Restaurant Mies and La Gintonería de Candilón offer a combined experience of contemporary Spanish cuisine and signature cocktails on Avenida del General Perón in Madrid.
Located just a few meters apart near the Santiago Bernabéu Stadium and the Azca financial center, the two venues have maintained a complementary partnership for nearly four decades. Diners begin with meals at Mies before moving to Candilón for after-dinner drinks and conversation.
The transition between the two establishments reflects a traditional custom in Spanish dining culture centered around sobremesa, the practice of lingering at the table after a meal. The venues allow guests to extend their dining experience without leaving the immediate area.
Avenida del General Perón is located in northern Madrid, running past the major commercial hub of Azca and near the home stadium of Real Madrid. In Spanish culinary tradition, sobremesa is regarded as an essential phase of dining where conversation continues well after the food has been served.
Contemporary Spanish Cuisine at Restaurant Mies
Restaurant Mies opened in 1988 with a focus on high quality ingredients and respect for traditional Spanish recipes. The menu combines dishes designed for sharing with substantial meat and seafood options that balance tradition and modern presentation.
Among the key starters for sharing are confit potatoes served with egg, Iberian ham, and black truffle, alongside confit artichoke flowers with foie gras. Other featured starters include crispy prawn lollipops and an escalivada made with avocado and tuna belly.
Escalivada is a classic Spanish roasted vegetable dish originating from Catalonia, while Iberian ham is one of Spain's signature cured meats. The use of black truffle adds an aromatic element to traditional egg and potato preparations.
Seafood options at Mies include red tuna tataki, grilled octopus, smoked sardines, and variegated scallops prepared with black truffle. Meat selections feature a 40-day dry-aged Galician beef ribeye steak, tenderloin aged in Pedro Ximénez wine, and Iberian pork feather cut.
Galician beef is widely recognized across Spain for its deep flavor developed through extended aging. Pedro Ximénez is a sweet Spanish fortified wine from Andalusia frequently used in reductions to create rich glazes for beef cuts.
To serve local professionals, Mies offers a weekly executive lunch menu tailored to workers in the Azca business district and Bernabéu area. The establishment features an outdoor terrace open throughout the year and maintains continuous non-stop service hours for business meetings, family meals, and social dinners.
Specialty Gin and Cocktails at La Gintonería de Candilón
After coffee at Mies, patrons can walk a few steps to La Gintonería de Candilón to continue their evening. Founded in 1986, two years before Mies, the bar is a long-standing reference point for classic cocktails and gin and tonics in the district.
The bar carries more than 40 premium gin varieties from different countries and styles. Featured menu choices include Spanish Nordés gin, Japanese Roku gin, and London dry Mombasa gin, all served with a focus on unhurried enjoyment.
Spain is recognized as one of the world's leading markets for gin and tonic consumption, where the drink is traditionally served in large balloon glasses filled with ice and tailored garnishes.
In addition to gin and tonics, Candilón serves classic cocktails and house creations including the Mai Thai, Pisco Sour, and its signature Mojiterráneo. The menu is supplemented by a wide range of premium spirits for patrons seeking distinct flavor options.
For private events, Candilón provides a dedicated private room designed for celebrations, group meetings, and corporate gatherings. The venue focuses on shared time, social interaction, and a relaxed approach to hospitality.
After nearly four decades in operation, Mies and Candilón continue to follow a three-part dining sequence: starting with Spanish food, moving to after-dinner conversation, and ending with cocktails when guests are in no rush to leave.
