About
Our Story
Founded in Madrid in 2019, Diverxo offers a short-listed tasting experience that combines technique, regional ingredients, and focused hospitality. Each service is designed to highlight provenance and texture.
Year 1
The Beginning
Founded in Madrid in 2019, Diverxo opened with a focus on seasonal tasting menus and a small, dedicated team.
Year 2
Early Growth
The first year saw steady bookings and the establishment of key producer relationships across Spain.
Year 3
Broader Recognition
Menu work and hospitality were noted in national food coverage, expanding our guest base beyond the city.
Today
Established Presence
To compose tasting menus that respect ingredient provenance and highlight Spanish producers. We aim to present balanced courses that reward attention and curiosity.
Culinary Creativity
Inventive combinations built from careful study of texture, heat, and seasonality. Each dish has a clear purpose on the menu.
Guest Care
Service that frames the food and keeps the table comfortable. We prepare for dietary needs and timing preferences in advance.
Ingredient Stewardship
Long-term partnerships with producers and mindful sourcing to honor provenance and reduce waste.
Meet the Team
The specialists driving our menus and service every night.
Diego Navarro
Head Chef & Culinary Director
Diego trained in contemporary Spanish kitchens and leads menu development with a focus on seasonal technique and texture.
Carmen Ruiz
Director of Hospitality
Carmen oversees front-of-house operations and guest experience, coordinating service rhythm and event logistics.
Javier Martín
Sommelier and Wine Curator
Javier designs pairings that highlight regional producers and lesser-known bottles from Spain and nearby regions.