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By Chris Boyle

Style / Ambiance: Since 1973 this celebrated restaurant has served haute cuisine to a stream of prestigious guests, from King Juan Carlos I and Queen Sofia, to Presidents of the Spanish government and Nobel Prize winners.

Villeroy & Boch designed the restaurant’s crockery and Plata Meneses the cutlery. A menu including foie gras stuffed ravioli and pineapple stew with cheese ice cream has afforded Zalacaín Michelinstarred status. For a private event of up to 45 people, request a private room lined with the motifs of Salvador Dalí. Published wine expert and sommelier Custodio López Zamarra will guide you through Zalacaín’s 800 different wines. In 2003, Zalacaín was opened to cater for larger events of up to 600 people. This second venue has a Michelin five fork classification, making it an ultimate destination for luxurious dining.

Restaurant Manager: José Jiménez Blas

+34 91 561 4840

Calle Álvarez de Baena, 4, 28006

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