Restaurante

Zalacaín is located in the vicinity of la Castellana near la plaza Gregorio Marañón. It was established 33 years ago by the owners of Príncipe de Viana (Chelo Apalategui and Jesús Oyarbide). For a long time it has been one of the leading restaurants in Madrid. Zalacaín takes it name from the well known adventurer Pío Baroja.

According to some critics Zalacaín has everything. It is elegant and pays very careful attention to every detail. From the exclusive design of its glassware to the cutlery. It has 15 chefs, 20 waiters and waitresses...Its clientele include important politicians, business men and women and government officials... Excellent table service. It has 3 adjoining dining rooms and 4 private function rooms, all of them luxuriously decorated.






 






Rigourous selection of only the best fresh ingredients. The cuisine in Zalacaín continues to follow the recently retired Benjamín Urdiain's philosophy which is something very special. The menu has mostly traditional dishes exquisitely prepared to perfection, although some innovative dishes are slowly being incorporated.

José Jiménez Blas is in charge of the dining room. Custodio López Zamarra is in charge of an impressive wine cellar with 1200 wines on the wine list.

Zalacaín has been awarded one Michelin star. Some believe it deserves more.

Four years ago a new restaurant In Zalacaín opened which offers catering for big events like weddings...etc. Guaranteed quality.

Address, map in google and telephone number

Álvarez de Baena, 4. Madrid. Tel.: 915 614 840.

Chef

Benjamín Urdiain - Juan Antonio Medina

Recommended dishes

Raviolis de setas, foie y trufas. Panaché de pescados con almejas. Steak tartare. Carpaccio de brevas con hígado de oca. Ragout de langostinos con albóndigas de acelgas. Volcán de chocolate. Menú degustación.

Further information

Closed Saturday at midday, Sundays, bank holidays, Easter week and August.

Rating in the following gastronomic guides
Michelín Gourmetour Campsa
1 star 8 2 soles
Other useful links

 

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