Olive Magazine Podcast

Our Aperitif Hour is available weekdays from 5:30-6:30pm & was recently a hit with Olive Magazine! Listen to the podcast here & hear what they said about our empanadas & braised pig head croquettes, plus how Zoilo has always been a firm family favourite!

We love to switch up the dishes & pair them with wine or cocktails – so there is always something different to try. Who doesn’t love a late-afternoon tipple?

Wine of the Month – Zorzal

A boutique winery founded in 2008, Zorzal is located at the highest point of the Uco Valley, currently known as one of the most exclusive areas for viticulture in Argentina.

Founded by the Michelini brothers, and already gaining international recognition, Juan Pablo Michelini (Winemaking Director) selects grapes from vineyards in the region of Gualtallary, 1350 metres above sea level in the foothills of the Tupungato volcano. The cool breeze from the Andes gives the ideal condition for growing healthy grapes, with the desert climate leading to intense fruit personality, allowing Michelini to indulge in his preference for purity of fruit & austerity over oak & exuberance.

Vinification (that’s grape juice into wine to you & me) takes place in egg-shaped tanks (hence the wine’s being named Eggo!), allowing for pure fruit expression. They also have an automatic temperature control which can be operated remotely from anywhere in the world….CLEVER!


At Zoilo we serve 5 of their wines, so you’ve got plenty to choose from. To book, please call us on 0207 486 9699 or book online

Diego at Divertimenti Cookery School


Diego wowed at Divertimenti last week, with his demonstration on Meat & Malbec – a full class! Showing how to cook different cuts of steak, he also paired these with some of his favourite wines.


Thanks to our friends at Rutini, guests were able to try Malbec & Cabernet Sauvignon with Carpaccio, Trumpeter Malbec with Empanadas or Encuentro Malbec with Flank. The class was a definite success & more dates will be announced shortly!


Argentine Gin

Principe De Los Apostles Mate Gin


Named as the first Premium Gin in Latin America, this “Nuevo Mundo” gin is different from classic flavours such as London Dry, made from the most representative and contemporary regional botanicals.

Meaning ‘Prince of Apostles’ – it was the creation of Renato Gioavanni & named after the town of Apóstoles, the national capital of the ‘Yerba Mate’, & where its first plantation took place. The ‘Yerba Mate’ is known as the source of an infusion called ‘mate’, which is traditionally consumed in central and southern regions of South America, and is known for its qualities similar to caffeine.

This Argentine Gin is made in Mendoza, although most of the botanicals come from Misiones. These include peppermint, juniper berries, coriander seeds, eucalyptus, pink grapefruit skin & yerba mate (from the holly tree family!), which capture the spirit of Argentina.

This gin’s flavor is dry yet fruity, herbaceous & earthy with notes of eucalyptus & peppermint, anise seed & white pepper. Try it in our “Foreign Correspondent” cocktail, or straight on the rocks!

Los Apostoles

Recipe Corner: Beef empanadas

As featured in Restaurant Magazine, these Beef empanadas originate from Galicia, Spain, & date back to the 7th Century! We’ve got your next canapé party covered….


2 tablespoon olive oil
500g white onions, finely chopped
2 teaspoon salt
500g beef flank, chopped into small cubes
2 teaspoon dried oregano
1.5 teaspoon ground cumin
2 teaspoon sweet paprika
pinch of ground turmeric
250g roasted red peppers, chopped
100g green olives, pitted and chopped
3 spring onions, finely sliced
1 tablespoon flat leaf parsley, finely chopped
12 x 10cm shortcrust pastry discs (2.5mm thick)


Place a saucepan on high heat. Add oil and white onions. When they become translucent, add the salt and cook until caramelised. Add the beef and keep stirring for 5 minutes until the meat is lightly browned. Add the oregano and the spices, season & stir well. Lower heat and gently braise until tender for about 20 minutes. Remove from the stove and add the spring onions, red peppers, olives & parsley. Heat oven to 230 degrees C. Pile a full tablespoon of filling on half of each pastry disc, fold over, seal & paint with egg wash. Bake for 10 minutes until golden brown. Cool slightly before serving.

Wine of the Month

wine & diego

Fabre Montmayou
Bodegas y Viñedos
Hervé Joyaux Fabre, owner and winemaker of Fabre  Montmayou, was born in Bordeaux, before re-locating to Argentina in the early 90’s! Whilst looking for opportunities to invest in vineyards, Hervé was impressed by the potential for Malbec in Mendoza.

As a true visionary, he bought old Malbec vineyards, planted in 1908, and built the Fabre Montmayou winery with real boutique style and essence.

His passion did the rest – he began producing exceptional wines that have achieved international acclaim and are enjoyed in over twenty countries. Hervé crafts the wines, meticulous in his approach to ensure every step of the process is carried out to his instruction.

At Zoilo we serve four of their wines; Chardonnay, Fabre Montmayou Reservado 2013, Lujan de Cuyo, Mendoza Reserva Malbec, Fabre Montmayou Reservado 2013, Lujan de Cuyo, Mendoza Cabernet Franc, Fabre Montmayou Reservado 2013, Lujan de Cuyo, Mendoza Malbec, Cabernet Sauvignon, Merlot, Grand Vin 2010 (perfect accompanied with our signature dish – Asado!)

Weekly Lunch Special


Here at Zoilo we change our lunch special on a weekly basis, giving you the chance to taste different dishes from Diego’s menu!

This week in the Zoilo kitchen we’re cooking ‘Partridge, turnip tops & Madeira jus’ – all yours to enjoy with a glass of wine for £14.95 (we recommend our Malbec or a glass of Sauvignon Blanc!)

Keep your eye out for updates on our social media:

Instagram & Facebook: @ZoiloLondon
Twitter: @Zoilo_London

Diego Jacquet talks Christmas in Argentina!

Whilst enjoying Aperitif hour at Zoilo – we grabbed a quick chat with Diego, and asked him about his best Argentinian Christmas traditions!


What are your childhood memories of Christmas?

Big family reunion, food cooked by my grandmother, always great! Lots of kids, games & presents!!!


What will you be having for Christmas lunch this year?

For us the most important date is Christmas Eve, I will be cooking for the family: slow grill while lamb with wild mint vinaigrette & sweetbreads. I will make my own pork chorizos to be served with cold potato, chives & mayo salad, & to finish with some wild berries, chopped basil, aguaribay (pink pepper) & ice cream… SIMPLE!


Sprouts : love them or hate them? Top tip for making them delicious

I used to hate them, now don’t love them but they are great! Best for me is potato, cabbage & sprout gratin!!!


What’s the traditional Christmas dessert in Argentina?

Is pretty hot there now, so would say fresh fruit salad, ice cream or some peaches in syrup with dulce de leche


Finally, will you be in the kitchen or do you get elbowed out by family & friends?

I’ll do the cooking!!!