{"id":8483,"date":"2021-07-06T08:18:00","date_gmt":"2021-07-06T07:18:00","guid":{"rendered":"https:\/\/fos.consulting\/zalacain-reabre-sus-puertas\/"},"modified":"2021-07-06T08:18:00","modified_gmt":"2021-07-06T07:18:00","slug":"zalacain-reabre-sus-puertas","status":"publish","type":"post","link":"https:\/\/fos.consulting\/en\/blog\/2021\/07\/06\/zalacain-reabre-sus-puertas\/","title":{"rendered":"Zalaca\u00edn reopens its doors"},"content":{"rendered":"

A gastronomic temple par excellence, synonymous with gastronomic experience and a meeting point for personalities from all walks of life since it was founded almost fifty years ago, Zalaca\u00edn reopens its doors after being closed for a few months<\/strong> to recover the best of its essence and reconquer its rightful place among the great international restaurants.<\/p>\n

I\u00f1igo Urrechu: “Ahora tenemos la oportunidad de devolverle todo su esplendor y de seguir haciendo historia gracias, en parte, a que podemos contar con la plantilla del restaurante”<\/p>\n

The management of the Urrechu hotel group is at the helm of this new stage of Zalaca\u00edn.<\/strong>with the entrepreneur Manuel Marr\u00f3n and chef \u00cd\u00f1igo Urrechu<\/strong> as main partners, with the latter taking over the gastronomic management of all the group's restaurants. Thus, Urrechu now leads a team at Zalaca\u00edn in which most of the staff who have worked in both the dining room and the kitchen in recent years remain.<\/strong> in the restaurant, including Jorge Losa as head chef, Roberto Jim\u00e9nez as maitre d' and Ra\u00fal Revilla as sommelier. Both Losa, Jim\u00e9nez and Revilla are precisely the heirs to the valuable legacy left by their predecessors in their positions with Benjam\u00edn Urda\u00edn as chef, Jos\u00e9 Jim\u00e9nez Blas and Carmelo P\u00e9rez as head waiters and Custodio L\u00f3pez Zamarra as sommelier. Four references in the hotel and catering sector who, together with Jes\u00fas M\u00aa Oyarbide and Consuelo Apalategui, founders of Zalaca\u00edn in 1973, managed to make history, achieving the milestone of making Zalaca\u00edn the first Spanish restaurant to be awarded three Michelin Stars in 1987.<\/p>\n

De esta forma, la nueva propiedad ha reconocido en los trabajadores de Zalaca\u00edn su val\u00eda y potencial para encarar este proyecto, al tiempo que la propia plantilla ha apostado por el proyecto de gesti\u00f3n de Grupo Urrechu desde el inicio de las negociaciones. “Decidimos entrar en este proyecto gracias a la ilusi\u00f3n que mostraron todos los trabajadores de Zalaca\u00edn, quienes han apostado por nuestro proyecto desde el principio. Es responsabilidad nuestra llevar esta aventura a lo m\u00e1s alto y dar cumplida respuesta a nuestros clientes. Dado que nuestro prop\u00f3sito es hacer que Zalaca\u00edn vuelva a ser lo que fue en sus mejores momentos, somos conscientes de que sin una gran plantilla, profesional e ilusionada, no pod\u00edamos hacer nada. Por eso, hemos apostado por mantenerla. La responsabilidad es tanto nuestra como de los trabajadores puesto que para llevar un negocio como este a lo m\u00e1s alto, hace falta que todos materialicemos la ilusi\u00f3n que tenemos en darle forma a un gran proyecto como este”, explica Manuel Marr\u00f3n, socio de Grupo Urrechu.<\/p>\n

Past, present and future<\/p>\n

Practically since its beginnings, Zalaca\u00edn has been more than a restaurant, it has been an experience. Both its staging and decoration<\/strong>as the service<\/strong> and, of course, its gastronomic quality<\/strong> and its genuine recipes based on the best of the French culinary tradition, are some of the most popular pillars on which this culinary mecca has been built<\/strong> throughout its history.<\/p>\n

Debiendo su nombre al protagonista de la novela “Zalaca\u00edn el Aventurero” de P\u00edo Baroja, sus mesas han acogido a decenas de mandatarios internacionales, miembros de la realeza y arist\u00f3cratas, literatos y artistas de prestigio y tambi\u00e9n los empresarios espa\u00f1oles m\u00e1s destacados. Las salas y salones privados de Zalaca\u00edn – los cuales reciben los nombres de Rosita, Linda y Catalina por las tres mujeres que marcaron la vida del protagonista de la novela de Baroja- han presenciado incontables almuerzos y cenas de personalidades tan dispares como Salvador Dal\u00ed, uno de los comensales m\u00e1s fieles, los Rolling Stones o Mario Vargas Llosa, por mencionar algunos.<\/p>\n

The new Zalaca\u00edn connects with its origins. Although hardly any work has been done on the previous decoration, it now has a selection of works by Jos\u00e9 Manuel Ciria whose tones match the cauldron-coloured panels that have been installed on some of the walls to improve acoustics.<\/p>\n

In the words of I\u00f1igo Urrechu, gastronomic director of Grupo Urrechu<\/strong>, “Zalaca\u00edn forma parte de la historia de la gastronom\u00eda espa\u00f1ola en general y de la historia de Madrid en particular. Por su sala han pasado los personajes m\u00e1s representativos de la vida social, cultural y pol\u00edtica de Espa\u00f1a a lo largo de diversas d\u00e9cadas. Ahora tenemos la oportunidad de devolverle todo su esplendor y de seguir haciendo historia gracias, en parte, a que podemos contar con la plantilla del restaurante. Este es un equipo de grandes profesionales que, sin duda, pondr\u00e1n lo mejor de s\u00ed mismos para que, entre todos, podamos conseguir logros a\u00fan m\u00e1s brillantes si cabe con este ilusionante proyecto”.<\/p>\n

Diners who book now at Zalaca\u00edn will find that the soul of the restaurant remains practically intact and even, this new Zalaca\u00edn connects with its most authentic origins<\/strong>those of its first stage. To this end, for example, and although hardly any work has been done on the previous decoration<\/strong>, Zalaca\u00edn now displays a selection of works by Jos\u00e9 Manuel Ciria.<\/strong> whose shades are linked to the cauldron-coloured panels that have been installed on some of its walls<\/strong> with the aim of improving the acoustics of the restaurant, while harmonising it with the tones of its original d\u00e9cor.<\/p>\n

On the gastronomic side, this new chapter of Zalaca\u00edn includes a menu in which a selection of its most popular dishes remain or return. most emblematic dishes<\/strong> como son el m\u00edtico B\u00facaro “Don P\u00edo” (Consom\u00e9 Gel\u00e9e, salm\u00f3n ahumado, huevo de codorniz y caviar), el Tartar de lubina con crema helada de aceite de oliva y eneldo; el Bacalao Tellagorri; el Wellington de centro de solomillo, crema de granadas y salsa de cinco pimientaso el Canel\u00f3n de ternera y pato con ensalada c\u00edtrica. No obstante, la carta se reserva espacio para some novelties<\/strong> such as Jorge Losa's tripe, a recipe with which Zalaca\u00edn's head chef won the world tripe championship last May. For sweet moments, the dessert menu also includes some classics such as the spiced biscuit, baked apple and honey ice cream or the creamy and smoky cheesecake with its Intxaursaltsa ice cream and quince jelly.<\/p>\n

In addition, in this new venture there is also a menu available that makes up an authentic gastronomic tour of the Zalaca\u00edn menu with three appetizers and eight courses (seven dishes and a dessert), ideal for embarking on a journey through the history and present of the restaurant. The price of this Gastronomic Tour is \u20ac120 per person (wines not included).\u00a0The new management team of Zalaca\u00edn wanted to preserve everything that made this house a unique place and a point of pilgrimage.<\/strong> not only for gourmets, but for all those people who love gastronomy and enjoy being carried away by a well-executed cuisine with a quality product.<\/p>\n

The Urrechu Group<\/p>\n

The origins of the Urrechu Group date back to the 1980s.<\/strong> con el restaurante Don Pelayo de Madrid. All\u00ed, Tino Marr\u00f3n, junto a su hermano, el empresario Manuel Marr\u00f3n (copropietario del Grupo Gilmar junto a su socio Jes\u00fas Gil) comenzaron su cruzada en el mundo de la restauraci\u00f3n. A ellos se les uni\u00f3n Antonio Men\u00e9ndez, un joven profesional del sector, y el reconocido chef \u00cd\u00f1igo Urrechu, quien desarroll\u00f3 gran parte de su carrera de la mano de Mart\u00edn Berasategui, con quien lleg\u00f3 a ser jefe de cocina. Posteriormente trabaj\u00f3 con Didier Oudill (antiguo jefe de cocina de Michel Gerard), en el restaurante “Le pain Adour et fantasie” (dos estrellas Michelin) y en el que tambi\u00e9n alcanz\u00f3 el puesto de jefe de cocina antes de trasladarse, en 1993 a los fogones de “El Amparo”, donde logr\u00f3 hacerse con una de las ansiadas estrellas.<\/p>\n

Grupo Urrechu currently has a total of three restaurants in central Madrid.<\/strong> (Zalaca\u00edn, Urrechu Vel\u00e1zquez and La Guisandera de Pi\u00f1era, a concept that pays homage to traditional Asturian cuisine); three in the area of Pozuelo de Alarc\u00f3n<\/strong>: Urrechu Zoco and El Cielo de Urrechu and one more in La Moraleja<\/strong>A'Kangas by Urrechu, as well as UZ La Finca, the former event space of Zalaca\u00edn in the Finca de Pozuelo. In addition, the group manages the Erre by Urrechu restaurant at the Meli\u00e1 Don Pepe hotel in Marbella.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Templo gastron\u00f3mico por excelencia, sin\u00f3nimo de experiencia gastron\u00f3mica y punto de encuentro de personalidades de todos los \u00e1mbitos desde su fundaci\u00f3n hace casi cincuenta a\u00f1os,…<\/p>","protected":false},"author":0,"featured_media":8484,"comment_status":"","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[173],"tags":[],"class_list":{"0":"post-8483","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/fos.consulting\/wp-content\/uploads\/2021\/07\/zalacain-45788-uKAA7O.jpeg?fit=800%2C534&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pfY7gm-2cP","_links":{"self":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/8483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/comments?post=8483"}],"version-history":[{"count":0,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/8483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media\/8484"}],"wp:attachment":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media?parent=8483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/categories?post=8483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/tags?post=8483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}