On the whole El Bulli is much less formal than what one would expect from a Michelin 3 star restaurant of any sort, let alone one as famous as this. Service is incredibly busy, the wait staff have a large role in presentation of dishes, they’re running around the whole time rather frenetically. Service is still good of course – there’s someone there to help you with your chair when you return from the restroom (and your napkin has been discretely replaced while you’re gone). But given the rush silverware isn’t placed perfectly and symmetrically. But then silverware is changed at least 12 times during service.

Whenever food arrived at a table, everyone would go silent – awaiting instructions on how to eat the course just presented. Each dish is presented and then explained. In most cases all the ingredients are detailed, although in one case (the gorgonzola shell) things were left a bit of a mystery as we weren’t told what was underneath and left to discover the surprise. ~50% of the dishes also have a distinct order in which you’re supposed to eat each piece. Some might find this pretentious … but it’s executed in a fairly down-to-earth way, it’s hard to describe. It’s not “you must follow our instructions” rather it’s a description of how the chef believes, after much scientific testing, that the combination and ordering of flavors will be most interesting or fulfilling or demonstrate something about the ingredients that you might not have thought of before.

2011-08-30: amazing.

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