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It was just two weeks ago that El Bulli, the restaurant run by the chef Ferran Adrią, was named the best restaurant in the world by the prestigious English magazine Restaurant, a distinction it had already received four times, in 2002, 2006, 2007 and 2008.

It was the fourth consecutive year that Restaurant had recognised the daring, creative, avant garde cooking of Adrią. The list includes the top 50 restaurants in the world and is compiled by 800 chefs, critics and culinary experts.

As in 2008, El Bulli was placed ahead of the English restaurant The Fat Duck, located on the banks of the River Thames and led by Heston Blumenthal, one of the pioneers of the so-called molecular gastronomy which consists of applying scientific criteria in the kitchen (some include Ferran Adrią in this culinary trend, although he himself rejects the label).

Fifth place was awarded to El Celler de Can Roca in Girona, run by the Roca brothers: Joan, Josep and Jordi. The leap forward by Celler de Can Roca has been spectacular; it occupied the 26th position last year.

All in all, the awards confirm that these are important times for Catalan cuisine, whose other leading exponents include Carles Abellan, Sergi Arola, Carles Gaig, Carme Ruscalleda and Santi Santamaria.