A documentary that follows the chefs of the El Bulli, a three-star Michelin restaurant in Spain. It serves 8000 diners between June and December – and then shuts for six months to create an entirely new, themed avant-garde menu. The camera is invited into the restaurant, kitchen and laboratory of chef Ferran Adrià.
A mix of the fascinating and the frustrating: some of the dishes are exciting and interesting, however, 108 minutes of detail causes this documentary to fall short of its potential.
Reviewed by David Parkinson