Zoilo

01What to order

• Ojo de bife (rib eye), Argentine, 400 g / 14 oz£54.90 on the menu dated Oct. 20, 2026.
• Lomo (fillet), Argentine, 250 g / 9 oz£49.90, with peppercorn and wholegrain mustard.
• Asado£39.90: Argentine flank with girolles, celeriac, Roscoff onions and bone marrow jus.
• T-bone for two£129.90 per kg; aged 34 days, from Bakewell in the Peak District.
• Provoleta and an empanadaBaked provolone with almonds and oregano honey, £15.90; hand-cut beef empanada, £7.90 each.
• Bife angosto a la milanesaBreaded sirloin with anchovy salsa verde, £39.90.

02The beef

Two countries. The rib eye and the fillet are marked ARG on the menu, and the asado is Argentine flank. The T-bone is British, from Bakewell, aged 34 days. World's 101 Best Steak Restaurants says the house buys from British and Argentine producers and uses both wet and dry aging; it also names picanha, ancho and cuadril among the cuts, which are not on the October 2026 menu. No source names the Argentine producer or the breed. Beef also turns up as carpaccio (£18.90) and a beef and bone marrow burger (£24.90).

03The fire

World's 101 Best Steak Restaurants describes a gas and charcoal grill, used with restraint rather than heavy smoke. The kitchen is open on the lower floor, with a counter in front of it. Sauces sit beside the grill list at £5 each: chimichurri, peppercorn and mustard, salsa verde, bone marrow jus. Ask for the T-bone.

04The story

Jacquet and his partner Alberto Abbate ran Zoilo first as a catering company and opened the restaurant on Nov. 5, 2012, per Restaurant Online; the pair also ran Casa Malevo in Connaught Village. At opening there were 45 covers on two floors and a private room for eight, and the ground floor took its look from the cafés of Buenos Aires, with a long bar and a tiled floor. Jacquet's path ran from Mallmann to Casa Nicolasa in San Sebastián in 1998, El Bulli under Ferran Adrià, and Aquavit in New York in 2001. Head chef Gian Mario Tommeacciu, from Sardinia, joined as chef de partie in 2012; Sebastien Guilleminault has been group general manager since 2016.

05The practical

9 Duke Street, Marylebone, W1U 3EG. Lunch Tuesday to Saturday 12:00–16:00 (last food orders 14:45); dinner Tuesday to Saturday 17:30–24:00 (last food orders 21:45); closed Sunday and Monday. Book online for up to six; for seven or more, call 020 7486 9699 or email bookings@zoilo.co.uk. The lunch prix fixe is £25.90 for two courses and £29.90 for three. A discretionary 15% service charge is added, plus an optional £1 donation to Guide Dogs UK.

Address

9 Duke Street, Marylebone, London W1U 3EG

Phone

+44 20 7486 9699

Website

zoilo.co.uk

Directions

Google Maps ↗

06In London’s selections