I’ve been hearing about chef Ferran Adria’s restaurant El Bulli for years, usually just thru a short mention in some home design magazine, and have now used the miracle of the internet to read up on it a bit. I believe it can be classified as Molecular Gastronomy, which means it is gourment cooking + high tech (at least for the kitchen) chemistry. The restaurant is rather popular - they’re open for 6 months/year and get 400,000 requests for the 8,000 available tables! Behold, some links:

Dinner at elBulli, May 25, 2005 - a writeup of someone’s trip, with pictures for every dish - nice

eGullet Forums Q&A with Ferran Adria — pretty cool, people asking the star chef questions and he responds!

Google image search for ‘El Bull’ - lots of great food pictures

Flickr pictures tagged with “el bulli”

Make it New - Slate on El Bulli

Working at El Bulli

Cooking with Liquid Nitrogen - this is also covered in On Food and Cooking: The Science and Lore of the Kitchen

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