He went back to Spain and began experimenting, changing his menu every season and inventing new dishes as he went along. Word of Adria's remarkable cuisine spread quickly. Soon the top chefs of France (and the United States) were going to try his food. He wrote a cookbook--"El Bulli: El Sabor del Mediterraneo"--and in 1996, he won his third star from Michelin.
El Bulli is open only 6 1/2 months a year, the spring and summer months. It is closed for the winter and will reopen in mid-March. Adria will spend part of his "time off" consulting with a restaurant in Madrid and another in Seville.