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Eva Davidova

@evadavidovany

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@issueprojectroom @culturehub_org @onassis.onx @newinc @harvestworks @sacatar @swstudioprogram @lumen_prize

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A six-time World’s 50 Best Bars presence, The SG Club mixes Japanese and American cocktail traditions with inspirations from around the globe.

Currently one of Asia’s 50 Best Bars, GOKAN brings a culinary approach to cocktails, playing across five flavor profiles — sweet, sour, spicy, bitter and savoury — and blurring the line between bar and kitchen.

October 10th, Devil’s Cut Madrid.
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El 10 de octubre, The SG Club (Tokio) y GOKAN (Hong Kong) llegan a Devil’s Cut para un Guest Shift doble muy especial.

Con seis años consecutivos en The World’s 50 Best Bars, The SG Club mezcla la coctelería japonesa y americana con influencias de todo el mundo.
Desde Hong Kong, GOKAN, uno de los Asia’s 50 Best Bars, lleva la coctelería al terreno gastronómico, jugando con cinco perfiles de sabor —dulce, ácido, picante, amargo y umami— y borrando los límites entre barra y cocina.

10 de octubre · Devil’s Cut Madrid

@gokan.hk
@the_sg_club
#guestshift #bestbars #signaturecocktails

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Felices y agradecidos a @top.cocktailbars por nuestra tercera estrella! ⭐️⭐️⭐️

Este reconocimiento es también de todo nuestro equipo, por el talento, el esfuerzo y la pasión que ponen cada día.

Enhorabuena a todo el equipo. No podemos estar más orgullosos ❤️😈

#TopCocktailBars #DevilsCutMadrid #TopCocktailBars2026 #bestbars #mejoresbaresEspañayPortugal

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Este 2 de octubre, Buenos Aires y Madrid se encuentran en una noche muy especial con Inés de los Santos y Marcos Dujmovic de una de las coctelerías más reconocidas de la escena argentina, Cochinchina bar (No. 26, World’s 50 Best Bars 2025)
Una propuesta donde la creatividad, la cultura franco-vietnamita y la coctelería de autor se mezclan para crear una experiencia llena de matices y sabores.

Una noche para compartir barra, descubrir algo nuevo y brindar por estos dos años y todo lo que está por llegar.

#2ndAnniversaryDevilsCut
#50bestbars2025 #guestshift #signaturecocktails #devilscutbirthday

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This Sunday, Waltz London and The St. Regis Bar Bangkok land at the Devil’s Cut bar to keep the anniversary celebrations going. Two bars, two styles and two very different ways of approaching cocktail culture.

From Shoreditch, Waltz (No. 23, Europe 50 Best Bar) brings a distinctly Japanese perspective shaped by precision, seasonality, technique and a philosophy of hospitality where every detail matters.

From Bangkok, The St. Regis Bar brings the savoir-faire of a house with a long-standing legacy, blending elegance, tradition and a contemporary approach to cocktails.

London · Bangkok · Madrid
The party continues 😈

SUNDAY 27 · 9:30 PM

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We’re continuing the celebration of Devil’s Cut’s 2nd anniversary! 🎉

This time, we’re welcoming @manifesto.madrid, a project where personality is also an essential part of the cuisine.

From Chamberí comes a mestizo, boundary-free concept, with Peruvian roots, Italian inspiration and a wonderfully free approach to produce and technique, coming together with the flavors of our bar.

A night to discover their cuisine, raise a glass and keep celebrating two years of Devil’s Cut. 🍸😈

Limited-edition tasting menu
THURSDAY 24
9:30 PM

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The celebration of Devil’s Cut’s 2nd anniversary begins! 🎉

Capone Cocktail Bar and Ni-Fu Ni-Fa are taking over our bar — two projects that have made personality their secret ingredient.

Capone joins us from Parla with signature cocktails and original creations.

Ni-Fu Ni-Fa comes from Malasaña, where classics meet improvisation and exceptional spirits.

Two bars. One night. And plenty to celebrate. 🍸😈

MONDAY 21
9:30 PM

@_capone_bar_ @nifunifabar
#devilscutanniversary #signaturecocktails #2ndanniversary

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DEVIL’S CUT 2ND ANNIVERSARY!

Two years.
Hundreds of nights. Thousands of toasts.
Major awards, wonderful trips, dear friends and delicious experiences we could never have imagined.

Let’s celebrate this one and many more to come together!

A story of angels and devils, distant continents and intertwined cultures, brought to life in every magical cocktail and every smile…

Thank you for being there, for sharing both the wild parties and the intimate moments with us, and for making everything we do possible.

👇 And to kick off the celebrations:
Capone Bar — Ni-fu Ni-fa · Sept. 21
Manifiesto 13 · Sept. 24
ST. Regis Bangkok — Waltz London · Sept. 27
Cochinchina Argentina · Oct. 2

2 years. One hell of a ride.
And this is just the beginning😈🔥

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Thanks @metrolandnow and Dana Brady for the great article (link in the bio). Featured image Lili & Lilu by #tamarettun and Shelbourne Museum.
@powers_house_revel
#publicart #troyny #labordayweekend #exhibition

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Don’t miss! This weekend @powers_house_revel

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Eva Davidova explores behavior, ecological disaster, and the political implications of technology through performative works rooted in the absurd. She works with the human gesture and expression as a way to “mix” with, and disrupt technologies, and use the failures in these technologies to reclaim them.

Experience her immersive work Garden for Drowning Descendant (2022) through a VR set at our Revel. Reserve your free tickets via the link in our bio.

Artist’s photo by Gustavo Murillo @gustavomurillophotography #contemporaryart #vr #upstatenyart
@evadavidovany

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Cuatro platos. Dos culturas, una mesa.

Abura Soba Negro, tinta de calamar, alioli y jamón ibérico.
Salmon Yukke Temaki Sushi, soja dulce y sésamo.
Anguila en la Cama, patata, mayonesa picante y aceite de cebolleta.
Pulpo Salvaje del Sur, pimientos y Sansho dashi.

Cuatro nuevas creaciones de Ryusuke Nakagawa donde el producto español se encuentra con la técnica japonesa.
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Four dishes. Two cultures, one table.

Abura Soba Negro, squid ink, aioli and Iberian ham.
Salmon Yukke Temaki Sushi, sweet soy and sesame.
Anguila en la Cama, potato, spicy mayonnaise and spring onion oil.
Pulpo Salvaje del Sur, peppers and Sansho dashi.

Four new creations by Ryusuke Nakagawa, where Spanish produce meets Japanese technique.

@ryusuke_nakagawa
#DevilsCut #smallbites #tapeo #japanesefood #cocinafusion

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En Devil's Cut, la esencia de Japón y España también se encuentra en la cocina. El chef Ryusuke Nakagawa, con una estrella michelin, presenta una nueva colección de platos que reinterpreta la tradición japonesa con un sutil toque castizo, incorporando ingredientes españoles de temporada para crear una propuesta llena de personalidad. Cuatro nuevas creaciones que elevan la experiencia gastronómica y el disfrute.

Nuevos platos:
Salmon Yukke Temaki Sushi, con dulce soja y sésamo.
Anguila en la Cama, con ensalada de patata, mayonesa picante y aceite de cebolleta.
Pulpo Salvaje del Sur, con pulpo, pimientos y vinagre Sansho dashi.
Abura Soba Negro Jamón Ibérico, con noodles japoneses, tinta de calamar, alioli y jamón ibérico.

@ryusuke_nakagawa
#DevilsCut #smallbites #tapeo #japanesefood #cocinafusion

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