Menu to Taste

Zest

Cocktail Bar · Seoul · Chef Dohyung 'Demie' Kim

Ranked No. 2 on Asia's 50 Best Bars 2026, Zest in Seoul is a zero-waste cocktail bar co-founded by head bartender Dohyung 'Demie' Kim. The venue focuses on sustainable mixology using local Korean ingredients and house-distilled spirits. Its signature Jeju Garibaldi cocktail repurposes every part of regional hallabong oranges.

Sky Building, 26 Dosan-daero 55-gil, Gangnam-gu, Seoul, Seoul

  • Asia's 50 Best Bars 2024
  • #2 Asia's 50 Best Bars
  • #9 World's 50 Best Bars 2024
  • #16 World's 50 Best Bars 2025
  • #2 Asia's 50 Best Bars 2026

Menu

Dishes

  • Zest Gin & Tonic — Signature house-made gin with sustainable citrus and local botanicals
  • Jeju Honey Highball — Local Jeju honey, blended whisky, and artisanal soda
  • Children's Price (50)
  • Korean Pear Martini — Seasonal Korean pear infused vodka with dry vermouth

Cocktails

  • Cosmos (22) — Gin Mare, peach wine, dry vermouth, jasmine, champagne vinegar. Floral and elegant
  • Sikhye Milk Punch (22) — Organic rice soju, Korean spiced rum, pumpkin sikhye traditional rice drink, milk whey, amaro dust. Traditional Korean rice drink reimagined
  • Soy Caramel (22) — Butter-washed Woodford Reserve bourbon and aged rum, demerara sugar, aged soy sauce. Korean pantry ingredients
  • Oh. My. G!bson (30000) — Citrus cardamom gin, Italian vermouth, omegi artisanal sour yakju, seasonal pickles featuring local Korean spirits
  • Nutty & Bitter (30000) — Millet soju, Champagne jelly garnish made from leftover Champagne and citrus stock. Negroni riff with Korean spirits
  • No Coconut Here (28000) — Over-proof craft makgeolli, mezcal, lime, lacto-fermented pineapple, walnut orgeat. Pina Colada twist without coconut
  • Jeju Garibaldi (26000) — Hallabong oranges from Jeju Island with Gujwa village carrots. Every part used: juice for drink, peels redistilled into house gin, pulp becomes cordial
  • Daiquiri No. 6 (26000) — House rum, Jeju kiwi schnapps, fresh seasonal fruits. Tropical Korean flavors
  • Urban Bees (22) — Gin Mare, dry sherry, second flush citrus, lavender, Seoul urban honey from bar's own Seoul beehives
  • Glazed Manhattan (22) — Woodford Reserve Rye, peated whisky, rosso vermouth, East India sherry, glazed Korean chestnut. Korean twist on classic

The Experience

Expect a minimalist atmosphere. The meal is structured around an avant-garde approach.

  • Atmosphere: Minimalist
  • Format: Avant-garde

Phone: +82 2-6137-7100

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