After buying land in the Montjoi Cove, the Schilling family take steps to open a restaurant; in 1981, Juli Soler becomes the director; Ferran Adrià is hired to be a stager.

In 1987, Ferran Adrià decides to use his own cooking techniques instead of following recipes out of cookbooks.

After a few years, Ferran Adrià's personal cooking style becomes popular; Ferran is given creative freedom.

Using new techniques and concepts, Ferran Adrià and his team create various recipes; sweet-and-salty symbiosis.

New pastries and a variety of other dishes are made using a new caramelization technique; the restaurant gains its third Michelin star.

A workshop is founded in Barcelona and Bullicarmen, elBulli's business HQ opens; the menu is eliminated, leaving only the tasting menu; a new breading is created.