Design a masterplan for the elBulliFoundation campus in the coastal city of Roses, Spain
elBulli + Molecular Gastronomy
Opening for only a limited season every year, elBulli was a Michelin 3-star restaurant in Roses, Spain. Its chef, Ferran Adrià, is a master of molecular gastronomy - an experimental cuisine in which physical and chemical transformations of ingredients are manipulated as if in a science lab.
Through this process, familiar foods are estranged from their everyday qualities.
Dishes at elBulli were designed to surprise and enchant. After its closure in 2012, elBulli was converted into elBulliFoundation - a creative campus for researching and developing culinary culture.
STRATEGY: Related but Estranged
The campus masterplan takes cues from the molecular gastronomy of elBulli, in which ingredients are estranged from their original state and create a whole new genre of cuisine in appearance and taste.
The monoliths that make up the creative campus possess a familial resemblance to each other. When viewed from specific trajectories from the sea and along the coast, their profiles line up. Large apertures puncture the shapes along the trajectories, framing views through multiple monoliths.
However these familial relations exist only as resemblance. Each monolith remains autonomous.
Where the town is intimate and small scale, the monoliths rise up mute and distant. The monoliths sit in constant counterpoint to the site.
Looking outward, voids frame views of the town and landscape. They sit mutely as neighbors. Intentions are unclear but an uneasy relationship develops.
The monolith mutates its postures when viewed from different angles and under different light conditions. The faceted geometry erodes expressively at the voids, revealing mirrored surfaces.
When viewed at specific angles, the mirrored surfaces reveal a highly expressive moment in an otherwise mute and withdrawn monolith.