• catalogo_general_elbulli_1983_1993

Catálogo General elBulli 1983-1993

elBulli 1983-1993 General Catalogue

elBulli1983-1993. The volume that brings together the work of Juli Soler, Ferran Adrià and Albert Adrià during their first years of collaboration. This is a period in which, after searching for a culinary identity, they settled on the flavour of the Mediterranean style, and evolved gradually towards the more contemporary style that emerged from 1994.

The Catalogue details 226 dishes. It chronicles the history of elBulli until 1983 and presents an evolutionary analysis from 1983 to 1993.


Length: 608 pages. The Catalogue contains a 26-page general index of our evolutionary analysis and the full catalogue of the elBulli1983-2002 trilogy. Also included is CD-Rom elBulli1983-1993 with all the recipes from this period.

Format: 31.5 x 24 cm.

Weight: 5.360 kg.

Credits: Photography: Francesc Guillamet Texts: Josep Maria Pinto. Graphic Design: Marta Méndez Blaya.



About the authors

Ferran Adrià arrived in elBulli in the summer of 1983 to do a stage. Hired the following year by Juli Soler, he became joint head chef in 1984 and took sole charge in 1987. Since then, his name has been synonymous with the growing recognition of elBulli. Following the closure of the restaurant in 2011, Ferran has been working on the elBullifoundation project, a research centre for gastronomy and innovation based in Cala Montjoi, Roses.

Juli Soler took over the management of elBulli restaurant in 1981, hired by its owners, Hans and Marketta Schilling. He then devoted a year to analysing the international restaurant scene, dining in all the temples of European cuisine. A passionate connoisseur of wine, Juli Soler’s reputation as a trailblazer in restaurant table service grows to this day. Juli passed away in July 2015.

Albert Adrià arrived at elBulli in 1985 and, after an apprenticeship working in different kitchen stations, he decided to focus his interest on the restaurant pastry section. Albert became one of the architects of the new sweet cuisine that grew in momentum from elBulli. In 1998 he established the elBulli workshop with Ferran Adrià and Oriol Castro, later on becoming its director. In 2009 he began a new venture in the restaurant business world. In 2013 elBullifoundation is formed with Albert on the board of trustees.