IN BREVE
Pregi
  • El Bulli lives.
  • A restaurant unique.
  • The perfection of the service.
DIFETTI
  • The deposit of 50 € per person on booking (non-refundable).
  • The toilet in the adjacent Tickets.
19/20 Valutazione

We had to kill the beast. After many years, we feared that the passion would die.

This was said some time ago by Albert Adrià. He was talking about the Bulli, obviously. Yet, fortunately, he and his brother were totally wrong. Their passion for culinary art has never been as burning.

Anything one can write today about Ferran Adrià, after all that was said, written and thought since the Catalan genius stepped on stage, changing radically the nature of worldwide creative cooking, could be rhetorical. As a matter of fact, only few privileged had the chance to taste his culinary art.

To sit at a table in the legendary restaurant of Cala Montjoi is for many, some of us included, a mirage of undefined duration. We cannot deny that, for those who couldn’t make it, the lack of such an important gastronomic experience will always represent their strongest regret.

Being impossible to eat in this venue, at least for now, the ingenious Roses brothers have found a suitable solution: the experimental El Bulli’s culinary art in a cozy, informal, innovative and unique location, in the Catalan city par excellence. Simple and brilliant. And it couldn’t be different.
So, after two years since the last dinner served in the most famous restaurant of the last twenty years, the gastronomic empire of Albert Adrià has come to light. With four different venues – and soon the fifth will be opened – he is asserting himself as the new king Midas of worldwide gastronomy. Let’s be clear, it is not only for their name that Tickets & Co. are overbooked for the whole year.
Among all of his new ingenious creatures, we attribute great merit to 41° Experience, which had already impressed us last year.

Placed in Avinguda del Paral-lel, the street that coincides with the 41°22’34” parallel north, this is not a simple restaurant but a real 360° degrees sensorial experience, conceived by the mind of a perfectionist. You just need to grab online, in large advance, one of the eight tables (it is not too difficult but you have to pay an arguable deposit), to live out the essence of a total gustatory, olfactory, tactile, auditory and visual experience and have a complete idea of what the highly acclaimed culinary vanguard really is. All this in a tiny but comfortable space, an actual cocktail bar.
Sixteen covers, only one menu.
From the Bulli, come a few memorable dishes that made its history, but mostly come its spirit and part of the creative team among which the brilliant Argentinian creative director Sebastiàn Mazzola. He is not very well known yet, but his name will surely be heard in the next future.
Him and Alberto are also the creators of the very original Pakta, home of “Nikkei” cuisine: a hybrid between Japanese and Peruvian culture.

The context seems hazy, at first, but an undefined and blurry series of images projected on 20,000 crystal plates hanging from the ceiling create a relaxed, warm, almost hypnotic atmosphere, to which you get used after a while. It is an installation known as “Frosted Rain”, by the Spanish artist Javier Milara.
The images are accompanied by a musical background that changes with the different courses, giving the impression of sitting inside an artistic installation.

Questo è, più o meno, quello che si trova e vi aspetta al “Quarantunesimo”.

520

The images are accompanied by a musical background that changes with the different courses, giving the impression of sitting inside an artistic installation.
This is, more or less, what you will find and what will await you at the “Forty-first”.
Everything comes second, before the tastings that will be taken underneath your eyes. Preparations of few centimeters of diameter, each plate is a small shrine enclosing a supernova of flavors.
Only the moment you taste them, you can have an idea of the Adriàs’ culinary revolution.
Cold, hot, cold, sweet, bitter, cold, spicy, meat, fish, fruit, then fish, more meat, sweet eventually. Like a gym for your palate that resets, or maybe redefines, the priority standards of the ingredients.
Forty-one courses for a total of fifty snacks, divided into geographical “landscapes” from around the world, laid in a specific seasonal context (in our case, “autumn”). A culinary art that leads the guest on a journey between lands and flavors ranging from the reexamination of dishes and symbolic ingredients of the Italian cuisine, to the Scandinavian traditions, through Mexico and Peru, up to Japan, Vietnam and Thailand, without ever neglecting the Catalan tradition and the Mediterranean flavors, obviously. In alternation cocktails, wine and beer will be served. Also the marriage food-beverage is taken care of in the smallest details, as it is for the unique, wonderful tableware, a key element of the creations.
And then the service, able to guarantee the selfsame lapse of time – about 4 minutes – between one course and the other (inform them if you’ll be missing for a while). They will always be ready to clean your table and sweep out each crumb after each course.
A service that is really custom-cut. Unanimous, experienced, multilingual (our waiter spoke perfect Italian too) and ready to describe the smallest detail of each single course, as well as the story behind the idea, contributing actively to make the 41° experience unique, to be lived at least once in your life.

Picnic Cocktail, a base di fiori di sambuco e more.
520
Picnic Cocktail, on a base of elderflower and blackberries.
Autumnal landscape: we recall raspberries caramelized with wasabi, pistachio with pistachio honey; grapes with lime and thyme.
520
Pears infused in beet and orange juice.
520
Pearl of black sesame.
520
Olives stuffed with anchovies (one of Bulli’s classics)
520
Marinated mussels with puffed potatoes and powder of “espinaler” sauce.
Vermouth.
520
Vermouth.
520
Along with “Pizzicato five” (a tribute to a Japanese pop group whose music was in the background), they serve the spicy chips of octopus tentacles and corn…
520
…and crispy algae with quinoa.
520
The trip to Italy starts with the funny mini home-made burrata (the only reproach, a marked sapidity of the pasta filata)…
520
…and the reinterpretation in perfect “bullian” style of the pizza, which releases first olfactively, then in your mouth, each single ingredient (tomatoes, dried mozzarella cheese, olive oil and fresh basil gelatin).
520
The Italian triptych is closed by a tasty autumnal brush: dried porcini mushrooms and a cannolo with a parmesan cheese cream.
520
We make a step back at the Bulli, year 2004: air baguette with Iberian ham gran riserva “Joselito”.
520
The “northern landscape” opens with a fantastic smoked salmon with salmon eggs and sour cream, laid on a film that hides a very dense pine smoke.
520
Accompanied by a red fruit juice.
520
“Shot Caviar”: variation of eggs with beluga caviar, hazelnut and aubergine.
520
Toast and carrots. Here’s the baby carrots…
520
…and the toast with raw meat, shallots, dill and caprino cheese.
520
From the cold spirits to the hot ones: here for you the “Mexican landscape”: spherical Tequila…
520
…accompanied by agave juice
520
A Spanish beer: Shipa India Pale Ale…
520
…accompanies the extraordinary taco with “aguachile” shrimps (pepper, lime and onions).
520
Then, let’s go to Vietnam: the Banh Mi sandwich, stuffed with Iberian piglet cooked for 36 hours. We aren’t even halfway through, and here it comes the best part of the dinner.
520
Here’s Peru. A fantastic revisited cocktail: atahualpa 2.0 (Cachaca, pineapple, peach, sugar and lime).
520
CevicheE' una ricetta a base di pesce o/e frutti di mare marinati nel limone, uniti ad alcune spezie come il peperoncino e il coriandolo. Preparazione tipica della gastronomia di alcuni paesi dell'America Latina che si affacciano sull'Oceano Pacifico quali: Colombia, Cile, Perù, Ecuador, Panama, Messico, El Salvador, Nicaragua, Costa Rica e Guatemala.... norteño.
520
One of the best landscapes, the Japanese one. We start with the very precious sakè Sohomare Kimoto Junmai Ginjo.
520
Fried sea urchin temaki. A mouthful of pure delight.
520
Razor clam rings with soy sauce. The tapas tradition meets Japan with a delicate TempuraPiatto tipico della cucina giapponese a base di fritto misto di molluschi, crostacei e verdure. Gli ingredienti vengono intrisi, prima della frittura, in una pastella di farina di riso, acqua gasata e ghiaccio.....
520
520
Razor clam that is proposed again in another highly refined preparation, in escabeche with pig ciccioli.
520
The highest peak of pleasure is reached with the “Thai landscape”. A magnificent soup of calamari and mango salad.
520
The delicious spicy lamb.
520
In so far as the surprises never end…listen, listen, it is the excellent Cos Frappato that accompanies…
520
…the “mountain fideua”, an Andalusian fish and meat recipe, on a base of typical Spanish mushrooms (similar to chanterelles) and cuttlefish cut like Vermicelli.
520
Bread, cheese and white truffle from Alba.
520
A glass of thirty-year Palo Cortado Vors accompanies the last salted bite.
520
Tart of foie grasIn francese significa letteralmente "fegato grasso" ed è definito dalla legge francese come "fegato di anatra o di oca fatta ingrassare tramite alimentazione forzata”. È uno dei prodotti più famosi e pregiati della cucina francese. Esistono tipologie di 'foie gras' non derivate da animali sottoposti ad alimentazione forzata. Spesso il fegato grasso è associato all'alta cucina francese e internazionale per... and almonds.
520
The dessert show can begin. Here comes the mobile station of ice and liquid nitrogen…
520
…for the Nitro Pineapple: a cream of vanilla, pineapple and Rum transformed in an express ice-cream.
520
Followed by a micro dried peach with mango flavor. An explosion of delight.
520
Figs.
520
Oroley Martini. Made with Lavazza qualità oro.
520
Banana Musubi.
520
Honeycomb with passion fruit, very explosive too.
520
Not a cupcake but an incredible lemon pie. With the ramekin which actually consists of a very thin film of sugar.
520
Conclusion, with chocolates.
520
520
520

A proposito dell'autore

Leonardo Casaleno

Consulente legale folgorato sulla via di San Vincenzo, costantemente alla ricerca di emozioni culinarie, evade dalla routine lavorativa rifugiandosi presso le grandi tavole con la speranza di trovare piatti in cui traspaia la filologia di un territorio, qualunque e ovunque esso sia. Legato in maniera viscerale alle materie prime, stenta ancora a comprendere l'utilità e gli effetti della “globalizzazione” dei prodotti alimentari.

Scrivi

La tua email non sarà pubblicata