Dabiz Muñoz is a Spanish chef known for his avant-garde, boundary-pushing approach to cuisine. He is the owner and head chef of DiverXO in Madrid, the city’s only restaurant to hold three Michelin stars as of 2025. Muñoz was also named “Best Chef in the World” by The Best Chef Awards for three consecutive years (2021–2023).
Set within The Site Ibiza, the brand-new lifestyle complex developed by Palladium Hotel Group in Playa d’en Bossa, within Ibiza Gallery, StreetXO brings his rebellious culinary style to the island, in a counter-style format where theatre, speed and energy are the key ingredients.
It is a dining environment built around controlled excess: fast-moving, high-impact and deliberately designed to overwhelm the senses while maintaining absolute precision at the pass.
It is not designed to be calm. ("A roller-coaster with no brakes", as Dabiz himself calls it.)
It begins the moment we climb the stairs and step through the doorway.
WHOOSH.
A burst of orange light from the grill.
Noise. Fire. Smoke. Light. Motion.
Behind the counter, the cooks move like Formula One mechanics during a tyre change. Plates fly. Someone wields a blowtorch. Sauces streak across ceramic surfaces. Orders are shouted. Answered. A flame appears. Disappears.
Between pass and back room, there's a constant shuttle.
A pause. Two chefs meet in transit and break into a brief jig. The show never stops.
It's delicious anarchy.
And yet every movement is intentional - there’s method in the madness.
Outsize crustaceans on the walls, mirrors on the ceiling
A man two seats away savours caviar while another demolishes tacos with his hands. Neither looks remotely out of place.
And suddenly it dawns on us.
This isn’t street food elevated to fine dining - nor is it fine dining pretending to be street food: StreetXO exists to destroy the distinction altogether. And what a glorious racket it makes in the process.
The cocktails look as though they have escaped from a laboratory.
The DiverXO Líquido Madrizzzz 100% (pure Dabiz!)
Jasmine, coconut vinegar, lime, ginger and violet caramel nectar.
Margarita Picante de StreetXO
A fusion of tequila, mezcal, triple sec, lime, and a bold smoked‑chilli shrub, infused with Josper‑grilled chillies.
Here's to beautiful excess!
The food follows the same logic.
Japan crashes into Spain. Mexico collides with China. Peru joins the melee. Fat meets acid. Sweet wrestles bitter. Smoke wafts by carrying spice and umami.
A sane menu would never allow this - it's StreetXO's DNA.
The menu moves rapidly between cultures and techniques, built on contrast rather than progression.
Then the dishes arrive. "HAI YO!"
Las croquetas de la Pedroche (named for his wife, Cristina Pedroche)
Kimchi, sheep’s milk, tuna sashimi and the smoky edge of Lapsang Souchong tea, built into a croquette base. Fermentation, raw fish, smoke and cream collide: it shouldn't work but it does.
Fried chistorra (Basque sausage) wonton
A knockout.
Despite the pace, each dish arrives with precise execution and clear intent.
Dumpling pekinés (Peking dumpling)
Sweet, sharp, fatty and crunchy, it's filled with crispy pig’s ear, strawberry hoisin, aioli and pickled cucumber.
Sandwich club al vapour (Steamed club sandwich)
Bo ssam de panceta (Grilled pork belly bo ssam)
Served in an escabeche of mussels and siriracha sauce with XO tartar and mint (somewhere in Seoul, eyebrows are raised.)
Chilli crab de concha blanda (Soft-shell crab in chilli sauce)
Drowned in a tangy, spicy sauce of tomato, chipotle, oloroso sherry and Pimentón de la Vera, this crispy delicacy was lifted by the addition of curry leaf beurre blanc.
Throughout the meal, spices and herbs run riot, creating an aromatic charge that lingers long after each dish has gone.
Korean lasagne topped with a crispy cracker, crumbled over the dish like a savoury “Parmesan” finish.
Wonton-style pasta layered with Galician beef (aged for 45 days), shiitake mushrooms, spicy pickled tomato and a cardamom béchamel (if lasagne had a passport and spent a year backpacking across Asia, it might have come back looking something like this.)
Curry verde (Green curry)
Carabinero Singapore katong laksa (Singapore-style scarlet prawn katong laksa)
Robata-grilled scarlet prawn, brushed with flame, served with rigatoni, caramelised bean sprouts and a crisp prawn tortilla shard.
AISH, the restaurant’s signature cocktail bar.
For a pre-meal cocktail, a quiet spot for dining or when you just need a break from the non-stop action.
The final section of the meal shifts towards greater warmth and comfort, without abandoning the restaurant’s signature intensity.
Brioche Pedroche
When we leave, it feels less like an ending than a gradual release — a soft step down from calibrated chaos back into the balmy Playa d'en Bossa night outside, ears still ringing and senses still buzzing.
In true street-food style, walk-ins are welcome. Not your style? Coming with a group? Then book ahead here.
