Profile: El Bulli, Barcelona, Spain

Widely regarded as one of the best restaurants in the Western world, this Michelin-rated establishment sits on the coast of Catalonia in Barcelona, and specializes in startling gastronomic experiences. Its delightful mix of Catalan and International cuisine arrives in unexpected combinations of texture, temperature and taste, which often leaves one's senses stunned. Due to its popularity, reservations are said to be booked up to one year in advance, perhaps a result of the fact that El Bulli is only open from April to October. The remaining six months are spent on culinary experiments for the following year

Widely regarded as one of the best restaurants
in the Western world, this Michelin-rated establishment sits on the coast of Catalonia in
Barcelona, and
specializes in startling gastronomic experiences. Its delightful mix of Catalan
and International cuisine arrives in unexpected combinations of texture,
temperature and taste, which often leaves one’s senses stunned. Due to its
popularity, resevations are said to be booked up to one year in advance,
perhaps a result of the fact that El Bulli is only open from April to October.
The remaining six months are spent on culinary experiments for the following
year.

The Chef

El Bulli 1 2 Custom

Celebrated Chef Fernando Adrià Acosta has often been hailed as the Salvador Dali of the kitchen. Better known as Ferran Adrià, he began his culinary career as a dishwasher at a French restaurant in the Spanish town of Castelldefels, where he was instructed in classic culinary techniques. He later became assistant chef at the popular Barcelona restaurant Finisterre before serving as a chef in the military. Within 18 months of joining El Bulli as a line cook, Adrià was promoted to head chef, bringing international recognition to the previously unremarkable restaurant.

Signature Dishes

El Bulli is noted for its 30-course gourmet menu, which offers surprising taste sensations in bite-size portions. From cuttlefish ravioli that explodes in a burst of coconut and ginger to almond ice cream presented on a swirl of garlic oil and balsamic vinegar, Chef Adrià’s dishes aim to provoke, surprise and delight. He is best known for his foam creations, which comprise an airy combination of sweet and savory flavors, a natural gelling agent and nitrous oxide. The foamed espresso, foamed mushroom and foamed beet are especially successful.

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Tomato Basil Parmesan

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Gold Nugget

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White Sangria In Suspension

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Air Of Honey With Flowers And Pistachio Nuts

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Coconut's Egg With Mango

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Horchata

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Mandarin Flower In Tempura

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Carrot-LYO team with Hazelnut Air-Foam And Cordoba Spices

Accolades

Highlights include:

  • Best Restaurant in the World, 2006 and 2007; Restaurant Magazine
  • 3 Michelin stars
  • First International Gastronomy Award Reyno de Navarra, 2007; International Congress about Vegetables, Pamplona
  • The White Guide Gastronomy Award, 2007
  • Gold Medal to the European Merit, 2007; The European Merit Foundation, European Community
  • Spain Brand Ambassador (Culture), 2004; Leading Brands of Spain Forum (Ministry of Industry, Trade and Tourism and the Spanish Foreign Trade Institute)
  • Silver Spoon, 2003; Food Arts
  • National Gastronomy Prize for the best Chef de Cuisine, 1992; National Academy of Gastronomy

Contact Information

El Bulli is located at:

Apartado 30
17480 Roses en Cala Montjoi 
Girona Spain
Tel:(34) 972 150 457(after 3pm during the season)
Fax:(34) 972 150 717 
e-mail: bulli@elbulli.com
Website: www.elbulli.com

  • El Bulli 1 11 Custom

    Cove Cala Montjol From The Terrace

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    View Of The Terrace

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    Comedor

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    Dining Room During The Service

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    Hall

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    Dining Room

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