Welcome to the creative universe of Ferran Adrià­ (photo courtesy of Palau Robert, Barcelona). The room “Origins (The Learning Years)” recounts the history of elBulli from its origins in 1956 to March ...

Feel like drooling over a 50-course meal with two culinary giants, complete with pretty pictures? Click ahead! We’re pretty sure this dinner, as described in detail by Dwight Garner for T Magazine, is ...

Ferran Adria's childhood dream was not to become a chef. “A series of strange coincidences led me to elBulli,” says Adria. When asked if he thinks a different series of coincidences might have led to ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. In the mid-2000s, Ferran Adrià’s restaurant El Bulli reigned supreme among ...

We chatted with the pioneering chef about his continued global influence—and why retirement is unlikely. When asked if he might ever retire—or whether people would stop roping him into projects—Ferran ...

During a NYWFF demo with his pal, D.C. megachef José Andrés, gastro god Ferran Adrià said, “People talk through cuisine, sometimes we understand each other, sometimes we don’t.” This weekend, while ...

In 2025, Food & Wine looked back at a quarter century of restaurant trends — among them, molecular gastronomy. "In the hands of these experts, it was often revelatory and emotional," writes F&W's Kat ...

Grub Street’s 20 Most-Read Stories of 2025 A celebrity chef’s super-flop, too much salt, even more protein, the year’s best restaurants, and more.

Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the restaurant industry in Brazil and Portugal for Slate, The Washington Post, Epicurious, Atlas ...

Legendary asshole Ferran Adria. Not pictured: the $500 plate of AIR he just served you. El Bulli, which in Spanish means “a bunch of bullshit,” will soon be shuttered. Everyone in the known ...

De aprobarse una nueva iniciativa, los chefs de alto nivel del país podrían optar a financiación artística. Sin embargo, no todos en el mundo del arte y la cocina brindan por la idea. By Lisa Abend ...