DiverXo

DiverXo Review

When you ask a Madrileño about a remarkable food experience—something that stirs the senses, not just feeds the appetite—David Muñoz's rather austere venue is often the first name you'll hear. With a wide-ranging background that includes stints at London's Nobu and Hakkasan, this young, cheerful chef has an uncanny ability to mix and tamper with traditions and techniques without transgressing them—witness his Spanish tortilla: a dough ball filled with potato and caramelized onions with a side of bean puree and Mexican chili sauce, reminiscent of both the Spanish omelet and Chinese dim sum. The restaurant serves only three sampler menus—the most challenging is an eleven-dish proposal, for €120. Getting a table at this food shrine is akin to buying a ticket for the Super Bowl, so call well ahead—you can make reservations up to a month in advance.