His name comes to mind first when Spanish gastronomy is mentioned: David Muñoz Rosillo

Combining his passion for food, which started at a young age, with his unique style, Dabiz Muñoz went to London after completing his vocational training in Spain and carried his experiences to different fields. Muñoz, who has been in the kitchens of many famous restaurants such as Hakkasan, Locanda Locatelli, Pearl and Nobu, returned to Madrid to create his brand in which he presented his unique style and created DiverXO in 2007.

David Muñoz Rosillo (born 15 January 1980) is a Spanish chef who is internationally recognised for his cooking and famous restaurants. He currently has three Michelin stars. 

Reflecting a unique kitchen concept, DiverXo won its first Michelin star three years after its opening, while Dabiz Muñoz won the Nacional de Gastronomia. Awarded with the Michelin star for the second time two years later, DiverXO became the owner of the third star in 2013.

Dabiz Muñoz, which has always been praised for its extraordinary, original and striking tastes and always raises the bar even higher, has proven how ambitious it is in creating new experiences with the Goxo brand, which brings a new breath to the takeaway world during the pandemic period.

DiverXO

The brainchild of Celebrity Chef David Muñoz and his wife Ángela Montero, this restaurant puts art on the plate with two tasting menus. It has a magical, circus-like atmosphere. This atmosphere provides a playful backdrop for the plain white plates Munoz calls 'canvas', which offer fun, modern interpretations of traditional Spanish dishes. The menu and dishes do not change often. However, they can make changes in the presentation.

In America, they have a reservation policy that they copied from Chicago's famous Alinea restaurant. If you succeed, you buy tickets for the evening you want to go online. Then the money you pay is deducted from the bill. If you cancel, they sell that ticket again, but you still pay an amount. Alinea earns 400 thousand dollars a year from this work, namely cancellations.

Some find the decoration of the restaurant ridiculous and unappealing. When you see eye to eye with the colorful and wall-mounted, smiling ceramic piggies, your appetite doesn't go away, it turns off. The service staff are all dressed in black kimonos, and it's like they're not all thin, they're anorexic. Plus, they're all so heavily tattooed that their skin isn't visible at all. It's somewhat artificial. Even more artificial is the romantic vibe that the restaurant's chef and 50 percent owner, David Munoz, is trying to create. The final meal is glazed lamb shank with white truffle. As soon as they serve it, a cover is laid on the table, it turns into a tent and Edith Piaf starts playing. What's left for you is to slap on the lips of your lover or spouse and show the photo of that romantic moment to everyone on Instragram!

In particular, David is very adept at combining sea and land products and using different spices. When strange and seemingly incompatible combinations come together, sometimes superb results emerge. For example, foie gras, sweet and sour pepper, sea urchin, yuzu (Japanese lemon) and green tea. Or clam chowder, spicy tomato sauce, olive gnocchi, a kind of goat's milk cream, spaghetti flavored with Palo Cortado sherry and hollandaise sauce.

His cuisine is inspired by the folk cuisine of Asia to some extent, but I see David as a very difficult chef to categorize, a bit like Pierre Gagnaire in Paris.