“Avant-garde or die” is the motto of Dabiz Muñoz, who took advantage of his presentation at Madrid Fusión 2026 to introduce Metamorfosis, the most radical menu he has conceived so far for DiverXO, where solid cuisine and “liquid cuisine” are on the same level. The result is a gastronomic experience that breaks with even the classic idea of pairing… and pushes the price to levels that are almost prohibitive for most pockets.
Metamorfosis comes after years of research and learning, during which Muñoz and his team have worked with fermentations, non-alcoholic beverages, and techniques typical of advanced mixology and sommeliery. The great conceptual break is that the “liquid menu” does not accompany the dishes, but is presented as an entity in its own right, designed to provoke a “roller coaster” of flavors without resorting to sugars or the traditional sweet sensation. In his presentation, the chef insisted that he does not want “a pairing that completes the menu,” but rather two parallel menus, one solid and one liquid, which dialogue with each other and are consumed at practically the same time.
This will be the Metamorphosis experience at DiverXO.
Photo by Cedric Ribeiro/Getty Images for One&Only
At Madrid Fusión, Muñoz showed some of the dishes that will make up the new menu, which will begin to be served at DiverXO in February. He speaks of the “maximum expression” of his cuisine, a narrative in which dishes, fermented beverages, and liquid creations intertwine to construct a unique journey, meticulously designed so that nothing is superfluous. The experience can be enjoyed in three ways: a complete solid menu with half of the liquid menu, a complete liquid menu with half of the solid menu, or both complete menus, an option that represents the most extreme concept of the proposal.
The price of the new DiverXO menu
This revolutionary change is accompanied by a price increase that confirms DiverXO as one of the most expensive restaurants in the world. Each menu (solid and liquid) costs €450, so the full experience, trying both in parallel, shoots up to around €900 per person, not including other extras.
Muñoz has repeatedly argued that a restaurant of this caliber “has to cost that much” due to the size of the team, the technical complexity, and the level of creativity required to keep DiverXO at the top of the international scene.