DiverXO is one of the most exceptional places to eat in Madrid in addition to this is a sophisticated modern Spanish cuisine combined with the influences of the Asian continent. With only 30 seats inside the dining room, guests book 30 days in advance to savor the amazing Spanish-Asian flavors of Chef David Muñoz, who mastered his kitchen strategies in Asia while working there in Nobu and Hakkasan in London, and Iberian delicacies are mixed with the flavors of China and Japan. This is the reason for the true overall performance in the splendid dining room - decorating the different parts - waiters serve Hispanic-Asian cooking creations on easy and beautiful white ceramic panels as if they were applying paint on silk fabric.
Today I have the pleasure to tell you about DiverXO, one of the most surprising restaurants I have been to, to which I would return with my eyes closed given its originality and personality that undoubtedly make it a restaurant YOU MUST NOT MISS IF YOU ARE A FOODIE OF FEET TO THE HEAD!
This 3-star Michelin restaurant, more than deserved and directed by the great chef Dabiz Muñoz, has changed its location several times and is currently located in the Latin American neighborhood of Madrid, within the NH Eurobuilding hotel.
The entrance to the restaurant, let's say it helps to put you in a position, preparing you to enter the XO world of Dabiz, a world of magic, of the circus ... where white behind the scenes dominates living with flying pigs embedded in the walls, cones of giant ice creams as well as an arsenal of personnel all dressed as if they were "mechanics" or "toymakers". Honestly, a decoration that already lets you see what your experience will be like, simply FOODIE- UNFORGETTABLE!
The restaurant offers two menus, the Xow or the Xef, in my case we chose the Xow following the restaurant's own recommendations and, without a doubt, exceeded our expectations in an extraordinary way.
The entire menu is based on canvases, on a menu of canvases that after several questions are chosen differently for each of the tables and whose combination is then saved so that in the fantastic case that you visit the DiverXo again, your menu and experience They can be completely different with a new combination of canvases.
From start to finish the experience is FUN, CHALLENGING, ORIGINAL and an explosion of textures not to forget since you will notice as you go through the menu that:
1- You should never take the presentation of any canvas for granted
2 - They will surprise you with amazing Asian-Iberian flavors and combinations that at first, you would think more conventiona
3 - You will use utensils that you have never seen before to savor each of the canvases in a different way (you will see that the bread does not accompany you but at no time will it be necessary!
4 - You will find dishes with surprise!
With all this ... keep your eyes open and do not miss a single detail because we start with the spectacular world of DiverXO:
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| Idiazabal popcorn with ponzu sauce |
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| Sicilian mortadella flower with organic bread |
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| Coconut with stew of pochas, scallops and cockles |
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| Chinese tuna muffin with liquid buffalo with truffle |
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Pillows of hake with pilpil with foie oil with mushrooms, lime sauce, and Chinese barbecue sauce and horseradish to counteract the fat of the foie
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edgier The dish: Suquet red shrimp with shrimp and asparagus white Cadiz
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White asparagus dim sum to Riesling
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| Sam with pigeon meat and cockscomb dipped in passion fruit mojito |
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| Coast sole with creamy toasted mushrooms with black garlic |
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| Passion fruit gel and foam with a pigeon thigh with dumplings filled with purple corn fungus cuitlacoche |
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| Rice niguiri with red mullet flavored with black garlic |
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| Warm white veal salad with small sardine and chipotle |
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Fish sauce with a bite of papaya, sardine, and small lime; on top of the Mexican green tomato meat
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