MADRID (AP)  Ferran Adrià, who brought the world treats like ravioli made from squid and freeze-dried foie gras, will close his acclaimed restaurant, El Bulli, for two years to tinker with new ideas in molecular cuisine.

Mr. Adrià said on Tuesday that he would close El Bulli in 2012 and 2013 but that he would continue to use it as a research lab. The restaurant traditionally closes from mid-December to mid-June so he and his staff can develop new dishes and techniques.

“With a format like the current one it is impossible to keep creating,” Mr. Adrià, 47, told reporters at the gastronomic fair Madrid Fusion. “In 2014, we will serve food somehow. I don’t know if it will be for one guest or 1,000.”

El Bulli, in Roses, a few hours north of Barcelona, was voted the world’s best restaurant by the British magazine Restaurant for the last four years. It has three Michelin stars. Mr. Adrià said his goal was to break the molds that determine what food should look or feel like.