Frommer's Review
Outstanding in both food and decor, Zalacaín is credited with bringing nouvelle cuisine to Spain when it opened its doors back in 1973. It is reached by an illuminated walk from Paseo de la Castellana and housed at the garden end of a modern apartment complex. It's within an easy walk of such deluxe hotels as the Castellana and the Miguel Angel. The name of the restaurant comes from the intrepid hero of Basque author Pío Baroja's 1909 novel, Zalacaín El Aventurero. Zalacaín is small, exclusive, and expensive. It has the atmosphere of an elegant old mansion: The walls are covered with textiles, and some are decorated with Audubon-type paintings. Men should wear jackets and ties.
The menu features many Basque and French specialties, often with nouvelle cuisine touches. It might offer a superb sole in a green sauce, but it also knows the glory of grilled pigs' feet. Among the best dishes are oysters with caviar and sherry jelly; crepes stuffed with smoked fish; ravioli stuffed with mushrooms, foie gras, and truffles; bouillabaisse; and veal escalopes in orange sauce. For dessert, I'd suggest one of the custards, perhaps raspberry or chocolate.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
