El Bulli closing: Restaurant serves 49-course last supper as it shuts its doors
Re: Cost of El Bulli. 12 years ago. Save. We were there in April and the charge for the menu degustacio (which is the only option) is EUR/person. The other charges were all remarkably fair - we didn't do a wine package but rather did a few by the glass. Each glass was about Euros depending on the wine. The tasting menu is . Add wine, water, and coffee, and youre looking at roughly per guest a reasonable price compared to other three-star restaurants. How does one get a reservation at El Bulli? The restaurant is open from May until September, and starts taking reservations in .
Call me crazy, but I think he's kinda cute. After our tour, we were led to a terrace that ckst the beach. When a swarm of servers surrounded us, some mixed welcome cocktails while others set out a selection of snacks. This was, without a doubt, my favorite part of the entire evening.
The sun was setting, I could hear the ocean in the distance, I had just wrapped my arm around Ferran Adria's back and it was still the beginning, the very first few moments of a night I never wanted to end.
Our cocktails hwo cold blackberry cosmos poured on top of tangy, lime-flavored foam -- were served in silver bowls and we each got a big spoon for jow sipping.
The snacks, a mix of hand-held nibbles, were all unusual, but the faux olives were one of my favorites. Made with a thin, xt green casing, they were delicate and wobbly. We ate each one dods and they popped like balloons to reveal an olive oil filled center. There must have been a good teaspoon or so in there, and foes was intense, fruity and the type you'd want to drink directly from the bottle.
These are beet and yogurt meringues that I could have eaten by the dozen. They were delicate and slightly sweet and I loved how one bite turned them to dust.
We sampled eight different snacks, although we forgot to take photos of them all. I bylli thinking that this one -- a rice and parmesan cookie topped with edible flowers -- was so cute and frilly.
And that these freeze-dried pineapples that had a styrofoam-like consistency were the most bland of the bunch. There were also cocoa-dusted chocolates that melted with one bite, golden rice balls and something with pistachio and gorgonzola, but it's hard to remember everything. After we polished off the snacks and cocktails, we were led into the restaurant, an eclectic space that felt like an artist's home.
Bulldog paintings lined the wall El Bulli means bulldog what is microsoft. net framework 4 used for Catalan and there were all sorts of unusual trinkets, and a vase with one long stem rose topped our table. The almost 5-hour meal was just as smooth and relaxing as ewt time on the terrace and the unbelievably attentive staff made us feel like we were the only people in the place.
Many of the dishes came with eating instructions -- "Have one bite of this, a sip of this, eat the whole thing at once! It will melt! Below is the list of our other 22 courses, in fost order they arrived. Sesame sponge cake with too and pistachio sponge cake with acid milk mousse: When eaten in one bite as our servers instructed, the pistachio sponge cake on the right was a sweet, melt-in-your-mouth creation.
When my Mom Mom insisted on biting into hers, the whole thing crumbled onto her lap. Tiger nut milk flowers: Tiger nuts are a type of plant that's used in Spain to make horchata, a refreshing summer drink. At El Bulli, the tiger nuts were frozen and served as a palate cleanser.
They melted quickly and had a slightly sour flavor. Oh and Daniel believes they have a similar pee-altering effect as asparagus. Tangerine bon bons with peanut and curry: At El Bulli, sweet and salty flavors seemed to always overlap as they did with this chewy peanut curry caramel which we were instructed to eat first, followed by a tangerine-flavored candy. Raspberries fondant with wasabi and raspberry vinegar: A definite favorite.
A frozen, sugar-coated raspberry topped with wasabi, followed by a sip of sweet, ice-cold raspberry vinegar. We were told to alternate between the two which helped enhance the flavors. Spherical mussels: Mussels encased in seawater. They were a strange, squishy texture and each spoonful tasted like a sip of the ocean. Haricot bean with Joselito's iberian how much does it cost to eat at el bulli fat: Certainly not the prettiest dish but definitely one of the most memorable. The big blob in the center is a super smooth white bean puree encased in some of Spain's most delicious ham and the whole thing is floating in a rich, delicious broth.
Pure heaven. Fever-Tree tonic merinque with strawberries and lemon: A refreshing, puckery palate cleanser served with freeze-dried strawberries. I liked the flashy gold plate. Tomato cous-cous with oil-olives, basil and parmesan cheese water: I absolutely loved this dish. The presentation was striking and although we were told to taste how to pay council tax bill thing separately, I liked mixing the highly concentrated tomato cous cous with the chilly basil sorbet.
And to wash it all down? A glass of parmesan water! Anchovy what is a natural remedy for menstrual cramps ham and how much does it cost to eat at el bulli yuba: Call me a baby, but I thought this was too fishy. The yuba, a thin casing filled with sour yogurt helped a bit. And yes, a waiter really did pluck teensy flowers using tweezers onto our plates.
Gnocchi of polenta with coffee: Dishes at El Bulli aren't really craveable. Except for this one. Dusted with coffee and nestled next to capers and some lightly cooked egg, the gnocchi was soft, not doughy, and eating them whole revealed a silky center.
Asparagus in different cooking times: This is one of the few dishes we forgot to photograph. There were a group of asparagus tips, all of which had been cooked at different temperatures for various times.
One steamed till it was almost mushy, another only partially cooked so it remained almost crunchy, and one that was was practically raw. Draped on top were frozen egg yolks that had been injected with liquid nitrogen. They looked like those bizarre Dippin' Dots. Very cool. Razor clams "escabeche": An impressive dish and quite a hefty serving, don't you think?
Each clam was draped over a cloud of coconut st and that's a streak of sesame paste on the side. Liquid won-ton of mushrooms: Another favorite. Won-tons plump with mushroom-flavored water and seaweed sprigs on the side. Snails "A La Lluana": What you how to read electrical prints below are snail eggs, and in my opinion, I would have gotten how to delete photos on photostream on iphone gist with just a small scoop of them.
They had a blister-like consistency and were way too salty for my taste. Fun to try, but I could live without them. Marinated mackerel belly: There wasn't anything unusual about this dish, and I would have been fine with ea one piece. After all, ddoes was our 25th course! Hare juice: This was one of just two meat dishes the entire meal, and the funny thing is that there wasn't even a piece of meat, but rather "hare juice", a very rich rabbit stock.
That thing in the middle is a red jelly and it tasted as weird as it looks. If I ig to pick, this would be my least favorite dish. Noisette butter with rabbit brains: Yes, bunny brains for our last course before dessert. They tasted like a cross between sweetbreads and foie gras.
Good, but not worth the guilt. For someone who loves dessert fat much as I do, I'm embarrassed to admit that the end of my El Bulli meal is kind of how to transfer pdf file to ipad ibooks blur. In my defense, we were in the place for almost five hours and the wine just kept coming!
And to think I was complaining on the ride home that there weren't enough sweets. As I sit here typing, I see that there was plenty. The Wool This snow white cotton candy, piled on top of caramel sauce, was so good and very fun to eat. Sweet frost fruits: This dessert is a bit more fuzzy. According to Daniel, these are blackberries encased in foam and syringes filled with a blackberry liquid.
I'm sure I enjoyed it immensely! Mango with doea olive and smoking tea: Let's face it. By this point, I was long gone, so I'm not even going to try and act like I remember this one. So there you have it, 47 days after the fact, my experience at El Bulli.
A part of me wishes I had taken notes throughout the entire meal. It would have made it much easier to write this post, that's for sure. But to be honest, I'm glad I didn't. Who cares if I can't perfectly explain exactly how every dish tasted or how I felt the minute they touched my lips.
I'm still grinning, and that's only from reading and looking at the pictures! Thank you :. Yi, you have brought back a night we will always remember so well, and Dani the how to get super skinny super fast are superb.
The odd thing is, the evening went on so long, and to read about it now is really only a brief peak. The pace of the evening was so smooth and peaceful, with ongoing attention to detail, from the kitchen and the gorgeous wait staff. For anyone to really experience an El Bulli evening, and to fully grasp the magnitude of flavor, texture and visual, they must try to hit the lottery, and snag a table, as we did. Lia- I loved reading about your experience at El Bulli I love food and trying new resturants and your posting sounds like the ultimate experience.
Great Blog I really enjoy reading it. Hope to see you soon around Brooklyn! And I thought the chef menu at Morimoto sounded adventurous.
Thank you for sharing your experience. I now have a new goal in life, to dine at El Bulli.
Roses Hotels and Places to Stay
The restaurant has already a name in Barcelona. They have two menus, the Disfrutar menu at 70 euros per person and the Festival menu at euros per ctcwd.com is certainly not just food, there is a whole planning in every dish and emotion. Check out the experience for gastroeconomy. The cost of the food menu came out to be EUR per person very cheap considering the restaurants world-wide fame, the amount of dishes we got (28!), the quality of the ingredients and the amount of staff involved. There were 35 people or more working in the kitchen and another 20 in the restaurant, attentive at every second. Dec 16, · Four hundred dollars. It's the same as El Bulli. But you can also think of it this way: How much would it cost to eat something that nobody else is eating? Two million reservation requests and Author: Cal Fussman.
What can one expect from El Bulli, a restaurant on the coast of North of Spain, notoriously acclaimed as the best in the world? We made our reservations months in advance, as soon as reservations were accepted, hoping to get any date available in year We were lucky to get a table, as yearly up to one million people try to book a table only 8.
At first he was imitating the French cuisine but had dramatically changed his approach after visiting a symposium in Nice in This takes a team, equipment, money, time.
We have one rule here: it has to be new. That is why he keeps the restaurant closed for half a year in the winter months as the creative team, comprised of himself, his brother Alberto and Oriol Castro, the principal chef at El Bulli, move to their laboratory of tastes, El Taller the workshop in Barcelona striving to create new combinations, preparing about new dishes for the season to come.
Our short vacation revolved around the dinner at El Bulli. Landing in Barcelona, we drove to Roses, a Costa Brava resort about km north towards the French border. Our hotel, Almadraba Park, was positioned on the prettiest lagoon a little bit out of town, with finest sand, strikingly blue waters, bordered by breathtaking rocky drops.
As our cab was climbing higher and higher into the mountains a remarkable view was unfolding in front of us that of the sea, the proud and impregnable cliffs with their abrupt drops, lonely lagoons and the undersized vegetation.
We were really in the middle of nowhere and that was just adding to the thrill of the experience. Cala Monjoy appeared to be a small village and the restaurant looked out to a small sandy beach. Arriving in time for our reservation we felt nervous as little kids walking in with butterflies in our stomachs. The entrance was full with waiters all dressed in black, who asked if we wanted to visit the kitchen.
For me this proposition came completely unexpected, although my husband was aware of this procedure. We walked into a huge room, rather a few joined rooms, covered with shining steel. The night was just starting so most of the kitchen staff, it seemed, were quietly preparing for the night ahead.
No buzz yet. He was quite short and strangely pale for a Spaniard but nevertheless easy to recognize. Inside, the restaurant looked fairly traditional in dissonance with the ground-breaking food they were serving. Once we were seated, and the waiter confirmed that there would be no milk or red meat products for me allergens that I have notified them of in advance, we were offered a cocktail to start with. It was a Margueritta.
The waitress grated it like it was Parmesan over a pasta dish in an Italian restaurant. As the salt granules landed on the foam, it was disappearing. The magic show had started and the smiles never left our faces. Our Marguerittas were accompanied by two olives each. One at a time, they were fished out by waiters from a preserve jar to two little spoons The Spherical Olives.
Once in the mouth, the gentle outer layer burst and an olive tasting liquid excited our taste buds. The service was exceptional waiters brought food and took the empty plates momentarily. Well, they had to be efficient as they still had to serve us another 26 dishes. The choice of wines was left up to the guests who could appeal for help to the four full time working sommeliers.
Juli Soler, the manager of El Bulli, admits that they like to be authoritarian at El Bulli, telling the customers what to eat and how to eat it. He says that the guests should at least drink what they like. The wine should not marry the dish but instead should refresh and divert. We took the advice of one of the sommeliers and ordered a bottle of local white wine.
The waiters brought two little black jewelry boxes, opened in front of us. Inside, laid a fine-fibered white spring - olive oil. The instructions were to put it on our fingers and into our mouths as a whole. As it came out, we were to get used to sensing food without cutlery that evening. Then, at once, came an array of appetizers that pleased the eye by difference in texture and color. There were refreshing slices of melon, peeled almonds, fresh basil and spices all resting on ice cubes in a bucket; parmesan marshmallows and what looked like the American Orio cookies, but made out of black olives.
There were spirals of crunchy and mildly spicy carrot chips and mango discs, so delicate that I have almost overseen them at a glance two almost transparent golden circles joined together by a black olive paste. The next appetizer we got was popcorn that came as a huge airy ball The Popcorn Cloud Nube de palomitas.
We were instructed to eat it in one go and I wondered how? Lifting it with fingers and putting it into the mouth I felt it simply disappearing leaving only the taste of popcorn. No bread was served nor was it going to be served throughout the whole night as if the chef carefully monitored the exact amount of how much we would eat, so there would always be room on our stomachs for his creations.
Two cherries covered with yoghurt powder were served on a glossy dented plate. Then, came the beautiful Golden Egg Huevo de oro a quail egg yolk with a caramelized outer shell sprinkled with sea salt. Once the crunchy outer-shell was broken the mouth filled with the warm liquid. Algae tempura that came next was to be eaten with our hands, dipped into oyster sauce.
Then came my least favorite the truffle jelly covered by what felt like a whisked egg yolk. Lack of substance to chew on and lack of a distinctive taste left me skeptic to this combination.
The chefs though quickly recovered my trust with the arrival of the next dish The Spherical Melon Caviar, served in what looked like an original tin package for Iranian caviar. Refreshing melon drops in passion fruit juice playfully popped in the mouth. Then the waitress brought out two freshly sealed plastic bags filled with a few tiny gherkins, cucumber flowers and peeled almonds in some sort of marinade.
Once she cut the plastic bags open we had tweezers to reach for our food and put it in our mouth. The flowers were as tasty as the gherkins. The next dish was a refreshing peanut ice-cream covered with what looked like snow.
It was called The Thaw Deshielo It looked like a colorful variation of spring with a few fragile sprouts standing in a pile of snow, decorated with a yellow flower and some peanuts. This was to refresh our taste buds in time for the array of 8 little main courses starting from seafood and nuts with truffles ending with a scampi lobster and a perfect crunchy chicken wing with oyster sauce.
For a detailed description of each dish, please click here to go to the picture gallery. A combination of intensified berry flavor balanced out by the light foam was more successful this time. It also looked strikingly beautiful. At this point we asked to be seated at the patio, as we have missed out on this opportunity upon arrival they said it was too windy.
Now it was time. It was great to have some fresh air. The next desert was prepared right in front of us. The waiter had rolled in a table topped by a large frosted metal box named Teppannitro that served as a cooker to make desert for my companion. The name suggested this invention ran on liquid nitrogen.
I received yoghurt coated cherry with slightly sweet rose petals. Wine Spectator recommends white wines at El Bulli because acid is a better structural match with most dishes then tannin or sugar. Dry white wines, especially sparkling wines, are what generally show best at El Bulli.
Throughout the dinner we tried two bottles of whites, a local Spanish one and a Chardonnay. Neither of them matched well with the menu feeling too sour for my taste at times. But I do wonder whether it would even be possible to have a matching wine menu, as the tastes vary so drastically from dish to dish.
Throughout the dinner we first got a sweet caramelized egg, then a screamingly salty pistachio ice-cream with a runny truffle filling; one moment we were offered a refreshing nutty ice-cream, the next mussels with a prevailing sea flavor. It is as if there was a battle of tastes devised to entertain and surprise.
There were 35 people or more working in the kitchen and another 20 in the restaurant, attentive at every second. That comes down to about one serving person per guest. At the end of the night we have talked to an apprentice in the kitchen, also from Denmark. He said he was working for free and was hoping to stay for another two years, as I believe many do.
Some come only for a few months to find inspiration and acquire techniques working for free. Even so, the restaurant just breaks even in expenses. He prefers establishing other ventures that would provide the profit, like opening a hotel and a catering company in Barcelona.
But that is not the character of El Bulli. We began serving fishermen. Note: elBulli. The official site is elbulli. That is, of course, if he succeeds booking a table there.