In 1956, the Schilling family buys some land in the Montjoi Cove. In 1963, elBulli takes its first steps as a restaurant business. In 1981, Juli Soler takes over the position of director. Two years later, Ferran Adrià joins.
Ferran Adrià remains as the only chef in 1987. He decides to step away from the cookbooks and pursue his own style. He finds it through inspiration in the traditional cuisine in his environment, its products, techniques, sauces, garnishes.
The technical and conceptual research begins, which is maybe the most important turning point for elBulli. Ferran and his team point towards research of new techniques, concepts and executions that would lead to a vast number of recipes.
ElBulli earns its third Michelin star. In the technical and conceptual research field, a new caramelisation technique is found, leading to the development of new pastries, warm gelatin, warm foams and iced powder.
Investing in creativity yields results. A permanent workshop is founded in Barcelona. Later, they open Bullicarmen, elBulli's business HQ. Also, the menu is eliminated, leaving the tasting menu as the sole option.
ElBulli offers a huge variety of new concepts, techniques and executions: air foams, spherification, liquid nitrogen, cru technique and freeze-drying. Morphings are shown on the menu and uses industrial design.
This period is highlighted by the starring of Ferran Adrià in the Documenta12 art showcase. In 2007, the unifying thread along elBulli's history since the late fifties broke: Marketta Schilling, founder of the restaurant, dies at age 87.
Filming of an entire day, following cooks, waiters and diners, from dawn until the last customer decides to leave. This depicts in the most realistic image how this restaurant in Roses works on a daily basis.
There is a wide consensus about elBulli and Ferran in many fields, and not only in the culinary world. Along with several awards from the Restaurant Magazine, they receive design awards and honoris causa degrees.
Ferran and Juli decide to transform elBulli and announce in Madrid Fusión 2010 the closure of elBullirestaurante with the purpose of taking some time to reflect on how they will reopen it in 2014.
30th of July 2011, five-time winner of the World's Best Restaurant award - shut its doors to be transformed, in 2014, into a Foundation. Ferran, organized one last dinner surrounded by those that are now the best chefs in the world.
The exposition promoted by Palau Robert about the history of elBullirestaurante makes us reconsider the initial project to expand the future Foundation's mission to preserve the essence and legacy of elBulli. ElBulli's universe.
After 3 years work, elBullifoundation reach its goals based on 3 pillars: Sapiens (elBullifoundation methodology), LaBulligrafía (visitable archive) and elBulli1846 (a place in to study and explore the efficiency of the creative process).
It collects the testimony of artists, museum directors and curators that for the first time reflect on the place of avant-garde cuisine in the world of modern art.
