At Stillroom we believe that drinking without eating (or eating without drinking) is an incomplete experience. That’s why 30% of our offering is food: small plates designed specifically to go with our cocktail menu, not as an add-on, but as an integral part of the experience.
We’re not a restaurant. We don’t serve full meals, set menus or rigid pairings. We offer food for grazing, for sharing, so the table fills up with small plates that keep coming and going while you talk and drink.
Philosophy: Fine Dining in Small Format
Stillroom’s kitchen is led by Chef John Guerrero, with more than 30 years of experience in gastronomy. His vision for this project is clear: apply the technique and judgement of fine dining to informal formats, designed for grazing.
This means every item on the menu, however simple it looks, has been through a development process similar to that of a restaurant dish:
- Proportion testing
- Ingredient selection
- Specific techniques (sous-vide, regeneration, in-house preparations)
- Storage and service testing
- Adjustments based on feedback from the floor
The Small Plates Menu
The kitchen is organised into three families you can mix as you like: preserves, charcuterie and pantry; small plates to nibble and share; and desserts. The full list, with prices always kept up to date, lives on the small plates menu: here we walk you through the ones that best explain how we work.
Preserves, Charcuterie and Pantry
The pantry is where it all starts. Ventresca tuna with extra virgin olive oil and flor de sal, Santoña anchovies, artisan-pickled Galician mussels, cockles from the rías with smoked chilli oil, acorn-fed Iberian ham and our selection of house Iberian cheeses and charcuterie. Produce that isn’t cooked: it’s chosen well, cut well and served with toasted pan de cristal or breadsticks.
Nibble, Enjoy and Share
It’s the longest family and the one that best defines the format: Santoña gildas, root-vegetable crisps with their dips, baby patatas bravas with smoked brava foam, miso and lime edamame, “Bonita” Russian salad, red tuna tartare, Raf tomato burrata with pistachio pesto, our house hummus, roasted cauliflower, aubergine “lomito”, tortilla vaga and sous-vide octopus. Within this family, two small plates have become the house’s flagship dishes.
The smash burger. Our star dish, listed on the menu as the Kimchi Smash Burger. It’s not just another burger: it’s the result of months of testing to nail the exact ratio between meat, bread and condiments.
- Meat: a double patty of matured old-cow beef, smashed at maximum heat to maximise the caramelised surface.
- Bread: potato brioche, lightly toasted, sturdy enough to hold together.
- Cheese: American cheddar, melted at exactly the point of service.
- Sauce: our own fermented kimchi sauce.
- Finish: Ibarra piparras and Trocadero lettuce.
We’ve dedicated a whole article to it: the kimchi smash burger of Los Jerónimos.
The pizza. The dough work grew out of our collaboration with Europastri, specialists in the craft. It’s not traditional Italian pizza: it’s our own interpretation, with long-fermented sourdough, a thin, crisp base and toppings designed for the grazing format. The version currently on the menu features San Marzano tomato sauce, fior di latte mozzarella, stracciatella, pepperoni, picona pepper honey and fresh basil sprouts.
Small-Plate Desserts
Three endings, not one more: yuzu and passion fruit cheesecake with homemade ice cream, chocolate coulant with biscuit crumble and salted caramel, and bitter orange soup with Angostura bitters and a seasonal dairy ice cream.
Techniques We Apply
Even though the format is informal, the technique is serious:
Sous-Vide
Low-temperature vacuum cooking is the backbone of the house: the octopus, the confit potatoes and carrots in the Russian salad, and the temperature control on the meat all go through it. On the smash burger, the crust comes afterwards, with the smash at maximum heat: juicy inside, caramelised outside.
Regeneration
Some elements (sauces, base preparations) are made ahead and regenerated at the moment of service in our rapid radiant oven, guaranteeing consistency and flavour. When a small plate needs one last hit of Maillard or a touch of controlled smoke, the blowtorch comes in.
In-House Preparations
- Our own fermented kimchi sauce
- Artisan pickles and our house lacto-ferments
- Egg-yolk mayonnaise and black garlic aioli
- Smoked brava foam with La Vera paprika
- The desserts’ ice creams and sauces
Suggested Pairings
| Small plate | Ideal cocktail | Why |
|---|---|---|
| Kimchi smash burger | Negroni / Old Fashioned | Sweet-bitter contrast |
| House pizza | A clarified cocktail / Martini | Elegance with elegance |
| Iberian cheeses and charcuterie | A house vermouth | Aromatic complexity |
| Cantabrian preserves | Dry Martini / a non-alcoholic drink | Maritime freshness |
Allergens and Dietary Needs
We have options for different needs:
- Vegetarian: the hummus, roasted cauliflower, aubergine “lomito” and miso edamame are marked with a (v) for vegetarian on the menu; add to those the cheeses and several of our non-alcoholic drinks.
- Gluten: some small plates can be adapted (just ask).
- Allergens: tell us about any allergies or intolerances at the table before ordering, and we’ll guide you bite by bite.
Conclusion: Uncomplicated Food
At Stillroom you don’t have to choose between going for drinks or going for dinner. You can do both: have a signature cocktail and, if you fancy it, nibble on something designed specifically to go with that drink.
The food isn’t an add-on. It’s part of the Gastro Cocktail Bar concept: 70% cocktails, 30% food. The two pillars of a complete experience.
Frequently asked questions
What kind of food do you serve at Stillroom?
Stillroom serves small plates for grazing, not full meals. The food menu is split into three families: preserves, charcuterie and pantry (ventresca tuna, Santoña anchovies, pickled mussels, cockles, acorn-fed Iberian ham and our selection of house cheeses and charcuterie); small plates to nibble and share (gildas, baby patatas bravas, Russian salad, red tuna tartare, Raf tomato burrata, hummus, sous-vide octopus, kimchi smash burger or our house pizza); and desserts. It’s all designed to share while you drink, with fine-dining technique applied to informal formats. You’ll find the full, up-to-date detail on the small plates menu.
What’s Stillroom’s smash burger like?
On the menu it’s called the Kimchi Smash Burger, and it’s a double: matured old-cow beef, smashed at maximum heat to get the caramelised Maillard crust, with American cheddar, our own fermented kimchi sauce, Ibarra piparras and Trocadero lettuce, on a potato brioche bun. It’s the small plate that best sums up the house: serious produce, cooking technique and an informal format. We’ve dedicated a whole article to it: the kimchi smash burger of Los Jerónimos.
Do the cocktails come with a nibble, or do I have to order that separately?
Every cocktail at Stillroom comes with a nibble: nuts, olives, or a small specific bite paired with that drink. There’s no need to order separately, though you can always add more small plates from the menu (cheeses, charcuterie, preserves) to make a full grazing dinner.
What pairings do you recommend with the cocktails?
We recommend the kimchi smash burger with a Negroni or an Old Fashioned, for the sweet-bitter contrast; our house pizza with a clarified cocktail or a Martini, elegance with elegance; Iberian cheeses and charcuterie with a vermouth from our vermouth menu, for the aromatic complexity; and Cantabrian preserves with a Dry Martini or one of our non-alcoholic drinks, for the maritime freshness. And remember every cocktail arrives with its own nibble, so the pairing starts on its own.
Can I come on my own for dinner, or is it more for groups?
Stillroom works well both for individuals and for groups. There are tables for 2 that are ideal for couples or solo visits, and shared tables for groups of 4-8. The atmosphere is intimate and conversational, never noisy. Perfect for a drink after work, a date, or a get-together with friends.