Ranked in the 42d place in worlds top chef lists, el Bulli, now opens a new place in the Paral·lel of Barcelona. In just four and a half years, it has become a district with ability to attract foodies from all over the planet, after booking a couple of months in advance, and under one goal: try snacks with Adrià. The most important name in the recent history of gastronomy has not one, but two visible heads. A Ferran Adrià joined him in the revolution of Cala Montjoi (Girona) his brother Albert (from Hospitalet de Llobregat), nearly a decade ago decided to take a break from elBulli, at the same time he opened Inopia.

It was his first venture into the Barcelonian Parallel, neighborhood historically linked to the show and arts, where he decided to replace the patatas bravas with mixed sauce. “I tried to reflect in a local way all values of the typical spanish tapas bar, so I invented it gastrobares” says Albert Adrià.

On another scale and in another language, the Bulli effect is repeated every evening when opened Inopia about 19:00, hundreds of people lined up at the door to check out the classic tapas, but with the Ferran Adrià touch. In August 2010 this bar filled to the brim, Inopia closed and was converted into Lolita Tapería, business Joan Martinez, Albert Adrià’s former partner.

Allied with his brother Ferran and Iglesias (Iglesias Group owns with the famous seafood restaurant Rías de Galicia as ‘parent company’), Albert Adrià opened in January 2011, the restaurant 41 degrees as a sort of snack-cocktail bar, sharing premises with another restaurant concept, which started two months later: Tickets, a space for contemporary tapas, now ranked No. 42 in the rankings ‘the World’s 50 Best Restaurants’).

It is the first year in which this restaurant enters the list of 50 best culinary areas of the globe, though, and in 2014, he managed to be placed in the top 100 world, at number 57. In the latest edition of 50 Best, Albert Adrià received another recognition: the award for best baker in the world.

 

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