DiverXO Madrid

Awards

MICHELIN Guide

Three stars restaurant, 2020

All Michelin stars in Madrid All Michelin stars in Spain All 3 stars Michelin in Madrid All 3 stars Michelin in Spain

OAD

European Restaurants 2020, #116

All OAD European in Madrid All OAD European in Spain

The World’s

50 Best

World`s 50 Best Restaurants 2019, #75

All World`s 50 Best in Madrid All World`s 50 Best in Spain

Elite Collection

Elite Collection Top 100 2019, #30

All Elite Collection Top 100 in Madrid All Elite Collection Top 100 in Spain

Chef

David Muñoz

Cuisine

Creative, Progressive Spanish

• 2020
• 2019
• 2018
• 2016

Dinner at DiverXo

on 20 Feb 2020

by João Wengorovius

Dinner at DiverXo

on 15 Feb 2020

by João Wengorovius

Dinner at DiverXo

on 29 Jan 2020

by João Wengorovius

8 / 10

Dinner at DiverXO

on 09 Jan 2020

by Gerhard Huber

Dabis Muñoz is arguably one of the most creative Chefs working anywhere. His drive, his passion and his love of defying convention is borderless. Thus he creates a menu of avant-garde dishes which draw inspiration from anywhere on earth, There is a nigiri, done his way, of course, Indian dishes from Goa which one would not recognise as such with getting prompted by the attentive front of the house. Occasionally the Chef feeds you a almost traditional dish like the firefly octopus from Galicia,... More

Dabis Muñoz is arguably one of the most creative Chefs working anywhere. His drive, his passion and his love of defying convention is borderless. Thus he creates a menu of avant-garde dishes which draw inspiration from anywhere on earth, There is a nigiri, done his way, of course, Indian dishes from Goa which one would not recognise as such with getting prompted by the attentive front of the house. Occasionally the Chef feeds you a almost traditional dish like the firefly octopus from Galicia, just to throw you off balance.
All dishes are superbly executed and calibrated, most of them have a fairly spice level but create wonderful favour combinations.
The menu is long and the dishes generous portioned, so one walks out sedated but with the happy thought to have participated in a tour de force though-out the travel and phantasy of Chef Muñoz. Less

Dinner at DiverXo

on 08 Jan 2020

by maiakovski_ maiakovski_

9 / 10

Dinner at DiverXO

on 07 Dec 2019

by Tamas Ferencz

We had a chance to visit David Munoz’s flagship restaurant in Madrid December 2019.
The extravagant 40 years old chef develops 35-40 new dishes every year. His very unique cooking style with his extraordinary creativity results a perfect dining experience. He is bravely mixing Mediterranean, Asian and South American ingredients into art on the plate.
The dining room is a reflection of his extravagant style. Fancy decor with pink colour dominations, lot of curtains and theatrical elements like... More

We had a chance to visit David Munoz’s flagship restaurant in Madrid December 2019.
The extravagant 40 years old chef develops 35-40 new dishes every year. His very unique cooking style with his extraordinary creativity results a perfect dining experience. He is bravely mixing Mediterranean, Asian and South American ingredients into art on the plate.
The dining room is a reflection of his extravagant style. Fancy decor with pink colour dominations, lot of curtains and theatrical elements like flying pigs all over.
After the welcome drinks ( Grosset Grand Rose champagne with pink label) the meal started with canopes.
The cantonese chicken, the sheep's milk and maturated salmon croquette and the taco was a very impressive warming up, all were delicious with plenty of flavour.
This was followed by some Indian dishes. A very deep flavour vindaloo curry was balanced with greek yoghurt, Dal Makhani & Frog leg prepared like buttered chicken masala, with papadum of lentils. Pan puri filled with New Delhi salmorejo and Joselito's coppa. Very special steamed, light and fluffy naan with truffle and Mumbai flower with pink pepper. The spices were beautifully balanced in all Indian dishes.
Than we went to China. Roman style kokotxa was served together with Necora chilli crab and it was followed by one of the most successful dish of the meal, Xialongbao Xo Iberian soup dumpling with aged beef rib & bone marrow. All the elements were precisely flavoured and cooked.
And many, more and more beautiful dishes. Red mullet and smoked eel, The sea urchin we had to eat from our hand. That was followed by and another great dish, suckling pig skin with squids, matured tomatoes, Habanero puree. Idiazabal cheese, frozen green lemon and coriander root. The suckling pig skin was crispy and light, the light sweetness of the matured tomato was in perfect balance with the savoury of the cheese, the sourness of green lemon with coriander and the creamy Habanero pure. This was a terrific dish.
Red mullet with Moroccan lemon, smoked chorizo juice and Olluco puree. A lovely dish with rich flavour was carefully balanced. Kagoshima wagyu fillet steak. A high quality, A5 grade , perfectly marbled, very high quality Kobe beef cooked to perfection.
His 25 courses menu was a fantastic gastronomic journey around the world.
With this wonderful diner we had a wonderful wine, one of my favourite Spanish white wines, a bottle of As Sortes from Rafael palacios’s winery. The presentation was extraordinary, the service was top level, smooth and friendly all the way through the 3,5 hours dining time.
I am sure this was not our last visit to this fabulous place. Less

Dinner at DiverXo

on 18 Aug 2019

by Neil Walker

10 / 10

Lunch at Diverxo

on 22 May 2019

by Neil Walker

Next stop (in May) after Etxebarri was in Madrid the following day to visit ⭐️⭐️⭐️ DiverXO for lunch.....a looooong lunch (in a very good way).
The chef, Dabiz Munoz, was just 34 when he was awarded his 3rd Michelin Star in 2014 which is even more impressive when you consider that he was only awarded his first star in 2010.
The thrilling rollercoaster ride of 28 incredible dishes is impossible to contain in one post so here is the first part of the meal.
I have since visited StreetXO... More

Next stop (in May) after Etxebarri was in Madrid the following day to visit ⭐️⭐️⭐️ DiverXO for lunch.....a looooong lunch (in a very good way).
The chef, Dabiz Munoz, was just 34 when he was awarded his 3rd Michelin Star in 2014 which is even more impressive when you consider that he was only awarded his first star in 2010.
The thrilling rollercoaster ride of 28 incredible dishes is impossible to contain in one post so here is the first part of the meal.
I have since visited StreetXO London (post to follow) which I had heard mixed opinions about but found it excellent and have already booked to revisit Madrid for his new menu and also StreetXO Madrid. It’s safe to say that I am a fan ?
Spoiler alert Hayley Evans , Cem Orkut although I am told we are getting a completely different menu ?
Instagram: @achefabroad Less

Dinner at DiverXo

on 21 Dec 2018

by Alfons Weber

10 / 10

Lunch at DiverXO

on 23 Nov 2018

by Maurice Diaz

Avant-garde and surrealist visuals. A very theatrical experience, to say the least. The cuisine was created with great technical skill... with influences from Asia. A true feast for all of the senses!
Michelin 3*

Lunch at Diverxo

on 24 Jul 2018

by Carito Lourenço

Dinner at DiverXo

on 31 May 2018

by Jason Wang

8 / 10

DiverXO and pop up of Alinea in Madrid

on 12 Jan 2016

by Gerhard Huber

So called collaboration dinner between DiverXo and Alinea in Madrid. The whole "collaboration" turned out to be two slightly shortened tasting menu in separate locations. So the dinners who started at DiverXo went through the entire meal and around 11pm were escorted across the street into the Alinea pop up location and restarted a second meal with cocktails.
Anyway, in a direct manu a manu Grant Achatz won hands down.