Diverxo
Francisco Medrano 5
Madrid
From the May 2008 Food & Wine Go List
The location isn’t central and the gray interiors border on plain, but food-savvy Madrileños love David Muñoz’s futuristic cooking. The twenty-something chef, formerly of London’s Asian-fusion Hakkasan, specializes in creative dishes like five-spice-braised rabbit with bubbly carrot “air.”
We loved: Deconstructed potato and quail-egg tortilla (omelet) wrapped in wonton skin, with chile emulsion.
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