Cuisine: Fusion
Average price per person: 130€
Environment: 9/10
Food: 9/10
Service: 9/10
Other: Uninterrupted schedule
Website:https://www.ravioxo.com/
RavioXO is Dabiz Muñoz’s (celebrity chef and owner of the 3-Michelin-star Diverxo) playful ode to dough. With a Michelin star under its belt, RavioXO combines dumplings, bao and more in a fusion menu that spans continents. The concept is simple yet ambitious: each piece of dough is handcrafted, filled thoughtfully, and served with a signature twist that’s immediately recognizable as XO.
We visited with a friend for lunch on a weekday.
Location / Environment
You’ll find RavioXO inside the Gourmet Experience of El Corte Inglés on Paseo de la Castellana. The space is elegant without being stiff, the kind of place where modern design meets relaxed sophistication. The layout encourages sharing: open seating, visible prep areas, and a buzz that feels lively but not forced. There is also an upbeat song list that adds to the vibe. However, since there is an open kitchen, smoke sometimes reaches the tables that are further away. Not necessarily an issue, considering this is part of the concept.
The service was initially a bit clinical, polite but not very personal. Once the first dishes started arriving, our server was more engaged, explaining the dishes in detail, asking for feedback, and making recommendations. Our server left an overall very positive note on our experience.
RavioXo – Menu
RavioXO’s menu focus is on dough and fillings, all influenced by global inspirations. There’s an à la carte option and a tasting menu for EUR 165 per person.
The menu also includes three iconic dumpling dishes that were featured in Diverxo in the past.
Drinks are just as creative: the cocktail list is inspired, with concoctions like the “Negroni Andaluz de Mil Años”, with a subtle kick, which I really enjoyed.
Ravioxo – Food
Our first dish was an interpretation of leftovers you would eat cold out of the fridge. A cold pasta carbonara with Korean Fried Chicken and Gochugaru Glaze. The technique here was excellent, all the elements were served completely cold, but the chicken was still crispy and tender with a sticky, sweet and sour glaze. The carbonara sauce was delicious and very peppery, just as I personally like it. Nothing felt like leftovers in this dish.
Our next dish was a 24-hour roasted Duroc pork rib with vine shoots, tamarind sweet and sour sauce, grilled pineapple tartare, and a white prawn Har Gau (a Cantonese shrimp dumpling). Very tender rib and a balanced dumpling.
The Korean Bolognese Bao was one of my favorite dishes. The bao filling was with deer stew, topped with gochujang and 24-month Parmesan. On the side, there was a homemade sriracha that was absolutely delicious. Chef Muñoz should bottle the sriracha sauce and sell it so everyone can enjoy it.
The fried eggs with morcilla sausage is a former Diverxo dish. A dumpling with egg served with a sweet chili pig’s ear. In Spain, the pig’s ear is a common element in various dishes. Solid dish as the egg in the dumpling had great consistency, but definitely not the best I tried out of the menu.
Our server suggested the mokfish and we really enjoyed this dish. The monkfish is cooked at high temperature for a short period, using an Asian technique, so it remains moist and tender inside. It came with enoki mushrooms, pak choi and a guanciale barbecue sauce with aji amarillo. Great combinations and very flavorful fish.
Next, another Diverxo dish, the Cocido Hong Kong. This was a dumpling with ropa vieja in an Iberian ham broth, with fried chickpeas, egg, and purple potato. On top of the dumpling, there was a black garlic aioli and sriracha. While I liked the dumpling, the broth was a bit bland, and for me the texture with the egg pieces inside the broth was not a good combination. The only dish out of everything we tried that I did not really enjoy.
The last dish from Diverxo was the prawn with warm mayo. This dish has different prawn elements,a prawn dumpling, garlic tom yum stir fry, a crispy baby shrimp tortilla on top, a Thai suquet, “quisquillas” which are prawns from Southern Spain and sautéed chilli peppers oil with mayo. A lot of techniques on this dish as well.
Our final savory dish was the Caserio Vasco. The steamed dumpling had Galician beef filling and on top, the same type of beef that but it had been aged and smoked thus had a very different flavor. The sauce was a tamarind-infused mole. On the side, there was a liquid Basque salad on the side as a palate cleanser. A great dish with intense flavors and high-quality beef.
For desserts, we opted first for the forest eclair, which included a mushroom namelaka, a chocolate and hazelnut ganache, and a crispy chocolate ponzu leaf. A mix of salty, sweet, crunchy, and smooth flavours and textures. A very technical dessert, which I really enjoyed.
Last but not least, the fluid cake with white chocolate and eggs, which was served with a sweet version of Tom Kha for the ice cream. The cake was delicious both in terms of flavour and texture. Almost reminded me of uncooked dough you would lick as a kid from the spoon when your mother prepared a cake.
Conclusion
RavioXO isn’t just another restaurant from a celebrity chef; it’s a genuinely inventive kitchen with serious technique. You should visit if you are looking for a spot to experiment, share, as well as let each dough-based bite surprise you. In addition to the main restaurant space, since last year, there is a terrace that operates with an uninterrupted schedule and serves drinks and some bites during the whole day. I recommend a reservation as it can get busy.
Visit: November 2025
Address: Dentro de Gourmet Experience ECI, Pl. de Manuel Gómez-Moreno, 5A, Tetuán, 28020 Madrid