Zoilo presents a confident and contemporary interpretation of Argentinian cuisine, articulated through fire-led technique, regional products and a menu that balances strength with control. Mentioned in the Michelin Guide, the Marylebone restaurant reframes traditional preparations into modern expressions, without diluting their origin or intensity.The kitchen’s identity is rooted in asado-style cooking, with open flame and grill playing a central role. But while the technique brings depth and smoke, the compositions remain focused. Meats — such as ribeye, rump, or sweetbreads — are cooked to precision and accompanied by chimichurri, pickled vegetables or purées that serve to contrast, not crowd.Starters are built for impact and rhythm. Empanadas arrive with crisp pastry and fillings that vary with seasonality; provoleta cheese is charred at the edges, softened at the centre and finished with herbs or chutney. Each dish is tuned for balance — acidity from preserved citrus, brightness from raw fennel or cress, richness from rendered fats or emulsions.Vegetarian preparations are equally deliberate. Squash, maize and pulses feature prominently, often grilled or roasted, supported by regional spice blends or smoke-inflected sauces. Ingredients carry weight and character, handled with the same intention as the meats.Textures are central: grilled elements contrast with softer garnishes, creamy components sit beside crunch or char. Heat is used sparingly — through pepper, smoke or vinegar — to create lift and definition. Plates are designed for sharing, but each arrives as a complete, self-contained statement.Presentation is grounded and purposeful. Plates are compact, colours natural, and garnishes never superfluous. The style reflects the restaurant’s ethos: direct, structured and confident in flavour.Located at 9 Duke Street, London, W1U 3EG, United Kingdom, in the borough of Greater London, Zoilo occupies a split-level space just behind Oxford Street. The dining room feels intimate and energetic, with seating at the open kitchen counter and downstairs tables framed by low lighting and exposed materials.Its mention in the Michelin Guide reflects a coherent and assured culinary voice. Zoilo is not fusion, nor is it nostalgic — it’s a restaurant that understands the form and fire of Argentinian cooking and refines it into something personal, exacting, and distinctly its own.
