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A sleek bar built around Madrid's aperitivo hour, which is basically a city-wide agreement that vermouth and pickled things are a perfectly reasonable way to spend an afternoon. The design here swapped out the old-school tiled-bar aesthetic for something considerably sharper, which the locals approved of so enthusiastically that a second and third location followed. Cold cañas, gildas, cockles with chile sauce, and the crowd that never quite leaves.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Gildas
“Cañas and vermouths hit the steel bar alongside gildas, cockles with chile sauce, escabeche ahumado (mussels with smoked brine), or ox chorizo.”
Eater -
Cockles with chile sauce
“Cañas and vermouths hit the steel bar alongside gildas, cockles with chile sauce, escabeche ahumado (mussels with smoked brine), or ox chorizo.”
Eater -
Escabeche ahumado
“Cañas and vermouths hit the steel bar alongside gildas, cockles with chile sauce, escabeche ahumado (mussels with smoked brine), or ox chorizo.”
Eater -
Ox chorizo
“Cañas and vermouths hit the steel bar alongside gildas, cockles with chile sauce, escabeche ahumado (mussels with smoked brine), or ox chorizo.”
Eater
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