The kitchen's instincts reach back to that first 2007 menu, when almost nobody in Spain was plating 'españolizado' dim sum: dumplings given their own sauces and garnishes, built as dishes in their own right. More recent courses have run to monkfish (pixin) across three preparations, lobster with yuzu-kosho, a sea bream 'Metáfora de Getaria' finished with yuzu and gochujang, and grouper swim bladder in a Cantonese clay pot.

The 2026 menu has taken in a paella-nigiri, red prawn with xiao long bao, a steamed Peking crêpe, a nugget of mallard with a crayfish chupe, a Sichuan-style drunken shrimp with blue-crab yangnyeom gejang and a hot Joselito mayonnaise, a green curry of partridge finished with whisky and bergamot, and a dish called 'No es un pad-thai', named for what it isn't.

DiverXO opened in 2007 in a tiny space on Calle Pensamiento, in Madrid's Tetuán district, with almost no resources and a waiting list from the first day. The Michelin stars came quickly: the first in 2010, the second in 2012 and the third in 2013, when Dabiz Muñoz was 33, which DiverXO says made him the second-youngest chef in the world to reach three stars. In 2014 the restaurant moved into the NH Eurobuilding hotel in Hispanoamérica, where it remains Madrid's only three-star kitchen.

The recognition has kept building since. DiverXO ranked No. 4 in The World's 50 Best Restaurants in both 2024 and 2025, placed fifth on La Liste 2025 with 97.5 points, and Muñoz was named the world's best chef by The Best Chef Awards in 2021, 2022 and 2023.

DiverXO was supposed to move again. In summer 2022 Muñoz announced a move to La Finca, the gated estate in Pozuelo de Alarcón, into a space of more than 1,900 square metres. In June 2024 he called it off, saying the new DiverXO had to be groundbreaking, dreamlike and creatively free or it wouldn't happen at all, and in February 2025 the restaurant confirmed it would stay at the Eurobuilding until the end of 2027.

When DiverXO moved into the Eurobuilding in 2014, the interior designer Lázaro Rosa-Violán built the room as Muñoz's dream world made solid: winged pigs in tutus fly overhead, among silver ants and coloured butterflies. The surfaces were chosen to feel clean and endless, with Cosentino's Dekton on the central showcase kitchen, the reception desk and the service counters, Silestone on all 17 tables and Macael marble in the bathrooms. No table seats more than four.

Service runs on what Marta Campillo calls invisible filters. Before guests sit down, reception asks about allergies and the room learns whether they work in hospitality, whether they've come to be carried along or to look for faults, and during the meal staff note small preferences for next time, from chopsticks over tongs to the regular who eats dessert with a fork. Before each service Campillo checks who has eaten here before and sends Muñoz their past menus, so a return visit doesn't repeat the first. Plenty of tables have flown in from abroad just for dinner.

There is no à la carte at DiverXO. The solid tasting menu, La Cocina de los Cerdos Voladores, is the whole meal, at €450 per person, and it is rewritten from service to service rather than season to season. Alongside it runs Metamorfosis, a liquid tasting menu of drinkable courses, from tamarind ciders to mushroom broths and liquid sourdough, which can only be taken together with the solid menu, either as a half menu at €250 or in full at €450. Launched in March 2026 and developed by head sommelier Tomás Ucha and Luis Antonio Marti alongside the kitchen, it leans on fermentations, infusions and macerations, and many of the drinks carry little or no alcohol. They're made in the restaurant every day and bottled for service, because many of them don't keep.

DiverXO does not offer vegetarian or vegan menus, and some restrictions, intolerances and allergies cannot be accommodated, so the restaurant asks diners to get in touch before booking. The length of the meal varies from service to service; recent menus have run to around 20 courses over roughly four hours.

Drinks are not included in the menu price. Three wine pairings sit over the tasting menu: Eruciforme at €300 per person, Crisálida at €600 and Danaus Plexippus at €900. Like the Metamorfosis liquid menu, the names trace a butterfly's metamorphosis, from caterpillar to chrysalis to monarch. A fourth option, Imago, at €300, is guided by the sommelier, and drinks can also be paid for in advance by writing to info@diverxo.com. Tomás Ucha and his team run all three pairings.

Reservations open on a rolling 90-day calendar: every day at midnight, a new date 90 days out goes live on DiverXO's own booking page. Booking means buying a ticket of €450 per person, VAT included, which covers the tasting menu but not drinks and is deducted from the final bill. Reservations start at two guests, and tables seat a maximum of four.

The terms are strict. Dates cannot be changed, though tickets can be transferred to someone else; refunds need at least two weeks' notice; and a party cannot be made smaller once confirmed, with the bill charged for the number originally booked. The restaurant calls to confirm a week ahead, and when the date you want is full, it keeps a waiting list. A meal at DiverXO can also be bought as a gift through the gift section of the restaurant's website.

DiverXO serves lunch and dinner from Tuesday to Friday and is closed Saturday, Sunday and Monday. There is no dress code; the restaurant asks guests to come as they like. It is fully adapted for people with disabilities, but it is not suited to children under 10, with no children's menu, high chairs or space for pushchairs.

The nearest metro is Cuzco, on Line 10, and there are two car parks close by, at the NH Collection Eurobuilding hotel and the O'Donnell car park at Calle Padre Damián 36.

There is only one DiverXO, and it is in Madrid. It is the flagship of Muñoz's group, and its name is often confused with its siblings. StreetXO, opened in 2012 on the fourth floor of El Corte Inglés on Calle de Serrano, is his high-end street-food concept, with outposts in Dubai and, since June 2026, Ibiza. RavioXO, opened in 2022 inside El Corte Inglés Castellana, is the pasta and dumpling restaurant that won a Michelin star within six months. GOXO completes the group.