After a few months closed, Zalacaín reopens its doors today under the management of the Urrechu hotel group, with the businessman Manuel Marrón and the chef Íñigo Urrechu as main partners and the latter assuming the gastronomic management of all the group’s restaurants. As for the team, most of the staff that has worked both in the dining room and in the kitchen in recent years, including Jorge Losa as head chef, Roberto Jiménez as maître d ‘and Raúl Revilla as sommelier, remains.
“We decided to enter into this project thanks to the enthusiasm shown by all the Zalacaín workers, who have opted for our project from the beginning. […] Given that our purpose is to make Zalacaín go back to what it was in its best moments, we are aware that without a great, professional and enthusiastic team, we could not do anything. For this reason, we have opted to maintain it ”, explains Manuel Marrón.
For his part, Iñigo Urrechu comments: “Zalacaín is part of the history of Spanish gastronomy in general and of the history of Madrid in particular. The most representative characters of the social, cultural and political life of Spain have passed through its room over several decades. Now we have the opportunity to restore all its splendor and to continue making history thanks, in part, to the fact that we can count on the restaurant’s staff. This is a team of great professionals who, without a doubt, will put the best of themselves so that, together, we can achieve even more brilliant achievements with this exciting project ”.
The new stage
In this new stage we have tried to ensure that the decoration remains practically intact the soul of the historic establishment, with some touches that, in the opinion of the new management, “go even one step further, this new Zalacaín connects with its most authentic origins, the of its first stage ”.
And on the gastronomic level, a selection of the most emblematic dishes remains on the menu, such as Bucaro Don Pío – gelée consommé, smoked salmon, quail egg and caviar – the Sea bass tartare with olive oil and dill ice cream, the Cod Tellagorri, the Sirloin center wellington, cream of pomegranates and five pepper sauce or the Beef and duck cannelloni with citrus salad, although space has been reserved for some novelties signed by the new kitchen team.
Qualification
Zalacaín reopens, operated by Grupo Urrechu
Description
Zalacaín, the iconic Madrid restaurant, a pioneer in Spain in achieving three Michelin stars, and a meeting point for personalities from all walks of life almost 50 years ago, reopens today to face a new stage the gastronomic direction of chef Iñigo Urrechu and the management of Urrechu Group.
Author
Gastronomy Journal