We've had some discussions about El Bulli in the past, in which I whimpered that it

[Marg CDN]

snowed in Barcelona when we had that restaurant on our itinerary, and we have talked about molecular gastronomy.

Here's an article that combines both.

http://www.zagat.com/Blog/Detail.aspx?SNP=NBOB&SCID=42&BLGID=13084&zagatbuzzid=july08week2