Ferran Adrià announced at the Madrid Fusion gastronomic fair on Tuesday he plans to close elBulli, his celebrated restaurant off the coast of Spain, for all of 2012 and 2013 and will reopen in 2014. The molecular gastronomy king says he needs to reevaluate the direction of his establishment and develop a new catalog of recipes.
“These are not two years on sabbatical,” says Adrià. “I need time to decide how 2014 is going to be…I know that when I return it will not be the same…During this time we will analyze all of the know-how, the technique and style of elBulli after 30 years of a creative trajectory.”
The three Michelin Star elBulli located on the Catalan coast is known for creating dishes like turtle dove with blackberry caviar and duck foie gras candies. The hub of molecular gastronomy, it’s famous for deconstructing dishes and turning foam into a cllinary art form. Costing about 230 euros ($324) a person, elBulli was voted the world’s top restaurant for the fourth year in a row last April in the S. Pellegrino World’s 50 Best Restaurants 2009 compiled by Restaurant Magazine. It is fully booked for 2010.
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