Beyond the wontollini, the menu runs to a rice-noodle canelón with cochinita pibil, a steamed dumpling with chili crab called Centollo Singapore, deconstructed fried eggs with blood sausage, a beef-chop dumpling with tamarind mole named after the Basque countryside, and a nigiri-dumpling take on marmitako.

RavioXO opened in May 2022 as the youngest member of Dabiz Muñoz's univerXO, inside the Gourmet Experience at El Corte Inglés Castellana, with its own entrance on Plaza de Manuel Gómez-Moreno. Muñoz conceived it as a tribute to pasta that pulls it out of any single culture, running Chinese and Italian dough traditions through the same kitchen.

Six months after opening, at the November 2022 gala in Toledo for the 2023 guide, RavioXO won its Michelin star, which El Corte Inglés billed as the first for a department store anywhere in the world. It also holds one Repsol Sol.

Lázaro Rosa-Violán designed the space in black and gold, with steam as part of the look and something of a speakeasy about it. The open kitchen is split in two: a service kitchen on show and a separate workshop where the pasta and dumplings are made by hand every day. The soundtrack was created for the restaurant by Carlos Jean.

RavioXO calls itself the luxury of eating time: every dough, filling and fold is made one by one, by hand. The carta names the technique behind each dish (steamed, boiled, fried, wok, har gau, crystal), and runs from the wontollini soup of mortadella in a hot-and-sour hen broth to the hangover pasta, a cold carbonara fettuccine with Korean fried chicken, and two dishes listed with dates attached: Cocido Hong Kong Madriz (2014 to 2022) and fried eggs with morcilla (2009 to 2022).

Other plates include Txangurro Singapore, a crab dumpling with chili crab sauce, a Korean-bolognese bao of venison, the three-cooking Peking margarita pizza, Rape Dan Dan, black pepper soft-shell crab and cheung fun of Rubia Gallega beef with XO sauce, with kakigori shaved ice and Mexican churros among the desserts. There is also a single tasting menu, 360º Festival, at €165.

In 2026 RavioXO became the stage for Chinese Sessions, short guest-chef events that grew out of a trip Muñoz made to China and describe what he calls 'cocina chinola', Spanish technique pulled against Sichuan codes and the other way round. The first, on 27 and 28 April 2026, brought in Ziling Zhou of Silver Pot, a Michelin-starred Sichuan restaurant, and Silver Cottage 1933, a champion of the Hanyuan Sichuan pepper that has since become part of the univerXO pantry; the menu cost €150, drinks extra, at lunch and dinner.

A second edition followed in July 2026 with the chef Duan Yu. Each session runs for just a few services, so they're announced on RavioXO's and Muñoz's social channels.

The bar pours signature cocktails built on house-made mise en place, such as the Andalusian Negroni, Dragon Ball Z and a Gilda-style Dry Martini, most at €16 to €18, with alcohol-free versions of several at €13. The wine list runs to more than 100 references.

RavioXO serves lunch and dinner every day. Book online through the reservation page on its own site, which links to CoverManager. There is no coeliac menu, no high chairs and no room for pushchairs, and the kitchen warns that some dishes may carry traces of allergens. For drivers, the El Corte Inglés car park is entered from Raimundo Fernández Villaverde.