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: “El cliente viene a Zielou buscando la singularidad y aquí descubre una gastronomía de vanguardia con un salto diferenciador que enamora”
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.
“La inspiración en las tradiciones y culturas de países vecinos y más lejanos consigue enriquecer nuestra cocina local y nacional creando recetas sorprendentes y exquisitas”. “El cliente viene a Zielou buscando la singularidad y aquí descubre una gastronomía de vanguardia con un salto diferenciador que enamora”, explica el 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.
