“Fasten your seatbelts and get ready for the only flavor explorer club.” Dabiz Muñoz’s travel spirit (and of course his profession) leads him to spend a lot of time in airports, so it’s no surprise that chef DiverXO started the weekend with the news that today he’s opening his doors. New restaurant at Madrid airport.
The news was published this afternoon by the newspaper Expansión, but Muñoz was quick to report it, true to his style, through his social networks with a video of the same airport. Muñoz’s new project is called Hungry Club and is billed as a “refuge for hedonists, explorers and restless, unconventional people.”
A place, as they describe it on their Instagram profile, for those who aspire to live exceptional experiences and are always looking for something extraordinary and that from this Friday is part of the gastronomic offer available in the Adolfo Suárez Madrid-Barajas Airport T4 Satellite.
This is just the starting signal for a story that begins in Madrid but hopes to reach the terminals of other airports. Hungry club marks Muñoz’s foray into the world of airport cateringin collaboration with Avolta, a company specializing in retail and catering in airports. Thus, the Madrid chef continues to expand his gastronomic empire, which includes haute cuisine restaurants such as DiverXO and more casual concepts such as StreetXO and GoXO.
A trip to UniverXO
Hungry Club was born with the ambition of transforming the gastronomic experience in airports. Muñoz, always ready to break the beaten track, has adapted his famous “XO language” to a more accessible format for travelers. Under the premise of offering a dynamic and changing cuisine depending on the time of dayThis restaurant seeks to improve the quality of food in terminals, traditionally limited to fast and poor quality options.
The Hungry Club menu includes a variety of dishes inspired by the chef’s travel experiences, ranging from innovative versions of hot dogs and pizzas, even noodles and ramen, all with the inimitable stamp of their culinary creativity. In addition, the menu adapts to different times of the day, offering breakfast, brunch, lunch and dinner options, available both to eat in or take away.
Dabiz Muñoz on his way to Hungry Club and the new packaging that the brand presents.
The concept follows in the footsteps of other projects by the chef, such as GoXO, which was born during the pandemic and offers more affordable versions of his cuisine through home deliveries and food trucks. In this sense, Hungry Club allows a wider audience to enjoy creativity de Muñoz in an environment as everyday as an airport.
The idea of “precariously” making your cuisine does not imply a loss of quality. In fact, the chef has insisted on maintaining the same level of demand and creativity in all his projects, whether in a three-star Michelin restaurant like DiverXO, or in a food truck. Hungry Club is a clear example of this philosophy, where Muñoz continues to push the boundaries of gastronomy, adapting his style to new formats and contexts.
