What was so interesting about this restaurant, is that they closed 6 months a year just to plan their menu, experimenting with molecular gastronomy just to find incredibly unique dishes.
I was sad to find out that El Bulli had closed on July 30th, 2011, to reopen as a creativity center in 2014. After I watched the documentary, I was hoping to visit in this lifetime.
Below is a collection of some of the dishes created at El Bulli.
Tapas/Dishes
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| Consomme turnovers with pesto |
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| Carrot and tomato seed ravioli with lobster and coconut |
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| Sea urchin ravioli with hibiscus flower, mango and pineapple |
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| Hot vegetable jelly minestrone with fluffy parmesan truffles |
Cocktails
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| Peach/nitro Sangria and watermelon/nitro Gin |
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| Frozen caipirinha pastille |
Desserts
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| Mango and vanilla ice cream roll |
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| Frozen guirlache nougat air with coffee mirror and lime ice cream |
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| Sweet version of Michel Bras' 'gargoullou' |
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