Located in the attic of Chamartín station, the Zielou restaurant has a new menu. with a series of surprising proposals that preserve its characteristic irreverent gastronomic style. by its chef Kiko Solís. Its new dishes take diners on an international journey through the flavours of the Far East, but without missing the most traditional ingredients of national gastronomy.
Kiko Solís: "Customers come to Zielou looking for uniqueness and here they discover avant-garde gastronomy with a differentiating leap that makes them fall in love".
Zielou's gastronomic offer is being renewed with the opening of a new new universe of flavours and emotions. Without forgetting the hallmarks of this gastronomic space that combines the best cuisine with a signature cocktail bar ready to set trends, always playing with the surprising factor in their creations, the new dishes are committed to a gastronomic journey and the best selection of raw materials.
The tasting menu is represented by four main courses: Wok-glazed seasonal mushrooms, with a potato cream, cauliflortostada chantilly and fried kale; Governor's Dim-Sun stuffed with cow's tail; Balfegó red tuna tataki with roasted garlic aioli and chlorophyll, tobiko roe, salicornia and false spirulina coral; Traditional steaktartar with legendary rum, knife-cut with capers and gyoza wafers. To finish with a dessert of Tipsi al Ron Legendario Rossé with Greek yoghurt and lulo vinaigrette.
"Inspiration from the traditions and cultures of neighbouring and more distant countries enriches our local and national cuisine, creating surprising and exquisite recipes". "The customer comes to Zielou looking for uniqueness and here he discovers an avant-garde gastronomy with a differentiating leap that makes him fall in love", explains the chef, Kiko Solís.
Zielou's offer can be enjoyed all year round.thanks to its interior space and its large terrace equipped for all seasons.
