One of the most famous restaurants in our country, in 1987 it became the first in Spain to boast three Michelin stars. Stepping into the new Zalacaín is like entering a world of light, with innovative décor in greys and metallic finishes. The three private rooms remain, but they’ve had a total makeover, “changing everything to keep everything the same”. Chef Julio Miralles, who got started in this kitchen in 1992, is now at the helm under Benjamín Urdaín’s supervision. The menu still features cuisine based on premium products, with good stocks and roots. All the familiar house specialities are there, plus a few new dishes with modern presentations. Another sign of the changing times is that ties are no longer mandatory for patrons. A classic is reborn.