Enzo Ruiz launches enzoruiz.es: his bartender and consultant site

There’s a part of the trade you never see from the other side of the bar: the ferment that’s spent nine days in the laboratory, the technical sheet rewritten for the third time, the decision to pull a cocktail that was working because it had stopped telling a story. That invisible part is exactly what Enzo Ruiz —bartender, co-owner and creative director of STILLROOM— has just put into words on a site of his own: enzoruiz.es. The headline on his homepage sums it up better than we ever could: “Una buena barra empieza mucho antes de servir” (“A good bar begins long before it starts serving”).

Why a bartender needs a website of his own

Anyone who knows us from Moreto 9 sees Enzo behind the bar and assumes that’s where his work ends. It isn’t. Since we opened, on 14 April 2026, he has been the house’s creative director, but he’s also a consultant and a mentor, and that work looks beyond our own bar: bars about to open, hotels that want a bar as good as the rest of the building, brands that need someone who genuinely understands what’s inside a bottle.

Until now, anyone wanting to get a sense of his career had to piece it together: an interview here, a stray feature there, a photo on Instagram. And there’s too much interesting fine print in that story to leave to the algorithm’s mercy: Cuban-born, three years behind the bar at Baldoria before this project —something Time Out Madrid picked up on— and a headline from El Periódico de España that tells it in five words: “De La Habana a Madrid” (“From Havana to Madrid”).

The site exists for exactly that: so the trade can be read whole, in order. His story and the house’s cross paths, but they aren’t the same one; we tell the second one in our story.

“El sabor tiene una historia” (“flavour has a story”)

That’s the name of the “Sobre mí” (“About me”) section, and it’s the phrase that best describes how he works. There you’ll find his career and a press archive with real substance by now: El Español, Time Out Madrid, Food & Wine en Español, MEW Magazine, Infobae —twice— madrid365, neo2 and El Periódico de España. We keep our own mentions too: if you want to see them, the press already told that story in its own way.

On that same page he brings back two lines he said when STILLROOM was first presented, and which still read, word for word, like the house’s manual: “Every cocktail has an origin, a technique, a reason for being. And I want that to come through in every sip.” And the second, which holds us to an even higher standard: “My goal is that whoever tries one of our cocktails doesn’t just feel they’re drinking something delicious, but understands a story.”

That drive to be understood is what explains our signature cocktails and the techniques behind them: lacto-fermentation, fat washing, in-house distillation, cordials and clarifications. None of it is improvised, and none of it shows in the glass. Hence the headline on the homepage.

Consultancy: what he does when he isn’t at Moreto 9

The consultancy page is titled “Consultor de coctelería para bares, hoteles y marcas” (“Cocktail consultant for bars, hotels and brands”), and it’s the most concrete part of the site: no vague promises, just a catalogue of work.

• Bar openings, for those starting from zero.
• Cocktail consultancy, for bars that already work and want to raise their game.
• Signature cocktails designed for one specific house.
• Bar and cost audits, usually where the surprises turn up.
• Cocktail menu design, from the idea to the technical sheet.
• Events and brands, when the drink has to say something at an activation.
• Bar team training, so the judgement stays inside the venue.
• Drinks and ferment engineering, his natural territory.
• One-to-one mentoring for bartenders.
• Management software, rolling out Miselup and Timlup.

What we like best, though, is that he spells the method out loud: “we start with a conversation, I send you scope, deliverables, timeline and budget, we build the project on your bar with your team, and afterwards we review together how it’s working.” In other words: no generic recipe book sent over email, and no vanishing on delivery day.

Training and guides: “aprender con la barra delante” (learning with the bar right in front of you)

The training section is called “Aprender con la barra delante” (“Learning with the bar right in front of you”), and it’s meant literally: Enzo teaches the ten courses of Stillroom Academy at the very bar and laboratory on Moreto 9 where he works every day, in groups of eight people at most. The syllabus runs from classic cocktail-making to mixology technique, and from there to ferments, kombuchas and shrubs, clarifications, cordials, infusions and low-ABV.

Add to that the blog, built not for the passing browser but for the professional with a problem on their hands. The first three guides say a lot about the approach: “Carta de cócteles sin alcohol para bares” (“Alcohol-free cocktail menus for bars”), “Cócteles en batch para bares” (“Batch cocktails for bars”) and “Cómo hacer una carta de cócteles” (“How to build a cocktail menu”). Questions that keep coming back, answered in writing.

What you’ll find at enzoruiz.es

Section	What’s inside	Who it’s for
Homepage	The introduction to the trade and the thread to the rest of the site	Anyone arriving by his name
About me	Career, press archive and his own words on how he reads a cocktail	Press and discerning curious minds
Consultancy	Catalogue of services, scope and step-by-step working method	Bars, restaurants, hotels and brands
Training	The ten Stillroom Academy courses, at the Moreto 9 bar	Bartenders and floor teams
Blog	Technical guides: alcohol-free menus, batch, menu design	Anyone building or reworking their menu
The house	Links back to stillroom.co and academy.stillroom.co	Anyone who wants to come and try it

The design matches the substance: editorial, dark, with a serif typeface built for unhurried reading, and real photography of Enzo at work on our bar. Not a single stock shot. The build is signed by GastroSEO, the same people behind this very site.

We’re delighted to show it off, and not just out of house pride: a bar looks a lot like its people, and being able to point at a website and say “this is who thinks up what you’re about to drink” saves us a lot of explaining.

So take your time and have a look at enzoruiz.es. And if you run a bar, a hotel or a brand and you’ve spent months turning your menu over in your head, drop him a line: that’s exactly what he does.