Statements (62)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:restaurant
|
| gptkbp:awards |
3 Michelin stars
|
| gptkbp:capacity |
50 guests
|
| gptkbp:closed |
gptkb:2011
|
| gptkbp:cooking_method |
clarification
compression fermentation deconstruction smoking dehydration sous-vide infusion emulsification pickling cooking with spices foaming cooking with legumes cooking with herbs spherification cooking with dairy cooking with grains cooking with vegetables gelification avant-garde cuisine cooking with air cooking with fat cooking with fire cooking with heat cooking with ice cooking with pressure cooking with salt cooking with steam cooking with sugar cooking with cold cooking with fruit nitrogen freezing vacuum cooking |
| gptkbp:cuisine |
Catalan cuisine
fine dining |
| gptkbp:featured_in |
gptkb:documentaries
|
| gptkbp:founded |
gptkb:1961
|
| gptkbp:has_dish |
spherical olives
|
| gptkbp:has_menu_item |
tasting menu
|
| https://www.w3.org/2000/01/rdf-schema#label |
El Bulli
|
| gptkbp:influence |
culinary arts
|
| gptkbp:influenced |
many chefs worldwide
molecular gastronomy movement |
| gptkbp:inspiration |
culinary innovation
|
| gptkbp:local_cuisine |
gptkb:Ferran_Adrià
|
| gptkbp:location |
gptkb:Spain
Cala Montjoi, Spain |
| gptkbp:notable_for |
molecular gastronomy
|
| gptkbp:opened |
as a culinary academy
|
| gptkbp:owner |
gptkb:Ferran_Adrià
|
| gptkbp:permanent_closure |
gptkb:2011
|
| gptkbp:reputation |
world's best restaurant
|
| gptkbp:reservations |
required months in advance
|
| gptkbp:service |
July 30, 2011
|
| gptkbp:staff |
over 40 chefs
|
| gptkbp:start_date |
gptkb:1961
|
| gptkbp:bfsParent |
gptkb:Heston_Blumenthal
|
| gptkbp:bfsLayer |
5
|