Innovation, being avant garde, is always polemic.

What's wrong with transforming food?

There's so much information that there is disinformation.

Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won't be opening hours, or reservations, or routines.

If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?

In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

There is not a good or a bad cuisine, just the one you like the best.