Our cheeses are carefully selected by Ruben Moreiro and David Villalón.
Each one of them are selected to create a unique experience. All of our cheeseboards are cut in the moment to maintain the taste and freshness of the product in it’s optimum state.
The winebar, with large windows giving us enjoy a full view of Reina Street. Our team of sumelliers is led by David Villalón & Rubén Moreiro, we have more that 500 wine references and more than 50 options of wines that you can try in a full glass or half a glass.
The gastro-cocktail bar, is led by Mario Villalón. Our “hidden” space in the basement, is without a doubt, the most relaxed part of Angelita.
Here Mario Villalón surprise us with a fun, original and daring cocktail bar. With a unique collection of distillates, they make of each of their creations a full story.
The Cock’s Tail. The inspiration comes from absinthe, the roaring twenties, art and expression. The Angelita’s Mix, that starts with wine, followed by gastronomy and ends with cocktails…. although the experience could also a palindrome.
Wine, Cocktail, gastronomy. As in a Big Band, each of the musical instruments shines on their own but played together is when they reach excellence. And as in a Big Band, our space has been conceived as a whole. You must try the wines, the cocktails and the gastronomy to be able to prove that you have lived Angelita Madrid’s Experience.
The menu, which changes daily, is subject to seasonal products and creations of Angelita's team. A modern version of traditional cuisine, reinvented to make sure that we’ll never stop surprising our diners.
Angelita, just for you. We generate personalized experiences, where we can design a Master Class about the rum that the pirates drank, or about the Burgundy region of France, it’s wines and secrets or even design one based on your interests. It's up to you!