Abubuwan ciye-ciye masu banƙyama waɗanda aka yi a cikin microwave, mai iska mai ƙima, ɗanɗano da yawa ko tebur mai ban sha'awa wanda cizo daban-daban ke fitowa. Da yawa chefs suna iya kawo ci gaba da ƙirƙira, don ƙirƙirar sabbin dabaru da sabbin dabaru, don mamakin yanayi bayan yanayi har ma da abokan ciniki masu shakka. Sabon abu da kerawa koyaushe tare da ma'ana, tare da dabaru a cikin abin da aka yi hidima a kan farantin. Kuma tare da m bita na abinci da kuma classic na rare. Wato Jin daɗin, sakamakon ƙungiyar, na ƙoƙarin haɗin gwiwa na manyan masu dafa abinci guda uku, Oriol Castro, Eduard Xatruch da Mateu Casañas, waɗanda suka kafa nasarar su akan aiki, akan binciken sabbin layin da suke ci gaba da dafa abinci.
Magada El Bulli ba tare da wannan ma'ana cewa wannan gidan ci gaba ne na wancan ba. Amma na ruhunsa ne, wanda Oriol, Eduard da Mateu suka ba da gudummawa ta hanya mai ban mamaki na shekaru da yawa. Tun lokacin da aka bude shi a cikin Janairu 2015 mun riga mun ji cewa muna fuskantar daya daga cikin manyan gidajen cin abinci a Spain. Kuma na duniya. Matsayinsa na uku a cikin marquetinian kuma ko da yaushe abin tambaya game da 'Restaurant' ba komai bane illa tabbatarwa cewa duniyar gastronomic ta mika wuya ga kyakkyawan aikin waɗannan chefs guda uku. A fili yake cewa lokaci ne kafin su kai lamba daya. A cikin jin daɗin kyawu koyaushe ana nema, don haɓaka abin da ke akwai saboda ba shi yiwuwa a inganta. Amma tare da ƙafãfunsu a ƙasa kuma daga matuƙar tawali'u, wani sabon abu mai kyau a cikin guild ɗin dafa abinci amma wanda yake da mahimmanci ga wannan ukun.
Manyan jita-jita suna biye da juna a cikin menu, wanda duk dabarar masu dafa abinci, babbar dabararsu, ana sanya su a hidimar jin daɗin abincin dare. Kyawawan abubuwan jin daɗi wanda ɗakin kuma yana taka muhimmiyar rawa. Kyakkyawar ƙungiyar, abin dogaro, abokantaka, ba tare da tsauri ba, kuna da makawa amma tare da matuƙar ƙwarewa. Babu katin, kawai menus biyu don Yuro 235. Daya tare da kayan gargajiya na gidan, wani tare da abubuwan halitta na kakar. Gidan abincin yana kusa da kasuwar El Ninot ta Barcelona.
Wasu teburi a bakin kofar da wani dogon corridor mai iyaka da babban budadden kicin wanda masu cin abinci suka shiga babban dakin cin abinci, wanda ke da filin lambu mai dadi. Zaɓi menu wanda abokin ciniki ya zaɓa, yana tafiya daga mamaki zuwa mamaki. Wasu 'kayan ciye-ciye' akan Parmesan, Basil da Curry da aka yi a cikin microwave wanda ke tunawa da rubutun waffle. Ko man shanu mai kyafaffen tare da caviar, yayi aiki ta amfani da dabarar da ke ba da izinin kitsen mai. Ko pesto multisphere, wani sabon abu daga masu dafa abinci uku. Ko goro, koyaushe suna kan menus. Misali almonds, a cikin jerin da ke ƙarewa da 'empedrat' wanda ke haɗuwa da taushi da dafa (tare da nau'in nau'in wake), zaitun baƙar fata, tumatir da hake maimakon cod na gargajiya. A cikin gilashin broth na wake na gaske.
Bita na ban mamaki na girke-girke na gargajiya. Ko kuma sigar musamman ta 'vitello tonnato' tare da hanta monkfish wanda ya ba da rubutu da ɗanɗano daban-daban. Ko kuma bishiyar bishiyar asparagus wadda aka ba da siffarta, ta yin amfani da gwaiduwa na mandarin don tip sannan a naɗe ice cream ɗin da aka yi daga kayan lambu iri ɗaya a ciki don ƙara daɗin dandano. Ko entrecôte tare da barkono kore: ruwan 'ya'yan itace, an rage sosai, a cikin teaspoon; nikakken nama kamar a cikin 'steak tartare'; da kuma sanya shi a cikin wani kyakkyawan ice cream. Amma a cikin mafi kyawun gaske, na fi son abin da babu shakka ya kasance babban tasa tun farko: gurasar Sinawa. A 'bao' cushe da caviar da kirim mai tsami. Babban cizo, tsantsa mai daɗi, cike da ɗanɗano. A wurare kaɗan ne muke son menu ya ci gaba har abada. Jin dadi yana daya daga cikinsu.
