Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
camdan

el bulli 2009 reservations

Recommended Posts

Remember that the 2009 season goes from mid-June to just before Christmas!

You see, I probably should have read this before I sent off my request for late-April. As a bald, yellow man once said: "D'oh!"

Still no word as yet. They do this every year: taunt me into thinking I might have a place, but then sending me a refusal at the last minute. Oh well, I shouldn't complain really, since we got in on our first attempt a few years ago. I'm just being greedy!

Share this post


Link to post
Share on other sites

Alas: a day at elBulli will not be followed by a night there this yeat . . . was hoping the third time request and on an anniversary would be the golden ticket but not so

Share this post


Link to post
Share on other sites

they are open next year till the 20th of december. i am assuming they will close for christmas after that. i will start with the emails Jan 2 2010

i already have a reminder in my calendar for when to send the next reservation request.

What date have you put in for next year?

Share this post


Link to post
Share on other sites

pst. have you tried the Seville restaurant - simply fabulous - but don't tell anyone I told you as I'd hate that to become just as over subscribed. OK - so they don't quite do as up to the moment dishes of Roses but its pretty damned close to perfection nonetheless

Share this post


Link to post
Share on other sites

I'm not in this year. Oh well, I really want another trip to San Sebastian first and foremost anyway.

Share this post


Link to post
Share on other sites

Just got my rejection too. To put it into perspective - if really 2 million diners apply for 8000 seats every year, the chance of landing a reservation in the El Bulli lottery is less than 0.5%.

Share this post


Link to post
Share on other sites

A rejection here as well - oh well 2010 not that far away


Time flies like an arrow, fruit flies like a banana.

Share this post


Link to post
Share on other sites
I sent my request on the 14th, and haven't heard anything. Maybe no news is good news?

Last year, I received my No, end of November. Good Luck...

Share this post


Link to post
Share on other sites
I sent my request on the 14th, and haven't heard anything. Maybe no news is good news?

Last year, I received my No, end of November. Good Luck...

What a party pooper (hoping to make El Bulli part of honeymoon in June and haven't heard anything yet).

Share this post


Link to post
Share on other sites
I sent my request on the 14th, and haven't heard anything. Maybe no news is good news?

Last year, I received my No, end of November. Good Luck...

What a party pooper (hoping to make El Bulli part of honeymoon in June and haven't heard anything yet).

As late as you receive the e-mail, the chance to get a table increase. But....

Share this post


Link to post
Share on other sites

Has anybody heard or received any acceptance e-mails from El Bulli? Just wondering when they would be sending those out.

Share this post


Link to post
Share on other sites
Has anybody heard or received any acceptance e-mails from El Bulli? Just wondering when they would be sending those out.

I Had a great meal in 2007, and told Luis how thankful we were. He spoke of a tedious process with little sleep (reservations). Ill keep requesting though. I do find it nice that a formal response is given considering the thousands of emails that must come mid October for 8000 or so seats.

Nathan Conner

I received this on 10/29.

The demand that we have received at the first moment has again surpassed our limited possibilities for one season and we regret not to be able to full fill more reservation requests.

We thank you sincerely for all your interest and we will be at your disposal if you wish to revise the situation during the season, near your available dates as we must confirm all the reservations 10 days in advance.

Tel. +34 972 15 04 57 (during the season - after 3.00 p.m.)

2009 Season - Open from June 16th to December 20th

Only dinner service 7.30 – 9.30 p.m. except on some Saturdays of September-October-November and December that we will be open for lunch (1.00 – 2.30 p.m.) and closed for dinner.

NORMALLY MONDAY AND TUESDAY CLOSED

SEE EXCEPTIONS OF OUR 2009 CALENDAR AT www.elbulli.com (see reservations)

2010 RESERVATIONS

We do not have information about 2010 season at this moment but we never start the management until we have finished the season before.

You will find information at www.elbulli.com see reservations) in December 2009.

Sincerely yours,

Luis Garcia


Edited by nhconner (log)

Share this post


Link to post
Share on other sites
Has anybody heard or received any acceptance e-mails from El Bulli? Just wondering when they would be sending those out.

I Had a great meal in 2007, and told Luis how thankful we were. He spoke of a tedious process with little sleep (reservations). Ill keep requesting though. I do find it nice that a formal response is given considering the thousands of emails that must come mid October for 8000 or so seats.

Nathan Conner

I received this on 10/29.

The demand that we have received at the first moment has again surpassed our limited possibilities for one season and we regret not to be able to full fill more reservation requests.

We thank you sincerely for all your interest and we will be at your disposal if you wish to revise the situation during the season, near your available dates as we must confirm all the reservations 10 days in advance.

Tel. +34 972 15 04 57 (during the season - after 3.00 p.m.)

2009 Season - Open from June 16th to December 20th

Only dinner service 7.30 – 9.30 p.m. except on some Saturdays of September-October-November and December that we will be open for lunch (1.00 – 2.30 p.m.) and closed for dinner.

NORMALLY MONDAY AND TUESDAY CLOSED

SEE EXCEPTIONS OF OUR 2009 CALENDAR AT www.elbulli.com (see reservations)

2010 RESERVATIONS

We do not have information about 2010 season at this moment but we never start the management until we have finished the season before.

You will find information at www.elbulli.com see reservations) in December 2009.

Sincerely yours,

Luis Garcia

Just received the good news that I'll be dining there June 16th! Anyone else heard!?

Share this post


Link to post
Share on other sites
In for 2 on June 24th.

Did you only just receive this confirmation, or did you get it a while ago? I received my rejection email log ago, but my partner has yet to receive any response, so I'm hoping they just haven't got round to sending the confirmation to her!

Lee

Share this post


Link to post
Share on other sites
In for 2 on June 24th.

Did you only just receive this confirmation, or did you get it a while ago? I received my rejection email log ago, but my partner has yet to receive any response, so I'm hoping they just haven't got round to sending the confirmation to her!

Lee

I got it this morning.

Share this post


Link to post
Share on other sites
In for 2 on June 24th.

Did you only just receive this confirmation, or did you get it a while ago? I received my rejection email log ago, but my partner has yet to receive any response, so I'm hoping they just haven't got round to sending the confirmation to her!

Lee

Got it this morning at about 5:30am Central time


-Josh

Now blogging at http://jesteinf.wordpress.com/

Share this post


Link to post
Share on other sites

I sent in a request on the 15 on october, and I was very excited when rejection time came and I didnt receive anything. But now that some people have gotten acceptance letters and I havent gotten anything, Im getting really worried.

According to the 2007 thread, quite a bunch of people got theirs on 5th december, so my fingers are still crossed

Share this post


Link to post
Share on other sites
In for 2 on June 24th.

Did you only just receive this confirmation, or did you get it a while ago? I received my rejection email log ago, but my partner has yet to receive any response, so I'm hoping they just haven't got round to sending the confirmation to her!

Lee

Got it this morning at about 5:30am Central time

Sweet!


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
    • By lindaj1
      Is there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs?  Unusual ingredients OK.  There must be a way...
    • By haresfur
      I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?
       
      Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...