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Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa; who, together with his team, has been in charge of designing Zalacaín’s summer dishes that highlight the seasonality of the product intrinsic in its DNA.
Among the novelties are the avocado roll with spider crab, tiger prawns and curry cream; fish such as roasted lobster with dill sabayon and micro salad; meats such as pigeon from Bresse, its cannelloni and red fruits in confit with foie foam; and a delicious creamy Lemon Pie tartlet for dessert.
At Zalacaín you will be able to taste the summer throughout this season through dishes such as jalapeño foam, cucumber oil and marinated salmon or avocado roll with spider crab, tiger prawns and curry cream. Meanwhile, fish, as the true protagonists of the menu, are presented in the form of roasted lobster with dill sabayon and micro salad, hake with squid tartar, emulsion of its juice and parsnip or red mullet with orange segments, kohlrabi and saffron citrus sauce. But there are also other dishes such as the Bresse pigeon or the cannelloni and red fruits in jam with foie gras foam. To end the experience in a sweet way, the restaurant puts the icing on the cake with a refreshing creamy Lemon Pie Tartlet, in a unique version of Zalacaín.
Beyond the novelties, Zalacaín’s menu still includes its emblematic dishes such as the mythical “Don Pío” búcaro, goose liver terrine, crispy tile, apricot gel and date cream, Tellagorri cod or the Wellington with sirloin center, pomegranate cream and five pepper sauce.
