Google+ We interview the chefs: Mateu Casañas, Oriol Castro and Eduard Xatruch | IbizaFoodie
Image Image Image Image Image Image Image Image Image Image

IbizaFoodie | November 13, 2019

Scroll to top

Top

We interview the chefs: Mateu Casañas, Oriol Castro and Eduard Xatruch

We interview the chefs: Mateu Casañas, Oriol Castro and Eduard Xatruch

How many years have you been cooking?

We all started very young at 15 or 16 years old and since then we have not left it.

So they are more than 20 years immersed in the world of cooking.

And also working together, from the late 90’s to today! And for many more years …

What made you become chefs?

On the one hand, the passion for doing new things every day …

And on the other, the fact of also living the kitchen at home … Our grandmothers and our mothers have always cooked a thousand wonders and we believe that that also marked us. And, in addition, we all love the Mediterranean, the product … and discover new things.

Chef Mateu Casañas

What is your favorite dish?

Mateu likes good rice.

Oriol prefers a tortilla à la française.

And Eduard prefers to improvise according to the moment and what he wants in each case.

What are the details that you try to capture in your kitchen?

Our intention is for the client to enjoy and leave with the desire to return.

For that to be the case, we try to make the dishes tasty, surprising, but also transport you to some memory of childhood, for example.

Which is the difference between the kitchens of Compartir and Disfrutar?

In Compartir, opened since April 2012, the gastronomic offer is modern cuisine and is presented in letter format.

As the name suggests, the dishes are meant to share, in the center of the table. In this way we transformed the concept of “pica-pica” and took it a step further, while at the same time we managed to create a surprising and uninhibited environment among the clients. The menu offers mainly modern-style dishes, but also more traditional dishes, such as rice dishes.

Chef Oriol Castro

In Disfrutar, on the other hand, the gastronomic proposal revolves around the tasting menu, and has a clearly vanguardist style, where the dishes stand out for their great personality, markedly Mediterranean, but with influences from all over the world. Enjoy is a restaurant with creative, daring, fun and modern cuisine in search of “taste” as the main premise.

3 ingredients that can never miss in your kitchen?

Salt, sugar and oil

What is the most important thing on a plate?

Flavor.

 

What was your best experience at El Bulli?

Getting to know each other . We’ve been working together for 20 years now!

Chef Eduard Xatruch

What is your recipe for success?

There is no recipe for success … What we try is to make a different cuisine and, honestly, it is not easy to maintain the bar, it requires a lot of daily effort, but it is what we have done all our lives, what we learned in elBulli. Overcome every day, we have it internalized … And that is achieved by working with enthusiasm, honesty and as a team.

We all go to one and aim to improve every day. And if today we do something right, tomorrow we have to do it again, it is not worth to settle, we have to keep moving forward. We work and we do not recreate ourselves. We are self-critical to be better every day.

Why ” Disfrutar” is the best new restaurant in Europe?

We received this Opinionated About Dining (OAD) recognition in 2016.

And we were elected by vote … by critics, chefs, foodies … It is always a pride to be recognized by  the work that is done, but the important thing is to maintain the enthusiasm for the work we do every day.

Share the food!
  •  
  •  
  •  
  •  
  • 6
  •  
  •  

Comments

comments