About
Enzo Ruiz: bartender, consultant and mentor
I'm a Cuban bartender and the co-owner and creative director of Stillroom in Madrid.
My work brings together signature cocktails, drinks research and training. Technique only makes sense when it helps tell a story in the glass and helps the team work better behind the bar.
From Havana to Madrid.
El Periódico de España has told the story of my career, from Havana to Madrid. Before Stillroom, I spent three years behind the bar at Baldoria, as Time Out Madrid notes.
I'm co-owner and creative director of Stillroom, which opened on 14 April 2026 at Calle Moreto 9. The bar is where ideas are put to the test.
I also run the ten courses in the Stillroom Academy catalogue, at the same bar and in the same lab.
What happens before service.
Lacto-fermentation, fat washing, in-house distillation, cordials and clarification are all part of my work with drinks.
The lab and the bar, at Moreto 9.
Technique in the service of the glass.
“Every cocktail has an origin, a technique, a reason to exist. And I want that to come through in every sip.”
Enzo Ruiz · Stillroom launch
“My aim is that anyone who tries one of our cocktails doesn't just feel they're drinking something delicious, but understands a story.”
Enzo Ruiz · Stillroom launch
The bar, as others tell it.
Features on and mentions of Enzo and Stillroom. The articles are in Spanish, on each publication's website; English translations of the headlines are in brackets.
El Español ·
Enzo, el coctelero cubano que gana premios allá donde va, abre su propia barra a un paso del Museo del Prado (Enzo, the Cuban bartender who wins awards wherever he goes, opens his own bar a stone's throw from the Prado Museum)
Time Out Madrid ·
Guía definitiva del cóctel en Madrid: Más de 30 bares para beberte la noche en Madrid (The definitive guide to cocktails in Madrid: more than 30 bars to drink your way through the Madrid night)
Time Out Madrid ·
Stillroom
Food & Wine en Español ·
Coctelería avanzada y tapeo contemporáneo en el nuevo Stillroom (Advanced cocktail-making and contemporary tapas at the new Stillroom)
MEW Magazine ·
Stillroom: más allá de la coctelería (Stillroom: beyond cocktails)
Infobae ·
Enzo Ruiz, coctelero: “La mejor sangría blanca se hace con vino macerado 24 horas en pieles cítricas que le dan un sabor espectacular al cóctel” (Enzo Ruiz, bartender: “The best white sangria is made with wine macerated for 24 hours in citrus peel, which gives the cocktail a spectacular flavour”)
Infobae ·
Un barman nos da su receta del cóctel perfecto para ver el Mundial: “Es una mezcla de frutas tropicales como mango, maracuyá y piña y un toque de ron” (A barman gives us his recipe for the perfect cocktail to watch the World Cup: “It's a mix of tropical fruits such as mango, passion fruit and pineapple, with a touch of rum”)
madrid365 ·
Ocho planes para recibir el verano en Madrid (Eight things to do to welcome the summer in Madrid)
neo2 ·
Stillroom, la nueva coctelería que está conquistando Madrid (Stillroom, the new cocktail bar that is winning over Madrid)
El Periódico de España ·
Enzo Ruiz, el bartender cubano que convirtió su sueño madrileño en Stillroom: "Queremos enseñar todo lo que sucede antes de una copa" (Enzo Ruiz, the Cuban bartender who turned his Madrid dream into Stillroom: “We want to show everything that happens before a drink”)
The craft is also for sharing: bar staff training and bartender mentoring.
What does your bar need?
Tell me what you're working on: a menu, a team or an idea for a drink.
Get in touch