No Reservations Season 2 Episode 13 Decoding Ferran Adria

In the thirteenth episode of the second season of No Reservations, Anthony Bourdain travels to Spain to decode the enigma that is Ferran Adria, the famed chef and pioneer of molecular gastronomy. Bourdain starts off in Barcelona, where Adria owns the now-shuttered restaurant El Bulli, widely considered to be one of the best restaurants in the world during its heyday.

Bourdain meets up with Adria and is immediately struck by his humble demeanor despite his larger-than-life reputation. Together, they explore the city’s food culture, starting with a visit to a classic cava bar. Adria explains that for him, the essence of Spanish cuisine is in the traditional tapas bars that dot the city.

The duo moves on to the famed seafood restaurant La Paradeta, where Adria introduces Bourdain to the Spanish concept of “mariscada,” a feast of seafood that includes everything from clams to octopus. Adria explains that the variety and quality of seafood in Spain are unparalleled, which is why it plays such a central role in Spanish cuisine.

From there, Bourdain and Adria head to the Boqueria market, a bustling hub of food stalls and vendors that’s been around since the early 1200s. Adria explains that he used to come to the market as a young chef to study ingredients and push the boundaries of what was possible with them.

Next, Bourdain and Adria venture to the Costa Brava, a picturesque coastline that’s home to some of the world’s best seafood. Here, they visit a fish market and talk about Adria’s early years as a chef, when he was working in a beachside restaurant and experimenting with new techniques and ingredients.

Bourdain and Adria then head to the town of Girona, where Adria owns a restaurant called Tickets that serves tapas with a modern twist. They explore the restaurant’s open kitchen and Adria talks about his approach to cooking, which involves constantly pushing the boundaries of what’s possible with food.

Finally, Bourdain and Adria cap off their journey with a meal at Celler de Can Roca, which Adria describes as the best restaurant in the world (at the time of filming). They’re treated to a feast of dishes that showcase the incredible creativity and technical skill of the kitchen, including a dessert course that involves liquid nitrogen and a tableside smoking apparatus.

Throughout the episode, Bourdain and Adria engage in lively discussions about the role of food in society, the creative process behind cooking, and the future of Spanish cuisine. For anyone who’s curious about the man who helped revolutionize the culinary world, “Decoding Ferran Adria” is an insightful and inspiring look at one of the most creative and influential chefs of our time.