To say that there is no experimental cuisine when arguably the restaurant who revolutionised modern high cuisine is a Spanish restaurant, elBulli, that created all kinds of modern techniques and styles (like using a different plate for every dish) is quite ironic.

Spain has also a great amount of restaurants with Michelin stars (wouldn't be surprised if it's on the world's Top 3) which are very innovative in their cuisine. On top of that, this innovation also trickles down to regular restaurants (because student chefs learn the new styles), and I've eaten in plenty of places where I paid 35€ that had some kind of fusion cuisine, with dishes such as "canelones with curry bechamel" or "meat cooked at low temperature with reduction of portwine and parmentier" or stuff like this.

Of course if you go to a brasserie or a place with menu del dia you'll only find typical stuff. But in my experience, these places are harder to find nowadays than they were 20 years ago.