Business model

elBullirestaurante

With Juli Soler and Ferran Adrià (and, from 1985, with Albert Adrià), elBulli sets out on its definitive trajectory.

El Bistrot del Bulli

A bistro opens in the Pasarela nightclub in Empuriabrava.

Bel-Air

Restaurant consultancy work.

Samoa

Restaurant consultancy work.

Network

Restaurant consultancy work.

Can Bosch

Restaurant consultancy work.

Chévere

Restaurant consultancy work.

Parque Anheuser – Busch

Consultancy work for the entity now known as Port Aventura.

Restaurante Reina de España

Restaurant consultancy work in the Reina de España restaurant in Puerto Rico.

Hotel Bernat II – Calella

Restaurant consultancy work, principally in catering, for the Bernat II Hotel in Calella.

Dim-Sum

A dim-sum concept restaurant for informal dining opens in the Universidad Politécnica de Cataluña (UPC).

Ñam Ñam

A new self-service concept opens in the Universidad Politécnica de Cataluña (UPC) forging a path for dining in university canteens.

Semon

Gastronomic consultancy for catering and gourmet store.

Hotel Santa María de la Huerta

Restaurant consultancy work for the Santa María de la Huerta Hotel in Soria.

Restaurante Mas Pau

Toni Jerez y Xavier Sagristà run the Mas Pau Restaurant, together with Ferran Adrià & Juli Soler, later becoming sole owners.

Restaurante Talaia

Talaia restaurant opens. elBulli participates as a partner. It’s the first restaurant project in Barcelona.

Turia

Restaurant consultancy work for the Turia restaurant in Barcelona.

elBullicatering

The cuisine, philosophy and service levels of elBulli recreated for the world of catering. For a period of years, a large team of professionals, able to meet the most demanding requirements, brings the quality of elBulli to any part of Spain or Europe.

L’Aquàrium de Barcelona

Consultancy work and full utilisation of the café, bar and self-service restaurant areas of the aquarium of Barcelona.

Iberia

Research into the concept of VIP snacks for the airline.

Casino de Madrid

In association with Casino de Madrid, we undertake consultancy work on a new fine dining restaurant, La Terraza del Casino, headed by Paco Roncero.

Hacienda Benazuza

Consultancy work for all issues related to dining at this hotel, one of the most prestigious in the world, with a dynamic, contemporary gastronomic offer.

elBullicatering

The cuisine, philosophy and service of elBulli relocated to the world of catering. During a period of years, a large team of professionals, able to meet the most demanding environments, bring the quality of elBulli to any part of Spain and the rest of Europe.

Nh hoteles

Investigating new dining formats for the 3- and 4-star hotel sector.

Restaurante Julius

Consultancy work regarding concept and implementation for a seafood restaurant.

Fast Good

An innovative concept for fast-food, in association with NH. Inviting diners to enjoy healthy and imaginative recipes in a contemporary space, using products selected through the most rigorous criteria.

Nhube

In association with NH, a project to revaluate the concept of dining in 3- and 4-star hotels, shining new light on this subject.

Bellota-Bellota

Consultancy work for a gourmet store in Paris.

Casino de Madrid – elBullicatering Madrid

It becomes our base for catering operations in Madrid.

Gourmet Paradis

Joint venture with the Paradis group for event production with elBullicatering Barcelona.

Caesars Palace

Restaurant consultancy work for an entertainment, hotel and casino complex in Castilla-La Mancha. Five themed restaurants are designed for the project.

Inopia

Albert Adrià’s first project based on tapas. It is regarded as the pioneering gastrobar.

BCN 5.0

We initiate a gastronomy project with the Iglesias brothers, in the Barcelona neighbourhood of Paralelo, calling it “elBarri Adrià”. Several restaurants are opened in connection with this collaboration.

• Tickets, contemporary cuisine with a new take on the world of tapas in a fun and informal atmosphere.
• 41º Opened as a cocktail bar serving snacks. It later becomes 41º Experience, a stylish venue offering a large selection of snacks, cocktails, wines, drinks…
• Patka, a culinary dialogue between Japanese and Peruvian cuisines, is the first restaurant in the project that looks beyond Spanish cuisine, with a philosophy based on Bullinian techniques.
• Bodega 1900, is a conceptual rediscovery of a typical neighbourhood tapas bar at the beginning of the 20th century, offering elaborations such as: salt-cured, pickled, preserved, smoked, confit products, cured meats…
• Niño Viejo, a tasty and welcoming taco restaurant that pays reverence to the most popular Mexican cuisine, with botanas, tacos, etc.
• Hoja Santa, located next door to Niño Viejo, incorporating the contemporary concepts of Tickets but taking Mexican cuisine as a point of inspiration.
• Enigma, the last restaurant in the group, with an innovative menu exploring the possibilities of the fine dining experience.

Heart

A creative alliance between Albert and Ferran Adrià and Cirque du Soleil to explore the boundaries between gastronomy, art, music, circus, performance. Located in a multi-space venue in Ibiza.

elBarri

Concept that encompasses the different restaurants of the BCN 5.0 project, with the aim of creating a gastronomy neighbourhood with a varied offer.

Hotel Mas Pau

Toni Jerez & Xavier Sagristà run the Mas Pau Hotel, together with Ferran Adrià & Juli Soler. Later, they become its sole owners.

elBullihotel

Hacienda Benazuza becomes the first elBullihotel. Two further projects are envisioned in Majorca and Ouarzazate (Morocco), but don’t come to fruition owing to the economic crisis.

Gosset

We start a collaboration with this company on aspects related to champagne and its relation to the cuisine of elBulli.

Start of a lengthy collaboration with Lavazza

The talent and image rights of Ferran Adrià at the service of one of the world’s leading coffee manufacturers, for the creation of new products and concepts, such as, Èspesso, Passion>Me…

Diageo

Innovations in the world of cocktails, with the design of new drinks such as the “copa sin copa”, the whiskey and coke caviar, and the “hot cold” drink, served at events organised in clubs around the world.

Cal Celdoni

We become ambassadors for Cal Celdoni, offering the public ownership of vineyards and wine, practising viticulture and oenology.

Fever-Tree

R & D with mixers drinks in the art of cocktail mixing.

Damm

We undertake research into a wide selection of beers and create the concept of Inedit, a ground-breaking beer, designed to accompany the great variety of flavours existing in modern gastronomy.

Dom Pérignon

Collaboration to decode the genome of Dom Pérignon champagne to figure out what makes this brand unique. Ferran presented the 2005 Vintage.

Bacardi

Consultancy work on cocktails.

Lavazza

Image and consultancy work in various projects with Lavazza, with the entity becoming an elBullifoundation angel.

Chocovic

We collaborate with the creative team of Chocovic, working on issues related to chocolate, and organise a course that becomes an annual event in which elBulli carries out the first analysis of its own evolution.

Kaiku

Research and creation of soups and dairy products, developed by Ferran Adrià and elBullitaller, together with Juan Mari Arzak, Karlos Arguiñano and Pedro Subijana.

Borges

Research and development into aromatic olive oils, vinaigrettes…

Cacao Sampaka

Albert Adrià is founder and partner in the early years of Cacao Sampaka, a new approach to all things chocolate.

Fleury Michon

Consultancy work on a selection of pre-cooked dishes themed around the world of tapas.

United Biscuits

Research and Development in fruit juices and cookies, through the Fruco and Fontaneda brands.

Agrolimen

A collaboration with Eat-Out to research the possibilities of fast-food and sandwiches. In addition, further work with Gallina Blanca concerning soups and pre-cooked dishes.

Cailler

A collaboration with the architect Jean Nouvel and the Cailler team (a company in the Nestlé group) in new creations for chocolate and in the potential for a personalised store concept.

Pepsico

Ferran Adrià, elBullitaller and the R & D department of Frito Lays launch a new range of 100% olive oil potato crisps flavoured with natural ingredients, along with other ideas for dried fruit & nut snacks.

Alvalle de Tropicana

Development of soups, including puree and cream soups, prepared with high quality ingredients in collaboration with Lays Pepsico.

Joselito

Ferran Adrià becomes the brand ambassador for Joselito. The Joselitolab, a research workshop, is created.

La Cala – Albert Adrià

Consultancy in artisanal products for aperitifs.

Torrons Vicens

Development of a range of signature Nougat (turrones) by Albert Adrià.

R & D Food Revolution and Albert Adrià

Research work to develop a series of new products for the catering industry and food specialists.

Dolcet

Gastronomic consultancy for Dolcet, a company manufacturing ready-cooked meals.

Caprabo

Collaboration in several publishing and consultancy projects.

Start of a lengthy collaboration with Woman

Monthly collaboration with Woman magazine, writing articles on different themes, accompanied with recipes. Books about tapas, salads, etc., published.

elBullibooks

elBullibooks, a publishing, printing and audio-visual project is set up.

elBullimedia

The brand oriented to carrying out audio-visual projects about elBulli, gastronomy, home cooking, etc.

La cocina fácil de Ferran Adrià

Project for the creation of 10 DVDs giving tips, recipes and cooking suggestions for the home.

El País

A collection of recipe books offered with the newspaper.

Catálogo general audiovisual

Publication of the audio-visual format edition of the General Catalogue of elBulli, in nine episodes that are broadcast on Spanish Television.

Disney

A multi-format multimedia project with Disney, called Te cuento la cocina, which aims to encourage good eating habits and cooking as a family.

Telefónica

Collaboration between the leading technology company and the star of haute cuisine to provide a communication space for innovation and creativity. Ferran Adrià becomes the Global Brand Ambassador for Telefónica, acting in the fields of innovation and education.

Trip4real

A web platform oriented to leisure and tourism connecting local people and travellers.

Texturas

A line of products selected by elBullitaller, to bring new textures to the kitchen.

Lyo

A range based on lyophilised products, following the product line initiated with Texturas.

Ingenios

Tools and accessories developed to facilitate the application of new concepts in the kitchen, for use in restaurants and at home.

Travol

Creation of a range of sauces for the restaurant business developed by Albert Adrià.

Guzmán

Guzmán purchases Solé Graells with its wide variety of culinary products, including the elBullitaller own brand products (Texturas, Lyo, Ingenios, Salsas…).

Torrons Vicens

Development of a range of signature Nougat (turrones) by Albert Adrià.

Pikolín

Ferran Adrià stars in a television commercial and marketing campaign for the company Pikolín.

DCI S.A.

Rechargeable sprays and chargers in partnership with ISI Gmbh (previously known as ICC).

I.C.C. (International Cooking Concepts)

We become partners in a company selling kitchen utensils and appliances of the latest technology, essential for avant-garde cuisine, and whose uses have been popularised by Ferran Adrià

Cim

Ola dishware designed by the prestigious designer Gemma Bernal for CIM and tailored to the demands of contemporary cuisine. This garners successful sales in the restaurant business. Later, the collaboration is extended through the Hanna dishware line.

Faces

Cutlery, kitchenware, bowls, trays and individual pieces used in elBulli, created by some of the great contemporary names in Spanish design (Martín de Azúa, Xavier Claramunt, Luki Huber, Toni Arola) and manufactured by Cunill.

Armand Basi

The imagination and creativity of Ferran Adrià and elBulli directed to the production of tablecloths and textile tableware products.

De Dietrich

Creation of an exhibition on the history of kitchens and electrical appliances, showing also the techniques used in elBulli.

La Caixa

Collaboration with CIM in a collection of dishware for the home, for the PromoCaixa loyalty program.

El Periódico / Villeroy & Boch

Promotional offer of a set of glassware for the loyalty program of the newspaper El Periódico.

el Periódico

Collaboration with Xavier Claramunt, and the brands Cunill Orfebres and Karambake Joyas to design and produce a promotional cutlery offer for inclusion in the loyalty program of the newspaper El Periódico de Catalunya.

Barclays Bank

Ferran Adrià stars in a television commercial for Barclays Premier.

Caixabank

Image and consultancy work in various projects with CaixaBank, with the entity becoming an elBullifoundation angel.

Turespaña

Ferran Adrià participates in the Turespaña campaign for the promotion of tourism in Spain.

Escribà

The first course for restaurant sector professionals run by the Pastelería Escribà in Barcelona.

3 Days in Cala Montjoi

In the winter of 1993-1994 we begin organising gastronomic courses at elBulli. Each course lasts three days and is aimed at professionals from the restaurant sector. These courses are held every year until 1999.

Chocovic

Collaboration with Chocovic to set up a course for 60 professionals in the sector, offering a synthesis of the new techniques and concepts incorporated each year during the season of elBullirestaurante.

Chef Box by Sibaritus

Experiences

Fundraising dinners in aid of elBullifoundation.

Sotheby’s

An auction of the wine cellar of elBulli to raise funds for elBullifoundation.

elBullitaller

A workshop dedicated to creative research for the elBulli restaurant.

elBullicarmen

Office space dedicated to business management of elBullirestaurante, Ferran Adrià, Juli Soler and Albert Adrià.