A Menu of 44 Dishes

By Real Academia de Gastronomía

elBullirestaurantReal Academia de Gastronomía

At the start of the 2010 season at elBulli, 34 different dishes were served, in addition to the chocolate box, just like in 2009. But by the end of the season, they were averaging around 44 dishes, plus the chocolate box.

These were the 44 dishes of elBulli's final season.

CocktailsReal Academia de Gastronomía

Cocktails

1670 - Piña colada pillowReal Academia de Gastronomía

1670: Piña colada pillow

1671 - Apple mojito sandwich (2011)Real Academia de Gastronomía

1671: Apple mojito sandwich

1675 - Almond fizz with amarena cherry (2011)Real Academia de Gastronomía

1675: Almond fizz with amarena cherry

SnacksReal Academia de Gastronomía

Snacks

1695 - Nori empanadilla (2011)Real Academia de Gastronomía

1695: Nori empanadilla

1684 - Hibiscus and peanut pallet (2011)Real Academia de Gastronomía

1684: Hibiscus and peanut pallet

1692 - Whole pistachio ravioli (2011)Real Academia de Gastronomía

1692: Whole pistachio ravioli

1691 - Parmesan macaroon (2011)Real Academia de Gastronomía

1691: Parmesan macaroon

1690 - Parmesan stick (2011)Real Academia de Gastronomía

1690: Parmesan stick

1688 - Virgin olive oil chip (2011)Real Academia de Gastronomía

1688: Virgin olive oil chip

1705 - Bloody Mary (2011)Real Academia de Gastronomía

1705: Bloody Mary

1678 - Cod crackling with honey (2011)Real Academia de Gastronomía

1678: Cod crackling with honey

1699 - Baby shrimp fritters with savoury ginger and lime sugar cane (2011)Real Academia de Gastronomía

1699: Baby shrimp fritters with savoury ginger and lime sugar cane

TapasReal Academia de Gastronomía

Tapas/Dishes

1715 - Boiled prawn (2011)Real Academia de Gastronomía

1715: Boiled prawn

1728 - Ice mille-feuille with soy sauce and wasabi (2011)Real Academia de Gastronomía

1728: Ice mille-feuille with soy sauce and wasabi

1718 - Veal marrow/sea urchin nigiri (2011)Real Academia de Gastronomía

1718: Veal marrow/sea urchin nigiri

1598 - Prawns in two textures (2011)Real Academia de Gastronomía

1598: Prawns in two textures

1707 - Rose and jamón ibérico wonton with melon water (2011)Real Academia de Gastronomía

1707: Rose and jamón ibérico wonton with melon water

1710 - Mini-quails with carrot escabeche (2011)Real Academia de Gastronomía

1710: Mini-quails with carrot escabeche

1788 - Cantonese-style thrush canapé (2011)Real Academia de Gastronomía

1788: Cantonese-style thrush canapé

1794 - Game cappuccino (2011)Real Academia de Gastronomía

1794: Game cappuccino

1793 - Game ningyo-yaki (2011)Real Academia de Gastronomía

1793: Game ningyo-yaki

1711 - Soy matchstick with yuzu and miso (2011)Real Academia de Gastronomía

1711: Soy matchstick with yuzu and miso

1609 - Soy tiramisu with dashi tea (2011)Real Academia de Gastronomía

1609: Soy tiramisu with dashi tea

1742 - Caviar/hazelnut (2011)Real Academia de Gastronomía

1742: Caviar/hazelnut

1690 - Parmesan stick (2011)Real Academia de Gastronomía

1693: Hazelnut baton

1749: Black truffle tartlet (2011)Real Academia de Gastronomía

1749: Black truffle tartlet

1754 - Saint-Félicien blini with white truffle (2011)Real Academia de Gastronomía

1754: Saint-Félicien blini with white truffle

1741 - Duck foie gras tartlet (2011)Real Academia de Gastronomía

1741: Duck foie gras tartlet

1776 - Galician-style octopus shabu-shabu (2011)Real Academia de Gastronomía

1776: Galician-style octopus shabu-shabu

1782 - Steamed elvers (2011)Real Academia de Gastronomía

1782: Steamed elvers

1767 - Lulo and shellfish ceviche (2011)Real Academia de Gastronomía

1767: Lulo and shellfish ceviche

1771 - Oaxaca taco (2011)Real Academia de Gastronomía

1771: Oaxaca taco

1739 - Tomato tartare with honey candy (2011)Real Academia de Gastronomía

1739: Tomato tartare with honey candy

1723 - Gazpacho/ajo blanco (2011)Real Academia de Gastronomía

1723: Gazpacho/ajo blanco

"What Might Have Been" (2011)Real Academia de Gastronomía

2011: "What Might Have Been"

This includes recipes that did not come to fruition, although some of the concepts and techniques used in them may have laid the groundwork for future developments. You could call them "off-catalog" dishes.

1642 - Wood pigeon with soursop raviolini (2011)Real Academia de Gastronomía

1642: Wood pigeon with soursop raviolini

1791- Blackberry risotto (2011)Real Academia de Gastronomía

1791: Blackberry risotto

1795 - Hare with hare bolognese and blood (2011)Real Academia de Gastronomía

1795: Hare with hare bolognese and blood

1796 - Hot wild strawberries in hare consommé (2011)Real Academia de Gastronomía

1796: Hot wild strawberries in hare consommé

1798 - Mimetic chestnuts (2011)Real Academia de Gastronomía

1798: Mimetic chestnuts

Before dessertReal Academia de Gastronomía

Pre-Desserts

1816 - Tea and lime sugar cube (2011)Real Academia de Gastronomía

1816: Tea and lime sugar cube

1819 - Cremat (2011)Real Academia de Gastronomía

1819: Cremat

1813 - Coca de vidre (2011)Real Academia de Gastronomía

1813: Coca de vidre

1820 - Coconut mini-doughnuts (2011)Real Academia de Gastronomía

1820: Coconut mini-doughnuts

DessertReal Academia de Gastronomía

Desserts

1827 - Frozen apple rose (2011)Real Academia de Gastronomía

1827: Frozen apple rose

Caja de Chocolate - elBulliReal Academia de Gastronomía

Chocolate box

Credits: Story

Image: elBullifoundation / © F. Guillamet

Acknowledgements: Rafael Ansón, president of the Spanish Royal Academy of Gastronomy; Elena Rodríguez, director of the Spanish Royal Academy of Gastronomy; María García and Caroline Verhille, contributors to the Spanish Royal Academy of Gastronomy.

Spanish Royal Academy of Gastronomy

This exhibition is part of the Spanish Gastronomy project jointly coordinated by Google Arts & Culture and the Spanish Royal Academy of Gastronomy.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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