Ministry of Foodies Review
Cuisine: Fusion/Fine Dining
Average price per person:>450€
Environment: 10/10
Food: 10/10
Service: 10/10
Other: Fine dining, gluten-free options, extensive wine list
Website: https://diverxo.com/en/home/
Diverxo is a restaurant that needs no introduction. It is considered one of the best Michelin-star restaurants in the world with 3 Michelin stars. In Madrid, it is the only 3 Michelin star restaurant iand also consistently ranks among the best restaurants in the works in the World’s 50 best restaurants (currently 4th).
Diverxo is indeed one of the best restaurants in Madrid and big part of the success is due to its chef and owner David Muñoz. Voted as the best chef in the world, David Muñoz put together a creative cuisine menu with impressive presentation and different techniques. His dishes have a lot of Asian influences aiming to take you on an amazing gastronomic journey. Diverxo’ menu has a steep price so I was very curious about the overall experience.
We visited on a Friday for lunch and we were absolutely delighted with the experience.
Location/Environment
Diverxo is located in the Chamartin neighborhood, within the NH Collection Madrid Eurobuilding. Once you enter, you are immediately transported to an alternative universe with giant ants and flying pigs as part of the decoration. Unexpected, but totally in line with the creative approach that Diverxo is taking.
The tables have plenty of space between them and are almost fully separated by a semi-transparent curtain that gives the guest a sense of exclusivity and privacy. The chairs are really comfortable (armrests are a must for me) and the whole setup of the table is designed for maximum comfort.
Diverxo – Menu
Diverxo only has a tasting menu (Diverxo menu price is currently 450€) that includes approximately 15 dishes. With each dish, you will get a card with the description. Some of them have beautiful designs explaining all the elements. You get to keep the cards at the end of the meal which is a real treat.
There are also 2 wine pairing options. I highly recommend the pairing as it includes some fantastic options and some of the wines are only bottled for Diverxo. The wines for the pairing change quite frequently which also shows the commitment to excellence and creativity.
Nevertheless, you can also opt for wine by the glass or bottle and the wine list has a great variety of Spanish and International wines.
Some of the wines I tried and really enjoyed through the wine pairing are below. They include certain rare vintages that were amazing.
Diverxo – Service
The service in Diverxo is flawless. The staff is knowledgeable and pleasant without the pretentiousness you would typically find in Michelin-star restaurants. From the staff at the entrance all the way to the servers and the sommelier team, everyone ensured that we had a great experience during our meal.
Kudos to everyone!
Diverxo – Food
The meal started with the Pyrinean Matureo nigiri, a combination of crayfish, trout, and a delicious and rich robata belly. It was served with different rice textures and a type of chowder with the crayfish head.
Next, we had a dish inspired by leftover salad, the frosty salad from the bottom of the fridge. The salad had tomato heart seeds, rocket, edamame, and a sweet and sour olive dressing. Here you see a technique in which they create a type of granita with spicy oxidized lettuce adding on top sherry vinegar emulsion, and other green leaves. The salad was accompanied by a delicious turbot, yakitori-grilled with an emulsion of its bones and Java pepper.
The following course was a new dish on the Diverxo menu, a laksa soup with white asparagus, and prawns, served with a spoonful of hake fish and a Mumbai-style green sauce. Inspired by his newborn baby and some of the foods they tried together on a recent trip to Asia, the chef created a very rich and decadent fish bite with an aromatic sauce.
After that, we moved to a crab cooked in sherry wine and served with kimchi ice cream, crab coral jam, and a BBQ strawberry skewer. This was served in a shell but the staff also brought a whole pot with the crabs that were being marinated so we could get a better understanding of the process.
The next bite was a combination of influences from Spain and Mexico. Skate wing chop with Melipona honey, chile Morita mole, and semi-dried tomatoes. A great dish.
One of my favorites was the peas with Riofrio caviar with pistachio and jalapeno ajoverde and macadamia, coconut, and horseradish ajoblanco. The peas were very tender and got flavor from the Iberian ham fat they were cooked with. Also, the two sauces were spectacular and complemented the peas and the caviar perfectly.
Following that we had sea cucumber with eel jus and sherry wine. It was served with red mullet, Canarian potato, and a buffalo butter emulsion.
After that, a small snack inspired by David Muñoz’s father, a mini sandwich with pork ears. It is served with pork skin on the outside, egg yolk, and pecorino cheese cream as well as homemade sriracha. Very crunchy and flavorful.
The fried eggs with puntilla taco was probably my favorite dish, The taco combined different flavors and textures and was served as a side dish with Thai curry fried barnacles.
Diverxo – Main Courses
Moving on to the main dishes, we had a play on chicken pasta. This was a rooster with its juices, served with baby eels which here had the role of spaghetti/pasta. It might not sound very appealing but it was actually a great combination. On the side, there was a very tasty crispy chicken feet skin.
Next, we had an ox tail crunchy ravioli, black mole with roasted marrow, and sweet chili. It was served with sour and spicy ox bouillon with black vinegar and Penja pepper infusion. Once again great presentation with the broth served in a hollow horn.
The lobster dish was combining elements of Indian cuisine. A lobster tail was served with tandoori yogurt, tomatillo ketchup and sushi rice with beet. The lobster shell was filled with a vindaloo curry. Literally, on the side of the table, the staff brought a mini elephant sculpture where you had a pani puri filled with salmorejo cream and topped with lobster claw.
Very impressive dish and a combination of different techniques and cuisines which is key in Diverxo’ menu.
The last of the savory dishes was a stew of wild boar ribs with vegetables and topped with freshly grated truffle. The star of the dish for me was the pizza crust which was served on the side to scoop up the remaining juices. This is probably the best pizza crust I ever had in my life.
Diverxo – Desserts
Moving on to the desserts, a very interesting proposal with vanilla cauliflower served with Greek yogurt, cured egg yolk, and Peruvian chocolate contrasts. The chocolate was presented in a structure that had cauliflower shape but was very light and airy inside. Surprising how cauliflower could actually fit so well in a dessert.
The last dessert was blackcurrant bubblegum, served with coconut ganache and ash, with yuzu ice cream. Amazing textures and balance of sweetness and acidity, not to mention the impressive presentation. An iconic Diverxo dish.
Finally, we finished with 4 different flavored mochis. I am not a big fan of mochi, but I really enjoyed the flavor combinations this time. My personal favorites were the ones with spicy chocolate and tiramisu.
Conclusion
Diverxo is not your average restaurant. It is a holistic experience that will transport you using flavors, presentation, and engagement to trigger all your senses. Although Diverxo’s menu price is high, it is definitely well worth it. Plan ahead and book for a special occasion or just to have a memorable meal with your loved ones.
Visit: August 2024
Address: NH Eurobuilding, Calle del Padre Damián 23, Chamartín, 28036 Madrid