Reposted from my Instagram account https://instagram.com/vinoyvaca
Without hesitation this is one of the most incredible eating experiences I ever had in my life. 11 + 2 courses of insane, improbable, and indelible combinations that leaves you wondering how the earth did they dream up of these ideas and make them actually taste good. My theory from my semi-inebriated analysis is that Dabiz and his team make all these work with the judicious use of fat/cream/butter that gives his dishes ’roundness’ and tempers the stronger flavors. The food was served with infectious enthusiasm by the hosts and you get the sense that they liked the dishes so much when they tried them and can’t wait for you to see for yourself. This zeal also extended to sommelier Millan, himself perilously close to exploding with excitement, as he brought me glasses of rare and interesting wines (and their backstories!) that went so well with the food.
As with any long menu, there can be some room for refinement. I felt that some dishes had unnecessary components that should have been left out so you can focus on the best parts. Also, I thought there was the tendency to undercook certain proteins (turbot, lobster).
In all, despite my enthusiasm for DiverXO I wouldn’t recommend it to most people especially if you are visiting Spain for the first time. Their crazy-looking concoctions are better appreciated if you come already somewhat familiar Spanish ingredients (eg baby eels) and cuisine.
by vinoyvaca