Ferran Adrià has been called a mad scientist, a molecular gastronomist, and the Best Chef in the World. Here, some stats you should know about his El Bulli, on Spain’s Costa Brava.
2,000,000: Number of reservation requests made each year
8,000: Number of diners El Bulli serves each season (April to October)
7: Number of months ahead you should e-mail to score a coveted table
35: Number of courses in the $320 tasting menu
27: Seconds it will take you to realize that the “olive” in front of you is a spherified liquid olive
1: Seconds it will take to confirm that it’s even more delicious than any actual olive you’ve ever had
6: Hours of an average dinner at El Bulli (with time for several breaks on the terrace)
For more on El Bulli from Niloufar Motamed, check out her recent Carry On blog post.