El Bulli

EL BULLI: IN DAYS, DISTANCE, WEIGHT AND YEARS When El Bulli finally closed its doors in July 2011, it had become the most talked about restaurant in the world. It was given three Michelin stars and topped the best restaurant in the world award 5 times between 2002 and 2008. The legendary chef, Ferran Adrià, and his co-owners, Juli Solerin and Albert Adrià, reveal some fascinating facts in their book, A Day at El Bulli, published by Phaidon in 2008. JAN FEB MARCH APRIL MAY OPEN FOR 160 DAYS OF THE YEAR 4000 8K 5600kg 11,200 RESERVATIONS of food consumed per year creative hours worked staff meals per year guests every year per year 15 tables served daily |1,666 10 40 215 325 bottles on the wine list bottles of wine open every year vintages; grape varieties; DOCS on wine list. 100026 40 pieces of cutlery used evey day waiting staff in the dining room every day chef's cooking every day 200 * 8km 7,000 to 20,000 average walked every day by waiters kilometres travelled to eat at El Bulli cost on average for the menu with wine (2008) Kitchen cloths and aprons used every day Peter Scarks Design DATA SOURCE: www.gouldenomics.blogspot.co.uk