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More News on the World’s Best Restaurant

February 18, 2010

The news that Ferrán Adrià, owner of three time winner for Best Restaurant in the World elBulli, has decided to close the restaurant starting in 2012 stunned many in the food world. But the news continues to take twists and turns. There is Adrià’s revelation that he and partner Juli Soler will open a nonprofit culinary think tank in 2014, and offer fellowships to young chefs. Not a cooking school, but more of a laboratory for chefs and designers to experiment and collaborate. The most prominent chef to revolutionize modern cooking appears poised to continue in the culinary vanguard, this time without the public face of the restaurant.

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Our San Sebastián Trip in MIX Magazine
“We’ll bet you a fistful of spring morels that your last vacation wasn’t this good. You didn’t fashion your own treasure hunt through Spain, traipse from Michelin-starred restaurants in Catalonia to cooking classes in San Sebastian, eat pintxos…” Read more…

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Reviews

Barcelona Walking Tour

Oh my, the food! The first morning we arrived dropped off our bags and headed to Boqueria Market, a feast for the eyes and soul. Snacked at both El Quim and Bar Pinotxo, “pointing” as you suggested and were not disappointed. George introduced us to Sagardi for tapas, some of my favorites: empanadillas de champiñones, gambas pil-pil, chorizo, “Gildas,” anchoas de cantabria. We also loved the Iberian acorn ham that literally melted in your mouth. The absolute best however, the simple patatas bravas at Bar Tomas in Sarrià.
–Susan, New York, March, 2009

Barcelona Walking Tour

George was wonderful! His knowledge of history, culture and food was extraordinary and we really tried to soak it all in. He did an excellent tour particularly since we wanted something more “unstructured” and perhaps a bit off the normal sightseeing path.
—S.L., New York, March, 2009

Cooking in Bilbao

The class was really good. It was held in a restaurant that requires reservations-similar to one of the “cooking clubs” that was closed to women for years. It was going to be full for lunch so we not only got to see them prepare our meal but several others as well. It was interesting and informative to watch the chef work and be able to ask him questions. He made a sauce we had had a few days before and could not identify. Now we can make it-if we want to deal with salted cod. He also made pisto, the Spanish version of ratatouille. The Spanish, or really the Basque, have a different twist that we will now incorporate when we make the dish.
—Linda, North Carolina, April, 2009