{"id":245527,"date":"2024-04-17T11:25:14","date_gmt":"2024-04-17T09:25:14","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/el-libro-zalacain-50-anos-repasa-la-iconica-historia-del-emblema-gastronomico\/"},"modified":"2024-04-17T11:29:25","modified_gmt":"2024-04-17T09:29:25","slug":"book-zalacain-50-years-reviews-iconic-history-of-the-spanish-restaurant","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/book-zalacain-50-years-reviews-iconic-history-of-the-spanish-restaurant\/","title":{"rendered":"The book ‘Zalaca\u00edn 50 years’ reviews the iconic history of the spanish restaurant"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

‘Zalaca\u00edn 50 Years. Escenario Gastron\u00f3mico del S.XXI<\/strong>‘, published by the publishing house Planeta Gastro<\/strong> together with the Academia Iberoamericana de Gastronom\u00eda, revolves around one of the great references of Spanish haute cuisine, spread over 250 pages and six chapters that review the 50 years of Zalaca\u00edn’s history.<\/p>\n\n\n\n

This restaurant, which owes its name to the novel ‘Zalaca\u00edn el Aventurero’ by P\u00edo Baroja, has gone down in history for many things. And one of them could already be seen from its beginnings in 1973, becoming the meeting point of great personalities from all walks of life. From the aristocracy to great figures of literature, art or high society and the political class: its halls and private rooms have hosted sumptuous evenings with famous diners such as Salvador Dal\u00ed, the Rolling Stones, Adolfo Su\u00e1rez or Mario Vargas Llosa. A landmark venue in which the political and socio-economic context has always merged with the gastronomic.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Although if there has been something for which this restaurant has been glorified, it is for having been the first restaurant in Spain to achieve three Michelin stars in 1987, thanks to its elevated gastronomic proposal and the value of its wine cellar, immortalised in the book through the references and the most iconic recipes of the house.<\/p>\n\n\n\n

This book, structured around a prologue and epilogue written by Rafael Ans\u00f3n, president of the Ibero-American Academy of Gastronomy, reviews its iconic legacy, including the rediscovery of the classics with chef Jorge Losa, as well as exclusive testimonials from the well-known ‘fantastic 4’ who marked its history. They were the main protagonists behind the success of Zalaca\u00edn.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Its content has been prepared and edited by the publishing house Planeta Gastro and the authors of the texts are the journalists Susana G\u00f3mez, Noelia Jim\u00e9nez and Sibely Valle, who break down a story also told by its great protagonists such as: the legendary chef Benjam\u00edn Urdiain (who died in 2023); Jos\u00e9 Jim\u00e9nez Blas and Carmelo P\u00e9rez, former head waiters; Custodio L\u00f3pez Zamarra, former sommelier; Jorge Losa, current head chef; Roberto Jim\u00e9nez and Luis Miguel Polo, current ma\u00eetres and Ra\u00fal Revilla, current sommelier, together with other collaborators and witnesses to its history, bringing this editorial creation to life. ‘<\/p>\n\n\n\n

The resurgence of the new project under the management of the Urrechu Group, under the gastronomic direction of chef I\u00f1igo Urrechu, is also part of its current era and the construction of its future.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

In Zalaca\u00edn’s work, the photographs and unpublished archives emphasise the narrative with which the reader manages to capture the essence and its evolution, which ends with an ‘ode to Zalaca\u00edn’: a tribute written by Luis Su\u00e1rez de Lezo, current president of the Royal Academy of Gastronomy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. ‘Zalaca\u00edn 50 Years. Escenario Gastron\u00f3mico del S.XXI‘, published by the publishing house Planeta Gastro together with the Academia Iberoamericana de Gastronom\u00eda, revolves around one of the great references of Spanish haute cuisine, spread over 250 pages and six chapters that review the 50 years of Zalaca\u00edn’s history. This […]<\/p>\n","protected":false},"author":285,"featured_media":245465,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802],"tags":[18907,16022],"class_list":["post-245527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-restaurante-zalacain-en","tag-zalacain-en","cat-15802-id"],"acf":[],"yoast_head":"\nThe book 'Zalaca\u00edn 50 years' reviews the iconic history of the spanish restaurant - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 'Zalaca\u00edn 50 Years. 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