Last year at MAD4 in Copenhagen where Albert Adria was a presenter, he was nervous and excited about his two New Mexican restaurants that were opening in the same week after he returned to Barcelona. I dined at these a month later and thought that he translated authentic Mexican tastes and flavors superbly and the food at both is delicious and well executed. We also spoke about the project on Ibiza and when Enigma a few blocks up from the 41 Experience that was soon closing would be opening to welcome diners. Finally the grand project in the Ibiza Grand Hotel is nearing completion to open in the summer of 2015 and Enigma, a huge space, is slated to open in 2016.
Albert and Ferran Adria’s Heart Project in Ibiza, Spain
by Geeta Bansal
There has been much conjecture and anticipation about what is coming next from two of the world’s most recognized and talented chefs. After closing of the three Michelin starred elBulli in 2011 there have been numerous new projects by the two Adria brothers in Barcelona, Spain. Their now famous Tickets Bar earned a Michelin star in 2014 as did their 41º Experience which closed last August being slated to reemerge as Enigma sometime next year. The former 41º space adjacent to Tickets has been re-imagined as a dessert experience with huge strawberries dangling from the ceiling and playful desserts created by Albert Adria.
In 2013 came the Peruvian concept restaurant Pakta and Bodega 1900 while last fall came two New Mexican restaurants, Hoja Santa serving haute Mexican cuisine and the lively Nino Viejo, more casual, taco centric which as all their restaurants are always packed and hard to get into. While all these projects under the umbrella of Albert Adria’s Bcn 5.0 concept are within walking distance of each other off the Avinguda del Para.lel in Barcelona, their latest venture is on the island of Ibiza off the coast of Barcelona. The Bcn 5.0 collection which Albert Adria refers to as his version of a culinary amusement park has become the hottest destination for foodie tourists and locals.
The sunny island of Ibiza attracts a jet-setting party crowd from all over the world and is the perfect location for this original concept named Heart Ibiza. This project ten years in the making is in partnership with Guy Laliberte the founder of Cirque du Soleil. Located in the Ibiza Grand Hotel, Heart will bring together food, music, and art in three separate experiences. The high profile Quebec based Cirque du Soleil is known as a leader in artistic entertainment around the world and this will be a ground breaking project bringing together different genres of art. In a conversation with Albert Adria I asked if the menu prices would follow the €1650 range at another restaurant that opened in Ibiza. He laughed and said that their project will be priced to allow even those without deep pockets to come to the party.
The Baraka described as a hippie-chic street food extravaganza on the terrace will have ambient live art, curated music and feature street food with international flair.
The Workshop will be a restaurant (probably impossible to get in from day one) featuring the Adria brand of gastronomy accompanied by music as well as performance and visual art.
Finally the La Boîte a nightclub with live music, live bands, decadent food and libations and Cirque du Soleil (aerial acts overhead?)
Albert Adria’s love of nightclubs and bars will come through in this experience. From Inopia until the present, all of Albert Adria’s projects are immensely popular being well-conceived and received. Two years ago he was planning to move 41 Experience to a roof top location in imitation of nightclubs in New York but like all creative geniuses his plans are in a state of flux, being constantly tweaked and reimagined. While El Bulli was where modern cuisine with its techniques, elaborations, boundless creativity and passion emerged the Heart is bound to be the leader in this nouveau amalgamation of art, food, music and heart of passion.
To say that the Adria’s are leaders in world gastronomy is fully justified as the El Bulli incubator trained chefs like Rene Redzepi of Noma, Andoni Aduriz of Mugaritz, Grant Achatz of Alinea, Joan Roca of El Celler de Can Roca and Massimo Bottura amongst others. They have all successfully carried the seeds of this particular brand of cuisine all over the world. Ferran Adria’s elBulli Foundation in the works now and imagined as a digital archive of elBulli legacy is envisioned as a training ground to facilitate sharing and learning in the industry. The two brothers have authored numerous cookbooks like “A Day at elBulli”, “Los Postres de elBulli”, and “Natura” by Albert Adria and others seen on chefs bookshelves around the world.
The summer of 2015 will be exciting to say the least and one more challenge for those attempting to get reservations!