Zoilo

Restaurants

Restaurants and cafés

Marylebone

Zoilo_RG007.jpg

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Venue details

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  • Address:

    Zoilo 9 Duke Street
    London
    W1U 3EG

  • Venue phone:

    020 7486 9699

  • Venue website:

    www.zoilo.co.uk

  • Opening hours:

    Lunch served noon-3pm, dinner served 5.30-10.30pm Mon-Sat.

  • Transport:

    Tube: Bond Street tube

  • Price:

    Dishes £3.50-£31.95. Meal for two with drinks and service: around £80

  • Map

    1. Zoilo
      • 9 Duke Street
        London
        W1U 3EG
      • 020 7486 9699
      • www.zoilo.co.uk
      • 51.515967,-0.152044

Users say

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<strong>Rating: </strong><span class='lf-avgRating'>0</span>/5

Average User Rating

3.5 / 5

Rating Breakdown

  • 5 star:1
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  • 2 star:1
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LiveReviews|2
3 people listening
stephen h

The lack of natural light lends a rather sombre feel. Cocktails were just ok, wine was expensive but quality, sweets were excellent. I love tapas but this particular Cocina Argentina rendition didn’t particularly inspire me; felt a bit artificial in my very subjective opinion. Food was generally good, but the steaks were more of a disappointment. No Sirloin left at 6.30 on a Saturday night. The flank was nice but the ribeye was sinewy. Complained twice about the ribeye but only got sweet smiles. The Chef obviously thought it was ‘good enough’. Zoilo offers a slightly different dining experience, but even putting the steaks aside, it was not special enough to warrant a return. Maybe they are not bothered about repeat custom. If they were they would take complaints a little more seriously, especially for the meaty prices they are charging.

Jonny C

Had an amazing lunch at this little round-the-back-of-selfridges establishment. Inconspicuous place with top quality Argentinean Tapas. I'm yet to try Casa Malevo (from the same owners) but I did have the steak, amongst empanadas and other small plates, at Zoilo which took me right back to Argentina and reminded me how little we know about steak here in the UK. It is typical of our basic "health-conscious" culinarily immaturity that we should order a "fat-free" filet only to smother it in Béarnaise or Peppercorn sauce (or brown sauce). It is the marbled fat in the perfectly cooked rib-eyes in Argentina that really provide the meat its flavour and Zoilo does the best job (that I have tried so far) of replicating that this side of the Atlantic. I say swap your peppercorn sauce for sea salt and Chimichurri, face your fear of visible fat and order the rib-eye at Zoilo!