Ferran Adrià's elBulli is set to Return as a Museum and Food Lab

Shuttered at its peak, elBulli will return as an experimental lab in 2020

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World-renowned chef Ferran Adrià has announced that his cult restaurant elBulli, which shuttered in 2011 at the peak of its popularity, will be resurrected as an experimental laboratory called elBulli1846 Food Lab in 2020.

Cult Status

Adrià revealed the news at the same place where he shocked the food world eight years ago when he announced plans to close up elBulli for good. At the time, the restaurant had claimed the title of world’s best restaurant five times on the influential World’s 50 Best Restaurants ranking and famously had more than two million reservation requests at its peak.

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At Madrid Fusion 2019, an annual gastronomic conference that gathers some of the top chefs in Spain and around the world, Adrià announced that elBulli1846 – named after the number of dishes catalogued from the restaurant – would reopen in February of 2020, reported food blog Fine Dining Lovers.

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Gastronomic Experiments 

Fans may be disappointed to learn that the space, which will occupy the old elBulli in Cala Montjoi, will not be a restaurant, but rather an exhibition space and experimental workshop.  Spread over 6,000 square meters, a team of 20 chef scientists will conduct experiments aimed at pushing the gastronomic envelope.

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Since closing elBulli eight years ago, Adrià has also been working on another ambitious project that aims to become the Wikipedia of gastronomy. So far, 35 books have been written for his Bullipedia project.

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Legacy Lives On

Along with the food lab, Bulligrafia will allow visitors to relive the mythical elBulli dining experience. Set to open in 2022, the museum will document the legacy of the restaurant that revolutionised modern dining and helped birth molecular gastronomy. Bulligrafia is set to open in 2022.

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Looking Back

Established in 1964, elBulli was a Michelin 3-star restaurant in Catalonia, Spain. Adrià joined the kitchen staff of elBulli as a line cook in 1984 at the age of 22 and became the head chef a mere 18 months later. The restaurant overlooked Cala Montjoi, a beach along Spain’s northeastern coast, and was described by The Guardian as “the most imaginative generator of haute cuisine on the planet”. Also associated with molecular gastronomy, the restaurant closed on July 30, 2011, and reopened as a creativity centre in 2014.

Images: WikiCommon


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