Spider crab: Galician sea spider and spicy tomato

At DiverXO, the restaurant of the chef David Muñoz, the canvases on which these culinary creations are presented evolve and vary depending not only on what a guest has ordered, but also on the advice of the front-of-house team, working with the team in the kitchen.

The canvas "Spider crab: Galician sea spider and spicy tomato. 'French tradition' with goats' butter, 'bienmesabe,' and black olive" consists of a spider crab with a hollandaise sauce based on goats' milk butter, along with the ingredients in the dish's name.