The Devil’s Cut sits in Las Letras, a neighborhood that feels a bit more composed than Malasaña, but just as alive once the evening starts.

You’re still central, still within walking distance of everything, but the pace is slightly different. Less chaotic, a bit more intentional. It’s the kind of area where you can plan a stop, and actually stick to it.

Inside, it’s a proper cocktail bar. Low lighting, a clean setup, no unnecessary theatrics. It doesn’t try to impress you immediately, which, in this category, is usually a good sign.

The energy builds slowly. You sit down, you order, and within a few minutes you realize the place runs on its own rhythm, nothing rushed, nothing overly staged.

The menu follows that same approach. You’ll recognize the structure of most drinks, but they’re slightly reworked. Not enough to make it confusing, just enough to keep it from being predictable.

There’s also a quiet thread running through it: Spanish ingredients showing up where you don’t necessarily expect them. Not as a concept, more as a detail you notice after a couple of sips.

Some drinks lean into that more than others.

The Manchego Sour is the one people hesitate on ... for obvious reasons. Cheese in a cocktail sounds like a decision you might regret.

In reality, it’s more balanced than expected. Slightly savory, a bit unusual, but it comes together in a way that makes sense after a few sips.

Then there’s the Jamón Ibérico Fashioned. Structurally familiar, but with a subtle Iberian twist that shows up at the right moment. It sounds heavier than it actually is,  the execution keeps it controlled.

The crowd reflects the area, a mix of people who know where they’re going and people who are just passing through. It’s busy, but not overwhelming. You can stay for one drink, or several, without the place ever pushing you either way.

Service is quick, straightforward, and leaves you alone in the best possible way.

Opening hours:
Daily from 6:00 PM to 2:00 AM

cété note:
If you’re in the mood to experiment, but not commit to anything too serious, start with the Manchego Sour.
If that feels like a good idea, the Jamón Ibérico Fashioned is a very reasonable next step.