Stillroom

In Los Jerónimos, close to Madrid’s museum corridor, Stillroom is scheduled to open on 14 April 2026 at Calle Moreto 9. The reason to watch it is not a broad spirits category like whisky or mezcal, but a technique-led cocktail format: sous-vide herb infusions, clarified juices, ferments, shrubs, syrups and spices sit at the centre of the offer.

Technique-led cocktails with small plates built around the glass

The clearest read is that drinks come first here. The stated split is 70% creative cocktail making using fine-dining techniques and 30% small plates designed to pair with the cocktails. That makes it a stronger fit for someone returning to Madrid’s cocktail scene looking for process and structure, rather than a conventional food-led dinner.

One named pairing is sous-vide octopus with a signature cocktail from the Calle Moreto menu. Beyond that, the safer expectation is a drinks programme shaped by infusions, clarifications and house preparations rather than a list built only around classic serves. The evidence points to a controlled, ingredient-driven style, not a casual round of simple mixed drinks.

A dark, contemporary room, plus off-site cocktail formats

The room is described as contemporary and dark, with a microcement counter, backlit shelves lined with jars of infusions and ferments, and warm, low lighting intended for conversation with the bartender. That matters because the format sounds more detail-oriented than high-volume: the appeal is watching technique and asking questions, not just using it as a quick stop.

The bar also has a portable setup designed for spaces as small as four square metres, with formats ranging from portable cocktail service to fuller immersive experiences. For hosted celebrations, proposals are described as personalised, with the cocktail menu tailored to the occasion and modules broken down after forty-eight hours.