elBulli, the beachside Spanish restaurant repeatedly crowned the world’s best, will close Saturday after pushing the boundaries of cuisine for more than two decades under chef Ferran Adria.
The remote eatery in Cala Montjoi, some two hours north of Barcelona, will re-open in 2014 as a non-profit culinary think tank that will investigate new cooking techniques and develop new flavours.
The elBullifoundation plans to grant between 20 and 25 scholarships annually for chefs to spend a year working with elBulli’s core staff. It will share its ideas and findings on the Internet.
Adria, whose radical innovations since he became the head chef at elBulli in 1987 include foie grass noodles and potato foam, says he is dispensing with the Michelin three-star restaurant to spend more time being creative.