The Foundation’s Gastronomic Laboratory is a meeting place for chefs and citrus fruits, where ideas full of aromas and flavors are developed. V.T.

The laboratory

This Laboratory was created to make it available for research in the use and application of citrus fruits, both in gastronomy and the culinary industry, as well as in other companies such as pharmaceuticals, perfumery and cosmetics, or in any other sector interested in citrus fruits, either in their pure state or from their essential oils or other transformations.

Like any laboratory, it is a space equipped with the necessary means to conduct research, develop experiments or carry out scientific work and practices. The technological equipment allows us to get the best out of the nearly 500 varieties of fruit that make up the Todolí Citrus Collection.
The laboratory also houses a gastronomic library with a large collection of international publications on the use of citrus fruits in cooking.

Our facilities have been visited by chefs and team members of restaurants like Quique Dacosta, Ricard Camarena, Ausiàs Signes, Silla Bjerrum, La Sucursal, Toklas or Brutalisten.

Laboratorio Gastronómico Fundació Todolí Citrus

The Laboratory was built with the advice of the renowned Catalan chef Ferran Adrià, who from his restaurant elBulli pioneered the physical and chemical transformation of food during the cooking process.

Architect Carlos Salazar, author of the project, was awarded the Golden Novum Design Award 2021 in the Architecture Design section for this work. Salazar transformed the former tool shed of the original orchard into a modern and functional building.

The Bartolí Lab is a building designed as a kitchen and creative center for the Todolí Citrus Foundation. It owes its name to the rural section of the village of Palmera where artistic curator Vicent Todolí has located his project. At its epicenter, the old tool house has given way to a luminous building, a small architectural gem. A “test tube” of the Valencian citrus landscape conceived as a space for gastronomic research.