Calle de Álvarez de Baena, 4
The haute cuisine at Zalacain is extremely personalized and only uses seasonal products and ingredients. Everything is thoughtfully-created, from the lasagna gratin of "Boletus edulis" and foie gras, and duck leg stew, to the stuffed pig's trotter, prawn salads and lobster. Even the place settings are specialized - the crockery was exclusively designed for Zalacaín by Villeroy & Boch and the cutlery is by Plata Meneses.
Kings and queens have dined at Zalacain since it opened in 1973, and today it continues its tradition of excellence by attracting foreign dignitaries and Nobel Prize winners alike. The restaurant has the capacity to host large events, making it a lovely choice for your next big gathering.