the avant-garde of world gastronomy from their restaurant in Barcelona, with a firm commitment to creativity as their hallmark

Mediterranean

Andreu Genestra’s book captures the essence of his Mediterranean cuisine with a contemporary and technical approach  It offers a journey through the career of the Michelin-starred Mallorcan chef, blending local ingredients, creativity, and international experience 

Culler de Pau

Javier Olleros and Amaranta Rodríguez, the only Galician restaurant with two Michelin stars A 356-page gastronomic gem, in which they share 167 photographs by gastrophotography expert Mikel Ponce, 50 creations and 38 recipes

Bagá

Pedro Sánchez's cuisine is simple but intense in flavours and textures A chef who loves his land above all else and has always wanted to put Jaén and its cuisine on the national gastronomic map, something he has achieved with effort and affection

Anima

Fina Puigdevall  Les Cols, a restaurant whose raison d'être is sustainability and a philosophy of non-travelled food that goes beyond mere zero-kilometre cuisine

Noor

From Paco Morales, the gastrocultural reinterpretation of al-Andalus The first book by Paco Morales in which he uncovers the secrets of NOOR

Casa solla

Pepe Solla presents a tour of raw materials through his creations In his first book, the chef sets out a culinary journey that begins with unique, brave producers who are committed to their environment and ends with the diner

Muina

Josean Alija, for the first time in his book, he captures his personal culinary universe, the essence of Nerua Nerua, a restaurant with one Michelin star and three Repsol suns, is the refuge and at the same time the stage for the projection of Josean Alija's cuisine

Point MX

Roberto Ruiz, Martin Eccius and María Fernández with the first Mexican restaurant in Europe with a Michelin star When Punto MX “opened its doors”, it began to pour its energy into a different type of dining: one for the stomach.