DiverXO Madrid

Another visit to ⭐️⭐️⭐️ @diverxo DiverXO in Madrid. Another exceptional meal with one of the most bonkers (in a very good way) wine pairings I’ve ever had (Mugaritz first visit still holds the title). This is without a doubt one of the greatest tables in Europe and @dabizdiverxo Dabiz Muñoz winning the Best Chef Awards top spot for a third consecutive year is well deserved. I can’t wait to bring my ‘best of Spain tour 2024’ here next May. I also can’t wait for DiverXO to open in it’s new location next year.
(Dish descriptions are photographed and pictured after each dish as they are so long)
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Michelin Guide - ⭐️⭐️⭐️
OAD - 15
W50B - 3
Best Chef Awards - 1
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“I always want to do something different, that’s my focus. And I feel totally free to create whatever I want!”
A conversation with David Muñoz after a glorious lunch, for lack of a better word to describe an impressive sequence of delicious dishes (some of which are very recent and not yet on the printed menu), totally unexpected conceptions that emerge from David’s prodigious imagination and are then further enhanced by Miguel Ángel Millán’s always inspired pairing.
The truth is that the result is like nothing else. Less

Without a doubt one of those magical places that go straight into the ❤️!
This truly touching spot not at least because of the flying pigs on the wall, but because of the fascinating, provocative and heartfelt creations of this truly impressive magician @dabizdiverxo & his lovely team.
Before his development and stubbornness regarding his career, which i have been following since 2007, one can and must just pull the hat off! 🎩
For sure one of the most exciting spots, at the moment, on the culinary map!
Deepest respect amigo!
Thanks for the big fu...ing ❌⭕️!!!
Hasta pronto jefe!🙏❤️🙌😘
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Diverxo - ⭐️⭐️⭐️
Madrid, Spain
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DiverXO, the brainchild of the extraordinarily talented and visionary chef David Muñoz, is an unrivaled culinary gem nestled in the heart of Madrid, Spain. Since its inception in 2007, the restaurant has redefined the gastronomic landscape, dazzling diners with its audacious fusion of Spanish tradition and innovative, daring techniques. Hailed as a pioneer of avant-garde cuisine, David Muñoz's culinary creations tantalize the senses, taking guests on an awe-inspiring journey through an ever-evolving tapestry of flavors and textures.

Before carving his name in the world of gastronomy, David Muñoz honed his skills at El Bulli, an influential Spanish restaurant synonymous with culinary experimentation. Inspired by the teachings of the legendary Ferran Adrià, Muñoz embarked on a relentless pursuit of excellence, infusing his dishes with an unyielding passion for pushing boundaries and exploring uncharted culinary territories.

In 2010, DiverXO transcended to new heights, relocating to the vibrant neighborhood of Chamberí. The move marked a pivotal moment in Muñoz's career, providing him with the canvas to manifest his imaginative artistry fully. The restaurant's interior reflects the essence of its cuisine, boasting an eclectic and daringly avant-garde ambiance that enhances the overall dining experience.

Accolades and recognition swiftly followed, as DiverXO garnered three prestigious Michelin stars, solidifying its status as one of the world's most coveted dining destinations. But beyond the accolades, what sets DiverXO apart is its ability to evoke raw emotions through food, inviting diners to embrace the unexpected and surrender to the enchantment of each meticulously crafted dish.

David Muñoz's culinary philosophy encapsulates not only his culinary prowess but also his indomitable spirit and relentless pursuit of innovation. Through DiverXO, he has redefined Spanish gastronomy, leaving an indelible mark on the global culinary stage. With every dish, he weaves a narrative of imagination and emotion, inviting diners to partake in a symphony of flavors that transcend the boundaries of conventional dining.

In the ever-evolving world of fine dining, DiverXO remains a beacon of audacious creativity, a testament to David Muñoz's unyielding dedication to the art of culinary exploration. As patrons walk through its doors, they embark on a voyage of gastronomic marvels, guided by the brilliant mind of a culinary maestro who continues to inspire and surprise with every delectable masterpiece.

Having experienced multiple iterations of DiverXO, from its former location with waiters wearing their jackets backward to the current one, I've had the pleasure of savoring over 15 meals there. Each visit is an enthralling glimpse into David Muñoz's culinary journey, as he weaves the essence of his travels into thrilling new dishes that emerge from behind his stove. While reminiscing about the meals, I find myself particularly drawn to the latest version—a softer, more subdued rendition, surprisingly captivating despite its contrasting nature with David Muñoz's vibrant style.

The last visit, a true culinary roller coaster, was a revelation. Chef Muñoz generously extended the meal with extra courses, resulting in a mind-blowing dining experience that left a lasting impression. The impeccable wine pairings further elevated the adventure, making it a pinnacle of fine dining excellence.

Excitement fills the air as I anticipate the next chapter of DiverXO's journey. Relocating to a custom location in the tranquil forest just outside Madrid, the prospect of indulging in their creations amid such a serene setting is nothing short of exhilarating. I eagerly await the moment the doors of the new venue swing open, eagerly anticipating the continuation of this remarkable culinary odyssey. Less

XO bombs @diverxo part III

- Betanzos, marrow, cabbage, spinach -
- Yakisoba, soya sauce, quail, ginger, sea urchin -
- Quail, ketchup, fries, goat butter, karashi mustard -
- Ages of hake, 3 months, 1 year, 8 years -
- Red bream, sake lees, sansho lemon, shirako -

@dabizdiverxo did it again! Completely new menu full of flavour explosions 🔥😜✨

- Alvaro Palacios, Quinon de Valmira 2016 -
- Michel & Fils Tissot, Château Chalon 1979 -
- Fleury Pere & Fils, Symphonie d’Europe 1992 -
- Tradicion, Palo Cortado 1975 -
- M. Chapoutier, La Méal 2009 -

Outstanding wine pairing by @m.a.millan 🥂

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XO bombs @diverxo part II

- Tear peas, caviar, pistachio, iberian fat, jalapeño, macadamia, horseradish -
- Baby eel, dry sherry, orange, kabracho, potato -
- Ox tail, koji, penja pepper, perretxicos -
- Prawn, scallop, joselito jowl, purple garlic -
- Spinach, buffala burrata, kale, asparagus, sansho -

@dabizdiverxo did it again! Completely new menu full of flavour explosions 🔥😜✨

- Krug, Vintage 2008 -
- Rafael Palacios, Sorte Antiga 2020 -
- Frédéric Magnien, Bonnes Mares 2007 -
- Alonso, Amontillado Gama 2 -
- Egly Ouriet, Blanc de Noirs 2015 -

Outstanding wine pairing by @m.a.millan 🥂

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XO bombs @diverxo part I

- Blue crab, palm sugar, rice vinegar, strawberry, tomalley -
- Melipona, prawns, Mexican honey, turmeric -
- Goat mozzarella, sherry vinegar, thai basil, tomatoes -
- Suckling pig, pecorino, goose yolk, siracha, peppercorn -
- Trout, crayfish, pine, truffle, sushi rice -

@dabizdiverxo did it again! Completely new menu full of flavour explosions 🔥😜✨

- Recaredo, Turo d’en Mota 2009 -
- Trimbach, Clos Saint Hune 2012 -
- Château Grillet, 2019 -
- Vérité, La Joie 2013 -
- Gaja, Costa Russi 2014 -

Outstanding wine pairing by @m.a.millan 🥂

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Throwback Thursday!
Ladies & Gentleman please fasten your seatbelt!
Thanks for the big fu...ing ❌⭕️!!!
❤️😉😘
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Diverxo - 3⭐️⭐️⭐️
Madrid, Spain 🇪🇸
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#xo Less

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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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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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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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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