Angelita Madrid
Cocktail bar · Justicia
C. de la Reina, 4, Centro, 28004 Madrid, Spain
Highlights
Farm-to-table restaurant with creative cocktails & extensive wines
Farm-to-table restaurant with creative cocktails & extensive wines
"Upstairs at Angelita you’ll find a restaurant from David Villalón serving amazing natural wines and a seasonal menu that includes the city’s best tomato salad. But the real action is downstairs with his brother, barman Mario Villalón, who rules a mad scientist’s cocktail laboratory. With a sustainable bent, some drink science, and minimalist creativity, Mario Villalón crafts perfectly balanced drinks with experimental ingredients and chills concoctions so they don’t require ice. Know before you go: There’s a selection of tiny versions of the most popular cocktails." - Paula Móvil
"Angelita’s prime Chueca location in the center of Madrid means the restaurant lacks outdoor space, but it still offers farm-to-table produce, sourcing most of its vegetables and herbs from its garden just outside the city center. The organic ingredients’ natural flavors shine through in Mediterranean dishes like the pisto, made with olive oil, peppers, eggplant, and herbs. Although they don’t own a vineyard, the restaurant still puts the same care into sourcing the wine (there are 70+ wines-by-the-glass and 600+ bottles), and the quality cheese, seafood, and meat used in all of their carefully curated plates, like scallops topped with bone marrow and chimichurri. After dinner, head downstairs to the cocktail bar for speakeasy vibes and finish the night with whatever themed drink is on the menu." - lori zaino
"Angelita’s prime Chueca location in the center of Madrid means the restaurant lacks outdoor space, but it still offers farm-to-table produce, sourcing most of its vegetables and herbs from its garden just outside the city center. The organic ingredients’ natural flavors shine through in Mediterranean dishes like the pisto, made with olive oil, peppers, eggplant, and herbs. Although they don’t own a vineyard, the restaurant still puts the same care into sourcing the wine (there are 70+ wines-by-the-glass and 600+ bottles), and the quality cheese, seafood, and meat used in all of their carefully curated plates, like scallops topped with bone marrow and chimichurri. After dinner, head downstairs to the cocktail bar for speakeasy vibes and finish the night with whatever themed drink is on the menu. photo credit: Aslin Castañeda" - Lori Zaino
"Upstairs at Angelita you’ll find a restaurant from David Villalón serving amazing natural wines and a seasonal menu that includes the city’s best tomato salad. But the real action is downstairs with his brother, barman Mario Villalón, who rules a mad scientist’s cocktail laboratory. With a sustainable bent, some drink science, and minimalist creativity, Mario Villalón crafts perfectly balanced drinks with experimental ingredients and chills concoctions so they don’t require ice." - Paula Móvil
"Don't be fooled by Angelita's tourist-jammed location a block from Gran Vía; this wine-centric destination restaurant would be packed even if it were on the outskirts of town. Year-round deliveries from the owner's family farm put the vegetable dishes an echelon above the rest. You may think you know pisto, Spain's answer to ratatouille served in taverns across central Spain, but you've never had it like this, crowned with a perky orange yolk and confettied with fried egg white “dust.” Nor will you find a more succulent Iberian pig sirloin than the one at Angelita's." - Benjamin Kemper
