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'{{lowercasetitle}} {{Infobox Restaurant | name = elBulli | city = [[Roses, Girona|Roses]] | country = [[Spain]] | head-chef = [[Ferran Adrià]] | established = 1961 | rating = {{Michelinstar|3}} ([[Michelin Guide]]) | website = [http://www.elbulli.com/ www.elbulli.com] | image = ElBulli Ferran Adrià.jpg | image-alt = The restaurant, seen from above | image-caption = The restaurant, seen from above }} '''elBulli'''<ref name="EB">{{cite web|url=http://www.elbulli.com/ |title=El Bulli Restaurant website |publisher=Elbulli.com |date= |accessdate=2010-09-16}}</ref> ({{IPA-ca|əɫ ˈβuʎi}}) was a [[Michelin-star|Michelin 3-star]] [[restaurant]] near the town of [[Roses, Girona|Roses]], [[Catalonia]], [[Spain]], run by chef [[Ferran Adrià]]. The small restaurant overlooked Cala Montjoi, a bay on Catalonia's [[Costa Brava]], and has been described as "the most imaginative generator of [[haute cuisine]] on the planet"<ref name="Carlin"/> and does a great deal of work on [[molecular gastronomy]]. The restaurant is closed as of July 30, 2011, to reopen as a creativity center in 2014.<ref name="the season 2011 is over">{{cite web | url= http://www.elbulli.com/historia/index.php?lang=en&seccion=8&subseccion=8# | title= history | publisher= elbulli.com | date= | accessdate = 2011 }}</ref><ref name="El Bulli closes">{{cite news | url= http://www.bbc.co.uk/news/world-europe-14352973 | title= El Bulli, 'world's best restaurant', closes | publisher= [[BBC News]] | date= 30 July 2011 | accessdate= }}</ref> ==Restaurant== The restaurant had a limited season: the 2010 season, for example, ran from June 15 to December 20.<ref>[http://www.elbulli.com/reservas/index.php?lang=en Season 2010] (reservations). ElBulli.com, 2010. Retrieved 2010-09-16.</ref> Bookings for the next year were taken on a single day after the closing of the current season. It accommodated only 8,000 diners a season, but got more than two million requests. The average cost of a meal was €250.<ref>{{cite web |title=Kochrevolutionär sucht neue Inspiration |date=27 January 2010 |publisher=[[Frankfurter Rundschau]] Online |language=German |url=http://www.fr-online.de/panorama/kochrevolutionaer-sucht-neue-inspiration/-/1472782/3155812/-/index.html |accessdate=2010-09-16}} ([http://translate.google.com/translate?u=http%3A//www.fr-online.de/panorama/kochrevolutionaer-sucht-neue-inspiration/-/1472782/3155812/-/index.html&hl=en&langpair=auto|en&tbb=1&ie=UTF-8 EN translation]). For 2010 price.</ref> The restaurant itself operated at a loss since 2000, with operating profit coming from elBulli-related books and lectures by Adrià.<ref name="Carlin">Carlin, John (11 December 2006). [http://observer.guardian.co.uk/foodmonthly/futureoffood/story/0,,1969713,00.html If the world's greatest chef cooked for a living, he'd starve], John Carlin, ''[[The Guardian]]''. Retrieved 2010-05-30.</ref><ref>Gould, Kevin (3 February 2007). [http://www.guardian.co.uk/travel/2007/feb/03/saturday.budget.restaurants Who's for a Bulli burger?]. ''[[The Guardian]]''. Retrieved 2007-02-03.</ref> As of April 2008, the restaurant employed 42 chefs.<ref name="fifty"/> ''[[Restaurant (magazine)|Restaurant Magazine]]'' judged elBulli to be Number One on its [[Restaurant (magazine) Top 50|Top 50]] list of the world's best restaurants for a record five times—in 2002, 2006, 2007, 2008 and 2009, and #2 in 2010.<ref name="fifty">{{cite web|url=http://www.theworlds50best.com/restaurants/restaurant_01.html| title=World's 50 best restaurants|publisher=''[[Restaurant (magazine)|Restaurant Magazine]]''| date=21 April 2008| accessdate=2008-04-21}}</ref><ref>{{cite web |first=Jukes |last=Matthew |date=26 October 2002 |url=http://travel.guardian.co.uk/article/2002/oct/26/travelfoodanddrink.foodanddrink.spain |title=Bulli for us |format=review |publisher=''[[The Guardian]]'' |location=UK |accessdate=2010-09-16}}</ref><ref>{{cite web| url=http://www.guardian.co.uk/lifeandstyle/2009/apr/21/san-pellegrino-best-restaurants-ramsay| title=Gordon Ramsay off the menu as San Pellegrino's best restaurants are chosen| last=Fleming|first=Amy| coauthors=Smithers, Rebecca| date=21 April 2009| publisher=The Guardian (UK)| accessdate=2009-04-21}}</ref> ==History== {{multiple image | width = 200 | footer = <center>The entrances to elBulli</center> | image1 = ElBulliArch.jpg | alt1 = Front entrance of elBulli | caption1 = <center>Front</center> | image2 = Rear Stairs.jpg | alt2 = Rear entrance of elBulli | caption2 = <center>Rear</center> }} The elBulli location was selected in 1961 by Dr Hans Schilling, a [[Germany|German]], and his [[Czechs|Czech]] wife Marketta, who wanted a restaurant for a piece of land he had purchased.<ref name="history" /> The name "elBulli" came from the [[Frenchie_(dog)|French bulldogs]] the Schillings owned.<ref name="VF">{{cite web|url=http://www.vanityfair.com/culture/features/2010/10/el-bulli-201010|author=McInerney, Jay|title="It Was Delicious While It Lasted", Vanity Fair Magazine|date=Oct. 2010 |accessdate=2010-09-16}}</ref> The first restaurant was opened in 1964. The restaurant won its first [[Michelin star]] in 1976 while under French chef [[Jean-Louis Neichel]].<ref name="history" /> Ferran Adrià joined the staff in 1984, and was put in sole charge of the kitchen in 1987. In 1990 the restaurant gained its second Michelin star,<ref name="history" /> and in 1997 its third.<ref name="history">{{cite web |url=http://www.elbulli.com/historia/index.php?lang=en |title=History of El Bulli |publisher=ElBulli.com |accessdate=2010-02-13}}</ref> elBulli has published books on its development, menu, and philosophy since 1993,<ref>[https://secure.elbulli.com/elbullibooks/ elBullibooks - Recopilaci&oacute;n de informaci&oacute;n sobre los libros publicados por elBulli] (catalog). El Bulli. Retrieved 2010-09-16.</ref> in both large format, some including CD-ROMs, and small format for supermarket sales.<ref name="Carlin"/> Ferran Adrià, Juli Soler, and Albert Adrià published ''A Day at elBulli'' in 2008. The book describes 24 hours in the life of elBulli in pictures, commentary and recipes. Among the recipes included in the book are melon with [[ham]], pine nut marshmallows, steamed [[brioche]] with rose-scented mozzarella, rock mussels with seaweed and fresh herbs, and passion fruit trees.<ref>{{cite web |url= http://www.thefoodpaper.com/cookbooks/dayatelbulli.html| title= A Day at El Bulli| author="KR"| date=17 October 2008 |work=TheFoodPaper.com | publisher=Gayot| accessdate=2008-10-18}}</ref> [[Anthony Bourdain]] described Albert Adrià's contributions thus: "His book is a shockingly beautiful catalog of his latest accomplishments here… Pastry chefs everywhere—when they see this—will gape in fear, and awe, and wonder. I feel for them; like [[Eric Clapton]] seeing [[Jimi Hendrix]] for the first time, one imagines they will ask themselves 'What do I do now?'."<ref>{{cite episode |title=Spain |series=Anthony Bourdain: No Reservations |serieslink=Anthony Bourdain: No Reservations |network=[[Travel Channel]] |airdate=18 August 2008 |season=4 |number=17 |minutes=~20}}</ref> ==Commercial products== [[Image:ElBulliKitchen.jpg|right|thumb|The kitchen at elBulli.]] Texturas is a range of products by Ferran Adrià and his brother [[Albert Adrià]]. The products include the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines and are the result of a rigorous process of selection and experimentation. Texturas includes products such as [[Xanthan]] and [[Algin]] which are packaged and labeled as Xantana Texturas and Algin Texturas respectively.<ref>{{cite web|url=http://www.bienmanger.com/2F2835_Xantana_Texturas.html |title=Xantana Texturas - Texturas - Albert & Ferran Adria (El Bulli) |publisher=BienManger.com |date= |accessdate=2010-09-16}}</ref> Xanthan gum allows the user to use a very small amount to thicken soups, sauces and creams without changing the flavour. Algin is a key component of the "[[Spherification]] Kit" and is essential for every spherical preparation: caviar, raviolis, balloons, gnocchi, pellets, and mini-spheres.<ref>{{cite web|url=http://www.bienmanger.com/2F2426_Algin_Texturas.html |title=Algin Texturas - Texturas - Albert & Ferran Adria (El Bulli) |publisher=BienManger.com |date= |accessdate=2010-09-16}}</ref> ==Closure== Ferran Adrià has announced he will be closing elBulli in 2012, due to the massive monetary loss it was incurring. He was quoted by ''The New York Times'' as planning to replace it with a culinary academy.<ref>{{cite web |first=Andrew |last=Ferren |url= http://dinersjournal.blogs.nytimes.com/2010/02/12/el-bulli-to-close-permanently/ |title= El Bulli to close permanently|publisher=The New York Times |date=12 February 2010 |accessdate=2010-02-12 }}</ref> He later denied the announcement, saying that ''The New York Times'' had misquoted him, and stated that elBulli would reopen in 2014 after a two-year hiatus, as "initially planned,"<ref>{{cite web|url= http://www.caterersearch.com/blogs/guide-girl/2010/02/ferran-adria-denies-reports-that-el-bulli-will-close-permanently.html |title= Ferran Adrià denies reports that El Bulli will close permanently |author="Guide Girl" |publisher=Caterer Search.com| work=Guide Girl blog| date=15 February 2010 |accessdate=2010-02-15 }}</ref> and will still serve food.<ref>Hanly, Catherine, ed. (22 February 2010). [http://www.hot-dinners.com/Gastroblog/Latest/el-bulli-will-still-serve-food-when-it-reopens-in-2014 El Bulli will still serve meals when it reopens in 2014]. http://www.hot-dinners.com Hot Dinners]. Retrieved 2010-05-30.</ref> Adrià later confirmed, in an October 2010 ''[[Vanity Fair (magazine)|Vanity Fair]]'' article, that the restaurant will be closing permanently after July 2011,<ref name="VF"/> although the official elBulli website denies this. "2010. The future of elBulli is established. Between January and February, Ferran Adrià announces that, once the season 2011 is over, elBulli will close during two years to reopen in 2014 under a totally new format, focused on the limits of creativity from an interdisciplinary view."<ref>http://www.elbulli.com/historia/index.php?lang=en&seccion=8&subseccion=8#</ref> As of April 28, 2011 the elBulli website lists that it will close in July 2011 "On July 30th 2011 elBulli will have completed its journey as a restaurant. We will transform into a creativity center, opening in 2014. Its main objective is to be a think-tank for creative cuisine and gastronomy and will be managed by a private foundation."<ref>http://www.elbulli.com/reservas/index.php?lang=en</ref> ==References== {{Reflist|2}} ==Publications== * ''El Bulli 1983-1993'' (with Juli Soler and Albert Adrià), 2004. w/CD-ROM. * ''El Bulli: el sabor del Mediterráneo'' (with Juli Soler), 1993. ISBN 84-7596-415-X * ''Los secretos de El Bulli'' 1997. Altaya. ISBN 84-487-1000-2 * ''El Bulli 1994-1997'' (with Juli Soler and Albert Adrià), 2003. w/CD-ROM. Rba Libros, 2005. ISBN 978-8478710782 * ''Cocinar en 10 minutos con Ferran Adrià'' (with Josep M. Pinto), 1998. ISBN 84-605-7628-0 * ''Celebrar el milenio con Arzak y Adrià'' (with [[Juan Mari Arzak]]), 1999. ISBN 84-8307-246-7 * ''El Bulli 1998-2002'' (with Juli Soler and Albert Adrià), Conran Octopus, 2003. w/CD-ROM. ISBN 1-84091-346-0; Ecco, 2005. ISBN 0-06-081757-7 * ''El Bulli 2003-2004'' (with Juli Soler and Albert Adrià), Ecco, 2006. ISBN 0-06-114668-4 * ''El Bulli 2005'' (with Juli Soler and Albert Adrià), 2006. w/CD-ROM. Rba Libros. ISBN 978-8478716074 * ''A Day At El Bulli 2007'' (with Juli Soler and Albert Adrià), 2008. ISBN 978-84-7901-741-5 * ''FOOD for thought THOUGHT for food'' (El Bulli y Ferran Adrià), 2009 [[Actar]] Editorial. ISBN 978-84-96954-68-7 * ''Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon'' (Alicia Foundation, elBullitaller), 2010. [[CRC Press]]. ISBN 978-1439812457 ==External links== * [http://www.elbulli.com/ El Bulli] Official website. * [http://www.elbulli.com/historia/version_imprimible/1961-2006_en.pdf History of El Bulli 1961-2006] (PDF). ElBulli.com, 2007. <!--moved "Bulli for us" into article--> * [http://edition.cnn.com/2007/WORLD/europe/04/24/top.restaurants/ Spanish eatery tops table again]. CNN. April 24, 2007. ==See also== *[[Akelare]] *[[Arzak]] *[[Can Fabes]] *[[Sant Pau (restaurant)]] *[[El Celler de Can Roca]] {{Coord|42|15|00|N|3|13|35|E|display=title|region:ES-CT_type:landmark_source:cawiki}} [[Category:Restaurants established in 1964]] [[Category:Restaurants in Catalonia]] [[Category:Restaurants in Spain]] [[Category:Michelin Guide starred restaurants]] [[Category:Cuisine of Alt Empordà]] [[Category:Molecular gastronomy]] [[Category:2011 disestablishments]] [[ca:El Bulli]] [[es:El Bulli]] [[eu:El Bulli]] [[fr:El Bulli]] [[lt:El Bulli]] [[hu:El Bulli]] [[nl:El Bulli]] [[ja:エル・ブジ]] [[no:El Bulli]] [[pl:El Bulli]] [[fi:El Bulli]] [[sv:El Bulli]] [[zh:鬥牛犬餐廳]]'