Diverxo Madrid

And finally desserts to round off another incredible meal. Thanks again @dabizdiverxo 🙏🏻🙏🏻🙏🏻
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Another visit to the incredible ⭐️⭐️⭐️ DiverXO in Madrid. As always the level of creativity here is astounding, with most of the dishes being different from my last visit just a couple of months prior. It’s great to see @dabizdiverxo and the team climbing higher and higher on the OAD best restaurants list. Should be top 10 in my opinion.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 28
W50B - ‘discovery’
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Didn’t expect to return so soon to Madrid’s one and only 3 star Michelin restaurant: DiverXO. But afrer my first meal back in June I needed to check out this colors, ingredients, spices, ideas galore. Whereas the huge majority of top chefs are trying to get rid of too many ingredients… Dabiz Muniz speaks many different languages from Mexican through Sout-East Asian to Japanese, and he is not afraid to use them in one single meal: from mole through laksha, thai green curry, Japanese katsusando (of hare!), and mochis with Spanish flavors. If you are not afraid getting lost in this culinary jungle, it will be a fantastic ride, if you prefer 3-4 ingredients on your plate, I have warned you!
#jokuti_spain
#foodie #diverxo #dabizmunoz #3starmichelin #madridfood #onmyplate #troisetoiles #luxury #worlds50best #spices Less

Restaurante Diverxo - Madrid (ES)
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3🌟Michelin - W50B - OADtop100- Best Chefs Award-La Liste
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You have artists & Artists (with Capital A)
Already more than 2months ago, but still impressed by this very unique culinary experience in Madrid.
This is one of those world spots, one must visit to make your culinary life complete.
Dabiz @dabizdiverxo & his crazy team are invoking your most naughty culinary dreams.
Combined with the skills of a painter artist, you experience your private Prado
Also one of the most nicest & most humble artist chefs. Thnx my dearest friend for creating these so intense memories 🙏🏻🙌🙌🙏🏻
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Surely the craziest 3 star Michelin of the world: Dabiz Muñoz is going against the trends: dishes with many ingredients, Asian fusion, spices and flavors from all over the world! Service and atmosphere has calmed down over the years (if you want to see the original chaos, check out my recent IGTV video!), but he is clearly not into minimalism and subtle tones, but bold, spicy and delicious!
#foodie #diverxo #finedining #dabizmuñoz #3starmichelin #spicyfood #caviar #truffles #luxury #madridfood #onmyplate #michelinstar #worlds50best Less

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

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

“Slurping your childhood”....cotton candy flan, beetroot, Vanilla & a touch of sriracha sauce
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The afternoon tea...croissant and white cookies mochi .
Our next meal was an incredible 28 course feast at ⭐️⭐️⭐️ DiverXO in Madrid where @dabizdiverxo ‘s remarkable creativity really blew us away. This really was a trip down the rabbit hole
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Michelin Guide - ⭐️⭐️⭐️
OAD list - 46
W50Best- 75
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #sansebastian #spanishfoodie #oadtop100 #diverxomadrid #diverxo #dabizmuñoz Less

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 ?
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