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.
Monday – Sunday
Tables // 36
Private Dining Room 1 // 8
Private Dining Room 2 // 8
Terrace // 12
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.
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.
Cooked Spanish Iberian Presa Salad with Caramelized Hazelnuts Vinaigrette and Rosemary Manchego Cheese
Seasonal Mushrooms and Spanish Octopus "Bomba" Broth Rice with Baby Leek
Pan Seared Hokkaido Scallops with Spanish Mallorca Style “Sobrasada” Chorizo Emulsion
Musrooms and Porcini Cream Soup, Veal's Sweetbread, Baby Leek and Black Truffle
Cheese Cake Ice Cream with Macadamia Nuts Cake and Berries Reduction
Chestnut and Vanilla Ice Cream, Chestnut Cake with Darjeeling Tea and Chocolate Sauce
Toledo Style Pickled Quail Stuffed with Iberian Dewlap Pork and Seasonal Vegetables
Spanish Palamós Red Prawn Carpaccio with Ajoblanco Sauce, Apple and Tomato
Charcoal Grilled Australian Wagyu Sirloin M7 with Cherry Vinegar Flavors, Roasted Vegetables and Romesco Sauce
T/ +852 2253 7111F/ +852 2441 2255E/ firstname.lastname@example.org
PARKING/ Available in The ONE shopping mall
Address: Level 18, THE ONE, No. 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
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)