The Unexpected Culinary Trail Inspired by elBulli

Published: 13 November 2025. The English Chronicle Desk. The English Chronicle Online.

“Look at this picture of a monkey eating a banana. Is this cooking?” asks my tour guide, Polini, completely deadpan. It might seem like a strange question, but I’m standing in the elBulli 1846 Museum, dedicated to the revolutionary, three-Michelin-starred elBulli restaurant that operated on Spain’s wild Costa Brava for 47 years. ElBulli was not merely a restaurant; it was a laboratory of culinary imagination, so revered that it was voted the world’s best restaurant five times before closing in 2011.

I pause, considering the question. Here, food isn’t just food—it is an idea, a philosophy, a performance. I think of the simple act of finding a banana, peeling it, and eating it. There is no heat, no conventional cooking involved, yet the pleasure is undeniable. Tentatively, I reply, “Yes, why not?” hoping my abstract reasoning counts. Behind me, an American man who had eagerly joined the tour snaps, “No,” with unmistakable certainty, and quickly distances himself.

ElBulli was at the forefront of molecular gastronomy, using science to transform dining into an art form. Chef Ferran Adrià and his brother Albert, who joined the kitchen in the 1980s, took the restaurant from one Michelin star to three, pioneering techniques that would reshape modern cuisine. The Adriàs experimented with “deconstruction,” turning familiar dishes into unexpected compositions, and mastered the art of transforming liquids into spheres, foams, and gels. Their signature liquid olives, bursting with flavour, remain iconic.

At its peak, elBulli received two million reservation requests each year, yet it could accommodate only around 8,000 diners, maintaining a 12-month waiting list. Their radical approach forced the culinary world to rethink the nature of food itself. Much like haute couture in fashion, elBulli’s techniques have since trickled down, influencing kitchens across the globe.

That legacy continues along the Costa Brava, particularly in the picturesque town of Cadaqués, just ten miles north of Roses. Here, former elBulli chefs—known as Bullinianos—have established their own restaurants, while others inspired by the restaurant’s ethos have gravitated to the area to open new culinary ventures.

Cadaqués itself feels like stepping into a living postcard. Nestled between the Pyrenees and the Mediterranean, the village of around 3,000 people is accessible via a winding mountain road that drops sharply into the horseshoe-shaped bay, preserving its rugged charm. Steep cobbled streets, whitewashed buildings, and a Baroque church perched high above create a timeless landscape. The town captivated surrealist artist Salvador Dalí, whose house remains a popular attraction, alongside the legacy of other greats like Matisse and Picasso. Every corner exudes a sense of artistry and creativity, echoing the spirit of elBulli that still pervades the region.

Walking through Cadaqués, it’s impossible not to notice the subtle influence of the restaurant. Small, innovative kitchens are dotted throughout the town, many helmed by chefs who trained at elBulli. Menus often blend traditional Catalan flavours with experimental techniques: foams atop seafood dishes, gels bursting with unexpected aromas, and desserts that look more like sculptures than sweets. Each plate tells a story, a nod to the Adriàs’ philosophy that food should surprise, delight, and provoke thought.

Visiting the elBulli 1846 Museum, it becomes clear that the restaurant’s spirit isn’t confined to its former physical space. The exhibits trace the evolution of Adrià’s techniques, showcasing everything from experimental recipes to photographs of sculpted dishes. The museum feels less like a conventional archive and more like an ongoing conversation about what cooking can be, challenging every visitor to reconsider the ordinary. Even a banana becomes an act of creation.

The trail from elBulli extends beyond Cadaqués. The entire Costa Brava has absorbed the restaurant’s influence, with Michelin-starred and independent restaurants alike embracing innovation while honouring tradition. Local ingredients—fresh fish from the Mediterranean, olive oils pressed nearby, artisanal cheeses—are transformed with techniques that would have been unthinkable thirty years ago. The Adriàs’ legacy has, in effect, created a culinary ecosystem, where creativity and craftsmanship coexist in every kitchen.

For food lovers, the journey is as much about inspiration as indulgence. Walking through Cadaqués, dining in intimate, inventive restaurants, and exploring the museum, one experiences not just the flavour of the region but the philosophy behind it: that food is an expression of imagination, a bridge between past and future, and a medium for storytelling. The elBulli effect is subtle yet pervasive, a reminder that innovation often leaves a mark long after the final dish is served.

Whether you are a dedicated foodie or a curious traveller, the Costa Brava offers more than just sun and sea. It invites you to step into a world where culinary boundaries are challenged, where every meal is an experiment, and where the influence of the world’s most celebrated restaurant continues to ripple through every kitchen, gallery, and cobbled street.