Long considered by many to be the country’s best cocktail bar, Der Raum knows how to stand out from the crowd. Presentation is a big part of this – the bottles hanging over the bar on octopus straps mean that this bar instantly looks different from any other. Then there are the cocktails, each presented in its own way. Take, for instance, The Pharmacy, served in a medical jar, with an Aperol-filled syringe (sans needle) and a sherbet pill.

But Der Raum is anything but style over substance; these are very, very good drinks, and the kind you won’t see anywhere else. The Der Raum team are leaders in what’s called ‘molecular mixology’ (although it’s a term they hate), which adapts the techniques of molecular gastronomy (a term most chefs hate), applying the principles of chemistry and physics to cooking.

They are very serious about their ingredients at Der Raum: all juices are squeezed daily, they only use homemade bitters and they stock a huge range of alcohol that’s exclusive to the bar. We recommend you ask for a suggestion, explain your preferences (and be careful not to ask for anything from the ‘black list’), and leave the mixology to owner/executive bartender Matthew Bax and his team.