You’re currently offering three menus – at prices ranging from 165 to 225 euros. Powerful flavours are always at the center of your dishes. How would you describe your style?
With DiverXO we’re not aiming to emulate Chinese, Thai or French cuisine. But I am keen to know exactly how people cook in China, Thailand, and France these days. This knowledge generates ideas, it inspires me – and then I create something new out of it. Something that’s one-hundred per cent particular to me. Something unique.
What does the name of your restaurant mean?
The Spanish adjective “diverso” means different, which is what I want to be. And then it occurred to us that XO is the name of a well-known Chinese sauce. And since Asian cooking has had the most sustained influence on me, we swapped the “so” at the end of “diverso” for “XO”. It’s wordplay. When you say the two words, they sound pretty similar.
Your restaurant has some very unusual décor. Wherever you look, there are pigs – standing still, suspended, flying. It’s like Jeff Koons has paid you a visit…
… or we’ve tapped into a dream inside the head of Tim Burton (who I admire very much) or my illustrious compatriot Salvador Dalí. Dream worlds where everything is creative, powerful, and just a bit mad.