We had dinner at Zalacain, a sort of stuffy traditional Basque restaurant that was the top fine dining spot in Madrid for many years until all the new wave foamy restaurants sprouted up. It's still very popular with the old society types and the Michelin reviewers. Service was flawless and very formal, the decor was odd as you can see, luxe but with some homey touches, plus it sprawled over several rooms so it had something of a country/rustic feel to it. Food was quite good. Somchai had a starter he loved, caviar and smoked salmon in aspic, aspic being de rigeur for any proper 1950's dinner party. We both chose fairly unadventorous main course, but everything was very well prepared. (Food-16, Decor-15, Service-17).