We Cook History

Zalacaín preserves in its menu some of the most emblematic dishes of this restaurant. Among the classics are the Small Vase “Don Pío” of 1975, the Ravioli stuffed with mushrooms, truffles and goose foie of 1978 or the Sea Bass Tartare of 1981, among others.

The cuisine of Zalacaín is based on excellent season products lovingly respected in each creation. Off-menu suggestions are some of our hallmarks, changing with the products and the market.

  • Starters Full Price / Half serving


Imperial “Beluga” Caviar (1gr) 4,50€
Acorn-fed Iberian Ham 41€/24€
Seasonal Vegetables Stew with ham 27€/15€
Cold Green Tomato Soup with red tuna from the Almadraba 23€/13€
Small Vase “Don Pío” (quail eggs, smoked salmon and “Beluga” caviar) 49€/27€
Lobster Salada with sherry vinegar 46€/26€
Prawn Salada with citrus herbs vinaigrette and smoked salmon 27€/15€
Sea Bass Tartar with caviar 37€/21€
White Shrimp Carpaccio tempered with Bilbao sauce 37€/21€
Scallop and Prawns in Parmesan with PX 30€/17€
Black Pasta Cannelloni, white veal and béchamel sauce with summer truffle 27€/15€
Ravioli Stuffed with mushrooms truffles and goose foie 34€/19€
Goose Foie Terrine, mango foam and acid apple sauce 29€/17€
Lasagna au Gratin of fungi and goose liver 30€/17€
Market Product today at Zalacaín S/M
  • Fish Full Price / Half serving


Cod “Tellagorri” with its crispy skin 30€/17€
Sole with curry sauce and seasonal vegetables 35€/20€
Wild Sea Bass, fennel in coriander with its dry pepper vinaigrette, lime and slim hot peppers 40€/23€
Home Waters Lobster, sautéed beluga lentils and its bisque 46€/26€
Hake with pickled vegatables and chicken 37€/21€
Fish of the Day from the fish market S/M
  • Meat Full Price / Half serving


Center of Fillet in tender garlic sauce 33€/19€
Entrecôte of Mature Beef with chips and green mojo 35€
Stuffed Pork’s Trotter with Lamb, cream of celeriac and tripe sauce 31€/18€
Roast Rack of Lamb Zalacaín style 31€/18€
Squab cured in duck fat, fresh herbs and puree “Robuchon” 34€/19€
Roasted Duck Breast with his peach rillettes 31€/18€
Iberian Prey with topinambur cream and ginger sauce 31€/18€
Steak Tartare Zalacaín 34€/19€
*Todas nuestras carnes van acompañadas de patatas soufflé
  • Desserts


Chocolate rose, nougat ice cream, Gianduja ground and orange blossom 12€
Airy panna cotta of O´cebreiro cheese with chestnuts in red wine and autumn crisp 12€
Vanilla toasted cream with grué ice cream and red fruits 12€
Apple ravioli with rooibos frost and evoo snow 12€
Creamy chocolate savarin with whiskey and poor-man´s churro 12€
Valencia organic lemon soufflé (20 min) 12€
Crêpes Zalacaín 14€
Sélection of artisan cheese 15€

VAT included

In private lounges, prices will increase by 10%

Complaint forms and information on allergens are available upon request.

Tasting Menu

Croquettes Zalacaín
Watermelon and glasswort Bonbon
Cucumber Soup, mackerel and caviar
Cod Cheeks with pil-pil and fried egg
Scarlet Shrimp tartare and its veloutte with honey and mango vinagrette
Baby Squid in ink and onion
Steak Tartar Zalacaín or Roe deer tattin of apricot and cherry sauce
Squab cured in duck fat in its gravy
Selection of cheeses Zalacaín
Apple Pie
Vertical

Price: 98€

per person

Menu and wine pairing, selected by oru Sommelir: 147€
* Does not include starter snacks or digestifs.
* The tasting menu must be served for the whole table.

Bread and snacks 5,00€

VAT Included

In private lounges, prices will increase by 10%

Complaint forms and information on allergens are available upon request.

COOKING PAST AND PRESENT

Zalacaín preserves quality cuisine, good bases and seasonal products. Julio Miralles, Executive Chef, and his team strive every day to continue offering the root cuisine that has always been the hallmark of Zalacaín. Off-menu suggestions based on an excellent choice of products are key to offering our clients the best gastronomy.

OUR ONLINE BOOKING SYSTEM IS ALWAYS AT YOUR SERVICE

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