Want to recreate the mythic El Bulli restaurant, or a rudimentary facsimile, at home? Spanish chef Ferran Adrià has developed a molecular gastronomy kit that will allow home cooks to perform kitchen alchemy, spherifying and gellifying foods à la El Bulli.

Spain’s El Celler De Can Roca edged past Denmark’s Noma and Italy’s Osteria Francescana to be named the world’s best restaurant on Monday.

Auction house Sotheby’s is offering the highest bidder at an upcoming wine auction the chance to enjoy a dinner prepared by legendary chef Ferran Adrià himself.

Spanish chef Ferran Adrià will be selling off the contents of the wine cellar from his now-shuttered restaurant El Bulli in two separate auctions to be held next year.

Spanish chef Ferran Adrià has released more details on life after El Bulli, including plans to launch a culinary version of Wikipedia which he’s named La Bullipedia.

At a gastronomy event in Mexico over the weekend, Adrià shared his vision of the much vaunted El Bulli Foundation which is set to open in 2014 and serve as a culinary think tank, reported popular food blog Eater.com.

A series of sustainable buildings are to house the brainstorming center, a workspace and the all-important kitchen.

elBulli, the beachside Spanish restaurant repeatedly crowned the world’s best, will close Saturday after pushing the boundaries of cuisine for more than two decades under chef Ferran Adria.

The remote eatery in Cala Montjoi will re-open in 2014 as a non-profit culinary think tank that will investigate new cooking techniques and develop new flavours.

The elBullifoundation plans to grant between 20 and 25 scholarships annually for chefs to spend a year working with elBulli’s core staff.