Análisis de competencia de DiverXO

Crazy experience. 13 courses, all unique. Always changing. Loved that they provided us with the explanations for each course Highlights for us: laksa soup, suckling pig rib, wagyu/meatball/tempura shrimp soup, and the mango sticky rice dessert Once in a lifetime experience. Truly fun and tasty if you just embrace that it is a wacky atmosphere and explores all that food can be Left sooooooo full

TL;DR A memorable experience that’s worth trying at least once. Excellent service, but on the expensive side. The décor felt a bit random, and while some dishes were outstanding, others didn’t quite impress me. I’m not sure I would return. Full Review I first heard about DiverXO through friends. As Madrid’s only three-Michelin-star restaurant and one of the World’s 50 Best Restaurants, my expectations were naturally high. I took my wife there for the experience, and it certainly delivers on that front. The meal is much more than dinner—it’s a theatrical, multi-course journey inspired by cuisines from around the world. If you’ve been to modern fine dining restaurants before, you’ll have a good idea of the style and pacing. One thing I really appreciated was how accommodating the kitchen is with dietary preferences and allergies. Be sure to mention any restrictions when making your reservation, as they are happy to tailor the experience. The menu leans heavily toward Asian flavors. While I understand that’s part of the chef’s vision, it’s not my personal favorite cuisine, so some courses were excellent while others simply weren’t to my taste. The décor was probably my biggest question mark. I couldn’t really understand the connection between the flying pigs, ants, and other design elements—it all felt a little random rather than cohesive. The service, however, was exceptional from start to finish, exactly what you’d expect from a restaurant of this caliber. Overall, I’m glad I experienced DiverXO once. It was memorable, entertaining, and professionally executed. That said, considering the price and the fact that the food itself didn’t consistently wow me, I don’t think it’s a restaurant I would return to.

I took my wife out for dinner at DiverXO, the only restaurant in Madrid awarded three Michelin stars and currently ranked No. 4 in the World’s 50 Best Restaurants. Chef Dabiz Muñoz is a celebrity in his own right, with a Netflix documentary that reflects his approach to cooking. I’ve always admired his belief in himself and his pursuit of excellence in craft and creativity. From the moment you walk in, the experience is immersive. Giant ants crawl down the stairwell, paper butterflies and books line the walls and even the toilets, and flying pigs are mounted throughout the space. There’s meaning behind it. Someone once told him that if he ever became a chef, pigs would fly. Today, it feels like a reflection of how far he has come. The meal was close to 16 courses. Each dish came with illustrated notes explaining the ingredients and preparation, serving as a visual and intellectual prelude before each bite. The dishes were also presented on custom-designed plates, enhancing the overall experience. Guests can bring the sketches home, which adds a thoughtful touch. Many of the dishes draw from his travels across Asia. The first course was inspired by Singapore, his interpretation of laksa. He wasn’t trying to recreate Katong laksa, but express it through his own lens, and it worked. The flavours were bold, layered, and harmonious. The pairing of Dongpo pork with laksa was unexpected but very well executed. There was also his take on shark’s fin, using a broth built over days. Across the menu, you can trace influences from Bangkok to Japan. I also particularly enjoyed the mochi. For European diners, the menu likely feels fresh and exciting. For someone familiar with Asian cuisine, I approached it with an open mind. While reinterpretations can be hit or miss, his stands out and feels deserving of the three stars. Beyond the artistic presentation, the food speaks for itself. Bright, layered flavours with a lean towards citrus and acidity, especially in the broths. Overall, a very enjoyable and memorable dining experience. My only regret was not meeting Chef Dabiz Muñoz, who had left earlier to be with his newborn.

Went to DiverXO for lunch to celebrate our wedding anniversary and it turned out to be such a memorable experience. Having tried quite a range of Michelin-starred restaurants, especially coming from Hong Kong where the dining scene is incredibly strong, this felt genuinely different. DiverXO doesn’t follow the usual fine dining formula. It leans much more into creativity and experience, and you feel that from the moment you sit down. The service stood out right away. The team moves in sync, serving from both sides of the table at the same time, and it’s done so smoothly it almost feels like a dance. It never felt stiff or overly formal, just very precise and thoughtful, which made the whole experience feel elevated without being uncomfortable. The space itself is eclectic and expressive, not your typical fine dining setting. It sets the tone early that this is going to be something more unconventional. They also prepared something for our anniversary which felt genuinely sincere and not overly staged, which we really appreciated. We did the 10-course menu for lunch. It’s very generous and packed with ideas, and while that abundance is part of the experience, it did feel like a lot by the end. Personally, I would enjoy it even more with a slightly shorter format, just to savour each dish more fully. It is also one of the more expensive tasting menus we’ve experienced, but what you’re paying for here goes beyond the food. It’s the creativity, the precision, and the overall concept. Overall, DiverXO feels truly unique. Not just another Michelin meal, but something with its own identity.

I imagine if you like lemon grass and charred flavors and intensity and maximalism you will love this restaurant. The service was very good although be careful if you have allergies, they spray something in the bathrooms right before you walk in. It is not my preference. But I can see another person loving the rich, dramatic flavors and movement of the curtains as servers walk by. The crude pig decor mirrored the unflattering way they presented the half plucked, uncooked chicken. The shark looked very sad on a wilted plate of lettuce. I appreciated the sustainable take on shark fin soup. I did not feel like they respected the true nature of the ingredients and there was so much going on, 2 wines per dish plus a dish full of intensity, that it felt a little too rich and acidic. The non alcoholic pairing was interesting. Some stars but a few just read as vinegar or salad dressing when paired with food. A note for guests, another adult guest was watching YouTube videos on his phone while his date was literally taking a nap with her head on the table. Truly disturbing behavior given how much effort the servers were putting in.