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The tradition and innovation that represent its sophisticated cuisine, directed by Jorge Losa, are once again intermingled in Christmas recipes presided over by game that highlight the seasonality of the product.
Among the new meat proposals, Zalacaín offers venison loin with quince jelly, celeriac and blackberry sauce; roast pigeon with truffle, foie gras cream and beet; and mallard duck a la Royal and roasted chestnuts. All of them accompanied by the house’s legendary soufflé potatoes.
The novelties also arrive in the starters section, with new creations such as the Salad of foie leaves, autumn shoots and apple, lime and ginger vinaigrette; the Tartar of bull tuna seasoned with Asian citrus fruits; poached eggs with foie gras slices and Gilbelurdiñas; pumpkin cream with boletus, tiger prawns and quail eggs; and fish such as turbot with apple ragout, fennel and tamarind cream.
Along with all the new additions, Zalacaín’s menu continues to include its permanent dishes such as the emblematic Búcaro “Don Pío” (Consomé Gelée, smoked salmon, quail egg and caviar); the Bacalao Tellagorri or the Sirloin Wellington with pomegranate cream and five-pepper sauce.
In addition, to celebrate Christmas, Zalacaín has filled everything with flowers by Elena Suárez & Co, one of the most renowned florists in Madrid, who has dressed the restaurant’s spaces with the authentic Christmas spirit.
