Zalacaín

Zalacaín Review

This restaurant decorated in dramatic dark wood, gleaming silver, and apricot hues introduced nouvelle Basque cuisine to Spain in the 1970s and has since become a Madrid classic. It's particularly known for using the best and freshest seasonal products available as well as for having the best service in town. Making use of ingredients such as various fungi, game, and hard-to-find seafood, the food here tends to be unusual—it's not one of those places where they cook with liquid nitrogen, yet you won't find these dishes elsewhere.