{"id":256621,"date":"2024-07-15T12:41:38","date_gmt":"2024-07-15T10:41:38","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/zalacain-presenta-su-carta-estival-como-una-oda-al-mar\/"},"modified":"2024-07-15T12:44:52","modified_gmt":"2024-07-15T10:44:52","slug":"zalacain-presents-its-summer-menu-as-an-ode-to-the-sea","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/","title":{"rendered":"Zalaca\u00edn presents its summer menu as an ode to the sea"},"content":{"rendered":"\n

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

Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa<\/strong>; who, together with his team, has been in charge of designing Zalaca\u00edn’s summer dishes that highlight the seasonality of the product intrinsic in its DNA.<\/p>\n\n\n\n

Among the novelties are the avocado roll with spider crab, tiger prawns and curry cream; fish such as roasted lobster with dill sabayon and micro salad; meats such as pigeon from Bresse, its cannelloni and red fruits in confit with foie foam; and a delicious creamy Lemon Pie tartlet for dessert.<\/p>\n\n\n\n

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

At Zalaca\u00edn you will be able to taste the summer throughout this season through dishes such as jalape\u00f1o foam, cucumber oil and marinated salmon or avocado roll with spider crab, tiger prawns and curry cream. Meanwhile, fish, as the true protagonists of the menu, are presented in the form of roasted lobster with dill sabayon and micro salad, hake with squid tartar, emulsion of its juice and parsnip or red mullet with orange segments, kohlrabi and saffron citrus sauce. But there are also other dishes such as the Bresse pigeon or the cannelloni and red fruits in jam with foie gras foam. To end the experience in a sweet way, the restaurant puts the icing on the cake with a refreshing creamy Lemon Pie Tartlet, in a unique version of Zalaca\u00edn.<\/p>\n\n\n\n

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

Beyond the novelties, Zalaca\u00edn’s menu still includes its emblematic dishes such as the mythical “Don P\u00edo” b\u00facaro, goose liver terrine, crispy tile, apricot gel and date cream, Tellagorri cod or the Wellington with sirloin center, pomegranate cream and five pepper sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa; who, together with his team, has been in charge of designing Zalaca\u00edn’s summer dishes that highlight the seasonality of the product intrinsic in its DNA. Among the novelties are the […]<\/p>\n","protected":false},"author":285,"featured_media":256605,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802,1],"tags":[16033,18907,16022],"class_list":["post-256621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-sin-categorizar","tag-madrid-en","tag-restaurante-zalacain-en","tag-zalacain-en","cat-15802-id","cat-1-id"],"acf":[],"yoast_head":"\nZalaca\u00edn presents its summer menu as an ode to the sea - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa;\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zalaca\u00edn presents its summer menu as an ode to the sea - Tapas\" \/>\n<meta property=\"og:description\" content=\"Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/\" \/>\n<meta property=\"og:site_name\" content=\"Tapas\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tapasmagazine\" \/>\n<meta property=\"article:published_time\" content=\"2024-07-15T10:41:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-15T10:44:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/07\/zalacain-carta-verano-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Laura P\u00e9rez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:site\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Laura P\u00e9rez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/\"},\"author\":{\"name\":\"Laura P\u00e9rez\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/person\\\/eb46cbe76a9c8f062660eb609e3ecb4e\"},\"headline\":\"Zalaca\u00edn presents its summer menu as an ode to the sea\",\"datePublished\":\"2024-07-15T10:41:38+00:00\",\"dateModified\":\"2024-07-15T10:44:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/\"},\"wordCount\":294,\"publisher\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/zalacain-carta-verano-1.jpg\",\"keywords\":[\"Madrid\",\"Restaurante Zalaca\u00edn\",\"Zalaca\u00edn\"],\"articleSection\":[\"News\",\"Sin categorizar\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/\",\"name\":\"Zalaca\u00edn presents its summer menu as an ode to the sea - Tapas\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/zalacain-carta-verano-1.jpg\",\"datePublished\":\"2024-07-15T10:41:38+00:00\",\"dateModified\":\"2024-07-15T10:44:52+00:00\",\"description\":\"Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa;\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/zalacain-carta-verano-1.jpg\",\"contentUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/zalacain-carta-verano-1.jpg\",\"width\":1200,\"height\":675},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/www.tapasmagazine.es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sin categorizar\",\"item\":\"https:\\\/\\\/www.tapasmagazine.es\\\/categorias\\\/sin-categorizar\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Zalaca\u00edn presents its summer menu as an ode to the sea\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#website\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/\",\"name\":\"Tapas\",\"description\":\"\u00d1am \u00d1am Lifestyle. La vida a bocados. Premio Nacional de Gastronom\u00eda 2016.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.tapasmagazine.es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\",\"name\":\"Tapas Magazine\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2018\\\/01\\\/logo.png\",\"contentUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2018\\\/01\\\/logo.png\",\"width\":180,\"height\":60,\"caption\":\"Tapas Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/tapasmagazine\",\"https:\\\/\\\/x.com\\\/TapasMagazine\",\"https:\\\/\\\/www.instagram.com\\\/tapasmagazine\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/tapas-magazine\",\"https:\\\/\\\/es.pinterest.com\\\/tapasmagazine\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCEyxneAaACuR0lfDagrWjjg?sub_confirmation=1\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/person\\\/eb46cbe76a9c8f062660eb609e3ecb4e\",\"name\":\"Laura P\u00e9rez\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/author\\\/laura-perez\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Zalaca\u00edn presents its summer menu as an ode to the sea - Tapas","description":"Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa;","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/","og_locale":"en_US","og_type":"article","og_title":"Zalaca\u00edn presents its summer menu as an ode to the sea - Tapas","og_description":"Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa;","og_url":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/","og_site_name":"Tapas","article_publisher":"https:\/\/www.facebook.com\/tapasmagazine","article_published_time":"2024-07-15T10:41:38+00:00","article_modified_time":"2024-07-15T10:44:52+00:00","og_image":[{"width":1200,"height":675,"url":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/07\/zalacain-carta-verano-1.jpg","type":"image\/jpeg"}],"author":"Laura P\u00e9rez","twitter_card":"summary_large_image","twitter_creator":"@TapasMagazine","twitter_site":"@TapasMagazine","twitter_misc":{"Written by":"Laura P\u00e9rez","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#article","isPartOf":{"@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/"},"author":{"name":"Laura P\u00e9rez","@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/person\/eb46cbe76a9c8f062660eb609e3ecb4e"},"headline":"Zalaca\u00edn presents its summer menu as an ode to the sea","datePublished":"2024-07-15T10:41:38+00:00","dateModified":"2024-07-15T10:44:52+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/"},"wordCount":294,"publisher":{"@id":"https:\/\/www.tapasmagazine.es\/#organization"},"image":{"@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/07\/zalacain-carta-verano-1.jpg","keywords":["Madrid","Restaurante Zalaca\u00edn","Zalaca\u00edn"],"articleSection":["News","Sin categorizar"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/","url":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/","name":"Zalaca\u00edn presents its summer menu as an ode to the sea - Tapas","isPartOf":{"@id":"https:\/\/www.tapasmagazine.es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#primaryimage"},"image":{"@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/07\/zalacain-carta-verano-1.jpg","datePublished":"2024-07-15T10:41:38+00:00","dateModified":"2024-07-15T10:44:52+00:00","description":"Click here to read the Spanish version. Tradition merges once again with innovation in this new culinary proposal directed by its head chef Jorge Losa;","breadcrumb":{"@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#primaryimage","url":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/07\/zalacain-carta-verano-1.jpg","contentUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/07\/zalacain-carta-verano-1.jpg","width":1200,"height":675},{"@type":"BreadcrumbList","@id":"https:\/\/www.tapasmagazine.es\/en\/zalacain-presents-its-summer-menu-as-an-ode-to-the-sea\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.tapasmagazine.es\/"},{"@type":"ListItem","position":2,"name":"Sin categorizar","item":"https:\/\/www.tapasmagazine.es\/categorias\/sin-categorizar\/"},{"@type":"ListItem","position":3,"name":"Zalaca\u00edn presents its summer menu as an ode to the sea"}]},{"@type":"WebSite","@id":"https:\/\/www.tapasmagazine.es\/#website","url":"https:\/\/www.tapasmagazine.es\/","name":"Tapas","description":"\u00d1am \u00d1am Lifestyle. La vida a bocados. Premio Nacional de Gastronom\u00eda 2016.","publisher":{"@id":"https:\/\/www.tapasmagazine.es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tapasmagazine.es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tapasmagazine.es\/#organization","name":"Tapas Magazine","url":"https:\/\/www.tapasmagazine.es\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/logo\/image\/","url":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2018\/01\/logo.png","contentUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2018\/01\/logo.png","width":180,"height":60,"caption":"Tapas Magazine"},"image":{"@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tapasmagazine","https:\/\/x.com\/TapasMagazine","https:\/\/www.instagram.com\/tapasmagazine\/","https:\/\/www.linkedin.com\/company\/tapas-magazine","https:\/\/es.pinterest.com\/tapasmagazine\/","https:\/\/www.youtube.com\/channel\/UCEyxneAaACuR0lfDagrWjjg?sub_confirmation=1"]},{"@type":"Person","@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/person\/eb46cbe76a9c8f062660eb609e3ecb4e","name":"Laura P\u00e9rez","url":"https:\/\/www.tapasmagazine.es\/en\/author\/laura-perez\/"}]}},"_links":{"self":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts\/256621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/users\/285"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/comments?post=256621"}],"version-history":[{"count":2,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts\/256621\/revisions"}],"predecessor-version":[{"id":256626,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts\/256621\/revisions\/256626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/media\/256605"}],"wp:attachment":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/media?parent=256621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/categories?post=256621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/tags?post=256621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}