Last June, The World's 50 Best Restaurants list determined that The best restaurant in the world was in Lima and it was called MaidoThis is the title that Disfrutar in Barcelona held last year, but as the rules dictate, it cannot repeat and thus joins the ranks of those who have already occupied the number 1 spot. At the gala held in Turin, the competition had narrowed down to two restaurants: Maido, specializing in Nikkei cuisine (a blend of Japanese and Peruvian cooking), and Mitsuharu. Micha Tsumura (Lima, 1981), chef and owner of Maido, jumped for joy and let out a big shout when he learned that the first position was returning to Peru, as It had already happened with the Central restaurant"I knew the whole country was watching," he says. Tsumura had been pursuing him for some time: he'd been in the top ten for eight years. And this year, he'd visited Catalonia to promote his proposal, making a four-hands meal at El Celler de Can RocaMitsuharu Tsumura speaks to ARA in San Sebastián during the Gastronomika congress.

It's Thursday, 11 a.m., and the streets of Axpe-Atxondo (Vizcaya) are filled with children and two instructors playing with a ball. In the middle of Plaza San Juan, adorned with flags of the Ikurriñes (Basque flag), is the Asador Etxebarri restaurant, flanked by a Basque pelota court and a beautiful church dedicated to Saint John. Apple orchards line the entrance to the restaurant. Chef Bittor Arginzoniz opens the door to the bar, which is located on the side of the building, where the parking lot is located. The bar is on the ground floor of the restaurant, and on Sundays, guests can eat and drink without a reservation, although a reservation is required for the ten tables in the restaurant, located on the first floor and in the mezzanine of the building.

There had been a lot of chatter in the days leading up to the race to find out who would replace Disfrutar on the World's 50 Best list. Many people believed it would be Asador Etxebarri's year, as it was in second place last year. But instead, it was the year of the Peruvian restaurant Maido, an excellent restaurant specializing in Nikkei cuisine. Etxebarri had to settle for an individual award, that of its sommelier, Mohamed Benabdallah, who was recognized as the best in the world.

They have similar food preferences and also some different ones, and the three chefs agree that, around a standing table of food, bonds are created. "If this were not the case, we would not have chosen the names we chose for our restaurants: Share, first, and Disfrutar, later," explains Mateu Casañas and Eduard Xatruch and Oriol Castro confirm. Eating at the table opens up avenues for conversation, agreements are reached and, above all, it is enjoyed, they say.

Disfrutar is already the best restaurant in the world. This has been decided by the votes of 1,080 restaurant experts, who have placed it at number 1 in the world in The World's 50 Best Restaurants 2024 ranking. Since the restaurant's three chefs –Oriol Castro, Eduard Xatruch and Mateu Casañas– They received the third Michelin star, in November in Barcelona, the belief was established that this should be their year. So it was. "It was a magical moment, we didn't expect it," said Oriol Castro, visibly excited and nervous. Xatruch vindicated the gastronomy of our land, the restaurant team and the family, who also suffers the sacrifice of all the time "they have not been at home." Mateu Casañas recalled "that through this profession many people are made happy" and that they are "happy to take on the challenge."