The kitchen is seasonal and produce-led, much of it grown in the family's own garden, plates built to sit alongside the wine and cocktails rather than compete with them.

Angelita opened in 2016 and is named in homage to the Villalóns' mother, cook and example to the family. The brothers describe it as forty years of family trade condensed into one place: from the stoves of Castilla, the family's restaurant in Carabanchel in the 1990s, through a traditional kitchen garden in Zamora, to a new generation of cocktails. From their mother came respect for traditional cooking and slow processes; from their father, the love of the land and the garden that still supplies the kitchen and the bar.

It became one of Madrid's benchmark places to drink well. It's No. 45 on Europe's 50 Best Bars 2026, has appeared on the World's 50 Best Bars extended list, was named Spain's best cocktail restaurant at FIBAR in 2018 and 2023, and made the Tales of the Cocktail top 10 for best cocktail menu in the world.

The room spreads over two floors on Calle de la Reina: a modern wine bistro upstairs and a classic cocktail bar below, contemporary and sleek throughout. Upstairs, the restaurant runs two seatings from 18:30 by reservation, while the bar is walk-in from 17:30; bookings only cover the restaurant. The private Sala Hibiki hosts tasting menus, wine or cocktail pairings, and spirits tastings for groups.

The kitchen's recipes are traditional in inspiration and popular in manner, built on the ingredients of the family's surroundings. The carta keeps a core of historic dishes, led by the pisto from the family garden served with a rosemary-infused alioli, alongside suggestions from new ideas and seasonal produce, a considered cheese selection and a tasting menu. A bull's tail stew reworked as cannelloni has been a regular. At the bar, the drink to try is the 'negroni powder' sbagliato, the house signature.

David Villalón's list runs to more than 2,000 bottles, with particular depth in small Spanish producers, Champagne and Burgundy and a soft spot for natural wines, and over 60 wines by the glass in two pour sizes.

Mario's cocktails follow what the bar calls the Angelita Method: a base spirit plus house-made, local ingredients, most from the family garden in Zamora, built without a shaker or mixing glass, measured by weight, with the dilution calculated and flavoured. The bar uses no ice at all; it designs its own glassware to hold the drink's temperature, which it says saves around 20,000 kWh of energy and 45,000 kilos of water a year. In-house techniques run from distillation and ancestral ferments to enzymatic processes and vacuum methods, and the bar even makes its own base spirits from bar and garden by-products, sold as Angelita Drinks. The result is clean, recognisable flavours with low alcohol and very little sugar.