Discovery Magazine
The playful inventiveness with which brothers Ferran and Albert Adrià approached gastronomy at their el Bulli restaurant – which reopens next year as a food lab, eight years after its doors shut – ensured a legacy that continues to inspire younger chefs.
Since, Albert Adrià has opened six restaurants in the Poble Sec neighbourhood of Barcelona, with the whimsical diner Tickets most similar to the el Bulli concept. His New York restaurant is scheduled to open at the end of this year.
Barcelona has long been held in high gastronomic regard, although now Adrià believes that the quality of produce, matched with a new breed of chef, means there’s never been a better time to dine in the city. ‘We have never eaten so well in Barcelona as we do now,’ says Adrià. ‘We have referenced traditional cuisine and have now reinvented interpretations of tapas, vermuterías (vermouth bars) and cocktail bars.’
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