El Bulli restaurant is known for innovation in molecular gastronomy and creating surprising new dining experiences for customers. It has a limited capacity and operates only part of the year to focus on research and development. The creative team of 8-9 minds works to develop new tastes, textures, and ways to awaken the senses. Their goal is to achieve the unthinkable through creativity in cooking and introducing emotions through food. They use high-tech equipment and their research laboratory to completely reinvent the menu each year.

1. El Bulli: The taste of innovationHardly accessible: from the reservation to the car ride…Limited in space and guests capacity…Time limit on opening throughout the year…So what is it about El Bulli?

2. Molecular GastronomyUnseen and new way to creativity in gastronomy it’s the most differentiated enhancing service for a restaurant: core service =Serving foodEnhancing service=serving emotion.New experience , Surprising customer, with the unexpected

3. “Creativity comes first then comes the customer”

4. Ferrnan AdriaExclusivity and authentic spirit contrasted with “hi-tech” recipe: GOAL IS EMOTION The image comes along with the personage, the creative process is generated by Chef Ferrnan Adria

5. The Creative processwhat exists already never satisfies the creative mind…This is where creation takes place. The goal is to achieve the unthinkable, the unseen and unspoken of!The creative team: 8 to 9 creative minds that are researching the emotion in the food chemistry

6. Implementing the creative team is a “method” for Ferran Adrian “to make ideas flow”

7. Creative brainstoming, traveling reserchingarround the world.

8. Divided in three groups, each presenting to the others generating feedback and ensuring leading position in the molecular gastronomy field.

9. Constentreserch for the new emotion through tastes and texturesEquipment and cooking accessoriesHigh-tech equipment for precise manipulations, cooking becomes chemistry

10. To create new experiences that would awaken all 5 senses, the restaurant closes from October to late march.R&D laboratory: “El Taller” where the visionairs team up : Chef OriolAstro, Albert and Ferran Adria.Complete review of the recopies, everything is changed from a year to the next. The creative process is focused on the development of elBulli’ssixth sense: ”Introducing emotions in cooking”

11. “Irony, Humour, Provocation, Chilhood memories.”