DiverXO is a whimsical culinary journey by chef David Muñoz, where avant-garde tasting menus transform dining into an unparalleled artistic experience.
"Open for: Lunch and dinner Price range: $$$$ Think of Willy Wonka & the Chocolate Factory, Alice in Wonderland, dreams and nightmares — this is the imaginative spirit that chef David Muñoz, considered the best chef in Madrid by many critics and fans, brings to the city’s only three-Michelin-star restaurant. At DiverXO, located inside the Eurobuilding hotel, Muñoz breaks the boundaries of avant-garde cooking in two tasting menus, aiming to surprise diners with dishes that imitate works of art both in aesthetics and taste. Plan ahead in order to score a table. Best for: A group dinner among people with long attention spans. The tasting menu lasts around three to four hours." - Paula Móvil
"DiverXO, a Three MICHELIN Star restaurant by Dabiz Muñoz, offers a long tasting menu that provides a memorable culinary journey, with reservations opening months in advance." - The MICHELIN Guide
"DiverXo is one of the top Spanish restaurants, ranked among the top four in the World’s 50 Best Restaurants list." - ByPervaiz Shallwani
"With three restaurants in Spain — Disfrutar, Diverxo, and Asador Etxebarri — rounding out the top four." - Erin DeJesus
"With dishes such as Galician lobster “waking up on the beaches of Goa”, freshwater crab from the mouth of the Guadalquivir River with XO kimchi, nigiri matured for 45 days, and toasted butter risotto with tuber aestivum, Dabiz Muñoz’s fun, hedonistic and often irreverent cuisine breaks the mould of cutting-edge gastronomic cuisine by entering his highly personal and dream-like world. As a result, he ensures a rollercoaster of emotions that constantly challenge the palate. In this striking setting, decorated with flying pigs and huge chrome ants, the single tasting menu invites his guests on a spectacular journey across the world’s different cuisines. And through the predominant use of Spanish ingredients, Muñoz is able to create more recognisable flavours than in the past. Highlighting themes such as invasive species and the Pyrenean ecosystem, the chef works without limits, combining local ingredients with exotic condiments to create intense dishes that are full of contrasts." - Michelin Inspector
