history

the period that mapped our future

1994
The birth of the concept of the creative team.

1994
The birth of technique-concept cuisine.

1994
Courses at Cala Montjoi.

1995
The birth of elBullicatering.

1995-1996
Talaia, a prototype workshop.

1995
National and international distinctions.

1996
Support from Robuchon, a vital factor in our career.

1997
The workshop in the Aquarium.

1997
Three Michelin stars.

1997
Tableware for our "follies".

1997. Three Michelin stars. There are a good many restaurant guides that give out their awards all over the world, but there is no doubt that the Michelin guide is not only the best known, but also the one whose "stars" are most coveted by restaurant owners. For this reason, the awarding of three stars to elBulli in 1997 (which at that time were held in Spain only by the Arzak and El racó de can Fabes restaurants), could not but overwhelm us with pride. Without any doubt, this marked one of the major milestones for the understanding of our story, and changed the gastronomic world’s outlook and recognition of our cuisine.

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The first photo following the award of a 3rd Michelin star, in November 1996.