Chef Dabiz Muñoz reminds us that RavioXO is ‘the luxury of eating time’, a perfect metaphor to express all the work that goes into making each filling and each sauce for their pasta. They redefine the concept of ‘dough’ in a haute cuisine proposal!The spacious restaurant, with beautiful interior design by the Lázaro Rosa-Violán studio, is run by chefs Raúl Bernalte and Valerio Gargiulo. They reflect, through both the à la carte and its tasting menu (Festival 360º), a fusion that covers almost all of Asia, incorporating sauces, wok techniques and exotic raw ingredients (yozukosho, Korean tempura, Singapore spider crab, umeboshi, Gochujang pasta, etc.) that are combined with Spanish cuisine. Within its offer, designed for sharing, the dumplings, the eggs with blood sausage, the legendary Cocido Hong Kong Madriz all stand out... without forgetting lighter bites, still full of flavour, such as the Guinea fowl steamed bun or the Tortilla bèi tan zuo sī.