Chef's signature

Signature dishes include Mackerel confit
cooked at 62ºC for 1minute, Spanish bell pepper sauce
and green leaves; Amadai fish fried with its crunchy scales,
Spanish apple cider, pine nut and raisin;
and Slow cooked bedside lamb loin for 36 hours with
seasonal green leaves.

In his hometown, Michelin Starred restaurants are as numerous as the stars,so Pedro started his career there upon graduation, including 3 Michelin-starred Restaurant Martin Berasategui, as well as 1 Michelin-starred Kokotxa, learning invaluable skills from famous chefs. In addition, he has also worked at acclaimed traditional restaurant Urola, where Chef Patxi Aizpuru has instilled in him an unwavering respectfor authentic Spanish cuisine.

Pedro has also ventured outside of his hometown, served at restaurants in other regions, such as the well-known 2 Michelin-starred Quique Dacosta in Alicante, and the 1 Michelin-starred El Molino de Urdaniz in Navarra, and honed his skills with top chefs. His culinary education extended internationally to England, Ireland and Tokyo, under Seiji Yamamoto at 3 Michelin-starred Ryu Gin.

CONTEMPORARY SPANISH
DINING

CONCEPT

  • ZURRIOLA OFFERS CONTEMPORARY SPANISH DISHES WITH RUSTIC
    FLAIR AND SOPHISTICATED FLAVOURS.

    The concept is inspired by ZURRIOLA Tokyo, 1 Michelin-starred restaurant
    with Japanese Chef Seiichi Honda contemporary menu of Spain cuisine.
    Hong Kong Shop is the first outlet overseas with a close emotional bond to the Tokyo.
    Our intention is coherence, to promote fine and avant-garde Spanish gastronomy, but with a unique
    ambiance and different design on menu.

  • ZURRIOLA, so ingeniously designed over two levels,
    is classically styled with a seductive ambience of rich wood surfaces reminiscent
    of iconic venues along Barcelona's famed La Rambla.
    Premium imported produce includes an eclectic choice of artisan Spanish cheeses and
    an impressive list of classic Spanish vintages, paraded before guests as they enter the restaurant through a dimly lit,
    three-metre high wine cellar. Panoramic views over glittering Hong Kong Island across Victoria Harbour are especially stunning from
    its high-ceilinged private dining room, which seats up to 16 with its own balcony for
    al fresco dining on balmy nights.

OPENING
HOURS

Monday – Sunday

12:00-14:30

&

18:30-22:30

SEATING
CAPACITY

Tables // 36
-
Private Dining Room 1 // 8
-
Private Dining Room 2 // 8
-
Terrace // 12

Total
64

FLOOR
AREA

2500 sq.ft

  • During Easter, 3-course lunch is available costing HK$248 and up, as well as kid's 3-course menu for HK$198 and up

    The fabulous delicacies are not only spiced up with the 270o surrounding scenery of the breathtaking Victoria Harbour, but also enlightened with the renowned clown and balloon modeling expert Bulu at the Play Zone. Spending a week on its production, Bula's 5 masterpieces of 1x1 meter famous paintings, including Gaudi's architectures, Vincent Van Gogh's Starry night, etc., will be exhibited on the corridor. Children can also play with Bulu or painting Easter eggs at the Play Zone.

    Reservations: 2253 7111

  • 復活節期間供應三道菜午餐
    HK$248起,另備HK$198小童三道菜午餐

    豐富的佳餚不但有270度明媚風光的維港景色作伴,於復活節假期周六日( 4月19、20日)更邀得名氣小丑Bulu坐鎮,展出其耗時一周製作的五幅1X1米世界名畫及建築,如高弟建築、梵谷星空等,於走廊展出。這兩天亦設小童玩樂區,可小丑Bulu扭波或塗鴉復活蛋。

    訂座: 2253 7111

Chef

CHEF PEDRO SAMPER

Spanish Chef Pedro Samper has now been invited to take the hel at ZURRIOLA Hong Kong.
He has previously worked with ZURRIOLA Tokyo Head Chef Honda in Spain and Japan, both of them well-trained in
Basque and Spanish Michelin-starred restaurants . The two have a mutual appreciation for each other and
spent over three months to design the menu for Hong Kong shop.

Pedro Samper is born and raised in San Sebastian, the Basque region in northern Spain. Located near the French border with a
colorful food culture, this area has a far-reaching impact on the Spanish cuisine. Growing up in this Food Capital, Pedro has fallen
in love with cooking early in life, but in order to meet parents' expectation, he put aside his own will and did not enter the
respected Cebanc-Cdea cooking school until he has obtained a degree in environmental science.

RESERVATION

T/ +852 2253 7111 F/ +852 2441 2255 E/ info@zurriola.hk PARKING / Available in The ONE shopping mall

Best way come here is from Carnavon Road entrance,
take elevator to UG2 to the lobby, than another elevator to 18/F.(Reach by 5 minutes)

CONTACT

Enquiry

T/ +852 2253 7111 F/ +852 2441 2255 E/ info@zurriola.hk

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Careers

E/ recruit@zurriola.hk