Ravioxo goes and explains if it is worth eating at Dabiz Muñoz’s restaurant after paying almost 200 euros: “My head has exploited me”

Dabiz Muñoz is not just a chef, it is a Gastronomic phenomenon. Become one of the most famous names of contemporary Spanish cuisine, it has revolutionized the concept of food with its radical, creative and always surprising style. His kitchen is a non -scales trip between Asia, America and Europe, and each of its restaurants is a different experience: from the Diverxo haute kitchen, with three Michelin stars, to Streetxo, its most street proposal. Ravioxothe last member of this family, opened at the Gourmet Experience of El Corte Inglés de Castellana and, since the 2023 edition, Osh A Michelin star which confirms it as an essential stop for gastronomy lovers. Given this panorama, the Noel Horcajada influencer ventured to Check if the culinary experience in Ravioxo is up to its price.

«168 euros It is what is worth eating in Ravioxo de Dabiz Muñoz », warns the content creator at the beginning of the video. From the first course, the proposal does not leave indifferent. Horcajada starts with a ‘Carbonara of the hangover‘, A cold version of the Italian recipe. “It’s cold … I know Ginger, Lima and Pica,” he says.

It is followed by Wontolini soupto which he describes as “chicken broth, which has a lot of collagen because it is very dense, with a mortality tortelinis …. a pass». An amazement that is maintained thanks to a spectacular lacquered pork rib with tamarindo and a shrimp dumpling on top. “It gets rid, look this,” he says, while showing the bone completely clean.

The menu continues with a Creole sausage roll with Chimichurri from Chile Moritathat leaves him surprised. But do not stop there, since the expected ones arrive soon Tortelinis with caviaraccompanied by a Tartar of Bufla butter with chicken broth. “I am very lover of the caviar, it will sound topical but I like it a lot,” he says, and adds: “I think so far, of all the dishes we carry, it is the one I liked the most, the caviar explodes in the mouth.”

Experience continues with a fried soft shell crab: “I love flavor, it is crazy like this man,” he says, and a curious Mollet Thai with a spherification included. The expression of the creator of gastronomic content when he proves it says everything.

The tour also touches delicate land, such as black pudding and the eartwo ingredients that confess not to like it. But it gives themselves to them with the original dumplings that include them. “The texture game is a pass,” he admits, although he also points out that “the black pudding flavor is a punch that I don’t love.” On the ear, however, it changes radically: «This one of the ear convinces me a little more … what happened. I promise you that I don’t like the ear, incredible ».

One of the most emotional moments of the video comes with the Carabinero with Rabiata Pasta. “I want to present this dish because it will be my favorite … Look at the carabinero juice,” he says. And he concludes: “I think this bite will make me cry, it is what I have most of the food.” For him, it is as if you took “the carabinero and squeezed him on top of the pasta.”

Other remarkable dishes include Changurro with Bearnesehe Asturian Rape to Wok With Milk and Guizalalea Gamba in five elaborationsand a DUMPLING WITH MADIOUS HIGH LOMO 50 DAYS as tribute to the Basque Country. The last salty dish is a Fermented pizza 72 hours with Pomodoro Hoisin, Bacon, Pesto, Trufa and Pepinillo. “That goals in a small portion Ten ingredients and you get the taste of all is top,” he says.

The desserts

The sweet brooch is put by a succession of desserts: a Gofre Mandarin with frozen yogurt popcorna flan that “does not look like any flan that has tried before”, the Churro with Creme Brulé, Chocolate and Ginger And, finally, the star dessert, which defines as “a white chocolate coulnt and yolks.”

When he leaves the restaurant, after More than 15 food passesthe valuation is clear: “For me it has been a ten, all very good, my head has exploited me.” According to the assessment of the gastronomic influencer. Dabiz Muñoz’s kitchen, in Ravioxo, returns to fulfill his promise: provoke, excite and leave their mark. AND, Although the price is not suitable for all pockets, the experience seems to have no paragon.