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Restaurants
- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale,... More
Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale, parsley, and spinach) with nettle fresh cheese.
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique:... More
Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique: Savory granita made with a Japanese tomato variety cultivated in Spain (Tomate
Amela) with almond gelatin. Finished with fresh oregano and olive oil
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Spherical Olives - elBulli1846 elBulli dish no. 1095 from 2005. The very first reverse spherification in the history of gastronomy. The famous spherical olive was invented by elBulli in 2005 after two years of development, and still today it is paid homage to at restaurants around Spain. Liquified Gordal olives, spherified using indirect spherification.... More
Spherical Olives - elBulli1846 elBulli dish no. 1095 from 2005. The very first reverse spherification in the history of gastronomy. The famous spherical olive was invented by elBulli in 2005 after two years of development, and still today it is paid homage to at restaurants around Spain. Liquified Gordal olives, spherified using indirect spherification. Marinated in aromatized olive oil with star aniseed, black pepper, and cinnamon
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature... More
Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature of -60 to 200 in an instant, it creates an
extremely crispy outside and a sweet and chewy inside. It is filled with stringy Gruyere cheese and Joselito ham. We have used a new technique of spray printing on food to decorate the bikini sandwich
with sunglasses
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
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ALCHEMIST... More
Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure... More
Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure of the tasting menu was consolidated
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped... More
Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped with a 0.5 mm thin slice of papada
Joselito - the optimal thickness for melting in the mouth. Topped with a black truffle pattern and infused with black pepper using ultrasound
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #instafoodie #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted... More
Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish... More
Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish sauce fermented for 5 years. It is wrapped in pak choi and fresh aromatic herbs.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in... More
Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in yuzu juice that is later dehydrated. Inside is a Yuzu “butter” made with inulin
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
