Review: RavioXO

It is Dabiz Muñoz’s newest restaurant, his third in Madrid and an exciting way for those who cannot score a table at his three-Michelin star restaurant DiverXO to get a taste of his food. In here, doughs are the main attraction. Think of pasta and steam but get rid of any preconception you might have of this word to understand the 14 dishes that compose the menu at RavioXO: creations that, at some point, where once members of the culinary offer at DiverXO. Such as the dumpling filled with rabbit pepitoria stew, yellow ají, Chinese spices and carrot textures; or a new version of Muñoz’s Hong Kong interpretation of a Madrilenian stew, with ropa vieja, fried chickpeas, ham broth and black garlic aioli, with a brined cold ravioli filled with quail, sea urchin and jalapeno gazpacho. Juicy bites meant to impress, surprise and keep Muñoz at the top of his game.