Three @The MICHELIN Guide Star and The World’s 50 Best No. 4 DiverXO’s Sopa de Aleta de Tiburón (Shark Fin Soup) with Megalcho Fin, Shiitake Mushroom, Pak Choi Wontollini (Wonton + Tortellini), Dong Po and Chistorra served alongside a Puffed Spring Roll with Pickled Vegetables, Fermented Black Bean Paste and Lemon Balm Shoots was one of the most explosively delicious flavor bombs of the night. Jaw on the floor delicious. Very rich, very umami, amazing textures as well. One of my favorite courses of the whole meal. This course uses Megalcho, which is a smaller small, non-endangered shark species that is common and can be sold legally — unlike the much larger, more well-known sharks that are endangered and illegal to sell. The Megalcho is often considered a bycatch, but in reality it is quite delicious — and DiverXO uses every part to honor it and ensure no waste. @Dabiz Muñoz #madrid #spanishfood #Foodie #finedining #traveltiktok - @eatwithseth