Barcelona, Spain


  • Dish 1
  • Interior
  • Dish 2

A carnival of playful tapas delights, where not every bite is as it seems

The space: In a league of its own, Albert Adrià’s playhouse of culinary fun takes tapas to the cutting edge. Within a circus-themed space, five small plate bars and open kitchens surround the perimeter of the restaurant, each highlighting a different preparation method. 

El Bulli connection: Until its closure in 2011, legendary Spanish brothers Ferran and Albert Adrià operated El Bulli, the groundbreaking high-concept Spanish restaurant in Catalonia which, arguably, is where the term “molecular gastronomy” was born. Tickets carries on El Bulli’s trailblazing, science-y cooking in a theatrical setting.

Typical dishes: Expect El Bulli classics like the restaurant’s infamous olives made from olive juice spherified through a process with calcium chloride, alginate and xanthan gum; in addition to the air baguette, a puffy hollow breadstick wrapped with umami-rich Ibérico ham.

Other projects: Under the umbrella of their El Barri group, Ferran and Albert Adrià command a total of six restaurants, all in Barcelona’s el Paralel neighborhood. The group offers everything from modern Mexican to Japanese-Peruvian to 40-plus course progressive Spanish.

Worth noting: In 2015, Albert Adrià was voted The World’s Best Pastry Chef.

Images: Moisés Torné / Restaurant: Pepo Segura


On the pass

  • Albert Adrià (pictured) with Fran Agudo

Pastry chef

  • Javier Aguiar

Style of food

  • Contemporary tapas

Standout dish

  • Coriander and avocado ravioli stuffed with crab