Despite having a food tour for lunch, we picked tonight to eat at the Michelen starred celebrity chef Dabiz Muñoz‘s restaurant RavioXO.
The food was a fun and interesting fusion of different cultures, mostly Korean and Spanish.
We were sitting at the chef’s table watching them prepare dishes, and the kitchen was like a clockwork machine.
Not only was the food excellent, but this might have been the best service we have ever had in a restaurant.
We were so excited we were early, and got a private tour of the restaurant.
EDAMAME
Wok-seared edamame over embers – homemade furikake – fried ginger – fresh yellow chili ajada sauce. Wok. Hot coal.
COCIDO HONG KONG MADRIZ
Ropa vieja – fried chickpea – acorn-fed ham broth – black garlic aioli- purple potato. Steamed.
BAO BOLONESA KOREANA
Deer – venison chorizo – gochujang – 24 month parmesan – homemade sriracha. Steamed bao. Knocked off fermentation.
LANGOSTINO CON MAYONESA CALIENTE
King prawn – garlic tom yum stir fry.
Thai suquet – “de La Vera” paprika – coconut milk.
Tempered “quisquillas”
Crispy baby shrimp tortilla.
Sautéed chili peppers oil – blue belly prawns.
Steamed. Rolled Har Gau
MOLLETE AL VAPOR DE PINTADA
Thai curry stew – guajillo chili – bergamot and mandarin-butter. Steamed bao. Knocked offf fermentation..
CENTOLLO WILLY FOG: DE DONOSTI A SINGAPORE
Stewed spider crab “a la donostiarra” – sheep’s butter hollandaise gratinated with txakoli – Pimentón de la Vera. Steamed. Crystal.
PINK PUNK KAKIGORI
Bergamot and lychee – whipped mascarpone cream, oolong tea and vanilla – sour cherry coulis – fairground marshmallows. Shaved ice.
PASTEL FLUIDO CHOCO BLANCO Y YEMAS
Tom kha – cayenne – galangal.
