Chef Oriol Castro Brings the World’s No.1 Restaurant to New Delhi

In a historic and electrifying moment for India’s gastronomic enthusiasts, Disfrutar, the three Michelin-starred culinary temple from Barcelona, currently crowned the World’s Best Restaurant, has arrived in India for the very first time. Thanks to the vision of Culinary Culture, India’s leading authority on food, and in partnership with The Oberoi, New Delhi, and Don Julio, Indian chefs, food lovers, and students are witnessing a once-in-a-lifetime event.

At the heart of this extraordinary moment is Chef Oriol Castro, Head Chef and Co-Owner of Disfrutar, a man hailed globally for his avant-garde approach to food. Alongside his equally celebrated partners, Eduard Xatruch and Mateu Casañas, all alumni of the legendary elBulli — Chef Oriol has revolutionized modern dining. His arrival in Delhi marks more than just a visit; it is a cultural and creative exchange of epic proportions.

The elBulli Legacy, Reimagined

Disfrutar, founded in 2014, has often been called the spiritual successor to elBulli. And rightly so. The trio behind it honed their craft under Ferran Adrià, the godfather of molecular gastronomy. Today, they carry forward that revolutionary spirit, blending creativity with rigorous research. The result is a dining experience that challenges conventions and dazzles all five senses. Every dish is grounded in philosophy, in an insatiable curiosity to explore the limits of cuisine. This is the essence of what Chef Oriol has brought to Delhi-a reminder that cooking can be both deeply intellectual and profoundly emotional.

“India is a Culinary Giant” — Chef Oriol Castro

Speaking about his debut in India, Chef Oriol shared, “India is one of the world’s greatest culinary cultures, and unfortunately one place we have not had an opportunity to visit-until now. I’m excited to visit New Delhi, discover India’s cuisine, and take back inspiration with us.” India, with its rich traditions and diverse regional flavors, offers a universe of inspiration for global chefs. Chef Oriol’s openness to learning from this culture, even as he teaches, adds a layer of humility and mutual respect to this event. The evening traced Oriol’s journey from his early days at elBulli to building Disfrutar into the world’s most celebrated restaurant.

India’s Culinary Future

Culinary Culture’s initiative to bring global legends like Oriol Castro to Indian shores is  a statement. A statement that India is ready to take center stage in the global culinary narrative. As Raaj Sanghvi, CEO of Culinary Culture, puts it, “Our mission is to bring the best of the world to India-and the best of India to the world.” event follows a remarkable lineage of Culinary Exchange programs, featuring names like Massimo Bottura, Virgilio Martínez, Alain Ducasse, and Heston Blumenthal. Yet, Disfrutar’s arrival feels particularly momentous. Perhaps because it comes at a time when Indian cuisine itself is undergoing a renaissance-one that values both innovation and tradition.

Looking Ahead

For every student who watches Chef Oriol conjure magic on a plate, for every young chef who dreams of opening a world-class kitchen, this event plants a seed. A belief that world-class doesn’t have to be a world away. As Oberoi completes 60 years, this moment stands out-not just for its exclusivity, but for its symbolism. It marks a new chapter in India’s culinary story-one where the best of the world not only visits, but collaborates, learns, and grows together with Indian talent. Because in the end, the kitchen has always been the greatest classroom.

A Superclass Like No Other

The Oberoi, New Delhi, transforms into a theatre of culinary innovation as Chef Oriol led India’s first-ever Superclass. This exclusive, invite-only event was part masterclass, part performance, and part philosophical journey into the very essence of food. Designed for India’s top chefs, F&B professionals, culinary students, and passionate enthusiasts, the session showcases the techniques that have made Disfrutara beacon of modern gastronomy.