Isa Restaurant & Cocktail Bar is reopening its doors on the first floor of Four Seasons Hotel Madrid for a new season focused on innovation and creativity in mixology.

Inspired by the concept of a botanical laboratory, the bar becomes a space for experimentation, with the Isa team exploring Asian roots, leaves, teas and fermented products through techniques including infusion, clarification, fermentation and redistillation.

Calm uses Perilla frutescens to create a smooth, silky cocktail combining redistilled Roku Gin, red shiso and cold brew white tea, finished with a few drops of sesame oil. Umami explores more complex, savoury profiles using Japanese sake kasu, clarified tomato water and white miso, resulting in a deep, lingering flavour. Meanwhile, Flow conveys a sense of movement and fluidity through Southeast Asian ingredients including pandan and lemongrass, combined with bourbon, apricot and ginger for a citrusy, fruity and creamy creation finished at the table.

The experimentation extends to other creations, including Saku, which combines strawberry, shiso and sake through techniques such as redistillation, cordialisation and centrifugation. Breathe, meanwhile, offers a deep, mineral profile achieved through clarification, redistillation and nitro techniques. Each cocktail begins with a different approach to preparing its ingredients, allowing the team to explore new textures and flavour profiles.

The menu also features non-alcoholic and low-alcohol options, broadening its appeal to a wider range of guests.