Zarzo

Adrian Zarzo Habraken is a man who knows what his customers want. The funky vibe of his lounge-style restaurant is the gateway to his culinary world. You can see the chefs in action in the open kitchen, and a visit to the impressive wine room is an experience in itself. Brace yourself for chef Zarzo's bold fusion of traditional Spanish recipes and progressive ideas. This is complex cuisine, but the focus lies squarely on the flavours. Perfectly fried on the skin, red mullet is combined with braised lacinato kale and fennel, fennel foam and his take on the Catalan suquet fish soup, à la bouillabaisse, with crispy prawn. This is a dish with spirit! His quest for novelty is captivating, as seen in his delectable dessert featuring a unique combination of mushrooms and chicory. Both Zarzo's wine list (with more than 2 000 labels!) and sommelier happen to be among the best in the country. Although the selection includes some excellent wines from around the globe, it is Spanish gems that are given pride of place. This is wine pairing par excellence!

1. Unique Wine Collection: Zarzo has a collection of over 2500 wine references, including 50 sherry wines, which are available by the glass. 2. Mediterranean Cuisine with a Twist: The restaurant's menu features subtle Mediterranean flavors with a focus on local and seasonal ingredients, as seen in dishes like Spaanse diepzeegarnalen (Spanish deep-sea prawns) with gerookte geitenboter (smoked goat butter). 3. Award-Winning Sommelier: Stefan Emmen, the sommelier at Zarzo, was awarded 'Sommelier of the Year' in 2018 and has a refined palate that pairs perfectly with the restaurant's menu.

Signature Ingredients

• Mediterranean produce: Zarzo's menu showcases a variety of Mediterranean ingredients, such as those used in their elegant composition of Spanish deep-sea prawns with smoked goat butter and morel mushrooms.
• Sherry wines: With over 50 sherry wine references available by the glass, sommelier Stefan Emmen expertly pairs these wines with Zarzo's subtle Mediterranean cuisine.
• Entrecote from Blonde d'Aquitaine: This dish features a layered entrecote of Blonde d'Aquitaine beef served with razor-thin slices and root foam alongside fine, peppery calf jus.

Tasting Menus

• Lunch Menu (5 courses): €120
• Dinner Menu (7 courses): €180

Signature Dishes

• Blue Lobster: €95
• Foie Gras: €55