Molecular gastronomy brings food and science together, transforming ingredients into unforgettable taste sensations (think liquid ravioli, vegetable foams, foods in bubble and balloon form). El Bulli, near Barcelona, Spain, topped the S. Pellegrino list of 50 best restaurants enough times to earn Ferran Adria the title chef of the decade in Restaurant Magazine.
Unfortunately for would-be visitors, Adria closed the restaurant and converted it into the El Bulli Foundation -- doing food research, not food service. But many of El Bulli's greatest hits appear on the menu at La Alqueria restaurant at El Bulli Hotel Hacienda Benazuza, near Seville. And Adria, who's lecturing about molecular gastronomy at Harvard University and working with his foundation, isn't going to stop cooking anytime soon.
Molecular gastronomy fans can try The Fat Duck in Bray, United Kingdom, and Pierre Gagnaire's eponymous restaurant in Paris -- Gagnaire and The Fat Duck's Heston Blumenthal are considered among the top chefs at the intersection of food and science [source: This].