Now that you understand the wealth of nuances and complexity found in the world of cooking, you are ready to visit this installation. It is dedicated to elBulli’s 1,846 dishes and its culinary styles, which – when added together and combined with the rest of the elements that make up the restaurant’s gastronomic offering – form what is known as the ‘Bulliniano style’.

This style has ensured elBullirestaurante remarkable longevity in innovation. It has also allowed it to fulfil its mission: to open up avenues for others to follow, and to explore the limits of the dining experience a guest can have at a fine-dining restaurant specialising in creative cuisine.

By ‘culinary’ or ‘gastronomic’ style we mean the set of characteristics of the culinary work of one or more professional cooks who create or reproduce it. These traits reflect a personal way of practising and understanding cooking and the associated service repertoire in the context of the fine-dining restaurant. They are embodied in a set of qualities that can be recognised in the results.

Sometimes the dishes that define a style are a reflection of the techniques of preparation – whether food or drink – but they can also go beyond that and be linked to other elements of the restaurant’s gastronomic offering and the style being developed by the chef.

In the case of elBulli, all of their creations have been systematically catalogued in chronological order at the end of each season, and this has been a major asset in understanding Ferran Adrià and his team’s innovative capacity. This system has made it possible to perform an annual analysis of their evolution and list the new contributions to elBullirestaurante’s work, as well as to avoid repetitions.

Consequently, the overall creative and innovative results have allowed us to identify the features and characteristics that give shape to what we might consider to be substyles, which together constitute the Bulliniano style. You can see the most important of these in this installation.

In turn, this trend has greatly influenced a new gastronomic movement: techno-emotional cuisine, which is considered the most prominent movement in cooking and fine-dining restaurants since nouvelle cuisine.