Redefining Spanish Cuisine in Madrid | Bizarre Foods with Andrew Zimmern

Andrew is in Madrid, tracking down chefs that have a knack for the unusual. He begins at Sala de Despiece where chef Javier Bonet presents Andrew with a "Rolex" made out of Iberico ham belly, Spanish duck liver foie gras, truffle, mascarpone gelatin and poached egg! Then, at Diverxo, Andrew gets the privilege of tasting the genius of one of Spain's greatest chefs, David Muñoz, who opened the restaurant as a celebration of the city's classic ingredients and global influences. Earning three Michelin stars for his dream-like creations, chef Muñoz whips up his version of ossobucco, with tandoori-spiced veal shank wrapped around a bite-size duck bone and "spaghetti" made of angula baby eels and enoki mushrooms, topped with lemon zest, trout roe, rice paper, coffee and basil.  The Streaming Home of Paranormal on discovery+: https://www.discoveryplus.com/?genre=paranormal-unexplained Like Travel Channel on Facebook: https://www.facebook.com/TravelChannel/ Follow Travel Channel on Instagram: https://www.instagram.com/travelchannel/ Follow Travel Channel on Twitter: https://twitter.com/travelchannel Follow Travel Channel on TikTok: https://www.tiktok.com/@travelchannel Visit Travel Channel: http://www.travelchannel.com