El Bulli built a reputation as one of Spain’s most acclaimed restaurants, and its success earned chef Ferran Adrià a reputation as one of the best, most innovative and craziest chefs in the world. Currently undergoing a two-year retooling with plans to re-emerge in 2014 as the elBulli Foundation, the restaurant is no stranger to creative shifts. Even in its prime, El Bulli closed for six months at a time to allow Adrià and his team to retire to his Barcelona cooking laboratory to create the new menu for the coming season.

Director Gereon Wetzel takes a uniquely quiet stylistic approach to his documentary, creating a natural birds-eye view of the chef’s process as the taste and texture of proposed dishes are systematically analyzed. His camera watches as the cooks experiment, shop, discuss, sample and ultimately design the new menu for the next rotation. Taking the idea of a cooking show to an entirely new level, EL BULLI encourages the audience to sit back, relax and enjoy every minute of these chefs’ conversations, artistic discussions, methodology and scientific approach to recipes and menu creation.