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, the beautiful interior design by the Lázaro Rosa-Violán studio provides the backdrop for chef Daniel Villoria, Dabiz Muñoz’s right-hand man. The cuisine, consisting of à la carte dining and a tasting menu (Festival 360º), 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”, not forgetting light bites full of flavour such as the Thai curry stew with guajillo chilli, bergamot and mandarin, and the “bèi tan zuo sī” tortilla.