El Bulli   AliveMindCinema.com

El Bulli Cooking in Progress

Official Trailer
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"Don't give me anything that isn't good"
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"More mushrooms, less water"
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"Where do we have the tangerine blossom?"
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"Shall we buy two asparagus too?"
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"We must function like clockwork"
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For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli — repeatedly voted the world's best — and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!"


Gereon Wetzel was born in Bonn, Germany, and earned an M.A. in Archeology from Heidelberg University. He worked as a language teacher and an archeologist in Spain before completing the documentary filmmaking program at the University for Film and Television (HFF Müchen) in Munich, where he currently lives and works as a freelance author and filmmaker.

His other documentary credits include
HOW TO MAKE A BOOK WITH STEIDL (2010), about the German publisher Gerhard Steidl;
and the short SPRECHPROBEN (2004).



Revolutionary Spanish eatery El Bulli is a Michelin three-star restaurant in Roses, Spain (two hours northeast of Barcelona); each night, it serves a tasting menu of 30+ courses, prepared by over 40 chefs, to a single seating of up to 50 guests. For the current season, its last before transforming into a culinary academy, over two million requests were received for the 8,000 available seats. Head chef Ferran Adrià, who took over the restaurant in 1987 and instituted the tradition of yearly developmental sabbaticals, has become the leading inspiration for avant-garde cuisine worldwide, alternately referred to as a mad scientist or Salvador Dali of the kitchen.

Further reading:

El Bulli official site

Times Topics: Ferran Adrià




El Bulli

food photographer: Francesc Guillamet



Fans of shows like Top Chef are well advised to check out this fascinating and artful look at the meticulous
research-and-development process for the experimental dishes at El Bulli, where every unique dish came with
plentiful bragging rights."

New York Magazine


"A treat for chefs and foodies. [Chef Ferran Adrià] is a culinary magician who strives to
please the eye, nose and emotions as much as the palate."

– Jeannette Catsoulis, The New York Times


"It's cooking like you've never seen."

– Charlotte Druckman, The Wall Street Journal


"For a foodie, the new film about Spain's renowned El Bulli restaurant is a bit like an Angelina Jolie movie for a teenage
boy… Food lovers can now salivate via celluloid. El Bulli: Cooking in Progress, a meticulous exploration
of how this famously avant-garde eatery comes up with its insanely inventive creations…for those passionate
about the artistry and indeed the science of cooking, it's dangerously close to porn. There are some unintentionally
very funny moments, like when two chefs go to the local market and ask for five single grapes for their testing –
and three beans"

– Jocelyn Noveck, Associated Press


"By now there have been so many documentaries about restaurants that they form a film genre…
But here now is El Bulli, which in some ways transcends them all, and poignantly serves as a memorial."

– Stanley Kauffmann, The New Republic


"Molecular gastronomy rock star Ferran Adrià's Catalonian culinary paradise…
the culinary impossible is realized one painstaking step at a time."

– Karina Longworth, Village Voice


For general inquiries, please go to our dedicated Facebook page
and post your questions. We will try to answer them as soon as possible. If you have specific questions about bookings or promotions, please contact the relevant person below.


US Theatrical Booking Contact:
Jason Leaf / Kino Lorber



US Festival Booking & Marketing Contact:

Kate Brokaw / Kino Lorber



Distributed in Canada by KinoSmith:



International (non-US/Canada) Sales: Ingo Fliess / if...Productions


Kino Lorber

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