RavioXO

Review Highlights

Alexander arrives at RavioXO for the final stop of a three-part Dabiz Muñoz series across Madrid — but the journey there is an adventure in itself: he gets stuck in an elevator for 80 minutes, a first in his life. Once freed, he races to the restaurant and discovers it shares a building with StreetXO, Muñoz's casual concept. The space is loud, bold, and vibrant on the outside, sophisticated and relaxed on the inside. Presented with two options — a 13-course tasting menu or an à la carte freestyle — he chooses the Festival 360 menu at €165, ready to see how Muñoz's one-Michelin-star pasta concept compares to the three-star DiverXO.

• ·Chinese bread with ají amarillo sauce, tangerine sweet and sour sauce, and passion fruit — the opening bite sets the tone with a sweet, interesting texture. "The flavors are great. A good start."
• ·Cold carbonara — fettuccine covered in cured egg yolk, Korean cold fried chicken, gran pecorino, and Thai basil, drizzled with acidulated gochugaru glaze. Intentionally served cold, it stops Alexander in his tracks: "This is a totally complete dish in every aspect. Fantastic flavors, beautiful pasta, exciting ingredients and combinations. I don't wish for more complexity — just like that. This is a perfect representation of the concept here. I can imagine that Italians would go on a crusade for something like this. But for me, this is amazing."
• ·Tortellini soup — mortadella-filled pasta in a hot and sour ham broth with shiitake and allium flowers. "Quite spicy and hot, but bears a perfect amount of sourness to take away the heat. Nice strong flavors, silky feeling in the mouth by the collagen and a certain level of umami. I love how this man cooks."
• ·24-hour roasted pork rib with sweet and sour tamarind sauce, paired with prawn har gow dumplings — the pork is "juicy, tender, the sauce is rich and silky. The dumplings are nice as well. It's a great surf and turf."
• ·Off-menu pasta — linguini with French pasta sauce, chicken soup, burrata with wasabi and lime, topped with caviar and ossobuco sauce. The server calls it simply "the less creativity of Dabiz." Alexander's reaction: "Wow. Just wow. The flavors here are strong, explosive. I feel the creativity in it. A beautiful dish."
• ·Chinese arrabiata — a wok-finished pasta that remixes the classic Italian sauce with carabinero prawns, mushrooms, cherry tomatoes, and scallion-citrus-chili oil. Alexander's highest praise of the meal: "I would travel here just for this. I mean it. You might be tired of hearing me praise these dishes that much, but the way the chef blends the best elements of different cultures is unlike anyone else."
• ·Margarita pizza reimagined — steamed, fried, and grilled dough with pomodoro sauce, topped with pork belly, provolone, scallions, shiso pesto, and truffle. The plating itself is a playful nod to a pizza box. "I love it so much. I mean, it's hard to beat a good Sicilian pizza, but this might be a worthy challenger. Total works here."
• ·Dessert trio — Chinese Mandarin waffle flambé with grilled caramel mousse, finger lime, and nitrogen popcorn made from yogurt ("mind-blowing... the texture and flavor of the cream is like a grandma recipe"); Forest éclair with shiitake, shimeji, Chinese five spice, salted caramel, hazelnut, and chocolate ("crazy how well it works"); Fluid cake with white chocolate and egg yolk, served with tom kha ice cream, cayenne, and galangal.

Alexander's verdict: this is not the classic quiet, intimate Michelin-star experience — and that completely fits Dabiz Muñoz's philosophy. "It's louder, more dynamic, fresher. The service is energetic, the food is insanely good, and the wine list is exciting." Having now visited three of Muñoz's restaurants across this series, one thing has become strikingly clear: none of them can be mistaken for any other. "For me, that's a huge value." If you can't get a table at DiverXO, RavioXO is the perfect place to get a glimpse into the chef's mind. The total was taken care of by the house — Alexander's third comped meal of the series. "This is Spanish hospitality at its very best."

About

RavioXO is the one-Michelin-star pasta and dumpling concept from Dabiz Muñoz — the three-time World's Best Chef behind Madrid's three-star DiverXO — located inside the Gourmet Experience food hall at El Corte Inglés Castellana. Opened in 2022, every element revolves around dough: dumplings, bao, and pasta are handcrafted in-house daily and paired with bold sauces that span Asian, Latin, and Mediterranean influences in Muñoz's signature XO style. The kitchen is led day-to-day by chef Daniel Villoria in a sleek, open-kitchen dining room designed by Lázaro Rosa-Violán.