In 1956, the Schilling family buys some land in the Montjoi Cove. In 1963, El Bulli takes its first steps as a restau...

Ferran Adrià remains as the only chef in 1987. That year, he decides to step away from the cookbooks and pursue his o...

After a few years of autochthonous-based cuisine, a more personal style started making way. This path was bond to ava...

The technical and conceptual research begins, which is probably the most important turning point for El Bulli. Ferran...

El Bulli earns its third Michelin star. In the technical and conceptual research field, a new caramelisation techniqu...

Investing in creativity yields results. A permanent workshop is founded in Barcelona. Later, they open Bullicarmen, e...

El Bulli offers a huge variety of new concepts, techniques and executions: air foams, spherification, liquid nitro...

This period is highlighted by the starring of Ferran Adrià in the Documenta12 art showcase. In 2007, the unifying thr...

Filming of an entire day, following cooks, waiters and diners, from dawn until the last customer decides to leave....

There is a wide consensus about El Bulli and Ferran in many fields, not only in the culinary world. Along with seve...

The last two years at El Bulli restaurant. Ferran and Juli decide to transform El Bulli and announce in Madrid Fusión...

The 30th of July 2011, El Bulli - five-time winner of the World's Best Restaurant award - shut its doors to be transf...

The exposition promoted by Palau Robert about the history of El Bulli restaurante makes us reconsider the initial pro...

After three years of work, El Bulli foundation achieves its goals based on three pillars: Sapiens (El Bulli foundatio...

It collects the testimony of artists, museum directors and curators that for the first time reflect on the place of a...