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If you’re a foodie en route to Spain this year – The Anthology

If you’re a foodie en route to Spain this year

Then my friend Surina has a plea for you: submit a reservation request to El Bulli. Now.

elbulli_olive-oil-cylinder

The world’s best restaurant only takes reservations in January for the entire year. And these reservations are very, very hard to get.

el-bulli-spain

Which means even if you submitted your request on New Year’s Day there’s no guarantee you’d be eating there in mid-November.

el-bulli

Chef Ferran Adria’s creations are that good. Otherworldly, apparently. Or “alien food” as the amateur gourmet calls them.

Thanks for the heads up, Surina! Images from here and here and here.

January 9, 2010 by

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5 Comments

  • Reply camille January 10, 2010 at 5:49 am

    I get the appeal of molecular gastronomy – I mean, it is cool – but I don’t know, I don’t actually ever want to eat the end results.

  • Reply sofiasophie January 10, 2010 at 3:14 pm

    I tried yet to make a reservation to el Bulli…. 1years and a half….. I gave up!

  • Reply Kelsey January 10, 2010 at 5:52 pm

    Camille — Ha! Eating a leaf that tastes like an oyster isn’t really your thing?

    Did you see the Anthony Bourdain episode where he went to Spain? He looooooved Adria’s creations.

    SofiaSophie — A year and a half and still no reservation? That’s so heartbreaking.

  • Reply hauteworld January 11, 2010 at 12:51 am

    We’ve been wanting to eat there, but it’s impossible to get a reservation… I think they get 800 requests a day and supposedly you can place your order at specific times (not just Jan, though that might be the slot for the general public). I think anyone who wants to go should try calling daily, then plan a trip to Barcelona around the time they manage to get a reservation to the resto. From what I understand they’re also only open half a year, because the other half is dedicated to research.

    A close second is The Fat Duck in the UK though! Cryogenic cooking at its best!

  • Reply internet August 12, 2011 at 12:33 am

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