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Adrià’s cocktails are equally inventive and fun. A rum and tarragon cocktail is served frozen into cubes and his piña colada is served on a spoon in the form of foam, jelly and sorbet using the deconstruction approach Adrià has made so popular.

The man behind deconstruction, foams, airs and mists continues to blaze trails with Fast Good—his take on fast food. But, great tasting food served fast is only a part of the larger picture as Adrià’s main goal in creating the concept is to introduce healthier quick-service options to the increasingly hefty European public.

“Obesity is a problem in Europe, too,” says Adrià in response to America’s alarming obesity epidemic. “Nobody works-out here. Portion size is not a problem like in America, but we don’t exercise.”

Europe’s general lack of physical activity, combined with the infiltration of American junk food, has created a problem. And Adrià’s hoping to incite change serving hormone-free veal burgers and unprocessed fries at Fast Good, as well as through educating younger generations.

“Education is important,” says Adrià. “We must tell young people that health is important. Great chefs can do this—they can influence youth.”

Fast Good has been open about a year and is showing signs of acceptance among Spain’s public. Next, Fast Good is moving to South America, and it will eventually head north, perhaps to a location near you.