There are no waiters. ‘We will not be making chicken curry with Spanish ingredients. Lo único que pudimos identificar fueron los fideos que no cayeron en la salsa, el resto podia ser cualquier cosa. The restaurant is open for lunch and dinner Monday through Saturday. los platos son de lo mas originales, con su punto asiatico.mediterraneo.Lo mejor: La profesionalidad de los cocineros, la originalidad de los platos, la calidadLo peor: el precio al que ponen la copa de vino: te clavan casi el mismo precio que la botella del mismo vino en tienda. Una experiencia que hay que vivir, y repetir.StreetXO es una cocina rodeada por una barra sobre la que no dejan de fluir los platos que demandan los clientes, se elaboran al momento por el equipo de David Muñoz, cinco/seis cocineros que forman parte de la familia Diverxo desde hace algunos años, ahora en StreetXO están capitaneados por Rafa Ferreyra. Fusing Asian and Spanish cuisine, crunchy pigs' ears coated in strawberry hoisin sauce and dumplings of prawn brain paste are served alongside cheddar cocktails and fish bowls of fluorescent purple liquid, while burger buns crammed with whole, fried, spindly crab legs and sides of crispy chicken feet look as if they might walk off the table. And two years is a long time to wait to set up a restaurant — many open and shut in half that time. streetxo.com. StreetXO London, 15 Old Burlington Street, London W1S 2JL. Work permitting, Cristina will join him. We’re just trying to make something that is going to be perfection.The reality of a fine-dining restaurant with three Michelin stars is quite difficult because there is double the amount of people working for how many customers you’ve got. We are not tough. In 2009 they divorced. But only a little. "It was the stupidest thing I've ever cooked," says Muñoz. Then if you get a restaurant where the people are queuing for eight months, the people are expecting it to be perfection. I really enjoyed my time but in a way, it was kind of a nightmare. ‘When you’re striving to achieve perfection, you know you will never get it. He confirms she is no longer a partner in the business but recalls the early days of working together with fondness. Unbelievably smart. We were sleeping in the restaurant the first eight months. It’s going to be luxury but it’s not the typical luxury… I think that luxury is just related to unique experiences and talented people. It is everything a Michelin-starred restaurant should be, but without the stuffiness. ‘She’s very smart. Muñoz is uneasy when asked to boil down his culinary concept into something that’s easy to digest: it’s definitely not fusion food and he balks at the suggestion. Unlike virtually every other restaurant in London at the moment there is nothing remotely rustic, authentic, minimal or industrial at play, which is refreshing.
He encourages diners to get involved and, inspired by the street food he witnessed in Bangkok, Muñoz has them eating with their hands. StreetXO is powerful food — very creative, something different and unique and a bit crazy.’ No pressure then. Not the case. You can find our Community Guidelines in full Still, Muñoz preferred a former office block in Mayfair, even though on paper, Soho seems the more obvious choice for a street food-inspired restaurant where the chefs serving-up prawn five ways and ox-tongue stew are visible from every table. I started to see my face on newspapers, on some TV interviews. David Muñoz, born on the 15th of January 1980, is a Spanish chef who is internationally recognised for his cooking and famous restaurants.
I used to be working 20 hours per day just trying to achieve... not success — we’re just trying to achieve our kind of food. ‘It’s a kind of theatre, but you know, the only important thing is the food,’ he hastens to add. Maybe 12 years ago that was insane to be thinking that is going to be happening.’ Muñoz’s current working week looks like this: five days a week he’s cooking in Madrid. The concept was first launched in Madrid in 2012 and now is also opened in London. StreetXO está ahora en pleno proceso de crecimiento: a finales de mayo, abrirá en Londres, a través de la alianza de David Muñoz con un grupo de socios (entre ellos, Honorio Fernández, socio a su vez de los restaurantes Ibérica, que ofrecen cocina española en la capital británica). David Muñoz, born on the 15th of January 1980, is a Spanish chef who is internationally recognised for his cooking and famous restaurants.
Ametsa at The Halkin hotel, a restaurant from the father-and-daughter team behind the three Michelin-starred Arzak restaurant in San Sebastian, received tepid reviews when it opened in 2013; Eneko at One Aldwych was ignored by some of the top critics this year despite its chef, Eneko Atxa, holding three Michelin stars for Atxa in his native Bilbao. We’re just trying to make the chefs or the waiters understand that they must try to make everything perfect, that they cannot make a mistake on service time.’He is also one half of a much-papped celebrity couple — his wife, Cristina Pedroche, is a prime-time Spanish TV presenter who hosts the wildly successful Peking Express show in which 10 pairs race across the Far East on the equivalent of €1 per day.