For the other six months, Adria, who is proud to be called the “Salvador Dali of the Kitchen,” travels, dreams, and creates at his “food laboratory” in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food. No wonder, as Corby Kummer wrote in The Atlantic, “making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodie’s belt–perhaps the notch, given the international derby to get reservations.”
Para sa iba pang anim na buwan, Adria, sino ang mapagmataas na tinatawag na “Salvador Dali ng Kusina,” paglalakbay, pangarap, at lumilikha sa kanyang “pagkain laboratoryo” sa Barcelona, na tinatawag na elBulli Taller, kung saan ang kanyang koponan ay nagsasama ng isang botika at isang pang-industriya designer na rin magdisenyo plates at paghahatid utensil upang pumunta sa pagkain. Walang Wonder, bilang Corby Kummer ay nagsulat sa Ang Atlantic, “paggawa ng twisty dalawang oras na biyahe mula sa Barcelona para sa isang hapunan na nagtatapos na rin sa Wee oras ay naging isang bingaw sa belt bawat foodie ni–marahil ang bingaw, na naibigay ang mga internasyonal na Derby upang makakuha ng reservation.”