Angelita

David and Mario Villalón, two brothers from Zamora, built the list here around Burgundy and the wines of Madrid. There are more than a thousand bottles and spirits in the building.2 1 The vegetables on the plates come off the family's own farm outside the city.3

Why go

Angelita is two rooms stacked on Calle Reina in Chueca: a wine bar at street level and a cocktail lounge in the basement.1 Star Wine List calls it one of the first proper wine bars Madrid had.2 The brothers put the family farm's produce and their own cheese through the kitchen, and the pisto is the dish to test that on.2 Downstairs the current cocktail menu is called Bebidas Vivas. Twenty drinks, all built on plants, each doing as little to the ingredient as it can get away with.1 In 2025 the Villalóns dropped the weekend and moved the whole operation to Monday through Friday, from early evening on.4

Order this / avoid

Whatever is open by the glass. The Infatuation counted more than seventy pours in 2024.3
The pisto, olive oil, peppers, aubergine and herbs, which is where the garden shows.3
Scallops with bone marrow and chimichurri.3
The Pear downstairs, raicilla with blue cheese and distilled pear, which is the savoury end of the Bebidas Vivas list.1
Ask for Madrid on the list. The brothers weight it towards Vinos de Madrid alongside the Burgundy, and that is the harder half to drink anywhere else.2

What locals & experts say

50 Best Discovery, on how the bar frames what it pours: The current menu, Bebidas Vivas, pays homage to the natural world, with 20 plant-related and seemingly simple cocktails that deliver maximum flavour with minimal intervention. 50 Best carries it on Europe's 50 Best Bars list for 2026, and it had already reached the extended ranking of The World's 50 Best Bars for 2024.1
Agustín Trapero, for Star Wine List, on the brothers and the list: David and Mario Villalon, two brothers from Zamora, are the owners and the clever minds behind the wine list, with more than 500 different references of wine labels and 25 options by the glass, emphasizing Burgundy and Vinos de Madrid.2
Lori Zaino, for The Infatuation, on where the food comes from: the room still offers farm-to-table produce, sourcing most of its vegetables and herbs from its garden just outside the city center.3
Time Out Madrid, in February 2025, on the change: the bar is undergoing a major change, closing at weekends and opening Monday to Friday from early evening, a bold move to help adapt to the hospitality industry's new rhythms.4

Good to know

Weekdays, early evening onward.4
The list is counted two ways. Star Wine List had 500-plus bottles and 25 by the glass in 2022; The Infatuation had 600-plus and 70-plus in 2024.2 3
About twelve dollars a cocktail, on 50 Best's own figure.1
There is no outdoor seating. The room sits mid-block on Reina and everything happens on its two floors.3
Hygiene: I have not read a Spanish inspection record for this room, so I have nothing to report either way.

Verdict

should-visit — Come on a weekday evening and drink upstairs off the by-the-glass list, then go down to the basement. The pisto and the scallops are the two plates to order with the wine. Europe's 50 Best Bars carried it in 2026, and the vegetables on the plates come off the brothers' own ground.