THE RESTAURANT

FROM A GREAT PRINTING HOUSE TO A GREAT RESTAURANT
Koldo went all over the centre of Madrid to find the ideal space, until he found it at number 3 Quevedo Street: the former printing house of Editorial Magisterio Español. Adelaida and Koldo, advised by the architect Pablo Galligo Estévez, respected the beautiful red brick walls and with an essential, simple and unique decoration, wrought iron columns, natural wood and large barrels, they recreated the atmosphere and warmth of the old Basque cider houses.

HISTORY


A BASQUE CORNER IN THE HISTORICAL BARRIO DE LAS LETRAS
You can find Zerain in the "Barrio de las Letras", in "Calle Quevedo" n. 3 - 5, the old "Calle del niño". José Echegaray, the first Nobel Prize in Spain, was born in the same place where now stands our restaurant, and also in the same place lived the great poet Francisco de Quevedo. The Quevedo street is located between the streets of Cervantes and Lope de Vega, two steps by the Lope de Vega Museum, the "Las Trinitarias" convent where Miguel de Cervantes is buried, and the miraculous church of Jesus de Medinaceli. A prime location to enjoy the centre of Madrid, walking in the same streets that have inspired poets and dramatists of the “Golden Age”, in a lovely neighbourhood that continues to express its cultural vocation through its museums, theaters, cultural circles, bookshops, antique dealers, art galleries, and all kinds of entertainment venues.

ZERAIN THE VASCO RESTAURANT, IN MADRID SINCE 1997, invites you to enjoy its exquisite Basque cuisine for an aperitif, a snack, lunch or dinner in the Barrio de Las Letras: the cultural heart of the city of Madrid.


ZERAIN, THE CIDER HOUSE
The restaurant's name, honours the origin of their owners who come from Zerain, a little village in Guipúzcoa (Basque Country). In 1997 Adelaida and her son Koldo, well known entrepreneurs in San Sebastian, decided to open an authentic Basque space in the heart of the spanish capital. This is how the first Basque "Sidreria" was born in Madrid, considered since then by the best food critics as the "Rolls-Royce" of this sector.