There are spaces born with the intention of staying. This is not simply an opening, but the arrival of a place that promises to transform the way we understand the experience of having a cocktail in Madrid. Stillroom opens its doors on Tuesday 14 April 2026 on Calle Moreto 9, in the heart of the Los Jerónimos neighbourhood, and it does so with the conviction that true magic is not always seen, but is always felt.
A New Concept Arrives in the Los Jerónimos Neighbourhood
The Los Jerónimos neighbourhood has always been that corner of Madrid that breathes history, art and a discreet elegance. Steps from the Prado Museum, among cobbled streets that hold centuries of secrets, Stillroom now arrives: a signature gastro cocktail bar that comes to occupy a space that, until now, was waiting to be filled with something different.
But what makes Stillroom different? It all begins with our philosophy: The Art of the Invisible. This is not simply a pretty phrase for a sign. It is the guiding principle behind every decision, from the selection of ingredients to the layout of the seats at the bar. At Stillroom, we believe excellence does not need to shout to be recognised. It presents itself with subtlety, with surgical precision, and with the certainty that whoever tries one of our cocktails will understand, without needing an explanation, that they are in the presence of something extraordinary.
Choosing the Los Jerónimos neighbourhood was no accident. We were looking for a setting that reflected our essence: sophisticated but approachable, historic but with a contemporary outlook. Calle Moreto 9, with its façade that respects the area’s architectural tradition while concealing a completely renovated interior, represents that perfect fusion between what it was and what it can be. We are surrounded by culture — the Prado, the Thyssen, the CaixaForum are all just steps away — and we wanted Stillroom to become the perfect complement to an afternoon of art, or the ideal destination for those looking for something more than a drink after visiting the museums.
What you will find at Stillroom goes beyond a cocktail menu. You will find a space designed for conversation, for connection, for those moments that stay etched in the memory. The soft lighting, the interior design that combines warm materials with industrial touches, the music chosen with painstaking care: everything has been thought through so that when you cross our threshold, the outside world is, literally, left somewhere else.
The Team Behind the Project
Every great establishment has a story, and every story needs its protagonists. In the case of Stillroom, that story begins with Enzo Ruiz, founder of the project, creative director and the soul of both the concept and the bar.
Enzo is no stranger to the world of high-end hospitality. His outlook has always been oriented towards projects that challenge convention, that seek to rise above the mediocrity that sometimes saturates the hospitality scene of big cities. For him, opening Stillroom was not simply about starting a business; it was about creating a legacy. We wanted a place where people would feel they were experiencing something unique. We are not after ostentation: we are after authenticity.
That way of understanding the craft rests on three fundamental pillars: excellence in the product, attention to detail and unapologetic approachability. For Enzo, there is no reason for sophistication and approachability to be at odds. A signature cocktail can be a liquid work of art that anyone can enjoy, as long as whoever serves it knows how to explain it, present it and make the person ordering it feel at ease. And that is exactly what we have built.
But a vision like this does not hold up on paper alone: it comes to life at every service behind the bar. And there, Enzo is also the artist who transforms ingredients into experiences.
Enzo comes from a solid background in signature cocktail making, but what really sets him apart is his ability to innovate without losing sight of the essence. For him, a good cocktail begins long before the bottles are mixed. It begins at the market, choosing the perfect fruit. It continues in the kitchen, where he prepares his own reductions, cordials and fermentations. And it ends at the bar, where every pour is a studied movement, every garnish a conscious decision.
“My goal is that whoever tries one of our cocktails doesn’t just feel they’re drinking something delicious, but understands a story,” Enzo shares. “Every cocktail has an origin, a technique, a reason for being. And I want that to come through in every sip.”
That dual perspective — the rigour of whoever conceives the project and the creativity of whoever executes it at the bar — is what sustains Stillroom. Around it we have built not just a bar, but a team. Our bar staff have been selected not only for their technical skills, but for their ability to communicate, to make every guest feel they have come to the right place.
What You Will Find at STILLROOM
When we talk about Stillroom’s menu, we are talking about sixteen signature creations that represent months of research, trial and error. Sixteen cocktails that do not follow trends, but set their own.
Our signature cocktail menu has been designed to offer diverse experiences: from refreshing options for spring afternoons to more complex, comforting creations for winter nights. Every cocktail carries an element of surprise, whether an innovative technique, an unexpected ingredient or a presentation that defies convention.
But Stillroom is not only about the bar. Our small plates menu has been designed to complement the drinking experience, not to accompany it as a mere afterthought. We have worked with local producers to create a menu of small dishes perfect for sharing, because we believe the best way to enjoy a good cocktail is with good food and even better company.
Stillroom’s atmosphere is another of our distinctive hallmarks. You will not find the bustle of conventional cocktail bars here. You will find a space where conversation flows, where the music accompanies without intruding, where the lighting invites you to stay for one more drink. Our interior design is deliberately contemporary: a microcement bar, walls in the deep greens and blacks of our palette, warm, low-intensity light, and backlit shelves where the house ferments, cordials and infusions are on display as part of the décor itself.
The bar, the undisputed centrepiece of the space, has been designed so you can watch our bartenders in action. We believe cocktail making is a spectacle, and as such, it should be visible. There are no closed doors and no hidden secrets. Everything we do, we do right in front of you.
Techniques That Define Us
If there is one thing that sets Stillroom apart from other establishments in the city, it is our firm commitment to technique. In our guide to advanced cocktail techniques and in the cocktail and mixology glossary you will find some of the terms that define our way of working explained, but let us go deeper into the techniques that truly make us different.
Fat washing, for example, is one of our favourite techniques. It involves infusing fats — it could be butter, coconut oil or even bacon — into spirits to create layers of flavour that would otherwise be impossible. A butter Old Fashioned? Yes, and we can assure you that once you try it, there is no going back.
Lacto-fermentation is another of our hallmarks. We have developed our own fruit and vegetable fermentations that bring acidic complexity and unique flavour profiles. A lacto-fermented orange cordial, for example, has a depth of flavour that no fresh juice can match.
Cordials, while we are on the subject, are another cornerstone of our philosophy. Unlike industrial syrups, all our cordials are made in-house, with top-quality ingredients and an attention to process that can take days. A lavender cordial requires infusing the flowers at the exact temperature for the precise amount of time to extract its aroma without tipping into bitterness. It is artisanal work, yes, but it is the only way to achieve the excellence we are after.
We also work with high-tech techniques: nitrous oxide siphons for ultra-smooth textures, centrifuges for clarifying juices, vacuum evaporation to concentrate flavours. All of it in service of a single goal: that every cocktail that leaves our bar is a memorable experience.
But do not be put off by the terminology. At Stillroom, technique is in the service of flavour, not the other way round. We do not use innovative techniques for their own sake, but because they improve what you drink. And if you are curious to know more, our bartenders will be delighted to explain the process behind your favourite cocktail.
How to Book and Visit Us
Everything is now ready to welcome you. Stillroom opens its doors in a soft opening on Tuesday 14 April 2026, and from that moment on, we want you to feel at home. Or rather, to feel like you are in a place you will want to call your new home.
We are on Calle Moreto 9, in the Los Jerónimos neighbourhood, right next to the Prado Museum. If you are coming from the Prado-Botánico axis, you can walk there in five minutes from the museum’s main entrance. The nearest metro station is Estación del Arte, formerly Atocha (line 1), about eight minutes on foot, or you can also get off at Banco de España (line 2), about ten minutes away.
Our opening hours are:
- Monday and Tuesday: closed
- Wednesday and Thursday: 11:00 to 19:00
- Friday and Saturday: 11:00 to 15:00 and 19:00 to 01:30
- Sunday: 11:00 to 23:00
Brunch is served within those hours: Wednesday and Thursday from 11:00 to 17:00 — from 17:00 to 19:00 we stay open with small plates, sweet things and cocktails — Friday and Saturday from 11:00 to 15:00, and Sunday until 16:00.
Booking is not compulsory, but it is highly recommended on our busiest days, especially Friday and Saturday evenings. You can book a table directly through our website, where you will find real-time availability, or call us if you prefer more personal contact.
And now comes the most important part: we want to get to know you. Stillroom opens its doors with the excitement of someone setting out on a new path, but we know that path only makes sense if we walk it together. Every guest who crosses our threshold becomes part of our story. Your comments, your favourites, your suggestions: all of it shapes what Stillroom will become tomorrow.
So now you know. 14 April, Calle Moreto 9. We will be waiting with the bar ready, the cocktails prepared and the doors open. Stillroom arrives in the Los Jerónimos neighbourhood to stay. And we want you to be part of this beginning.
The art of the invisible awaits you.
Frequently asked questions
Where is STILLROOM and how do you get there from the Prado Museum?
We are on Calle Moreto 9, in the heart of the Los Jerónimos neighbourhood, a five-minute walk from the main entrance of the Prado Museum. If you are coming from the Prado-Botánico axis, it is a pleasant walk through one of the most elegant areas of Madrid; we take you through it step by step in the walking route from the Prado. You can also come by metro: Estación del Arte (line 1) is about eight minutes away, and Banco de España (line 2), about ten. When you arrive, you will find a façade that respects the neighbourhood’s tradition and hides a contemporary interior.
What is a gastro cocktail bar, and what makes STILLROOM different?
A gastro cocktail bar combines signature cocktails with a food offering designed to genuinely accompany them, not as an afterthought. At STILLROOM we take that concept a step further with our philosophy, “The Art of the Invisible”: we believe sophistication does not need to shout. You will not find a noisy or pretentious venue here, but an intimate space where every detail — the warm light, the music, the microcement bar, the house ferments on display on the shelves — is cared for. Our signature cocktails and our small plates are created to be a memorable experience, not just another drink.
What cocktail-making and kitchen techniques do you use at STILLROOM?
Technique is our signature. At the bar we work with fat washing (infusing spirits with fats), lacto-fermentation of fruit and vegetables, house-made cordials, nitrous oxide siphons for silky textures, centrifuges for clarifying and vacuum evaporation to concentrate flavours. In the small plates kitchen we apply precision methods: sous-vide, MyChef-type radiant heat ovens, blowtorch and induction. We do not use techniques because they are trendy, but because they improve what you drink and what you eat. You can see them explained one by one in our guide to advanced cocktail techniques.
Do you need to book a table at STILLROOM?
Booking is not compulsory, but it is highly recommended on our busiest days, especially Friday and Saturday evenings. You can book a table through our website, where you will see real-time availability, or call us if you prefer a more personal touch. Wednesdays and Thursdays, and during brunch sessions, there is usually more flexibility. And if what you want is a spot at the bar to watch the team at work, it is worth arriving early or letting us know when you book: capacity is deliberately limited.
Is there food to share, or just cocktails?
There is food, and it is a fundamental part of the offering. Our small plates menu is designed to complement the drink, not to accompany it as a mere appetiser. We work with local producers and with the same precision techniques as at the bar — sous-vide, radiant heat oven, blowtorch — so that every small dish holds its own next to the cocktail beside it. The idea is that you order several dishes, share them and build a complete evening. Let the bar team guide you on pairing.
What are STILLROOM’s opening hours, and when is brunch served?
We open from Wednesday to Sunday, with different hours depending on the day. On Wednesday and Thursday we serve from 11:00 to 19:00, non-stop. On Friday and Saturday we open from 11:00 to 15:00 and from 19:00 to 01:30, with a break between sessions. On Sunday, from 11:00 to 23:00 without a break. We remain closed on Monday and Tuesday. Brunch is served within those hours: Wednesday and Thursday from 11:00 to 17:00 — from 17:00 to 19:00 we stay open with small plates, sweet things and cocktails — Friday and Saturday from 11:00 to 15:00, and Sunday until 16:00. We recommend checking availability before you come, especially at weekends.