New York style gastro-cocktail hybrid

Tipple of choice: A dry martini is the perfect accompaniment to the large tapas menu.

Seven & Six, popular with the after-work crowed, has instigated a new trend in Madrid, pairing well-executed cocktails with raciones, or large orders of tapas. Lamb chops with crispy pistachio, lobster ceviche with sea urchin, steak tartare and marinated sardines are some of the specialties created by chef Francisco Agea.

The cocktail menu was designed by one of the city’s best barmen, Miguel Setién, and highlights include martinis and pisco sours, while the décor has a New York vibe: retro furniture and lots of mirrors recalls classic bistros with splashes of ever-changing colour from the oversized ceiling lights.