This Autumn, ZELA restaurant will be jetting in to London with a unique blend of Japanese and Mediterranean cuisine, craft cocktails and slick service with Ibizan beats. ZELA London follows ZELA Ibiza, the acclaimed flagship restaurant which launched in May 2017 in the prestigious Marina Botafoch neighbourhood on the White Isle. ZELA’s London home will be in the vibrant West End, with a 100-cover restaurant at the ME London Hotel on The Strand in Covent Garden.

 

The restaurant is owned by MABEL Hospitality and VIP partners from the world of entertainment and sport; Cristiano Ronaldo, Enrique Iglesias, Rafael Nadal and Pau Gasol. MABEL Hospitality is headed up by Spanish entrepreneurs Manuel Campos Guallar and Abel Matutes, also founders of the Spanish restaurant TATEL, which has sites in Madrid, Ibiza, and Miami and is soon to launch in Beverly Hills.

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ZELA’s cuisine is led by acclaimed Michelin starred chef Ricardo Sanz, as gastronomic director, whom together with TATEL culinary team has created the Meppon cuisine; Japanese techniques and flavours applied to Mediterranean products and traditions. The menu offers an abundance of fresh fish and seafood from the Mediterranean; ZELA’s own style of raw dishes includes tatakis, tartars, sashimi, sushi, gyozas and tiraditos among others. Signatures include scallops with Ibizan sobrasada and butterfish nigiri with white truffle. Meppon influences can be found in dishes such as Iberico pork gyoza, usuzukuri toro pa amb tomaquet (thinly sliced tuna belly sashimi with grated tomato, olive oil and breadcrumbs and 48-hour braised Wagyu teriyaki.

 

ZELA London will also offer a wide variety of breakfast to please all. From healthy, traditional continental, and English breakfasts to the signature ZELA breakfast which has Japanese influence including miso soup, pickles and nori. Alternative set menus and an extensive a la carte selection will also be available.

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When it comes to drinks, ZELA has created a menu of cocktails which harmoniously balance Asian ingredients with the zest of the Mediterranean such as Santa Maria (sherry wine, homemade spice mix, tomato, basil) and Harakiri (sake, lime, egg white, shiso syrup). The wine list has a focus on Spanish wines, plus a handpicked selection of premium sakes.

 

The restaurant interiors have been designed by Diego Gronda studio. Key features include an abundance of lush greenery throughout the dining room, booth seating in original arch windows, a sushi bar and a stunning cocktail bar which runs the length of the restaurant. Finishing touches take influence from Spain with intricate floor tiling, bamboo furniture and palm print walls. By day, the large windows will flood the space with natural light while come evening; lighting will be kept low to create a sultry ambiance as the DJ begins to spin.

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