I’ve never dined at El Bulli, allegedly the world’s best restaurant, which saddens me greatly as the famed Spanish institution is due to shut its doors shortly.

The New York Times is marking the closure of Ferran Adrià’s seminal restaurant with a look at where Spanish haute cuisine and molecular gastronomy, or cocina de vanguardia as Adrià would call it, goes from here.

Worth reading if you’re in anyway interested in modern Spanish restaurants.

TPG