3 Michelin Stars
The Best restaurant in the world
The drive to El Bulli is a journey in itself, much like the meal. The road to El Bulli stretches up high atop the mountains, where you get a scenic view of Roses, then you come down slightly on to a plateau-like area where El Bulli resides. Few buildings surround El Bulli, and it would be easy to miss the restaurant, if you don’t know what you’re looking for. After a short walk in the garden, the last thing you see is the view of the restaurant kitchen through a little glass window. With the head of a Bull and Ferran Adria at its helm. El Bulli’s culinary connections span all across the world, just look at how the restaurant influenced my trip to Spain: Elena Arzak, of Arzak restaurant, worked at El Bulli. Andoni Luiz Aduriz, of Mugaritz, worked at El Bulli. Rafa’s is Ferran Adria’s favourite restaurant. Jamonisimo provides Iberico ham to El Bulli. The fact that El Bulli was one of the last stops on our Spain trip, we felt like we had come full circle, and this is the core of Spanish food, this was the center of the culinary world.
Enter El Bulli, and we are quickly ushered into the kitchen to meet the man himself, Ferran Adria, the best chef in the world. He speaks very fast and my Spanish friends have told me he is often mocked for his accent and manner of speaking. He looked very pleased when I showed him a photo of Albert Adria, his brother, whom I spotted at Rafas the night before. The kitchen is a sight to behold, 50 diners are taken per service, and there are 50 chefs working in the kitchen at all times(this is excluding front of house staff), its not hard to see why El Bulli does not earn any profit from it’s diners.
Walk into the courtyard, an open area area next to the sea, take in the sea breeze for a moment, and you are immediately served with the first course of many courses, at El Bulli.
Couse 1: Sugarcane sticks infused with mojito and caipirinha
The “course” is more of an aperitif. Pull out the sugarcane sticks and begin sucking; I did not expect them to be as intense as they were, they were sweet but had a really good alcoholic kick at the end. This was to be a strong indication of the rest of the meal to come: Very intense flavors. Good
Course 2: Handkerchief
Is actually corn paper. Absolutely delicious, to be broken off using your fingers, paper itself was sugary-sweet from the flavor of the corn, and the little bits of corn stuck to it added a savory element to the snack, almost tasted like corn nuts. I could have this every day for the rest of my life and I would never get tired of this. Superb
Course 3: Gin Fizz
Hands down, the best alcoholic drink I have ever had. The drink is served tableside, topping the drink off with a very dense meringue using a whipping cream siphon. You get the sweetness of the gin base, then the alcohol kicks in, and you smell the wonderful citrus-y notes. It truly sends your taste buds on an incredible journey, and after each mouthful, the only thing you could possibly want is to pick up your glass and have another go. Superb.
Top: Cherry umeboshi
Middle: Spherical olives
Bottom: Mimetics peanuts
You can tell early on that Ferran Adria gets much inspiration from Asia. The umeboshi, or pickled cherry, didn’t wow me, but then again, Im not a fan of savory fruits. Okay
The spherical olives, Im sure many have heard about. Looks somewhat like an olive, but bite through its outer shell, which feels abit like a very thin film on your tongue, and pure liquid olive essence explodes on your tongue. If you’re a fan of olives, you’ll absolutely love this. Im not that crazy about it. Okay
Mimetics peanuts, despite its incredulous and cryptic sounding name, are actually delicious. It basically has a cold(liquid nitro?), delicate shell that breaks easily in your mouth, and liquid peanut, tasting like a very creamy, soft, but supremely intense peanut essence oozes out. Very good.
Course 7: Sesame cracker.
I can’t remember much about it, but it was very soft and it melted on the tongue, similar to the consistency of a marshmellow, but much softer. Okay
Course 8: Japanese cookie
I don’t remember much about this, but it wasn’t a cookie. It was served on a bed of rocks and we were told to eat this IMMEDIATELY(they were adamant about that), as you can see from the photo, its basically a piece of seaweed more delicate than a newborn baby, with sesame seeds and another topping I cant identify. Okay
Enter the El Bulli dining room after the barrage of snacks. An actual rose sits in a rectangular vase on the El Bulli table, set to play its part in the meal later. The El Bulli meal begins.
Course 10: Flower nectar
You are served a flower, and after re-confirming with the waiter 3 times that we were ‘NOT SUPPOSED TO EAT THE FLOWER’, we proceeded to suck the nectar out. It was very sweet, honey like, but much more fragrant. Im not sure if it was necessary to have us suck it out of the flower, since the “nectar” is manually placed in the flower, but it was nice to see how Adria sees many connections between food and where it comes from. Okay.
Course 11: Coconut sponge
How on earth was this made? A cold, very aerated coconut ‘spongecake’, that really wasn’t a cake at all, it was more of a frozen coconut block that was so delicate and soft that it literally melted in your fingers. Disappeared within milliseconds on your tongue, leaving cold, liquid coconut in your mouth. Amazing texture, good.
Course 12: Rose Frost
Remember the Rose used as a table ornament, this was a near PERFECT replica of that, only difference was that it was a passionfruit sorbet, delicious and refreshing. Good (By the way, look at the details on the sorbet, they actually made dark spots on the rose petals) . Looking at the sorbet, the amount of details that went into a simple sorbet is amazing, the chefs had actually made dark spots on the rose petals, and each petal, each layer of the rose is well defined. This is what food presentation can be. Good
Course 13: Black Sesame spongecake with miso
For those of you who watched Anthony Bourdain’s show on Spain, this is the technique used by Albert adria to create the 30-second spongecake. Let me just say that I like black sesame, its a fairly common ingredient in Asia. But this spongecake was a revelation for me, The fluffiest cake you have ever eaten, so tiny and light, yet the sesame taste is incredibly intense, And the miso added the perfect balance of saltiness to balance the sweetness of the cake. Its not a flavour combination that would occur to me, but it just made so much sense the moment I put it in my mouth. Superb
Course 14: Oyster leaf with dew of vinegar
“What the hell is an oyster leaf?” is the first thing that runs through your head when the waiter lays down this dish. But pop it in your mouth and start chewing, it immediately makes sense. It smells and taste exactly like you’re eating an oyster with a vinegarette…. Except… You’re not. Good
Course 15: Chicken Skin Canape
This was amazing. Crispy Chicken skin, with the back cartilage of a chicken, topped with a rich chicken sauce chock full of umami. I’ve never eaten cartilage like that, its a part of the chicken that you really wouldn’t think to use. We were told it was cooked in a pressure cooker until it turned into an almost gelatinous texture before it is used. Very good
Course 16: Truffle Surprise
The “surprise” is actually 2 spherified ravioli of truffle essence, with shaved truffle served atop. Decadence? Possibly. But the flavours were so overpowering they were borderline pungent. Bad
Course 17: Chervil Tea
Chervil tea served in the traditional Japanese green tea ceremony form, I wish they had given us green tea, because chervil tea tastes downright horrible. Almost like a thick, spinach water, with a very strong herb aroma. Bad
Course 18: Prawn two firings(misspelled?) Part 1
First part of the dish: You are served two small spoons with a thick sauce made with pure prawn head, superbly intense and you get all the wonderful sweetness that you usually get when you suck the prawns head(Best part of the prawn, btw), except they took that already intense flavor, reduced it into a thick sauce, thereby making it even more intense. Too much of a good thing can only make it better. Very Good
Part 2 of the dish, you are served the actual prawn, which doesn’t look too interesting. But start eating and you quickly realise that you have been deceived. The legs(top section) are deep fried to crispy perfection, while the body is completely uncooked, much like ebi sashimi. Great contrast of textures. Superb
Course 19: Mimetic Almond
I think this dish personifies El Bulli: Nothing is ever as it seems. The tomato to the left is actually an INCREDIBLY intense tomato sorbet that almost had me gagging(Not a fan of tomato), the “mimetic almonds” are a mixture of real almonds, spherified almonts, almond ice cream, and almond jelly. Interesting to eat, but both flavors on the plate really did nothing for me. Okay
Course 20: Cockles and Yuzu
Cockles were the biggest and juciest Ive ever seen. The yuzu, however, should not have been left in its raw form as it was so sour that it was the only thing i could taste. Okay
Course 21: Mushroom-CRU with hazelnut
Im not sure what kind of mushroom was used, but it was completely raw, and had a somewhat spongy texture. Sounds disgusting, but the incredibly intense mushroom-hazelnut sauce brought the whole dish to life when eaten together. The sauce was so rich and flavourful, it tasted borderline meaty. Good
Course 22: Roses/Artichokes
No we did not eat roses, the very finely sliced pieces of artichokes were arranged to mimic the pattern of a white rose that was brought out for comparison. Im not crazy about artichokes, and everyone agreed that more could have been done to the artichokes to make it more appetizing. Bad
Course 23: Pumpkin and Almond Sandwich
The ‘Bread’ portion of the sandwich was a texture that I can only describe as a Pumpkin foam that was baked. It was dry enough to be picked up with your fingers, but when it hit the moisture of your tongue, it immediately disintegrated into pumpkin. The ‘filling’ of the sandwich was shaved truffles and more almonds, the almonds added a nice crunch to the otherwise melt in your mouth textures, very fun and quirky. Good
Course 24: Sea Anemone with te
Yeah, I’ve eaten Sea Anemone. Its exotic, and once you’ve eaten it, you’ll realise that theres a very sound reason why people don’t eat sea anemone. It does not taste good. Almost like really stale uni, but much less creamy, it had more of a slimy texture, similar to a dragon fruit, but with no bite whatsoever . Bad
Course 25: Pinenut Shabu Shabu
Basically pinenut shabu shabu consists of little ravioli packets that have a texture or consistency of a very thin, see through piece of rice paper(Similar to that which is used to wrap certain candies), that when dipped into pinenut water, the paper melts into a very thin film, and the pinenut butter-ish liquid that is held inside floods your entire mouth with an intense pinenut flavor. A really fun dish. Okay
Course 26: Abalone
I eat abalone fairly regularly, its used alot in Asian cuisine, but this was taking the ingredient to the next level. What you have is a base made from mushrooms and seaweed, sitting atop if is a reconstructed abalone, using alternating pieces of abalone, Iberico ham fat gelee(Melt in your mouth goodness), and Ginger Gelee to cut the richness of the dish. A homage to umami, the fifth taste. A dish that was bursting with different kinds of flavors and textures, this was the most satisfying dish of the night. It was heavy and yet after finishing it you felt like you wanted more. Superb
Course 27: “espardenyes” Gelee
I had to google what ‘espardenyes’ was, and google images kept bringing up a picture of a pair of flip flops, and that is definitely not what this is. Anyway, the dish consisted of sea cucumber, not just any sea cucumber, but the juciest, plumpest sea cucumber Ive ever had. If you mention sea cucumber to any asian, they’ve probably had the black version, which is very gelatinous, and almost jelly-like. This was completely different. This had a sort of meaty-texture that was very similar to a bamboo clam. There were also very thin sheets of ginger(?) gelee. Very Good
Course 28: Parmesan Ravioli
This was basically liquid parmesan encapsulated in a very thin film that I think was similar to the film used in the pinenut shabu shabu dish. The Parmesan liquid was incredibly intense that it was almost biting on the tongue but there was nothing on the plate to cut the saltiness. Bad
Course 29: Rabbit canape with its giblets
This dish will freak out those of you who dont eat offal. You should probably stop reading right now.
Not for the faint of heart. When you begin your meal in the courtyard at El Bulli, you are asked if you would like to eat offal, being the open minded and easy going diner that I am, I told them that I would eat anything that they serve me. The dish consisted of 2 fried (very crispy) rabbit ears, And there was rabbit brain, heart, kidney, liver, snails eggs which tasted surprisingly good, similar to caviar. Sounds horrible, but it was incredibly tasty and the contrast of textures was amazing. Good
Course 30: Kidney of Lamb with Jerez Consomme, yoghurt and fennel
The last savoury dish ended on a low. Eating lamb kidney floods your mouth with an incredibly pungent smell that is very difficult to overcome. Almost everyone at the table was struggling through this dish. Very Bad
Course 31: Pond
I’ve tried to explain this dish to many people, and they don’t really seem to get it, but if you were at this stage of the meal, having eaten some of the richest and most intense flavors you’ve ever come across in your life, this dish would make absolute perfect sense to you. The dish basically consists of a bowl, with a very thin, dome-shaped layer of ice over it. Then the waiter sprinkles sugar, mint, and green tea powder over it. Then you break the ice and munch in. The mint really shines through, refreshing, which was very much needed at this point of the meal. Very simple but nice transition into dessert. Good
Finishing the dish: www.youtube.com/watch?v=NJonqOpycas
Course 32: Cherry with kirsch
A really traditional combo- chocolate, cherry and kirsch (think black forest), Done El Bulli style. You are told to dip the cherries in a kirsch foam, and these seem to be regular cherries dipped in dark chocolate. But one bite, and liquid cherry oozes right out. I think this was done by blending cherries, freezing it into spheres with a cherry stalk for the illusion, then coating it with dark chocolate, and finally setting the cherries in the fridge so that they can melt into a liquid while the chocolate stays solid. Very good.
Course 33: Coco
You are presented with a huge white orb(Which my mum genuinely mistook for an ostrich egg), the server then sprinkles curry powder over it, and uses a spoon to ‘crack’ the orb, and you are told to break it up with your hands and eat it. It is actually a frozen orb made of coconut milk. I wasn’t crazy about the bits with curry powder, but otherwise, the coconut milk was fragrant, delicious, refreshing, and creamy. Plus, it was really fun to eat. Good
Course 34: Puff pastry of pineapple
This looked like straight up astronaut food, but it was actually, very surprisingly, delicious. Freeze dried pineapple suspended between two sheets of pineapple ‘glass’ that seemed to shatter than melt when you bit into it, then melt on your tongue. Very good
Course 35: Chocolate Handkerchief
Is basically a chocolate dome built with chocolate paper, which i can only describe as very thin sheets of crispy chocolate(amazing texture), and little cubes of gelatinous alcochol dusted with coco powder that were so strong I was gagging everytime I popped one into my mouth. The chocolate paper was delicious, but the alcoholic cubes were far too intense. Good
Course 36: Shellfish
The final dish of the night at El Bulli: Shellfish
A clear sign that you need to go to El Bulli with a sense of humour to fully appreciate the entire meal. A pun on the dish “Fruits de mer”, or “Fruits of the sea”, which is usually a platter of shellfish, this last dessert consisted of a mussel filled with lychee gelee(Good), and a clam filled with Toffee ice cream, and a lemon wedge that was preserved, which had a surprisingly sweet rind that I found myself munching on periodically, feeling disgusted at myself for eating a lemon , putting it down for a few seconds, then picking it up and continuing to munch on again. Amusing, mischievous, fun. Good
El Bulli wouldn’t be El Bulli if they simply gave you tea when you asked for tea right? So they wheel out a freakin’ garden right in front of you. Do you want mint sir? Why of course. Snip snip snip, pops mint leaves into a tea pot, throws in a bunch of other leaves. Adds a scoop of honey. Its amazing what a fresh(very) cup of tea can do. I’m not even a big tea drinker and this was life altering. Probably the most fragrant liquid I’ve ever drunk(Ive never had perfume), sweet, and very calming after an onslaught of 35 dishes and 3.5 Hours of more or less constant eating. Amazing
A 10 Minute video of a cute El Bulli waitress prepping 3 cups of tea, compressed into 1.5 mins: www.youtube.com/watch?v=uY4DxSzAU5Y
The final thing served to you at El Bulli- Morphings. What the hell are morphings you ask? They are an onslaught of chocolate brought to you in a cryptic looking red plastic box with more hidden compartments than a batman suit. What kind of chocolate, you ask? Everything from a fresh mint leaf pressed into piece of chocolate, to a piece of chocolate printed to look like a leaf, to white chocolate coated over a dehydrated strawberry, to a crumbly chocolate thats lighter than air, to little lego shaped strawberry, green tea and dark chocolate mini bars, to a raspberry chocolate shaped to look like a root. This box alone would have sufficed as a meal on its own. But after a 36 course meal? I made it through half the box before i conceded defeat. Nonetheless, I eventually got to try everything because we stole some chocolate back. Duh