Where creativity runs wild — and nothing is off limits

As we edge closer to the very top of our World’s 50 Best Restaurants 2025 countdown, No.4 takes us to Madrid — and into one of the most creative, unpredictable kitchens in the world.

Welcome to Diverxo.

Led by the ever‑energetic Chef Dabiz Muñoz, this isn’t just fine dining — it’s controlled chaos, creativity, and full‑on expression.

A restaurant built on imagination

Describing Diverxo as simply a “restaurant” doesn’t quite do it justice.

It’s often referred to as edible theatre — a place where every dish tells a story, every course challenges expectation, and nothing feels conventional.

The tasting menu is long, detailed, and constantly evolving — taking diners through a series of bold, imaginative dishes that bring together Spanish foundations with strong Asian influences.

You might find:

  • Japanese‑inspired paella
  • Pyrenean‑aged nigiri
  • Pigeon paired with sherry
  • Or combinations that don’t sound like they should work — but absolutely do

It’s not about playing safe. It’s about pushing boundaries.

The chef behind it: Dabiz Muñoz

At the centre of everything is Dabiz Muñoz, one of the most recognisable chefs in modern gastronomy.

His journey started in Madrid, inspired early on by dining experiences at Viridiana, before developing his craft further in London at Hakkasan, Nobu, Nahm, and Locanda Locatelli — kitchens known for precision, discipline, and global influence

In 2007, Muñoz returned to Madrid to open Diverxo — and by the age of 33, he had earned three Michelin stars, becoming the second-youngest chef in the world to achieve that milestone

Since then, he’s continued to expand his creative universe, launching:

  • StreetXO — a more casual, high-energy concept
  • RavioXO — focused on dumplings and pasta with global influence
  • And international ventures, including a Dubai opening

But Diverxo remains the centrepiece — the place where his ideas run at full volume.

The ethos: no rules, just intent

If there’s one thing that defines Diverxo, it’s this:
there are no rules — but there is always purpose.

Muñoz approaches food like an artist approaches a canvas. The restaurant itself becomes a platform — not just for cooking, but for storytelling, experimentation, and expression.

This is a kitchen where:

  • Flavours cross borders without hesitation
  • Presentation is bold, sometimes surreal
  • And every dish is designed to create a reaction

It’s hedonistic. It’s creative. It’s unpredictable.

And that’s exactly the point.

The identity: pigs might fly

One of the most recognisable aspects of Diverxo is its signature “flying pig” motif — seen throughout the restaurant’s design, visuals, and even the tableware.

It’s not random.

As a child, Muñoz was told that his ambition of owning a restaurant people would queue for was unrealistic — something along the lines of “pigs might fly.”

Diverxo is his response.

And now, those pigs are flying everywhere.

Why Diverxo matters

At No.4 in the world, Diverxo represents something slightly different to the rest of the list.

While many restaurants refine, perfect, and polish — Diverxo challenges, disrupts, and reinvents.

It proves that:

  • Fine dining doesn’t need to follow structure
  • Creativity doesn’t need to be restrained
  • And personality can sit at the very highest level of the industry

It’s bold. Sometimes chaotic. Occasionally controversial.
But always intentional.

The bigger picture

As we continue our countdown, Diverxo stands out as one of the most distinctive voices in global hospitality.

Some kitchens focus on consistency.
Some focus on precision.

Diverxo focuses on expression.

And in an industry that can sometimes play it safe, that’s exactly why it feels so important.

At No.4 in 2025, it’s not just one of the best restaurants in the world — it’s one of the most memorable.