The txuleta is prepared in the Basque tradition — grilled over wood fire until the exterior is deeply charred and the interior stays rare. Finished simply with fleur de sel and served with grilled onions. This is a dish that requires high-quality beef and perfect timing, both of which Zeru executes with precision.
Tips from diners
Request a rare center — the kitchen can adjust doneness upon request.
The croquetas are pillowy inside and golden-crisp outside. The filling is enriched with béchamel that balances the salt of the jamón serrano without overwhelming it. These are Basque-style croquetas, slightly more refined than Spanish bar versions.
Tips from diners
Order multiple starters — Zeru is built for sharing-style dining.
This Galician classic showcases the quality of the octopus and the cook's understanding of heat. The tentacles are cooked until completely tender, then sliced and dressed with smoked paprika, creamy potatoes, and fruity olive oil. Simple, rustic, and satisfying.
Tips from diners
Order this as a starter to appreciate the balance of smoke and richness.
The lamb shoulder is grilled over the wood fire until the exterior develops a smoky crust while the interior stays pink and juicy. The meat is tender enough to cut with a fork and requires nothing more than the house herb oil and fresh lemon.
Tips from diners
Request the lamb when you book — it's often limited daily.
The whole branzino is steamed inside a salt crust, which keeps the delicate fish moist and infuses it with subtle salinity. The server cracks open the crust tableside, revealing pristine white flesh that flakes away from the bones. Finished with a drizzle of quality olive oil and fresh lemon.
Tips from diners
Watch the server open the salt crust — it's part of the dining experience.
Zeru Miami opened in 2023 as the international outpost of a beloved Mexico City restaurant. The name means 'sky' in Basque, fitting for a restaurant that combines the culinary traditions of the Basque region with broader Mediterranean influences. Chef Israel Aretxiga and Gabriela Guitrón Ramírez lead the kitchen, focusing on wood and charcoal grilling — techniques rooted in the erretegias (traditional grill houses) of San Sebastián.
Book Friday and Saturday lunch or dinner at least 1-2 weeks ahead. The 200-seat capacity fills quickly.
The outdoor patio is the perfect spot for group gatherings. Request it when reserving.
Thursday and Friday lunch (12:30-3pm) is less crowded than dinner service and gives access to the full menu.
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