"With the rise of Instagram, the idea of food as art is more prominent than ever, but for those fortune enough to visit some of the world 's top tables the difference between #yolkporn or a #cheesepull and truly inventive cuisine is obvious. At DiverXO, Chef Dabiz Muñoz goes one step further, turning dinner into a performance complete with set changes, themes, a costumed staff and dialogue there is even a complete playbill that arrives as cards preceding each course. Currently Madrid 's only Michelin 3* Restaurant, its location inside NH Collection seeing a revolving door give way to the hedonistic, greedy and creative world of its Chef, diners fortunate enough to secure a reservation will be taken on a journey during which precedent is cast aside in favor of fantasy and flawless service. €250 for the Tasting menu, Asian influence and exotic Ingredients abound, it is after passing by flying Pigs, Ants, Butterflies and more that diners find themselves divided by varying cloths such that each dish or canvas is a surprise unto itself. Undersold by describing each dish individually, the first six items embracing Muñoz 's love of Thai Street Food, one will quickly realize that despite DiverXO 's styling the bulk of its cookery relies on grills, stoves and fire rather than molecular or modernist technique. Changing the menu with far more frequency than many of the W50B, in a way that suggests unbridled creativity, course two uses Yakitori Fish as Condiments to a Salad inspired by lost product while Crunchy Texture Ceviche offers snappy Baby Eels in complex heat prior to a one bite XLB filled by Cuttlefish, Pork and Chili Paste. Relying on surprise with Fried Eggs and Black Pudding, its second half revealed with similar flavor but alternate texture, Sea Noodles resemble something emerging from the depths before a supple Pigeon Leg tenderized by Wine alongside Noodles made of Gelatin with Eggs of Hen and Sturgeon. Undoubtedly inspired by Dali, and wearing that fact on his sleeve with Galician Lobster Waking up on the Beaches of Goa, Muñoz unveils a masterpiece in three Indian ideas complete with an elongated Elephant before continuing with Grilled Monkfish and vibrant green Gazpacho. Next showing off A5 Kagoshima Wagyu, before serving it sucked from a Bone, there is little surprise when Rabbit Brains arrive as a palate cleanser preceding buttered Risotto and a White Chocolate Orb with Black Olives, Truffles and Rhubarb. Suggesting avant garde cuisine in which everything is possible, including Black Currant Bubblegum that somehow makes Garlic for Dessert work, Japanese Bombons come atop motorized Mad Hatter 's hats to complete an experience that truly reinvents the idea of exceptional cuisine that is worth a special journey."
Sumán
