1998. The beginning of our work at the Hacienda Benazuza.
In 1998, when we tackled the Hacienda Benazuza project, our intention was to transfer the elBulli philosophy
to the restaurant of this hotel in Sanlúcar la Mayor, near Seville. At the beginning we acted as consultants for all the catering, i.e. the La Alquería
restaurant as well as breakfasts, which became one of the trademarks of the Hacienda. Later we extended our participation to the hotel as a whole, and
among other developments, two more restaurants came into being, La Abacería and La Alberca. Their success was embodied very soon in various
awards, including two Michelin stars. As far as we are concerned, this is a project that we find very exciting, in which we have been able gradually
to implement our philosophy. Our dream is to transfer the 3 hours of delight that we wish to impart in a dinner into the 24 hours of a day’s stay in the hotel.