Stillroom’s menu is not a list of drinks. It is a map of territories we explore: from the British tradition of stillrooms to the most contemporary techniques of signature cocktail making. There are 16 creations that represent our vision of what a cocktail can be when the precision of fine dining is applied to it.
Every cocktail takes weeks — sometimes months — of development. We do not start from existing recipes: we start from an idea, a flavour, a texture we want to achieve. Then we test, adjust, discard and start again until the result lives up to the concept.
Menu Philosophy
At Stillroom we believe a good cocktail must meet three criteria:
- Balance: No ingredient should dominate over the others.
- Complexity: There must be depth, layers of flavour that reveal themselves gradually.
- Drinkability: Technically perfect but boring is no good. It has to make you want another sip.
To achieve this we apply fine-dining techniques that are not common in traditional cocktail making: clarifications to obtain clear yet intense juices, sous-vide for precise infusions, controlled fermentations to bring acidity and depth.
The Cocktails: By Category
Clarified and Transparent
Cocktails that play with appearance: they look simple, they hide complexity.
- El Invisible: Clarified gin, citrus, white tea. Looks like water, tastes like spring.
- Cristal: Sous-vide-infused vodka with cucumber and basil, dry vermouth.
Signature Creations
Our most personal creations, signed by the Stillroom team.
- Stillroom Nº1: Gin, Earl Grey tea liqueur (made in-house), lemon, egg white.
- Moreto: Whisky, sweet vermouth, orange bitters, homemade bitters.
- El Jerónimo: Aged rum, local honey, lime, angostura, orange blossom water.
NoLo: No Alcohol, All Flavour
For those who don’t want (or can’t) drink alcohol but are not willing to give up the experience.
- Silencio: Fermented black tea, spices, citrus, plant-based egg-white texture.
- Verde: Matcha, ginger, green apple, wasabi (a touch), tonic water.
- Luz: Nut infusion, vanilla, citrus, rosemary cordial.
Classics Done Right
We don’t reinterpret what already works. We make it the way it should be.
- Negroni: Gin, Campari, red vermouth. Perfectly balanced.
- Old Fashioned: Whisky, sugar, bitters. No gimmicks.
- Daiquiri: Rum, lime, sugar. Exact proportions.
Techniques That Make the Difference
| Technique | What it brings | Where we use it |
|---|---|---|
| Clarification | Transparency + intensity | “Invisible” cocktails |
| Sous-vide infusions | Nuances impossible with other methods | Infused gins |
| Controlled fermentation | Acidity, depth, umami | NoLo cocktails |
| Homemade cordials | Unique flavours, total control | Base of multiple cocktails |
| Our own bitters | A personalised finishing touch | Old Fashioneds, Negronis |
Season and Evolution
The menu changes with the seasons. Not because of fashion, but because of the availability of fresh ingredients. What is at its best in summer will not be in winter, and vice versa. This philosophy forces us to be constantly developing, testing, discarding and creating.
Some cocktails are permanent because they work all year round (or because they are classics we don’t touch). Others are seasonal, the result of a collaboration with a supplier, a trip, or the season of a specific ingredient.
Format and Service
Our signature cocktails are served in a standard format (approximately 150-180 ml). What sets one apart from another is the complexity of the preparation and the ingredients inside; the current price of each creation — including the NoLo drinks, technically just as demanding as the rest even though they do without distilled alcohol — is always kept up to date on the cocktail menu.
Every cocktail comes with an accompaniment (nuts, olives, or a small specific bite that pairs with that drink).
Frequently asked questions
How much do cocktails cost at Stillroom?
The price of each creation depends on its complexity and the ingredients it contains: a clarified drink that rests for hours before being served does not cost the same as a well-executed classic. That is why the most honest thing is to point you to the cocktail menu, where prices are always kept up to date, season by season. One thing we can tell you in advance: every cocktail includes a nibble — nuts, olives or a bite designed for that drink — so there are no hidden costs on the bill.
Do you have non-alcoholic (NoLo) options?
Yes, Stillroom has 3 NoLo cocktails made with fine-dining techniques: Silencio (fermented black tea with spices and a plant-based egg-white texture), Verde (matcha with ginger and green apple), and Luz (nut infusion with vanilla). They are technically more complex than the alcoholic ones, because they have to make up for the absence of ethanol with more layers of flavour.
What fine-dining techniques do you use in the cocktails?
We use clarification (for clear yet intense juices), sous-vide infusions (for precise nuances), controlled fermentations (for acidity and depth in our NoLo drinks), homemade cordials and our own bitters. For example, the Stillroom Nº1 cocktail contains an Earl Grey tea liqueur that we make in-house through sous-vide infusions.
Do I need to book, or can I turn up without a reservation?
We recommend booking, especially at weekends and during the Friday and Saturday evening service. Capacity is limited (30-35 people) so we can look after the service properly, which means tables go fast at peak times. We also keep space for walk-ins, and it is easier to find one mid-morning on weekdays. We are open Wednesday and Thursday from 11:00 to 19:00; Friday and Saturday from 11:00 to 15:00 and from 19:00 to 01:30; and Sunday from 11:00 to 23:00. We are closed Monday and Tuesday. You can book a table in a minute.
Do you have options for vegetarians or dietary restrictions?
Yes. On the small plates menu there are several vegetarian dishes marked as such: chickpea hummus with tahini and yuzu, cauliflower roasted with ras el hanout, the aubergine “lomito”, and edamame sautéed with miso and lime, along with the selection of Iberian cheeses. At the bar, the non-alcoholic cocktails round out the table. For allergens (gluten, nuts, dairy), let the team know when you sit down: some dishes can be adapted and this is noted on the menu.