My favorite kind of restaurant at the moment is when a Michelin starred chef opens a relaxed restaurant. They know how to execute a dish, build flavor, use techniques and most of all build a restaurant with an ambience and atmosphere that’s nice to spend time in. None of these things depends on the price point of a restaurant and can therefore easily be transferred to a new cheaper restaurant.Compartir, which means to share, is that restaurant from the people at Disfrutar. The connection is obvious from the design of the restaurant to the super elaborated and beautifully presented dishes. They are technically simpler but the presentation with beautiful patterns in the sauces is really quite something. When most people think about Disfrutar they think of a technical-driven restaurant. To me, that’s not the case. I see them driven by flavor and the techniques are simply used to enhance it. Everything is delicious always delicious. That's why it translated so well for Compartir. It’s all about flavor and creating an environment where you want to go with a big group of friends or family to share a delicious meal. It is however not for nothing that it earned a Michelin star less than one year after opening. It should definitely not be mistaken for your average trattoria. The inspiration is naturally the Mediterranean kitchen as it should be with classic Catalan dishes reinterpreted while on a few occasions, an international approach is taken.