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| One of the most stylish and prestigious restaurants in Spain, Zalacaín counts royalty among its many regular clients and offers the kind of dining experience which has come to define haute cuisine in the city of Madrid. The restaurant derives its name from the hero of the 1909 novel 'Zalacaín El Aventurero, by Pío Baroja, a celebrated Basque author. The name is apt, not just for adventures in dining but also in the menu which is Basque inspired with notable Nouvelle Cuisine touches. Zalacaín is credited with bringing Nouvelle Cuisine to Spain. |
| Zalacaín was founded in 1973 and has become one of Madrid's most important restaurants in defining the contemporary culture and cuisine of the city. Even so, the restaurant retains all the exclusivity and elegance of an aged mansion house, with walls adorned in original art and rich fabrics. Where classicism meets modernity, clients are indulged in an unforgettable fine dining experience. Zalacaín is situated a short and delightful walk from the Paseo de la Castellana, close to many of the city's most luxurious hotels and visitor attractions. |
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Restaurante Zalacain
C/ Alvarez De Baena, 4
Madrid 28006
Spain
Tel : 91 561 48 40 + 10 79
Fax : 91 561 47 32
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| Often it is the attention detail which makes a great restaurant unique and this is certainly true of Zalacaín. The decor and ambience are certainly major factors in creating the perfect atmosphere and environment for fine dining but there are also individual touches such as the bespoke crockery, designed by Villeroy and Boch, and cutlery by Plata Meneses. The king and queen of Spain, government ministers and top Spanish and international executives find a natural home for dining within Zalacaín. Such an establishment requires formal attire and men should wear an appropriate suit with tie. |
| With over 30 years dedicated to haute cuisine, Zalacaín exemplifies the very spirit of high cooking. One of very few restaurants earning a five fork classification, this is a testament to the very highest representation of elegance, luxury, and cuisine. No less than 15 chefs, 20 waiters and maitres are on hand to attend to clients in what is a relatively small and intimate restaurant. Add to this all the other kitchen and cellar staff and car parking attendants and it is easy to see why Zalacaín has such an enviable reputation for first class personal service. |
| In keeping with the name and inspiration of the restaurant the menu is infused with Basque and French influenced specialities, often with a Nouvelle Cuisine twist. From the authenticity of grilled pig's feet to sublime sole in green sauce, the menu is certainly creative and inspiring. Classic luxury options in foie gras, truffles, and oysters with caviar in sherry jelly depict the exclusive standard of the restaurant while other dishes such as bouillabaisse, smoked fish crepes, and the most succulent veal escalopes in orange sauce typify the very best in French inspired haute cuisine. |
| The wine cellar of Zalacaín contains national and international labels, of course from the regions of Spain but also from Germany, Italy, France, Hungary, Argentina, Israel, Australia, New Zealand and the United States. Some 35,000 bottles in around 800 varieties offer plenty of scope to complement the perfect meal with the ideal wine. Head wine waiter Custodio Lopez Zamarra is responsible for the collection and is regarded as an authority and noted author on the subject. |
| The cuisine and service of Zalacaín extends to a new restaurant and conference facility which can host events and celebrations for up to 600 people. Termed In Zalacaín, this facility offers the latest in high end banqueting and full conference service provision, exacted to the same high standards for which the name is renowned. Contact Zalacaín for further information. |
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