Zelai

Updated April 2023

It’s been some time now since one of the original Zelai owners, Paloma Valenzuela Alberola, took over the reins and partnered up with her brother Pedro, recently back from Peru. This was followed by a very tasteful refurbishment leaving the front section by the bar as  a sort of inside-outside terrace, with a long sleek bar leading back to a bright indoor patio dining room. The menu has also changed and, while it maintains its original “market-based” style, it now includes a few fusiony dishes with a nod to Pedro’s stint in Peru (and also his Peruvian wife). The result is both stylish and delicious.

I love the open space at the entrance and the service is friendly and attentive. And the food… those salmon tartare cones are to die for. The baked cauliflower with toasted almonds in a spicy huancaína sauce with parmesan, and the aubergine salad with tomatoes, kalamatas and fresh mozzarella, are both more deliciously decadent than vegetarian dishes tend to be. And the simply named beef tenderloin stir fry… what a whack of flavours going on with that one. Also fabulous croquetas. We are always left wanting more here, which is a good thing. And we will be back again and again. Great wine list, including a range of sherries from Bodegas Lustau.

Bread Charge: 1.20€ PER PERSON

Albareda 22
Tel. 954 22 99 92
Open 13.30 – 23.30 Tuesday – Saturday
Kitchen closed 16.30 – 19.30
€ € € €

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Food 9 | Wine 9 | Service 9 | Ambiance 9

Santoña 00 anchovies with Apolonia cream, tomato and rosemarey compote

zamburiñas with garlicky salsa verde

crispy cones filled with salmon tartare and citrus mayo

creamy oxtail croquetas with mushroom cream, topped with apple compote

croquetas de bacalao

squid ink brioche filled with roasted chocos, picada alicante,
rocoto & amontillado emulsion and sweet potato chips

bravas with aji de rocoto and chili caviar

tuna tataky

salmorejo with orange foam and basil emulsion

ceviche

coliflor almendrada with huancaína sauce and parmesan

risotto with idiazábal cheese, seasonal mushrooms and asparagus

pollo pincartón with roasted potatoes

carrillada Ibérica slow cooked in PX with a morcilla crumble

beef tenderloin stir fry with veggies, potatoes and rice

brownie

brioche torrija

lemon and cava sorbet

co-owners Pedro and Paloma Valenzuela Alberola

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Updated April 2023