El Bulli Restaurant, Spain

[Gina C.]

Would anyone like to eat at what is considered by some "the best restaurant in the
world"? Let me recommend El Bulli, with its world known chef, Ferran Adria.
We were there last summer and it was the best culinary experience of our lives.

[jd1]

just got a table for 2 on nov.4

[apocalyptical]

I'm going to Barcelona in 2009, I'm at the El Bulli page and it says they are opening in June of next year? I thought they were closed from Oct. to March. Does anyone know why they changed their schedule, it seems now it's open from June to December.

[PBSF]

Probably dued to Adria's various outside commitments during the first half of the year. There is an explanation on the egullet website.

[mainsqueeze]

How much would a meal at El Bulli cost, per person, in total?

[torta basilica]

There's tons of posts over the years... this is the most famous restaurant in the world. To save you the effort of a search, about US$150 pp - no wine. Still a great bargain for an incredible experience.

[catsrus9]

Actually, it's much more expensive these days. I think the prix fixe price is at least 180E now...and that's before wine and tax/tip.

[Delucacheesemonger]

Last time there, 18 months ago, cost for two with decent wines 675€, first time l went in 2000, before €, do not remember peseta number, but total for two with three extraordinary wines including a 1990 Clos St Hune and a Clos Mogador, as well as a Lustau PX for dessert was, sorry guys, $ 290

[Sgee]

Going to try to get reservations for 2009, do you think I will be at a disadvantage submitting a request for 2 people instead of 4?

[torta basilica]

He's definitely still there - tons of threads on Adria & El Bulli, though. Mainly on how to get a seat ;-) Don't know if I'd call it the culinary experience of my life, well, maybe I would as in 'experience' vs. totally delicious satisfying food, but anyway...

Still would like to know if precedence is given to former diners or if they figure you've had your chance...

[Mild Bill]

When I get to Spain, I'm gonna go nuts!
But I love the real, downhomey, earthy, adventurous, rustic artery clogging stuff...
The Jamons, the quesos, the seafoods, the beefs & the innards's...

I have zero desire to pay out the wahzoo for frozen pine tree jello globes that expell as foggy mist from your nostrils!

------But if you're paying, you'll have more fun if you bring me...

[Corporate_40]

I've been trying to get a reservation there for 2 years. I'm about to give up though, b/c the whole molecular gastronomy movement I think is fizzing out, and being that I've eaten at WD~50 and places of the sort, not sure the trip to Spain just to eat at El Bulli is worth it anymore.

[Frodnesor]

Yeah, if molecular gastronomy isn't cool any more I definitely wouldn't bother. There's no good reason to go to Spain otherwise anyway.

[TampaPete]

Is Ferran still the chef?, I know he is part owner, but did not know if he still was the Chef de Cuisine, I thought he was more of celeb nowdays than a chef.

Have you tried Minibar in DC, just curious how they compare?

[butterfly]

No, he's still there. He's not a celebrity chef in the model of the Food network types... He's best-known for the work that he does at El Bulli. Minibar is done on a completely different scale (much smaller).

[2top]

Can you get me a reservation?

[Gina C.]

That's the hard part. You have to reserve months before. But believe me it's worth the wait.