Skip to main content
Access every election story that matters
Enjoy unlimited digital access
$1.99
per week for 24 weeks
Access every election story that matters
Enjoy unlimited digital access
$1.99
per week
for 24 weeks
// //

The Spanish chef who brought the world such treats as ravioli made from squid and freeze-dried foie gras is closing his acclaimed restaurant for a while to tinker with new ideas for molecular cuisine.

Ferran Adria said Tuesday his restaurant elBulli, which boasts three stars in the Michelin guide, will close to the public in 2012 and 2013 but continue to serve as a research lab, and then reopen in 2014.

"With a format like the current one it is impossible to keep creating," Mr. Adria, 47, told reporters at a gastronomic fair called Madrid Fusion. "In 2014, we will serve food somehow. I don't know if it will be for one guest or 1,000."

Story continues below advertisement

elBulli, in Gerona province a few hours north of Barcelona, was voted the world's best restaurant last year by the British magazine Restaurant. It was the fourth straight year it received that honour.

Mr.Adria says his goal is to break the moulds that determine what food should look or feel like.

He is known for trailblazing, high-tech cooking methods in which ingredients are "deconstructed" and reassembled in unexpected ways, creating dishes like Parmesan ice cream sandwiches or Mr. Adria's trademark foams - airy reincarnations of solid food. The chef has made them from such things as tea or seaweed.

His tapas have included blood orange foam with tomato sorbet. And for dessert, how about some pea gelatin with banana and lime ice cream?

elBulli said the 2012-13 stretch "will be devoted to think, plan and prepare the new format for subsequent years."

"During this time, all the know-how about elaborations, techniques and styles acquired after 30 years of creative research will be analyzed, and the results of said work will be compiled in a comprehensive a thorough encyclopedia," the restaurant said in a statement.



Report an error
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies