In the emblematic station, on the heights of Chamartín, Zielou has been created, an oasis in the capital Madrid that is ready to make you enjoy an unforgettable experience.

Our proposal will transport you to different places around the world, allowing you to fly without wings, simply through your senses. Delve into an elegant space, where you will find different atmospheres enabling you to have fun from day to night. From an exquisite lunch or the liveliest drunch in the afternoons, to a completely innovative dinner that will not fail to make an impression.

All alongside the best live music which is the guiding thread of this sensory journey.

A new gastronomic concept taken to the limit

A new gastronomic concept taken to the limit

At Zielou we are defined by the character of our gastronomy, signature cuisine where we blend tradition with ingredients from all over the world. A journey through the senses that will reveal intense flavours, revamped recipes and quality products prepared to surprise. The boundary between Zielou and the earth is in our dishes.

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A revamped space to enjoy a unique experience

A revamped space to enjoy a unique experience

Our multifunctional restaurant is prepared to accompany you from day through to night. Having lunch, dinner or enjoying music while you have a cocktail, nothing is impossible.

Our timeless terrace will welcome you throughout the year thanks to the pleasant climate control and its exclusive private spaces.

A transgressive, travelled and traditional concept. Discover the cuisine of Juan Sánchez.

A transgressive, travelled and traditional concept. Discover the cuisine of Juan Sánchez.

My professional career took shape in a totally vocational way, after completing my studies I decided to enter one of the leading schools in Spain, "Escuela Superior de Hostelería y Turismo de Madrid".

I had 4 years of training, which I combined with working in the same sector and with the ambition to learn.
I started my internship in a restaurant dedicated to big events called Palacio de la Misión (Grupo La Misión), where I learnt how to manage traditional cuisine, the management of an event kitchen and large volume.

After finishing my internship with them, they offered me to continue and I worked in different restaurants of the group for about two years. Shortly after, I was offered to join a catering company run by Julián Barros, the current owner of the Mawey Taco Bar chain.

I was promoted to second head chef and we ran the business together. He was one of the chefs who showed me the demands and determination of French cuisine, as he trained at Le Cordon Bleu in France.

Over the years I ended up working for a while in the Miguel Ángel hotel, I also spent some time in the gastronomic department of the Eurostars Madrid Tower hotel, and I ended up in a very typical and traditional place called La Posada del León de Oro in the Cava Baja in Madrid, learning that traditional and deep-rooted cuisine that has formed my most traditional foundations.

In order to broaden my knowledge in this sector, I decided to train myself by travelling to other countries to get to know the different gastronomic cultures. I first started in Spain, from North to South, and then I travelled to countries such as Italy, Tunisia, Portugal, Vietnam, Singapore, Cambodia, Thailand and Mexico.

Later, I decided to create my own concept of transgressive, traveller, traditional and self-taught cuisine and it is at that moment when the restaurant I opened in 2016 in the Salamanca district of Madrid, called Shalakabula, took shape, which after almost five years of operation, I decided to close and open new horizons in the Zielou restaurant.

Get a surprise from our bartenders Johnat&John’ s and their boldest and most unique cocktails

Get a surprise from our bartenders Johnat&John’ s and their boldest and most unique cocktails

Coming from Venezuela, Jonathan with Portuguese origins and Juan Carlos with Spanish origins, these bartenders bring us into a world based around the art of mixology and delight us with their surprising creations, taking us from the most tropical flavours to subtle spicy touches.

Johnat&John’s are young prodigies who took their first steps in the world of cocktail making when they were adolescents by working at events with professionals from the sector who fuelled their curiosity and helped them to discover the best-kept secrets of bartenders. Their interest in discovering all the formulas of this science led both of them to move away from their home town for a while. Jonathan flew to the United States to undertake training and discover the epicentre of the mixology movement and Juan Carlos arrived in Canada ready to launch the machine and get all the potential out of his shaker.

Both undertook their professional trajectory individually until their paths crossed when working in the coolest spots of Madrid´s nightlife and from that point on they became the pairing that we now know. If there is something that characterises them, it is their passion to innovate in order to surprise people with unique flavours extracted from unimaginable combinations. They view cocktail making as another branch of gastronomy therefore their recipes have the most unexpected ingredients that you could ever add to your dishes. Their creativity knows no boundaries, they know what they want and don´t hesitate to work alongside our chef Kiko Solís, who inspires them with his creations and opens up a door that takes them further into the art of mixing.

Jonathan, a self-confessed provocateur, likes to test his cocktails with spicy touches that will make you blush, while Juan Carlos, a Caribbean soul, will allow sweetness to flood your palate. In any case, we know that they won´t disappoint and will allow you to enjoy the best drinks of the moment.

Salón

Salón

Salón

Salón

Salón

Salón

Barra central

Barra central

Terraza Restaurante

Terraza Restaurante

Reservados Chill-Out

Reservados Chill-Out

Terraza

Terraza

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