RavioXO

In the words of chef Dabiz Muñoz, RavioXO is “the luxury of eating time”, a perfect metaphor to express his informal, handcrafted cuisine, which is fully centred on the world of pasta, with all the dough, fillings and sauces made individually. In this extensive restaurant, located next to El Corte Inglés’ gourmet dining space on the Paseo de la Castellana, the stylish decor is inspired by Lázaro Rosa-Violán, providing the backdrop for chef Balo Ortiz, who follows the culinary guidelines set out by award-winning Madrid chef Dabiz Muñoz in every dish. The cuisine here, shared between the à la carte and a tasting menu, reflects fusion cuisine that covers almost all of Asia as a result of the chef’s travels and features sauces and exotic ingredients alike (yozu kosho, Korean tempura, spider crab from Singapore, umeboshi, Gochujang pasta etc) alongside those from closer to home. Standout dishes, which are designed for sharing, include dumplings, eggs with morcilla, and the legendary Hong Kong Madriz “cocido”.

Distinctive details

• One-star, dough-centred restaurant framed as the luxury of eating time, with each piece made individually.
• A la carte and the Festival 360º tasting menu sit side by side, with many plates built for sharing.
• Kitchen leadership is credited to Daniel Villoria, described as Dabiz Muñoz's right-hand man.

Signature Ingredients

• Handmade doughs, wrappers, dumplings, and bao, the core of the kitchen's format.
• Shellfish and seafood accents, including crab and langoustine-style preparations.
• Cured pork and charcuterie flavours, including guanciale and morcilla in savoury set pieces.
• Chili and fermented spice bases, including gochujang and other hot, sweet, and sour sauces.

Menu overview

• Dabiz Muñoz's dough and dumpling-focused restaurant in Madrid, with both a la carte and a tasting menu format.
• The Festival 360º tasting menu is listed at 165€ per person, and the a la carte menu mixes dumplings, pasta shapes, and high-impact sauces.

Signature direction

• Cross-Asian references and punchy seasoning, wrapped into handmade dough work, with many dishes designed for sharing.