Elbuli

elBulli located in Spain has been ranked as the top restaurant in the world three times, run by chef Ferran Adria. Ferran Adria had revolutionized haute cuisine by taking the unique approach to creativity by applying the principles of “Molecular Gastronomy”. Getting a reservation at elBulli is extremely tough as it is just open for six months and serving only 50 customers per day. Ferran Adria is able to create a magical lab-like experience which provokes all the five senses for the diners. elBulli challenges the conventional style of perceived cooking by creativity and creating unexpectedly outrageous dishes. During the end of 2008 season, Chef Adria is pondering on what should be the next steps for him and for elBulli.

Factors that made elBulli the best restaurant in the world:

* Hi-Tech creative techniques to develop a molecular cuisine in which ingredients are “deconstructed” and assembled again in surprising ways.

* Creating dishes from a fusion of culinary imagination and scientific experimentation to create magical holistic experience.

* Bringing a surprise factor by constantly concentrating on new techniques and new equipment from items inspired by mass-market consumption.

Value to customers: Besides the above factors, these additional points bring value to the customers.

* Highly attentive staff and interactive experience between the staff and the diners.

* Chef Adria himself is a powerful presence at elBulli interacting with customers.

Salient features of the creative process at elBulli:

* Applying the principles of “Molecular Gastronomy” cuisine in which ingredients are deconstructed and assembled again in surprising ways.

* Focus on all five senses and the goal is to engage the patron’s sixth sense which can introduce emotions such as humor and childhood memories.

* Building recipes with a minimum number of elements.

* Lab-like kitchen full of immaculate stainless steel utensils. Cooking was like chemistry.

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