• catalogo_general_elbulli_2005

Catálogo General elBulli 2005

In 2005, the company fully committed itself to research, leading to a gastronomic offer in which the diner could appreciate the different lines of research undertaken. This trend was balanced with a subtlety of expression and the desire to achieve harmony in each recipe.


Length: 336 pages. The Catalogue details 125 dishes and presents an evolutionary analysis of the year.

Format: 31.5 x 24 cm.

Weight: 4.310 kg.

Credits: Photography: Francesc Guillamet. Texts: Josep Maria Pinto. Graphic Design: Borja Martínez (Lo siento Studio), Pablo Juncadella (Mucho Studio).


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.