{"id":215184,"date":"2023-10-26T12:21:43","date_gmt":"2023-10-26T10:21:43","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=215184"},"modified":"2023-10-26T12:26:27","modified_gmt":"2023-10-26T10:26:27","slug":"angelita-named-best-restaurant-cocktail-bar-2023-and-unveils-new-menu","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/angelita-named-best-restaurant-cocktail-bar-2023-and-unveils-new-menu\/","title":{"rendered":"Angelita named Best Restaurant Cocktail Bar 2023 and unveils new menu"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/angelita-es-nombrada-como-mejor-cocteleria-de-restaurante-2023-y-estrena-nueva-carta\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br><a href=\"https:\/\/madrid-angelita.es\/es\/experiencia\/\" target=\"_blank\" rel=\"noreferrer noopener\">Angelita<\/a> has long since established itself as one of the reference cocktail bars in the capital. Mario Villal\u00f3n and his team have managed to find their place within a competitive mixology offer. And the effort has been rewarded with awards such as the one they received a few days ago at FIBAR Valladolid, the meeting point and reference of national and international bartending. Angelita was awarded Best Restaurant Cocktail Bar 2023, in addition to other awards received by this establishment located just a few steps from the Gran V\u00eda (Calle de la Reina, 4).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar-1024x576.jpg\" alt=\"\" class=\"wp-image-215164\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/mario-villalon-premio-fibar.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>In addition, this award has coincided with the launch of its new menu, which succeeds the previous and successful &#8216;Identity&#8217; menu, its proposal of cocktails without ice.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">New menu: &#8216;Bebidas vivas&#8217;<\/h2>\n\n\n\n<p>In this new menu, Mario Villal\u00f3n and team present a twist to their previous proposal and are inspired by the modernist movement of the late nineteenth century to create a menu with a clear protagonism of the essential forms of nature, putting at the service of the product all the culinary technique.<\/p>\n\n\n\n<div class=\"wp-block-jetpack-slideshow aligncenter\" data-effect=\"slide\"><div class=\"wp-block-jetpack-slideshow_container swiper-container\"><ul class=\"wp-block-jetpack-slideshow_swiper-wrapper swiper-wrapper\"><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"667\" height=\"1000\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-215177\" data-id=\"215177\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-granado_-BEBIDAS-VIVAS-1.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-granado_-BEBIDAS-VIVAS-1.jpg 667w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-granado_-BEBIDAS-VIVAS-1-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-granado_-BEBIDAS-VIVAS-1-400x600.jpg 400w\" sizes=\"(max-width: 667px) 100vw, 667px\" \/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"667\" height=\"1000\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-215179\" data-id=\"215179\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-peral_BEBIDAS-VIVAS-1.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-peral_BEBIDAS-VIVAS-1.jpg 667w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-peral_BEBIDAS-VIVAS-1-200x300.jpg 200w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-peral_BEBIDAS-VIVAS-1-400x600.jpg 400w\" sizes=\"(max-width: 667px) 100vw, 667px\" \/><\/figure><\/li><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img decoding=\"async\" width=\"1024\" height=\"576\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-215181\" data-id=\"215181\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1-1024x576.jpg\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/El-pistachero-manchego_-BEBIDAS-VIVAS-1.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><a class=\"wp-block-jetpack-slideshow_button-prev swiper-button-prev swiper-button-white\" role=\"button\"><\/a><a class=\"wp-block-jetpack-slideshow_button-next swiper-button-next swiper-button-white\" role=\"button\"><\/a><a aria-label=\"Pause Slideshow\" class=\"wp-block-jetpack-slideshow_button-pause\" role=\"button\"><\/a><div class=\"wp-block-jetpack-slideshow_pagination swiper-pagination swiper-pagination-white\"><\/div><\/div><\/div>\n\n\n\n<p>The menu, called &#8216;Bebidas Vivas&#8217; (Living Drinks), consists of 14 new cocktails, each one related to a plant. These drinks evolve in the glass itself and during the production process, using local and seasonal products, and following Angelita&#8217;s late motivation of &#8216;vegetable garden, wine and cocktail&#8217;. Although this time, they go a step further and also put it into practice in the image of the menu -designed by Naranjo Etxeberr\u00eda- and even in the restaurant itself.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita-1024x576.jpg\" alt=\"\" class=\"wp-image-215162\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/10\/equipo-angelita.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>With the premise of the minimum possible intervention and reducing energy costs as much as possible, Angelita&#8217;s team works without conventional instruments such as the shaker or the mixing glass. In addition, they use techniques more oriented to confectionery and haute cuisine, carrying out exhaustive measurements by weight and calculated dilutions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.Angelita has long since established itself as one of the reference cocktail bars in the capital. Mario Villal\u00f3n and his team have managed to find their place within a competitive mixology offer. And the effort has been rewarded with awards such as the one they received a few days [&hellip;]<\/p>\n","protected":false},"author":249,"featured_media":215187,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16225,16252,15802],"tags":[],"class_list":["post-215184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bares-en","category-cocteles-en","category-news","cat-16225-id","cat-16252-id","cat-15802-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Angelita named Best Restaurant Cocktail Bar 2023 and unveils new menu - Tapas<\/title>\n<meta name=\"description\" content=\"Angelita, led by Mario Villal\u00f3n, has been awarded at FIBAR Valladolid. 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