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El Bulli (as of 2008, the restaurant refers to itself with the orthography elBulli[1]) is a Michelin 3-star Spanish restaurant run by chef Ferran Adrià.
The small restaurant overlooks the Cala Montjoi bay, in Roses on the Costa Brava in Catalonia, Spain, and has been described as "the most imaginative generator of haute cuisine on the planet"[2] and does a great deal of work on molecular gastronomy.
Restaurant has judged El Bulli as Number One on Restaurant (magazine) Top 50 list of the world's best restaurants a record five times — in 2002, 2006, 2007, 2008 and 2009.[3][4]
The restaurant has a limited season: the 2010 season, for example, will run from June 15 to December 20.[5] Bookings for the next year are taken on a single day after the closing of the current season. It accommodates only 8,000 diners a season, but gets more than two million requests. The average cost of a meal is €250; the restaurant itself has operated at a loss since 2000, with operating profit coming from El Bulli-related books, and lectures from Adrià.[6][2] As of April 2008 the restaurant employed 42 chefs.[3]
Ferran Adrià, Juli Soler, and Albert Adrià published A Day at elBulli in 2008. The book describes 24 hours in the life of elBulli in pictures, commentary and recipes. Among the recipes included in the book are melon with ham, pine nut marshmallows, steamed brioche with rose-scented mozzarella, rock mussels with seaweed and fresh herbs, and passion fruit trees.[7]
Anthony Bourdain described Albert Adrià's contributions thus: His book is a shockingly beautiful catalog of his latest accomplishments here Pastry chefs everywhere—when they see this—will gape in fear, and awe, and wonder. I feel for them; like Eric Clapton seeing Jimi Hendrix for the first time, one imagines they will ask themselves What do I do now?

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