A nostalgic homage to the snacks Dabiz Muñoz enjoyed as a child with his father. At DiverXO, it's reimagined with precision plating and unexpected flavour combinations. The dish shows Muñoz's ability to balance fine dining technique with genuine, lived memory — comfort food refined without losing its soul.
Tips from diners
This smaller course comes mid-menu and offers a moment of levity. It's a palate refresher and a character moment — DiverXO's philosophy in miniature.
A signature DiverXO creation that showcases Muñoz's East-meets-West philosophy. Galician lobster is paired with vindaloo curry, Greek yoghurt, and Asian presentation techniques. It exemplifies the restaurant's commitment to Spanish ingredients transformed through global culinary languages.
Tips from diners
This course arrives early in the menu, setting the tone for the Asian-fusion direction. Pay attention to the textural contrast—the lobster is silky while the vindaloo brings heat.
Ask the sommelier about pairing — they have curated beverages that enhance the spice profile without overwhelming the seafood.
Chef Muñoz transforms the invasive blue crab species into a celebration. Served with Asian presentation nods but grounded in the Sherry wines of southern Spain. The playful dish name reflects DiverXO's theatrical philosophy — even an ingredient is given a story.
Tips from diners
This is one of the most visually striking courses. Have your camera ready — the plating is art you'll want to remember.
A course that encapsulates DiverXO's core identity. Pyrenean-matured proteins are served as nigiri, paired with deconstructed paella elements and caviar roasted to bring out umami depth. The fusion is seamless — it doesn't feel like collision but conversation between culinary traditions.
Tips from diners
This course showcases the kitchen's technical skill. Watch the servers' choreography — every element arrives with precision timing to maintain temperature and texture.
The menu's grandest statement: Spanish suckling pig recast as part of an Asian banquet. The pig is served with carrot dim sum and a bull tail noodle soup that brings umami depth and Spanish tradition (nose-to-tail) into the Asian idiom. By the menu's end, the fusion feels not exotic but unified.
Tips from diners
This is a centrepiece course. Arrive hungry and ready to slow down — this is where technique and tradition meet in full force.
DiverXO opened to world acclaim under chef Dabiz Muñoz, who became the second-youngest chef in history to earn three Michelin stars at age 33. The restaurant is ranked #4 globally on the World's 50 Best list. Every plate is a visual and flavour adventure — Muñoz calls it 'flying pigs cuisine' because 'everything can happen.' Around 65-70% of ingredients are Spanish, grounding the international chaos in culinary tradition.
Book months ahead — DiverXO only accepts reservations through their website, and availability fills within hours of opening. One week before your date, they will call to confirm; missing this call can result in losing your reservation.
The single tasting menu is €450 per person (excluding drinks). Dinner service runs 19:30-01:00. The experience lasts 2.5-3 hours. Dress smart-casual to elegant — the atmosphere is luxury fine dining theatre.
This is a multi-sensory immersion, not just dinner. The plating, the stories, the chaos-that-isn't-chaos — come with an open mind. The restaurant is not ideal for children under 10 or anyone who prefers traditional dining.
Page last updated: