Statements (62)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:restaurant
|
| gptkbp:bfsLayer |
5
|
| gptkbp:bfsParent |
gptkb:El_Bulli_Foundation
|
| gptkbp:awards |
3 Michelin stars
|
| gptkbp:capacity |
50 guests
|
| gptkbp:cuisine |
gptkb:Ferran_Adrià
avant-garde Catalan cuisine |
| gptkbp:famous_dish |
grilled octopus
vegetable tempura tuna tartare chocolate mousse spherification coconut and lime cherry soup squid ink ravioli cucumber and mint tomato water beetroot chips caramelized onion carrot spaghetti caviar of eggplant chicken with saffron chocolate air chocolate and chili citrus foam coconut and passion fruit coconut foam cucumber sorbet duck with cherry sauce fish with citrus foie gras with apple fruit salad with herbs liquid olives lobster with mango mango caviar pear and cheese pistachio dust pork belly with apple raspberry and basil saffron air sea urchin with lemon smoked salmon with yogurt squid with black garlic vanilla and olive oil veal with truffle |
| gptkbp:founded |
gptkb:1961
|
| gptkbp:has_menu_item |
tasting menu
|
| https://www.w3.org/2000/01/rdf-schema#label |
El Bulli restaurant
|
| gptkbp:influenced |
culinary arts
|
| gptkbp:influenced_by |
gptkb:product
|
| gptkbp:inspiration |
art and nature
|
| gptkbp:known_for |
molecular gastronomy
|
| gptkbp:legacy |
culinary innovation
|
| gptkbp:location |
Cala Montjoi, Spain
|
| gptkbp:membership |
required
|
| gptkbp:opened |
gptkb:2011
|
| gptkbp:owner |
gptkb:Ferran_Adrià
|
| gptkbp:reputation |
world's best restaurant
|
| gptkbp:season |
April to October
|
| gptkbp:sustainability |
local sourcing
|
| gptkbp:website |
elbulli.com
|