The culture of sharing around the table has always been the origin of our story. Inspired by that family tradition of valuing the product, the recipes, and the moments that are born when gathering to eat, in 2019 Grupo Zeru was born, a gastronomic group built on the conviction that the table is the place where hospitality, tradition, and celebration meet.
Its gastronomic proposal centers on seafood and the tradition of Basque cuisine on the grill, with preparations made in full view on its spacious terrace. Under the direction of Chef Israel Aretxiga, the kitchen prioritizes national and imported high-quality catches. The space, inspired by the open dining rooms of the Basque coast, is complemented by an ever-evolving wine list that accompanies and enriches the gastronomic experience.
Iberian gastronomy with Basque roots that since 2009, in the San Ángel neighborhood, the space offers a sober experience in its dining room and a more relaxed atmosphere on the terrace, designed for enjoying long after-dinner conversations. Under the direction of Chef Israel Aretxiga, the cuisine is accompanied by a wine selection where Spanish labels from various denominations predominate, along with references from different regions of the world.
Located in Miami's financial district, at Casa Zeru sophistication meets a relaxed atmosphere to offer a fine dining proposal. Its concept starts from the conviction that true luxury is feeling at home, highlighting warmth, closeness, and shared enjoyment over formality. With Mediterranean gastronomy as a common language, Casa Zeru proposes a space where eating well and feeling welcome becomes part of the experience.
At Casamarena, the cuisine focuses on the richness of the Pacific and the Gulf through a proposal that highlights the freshness and purity of seafood. Each dish seeks to transform the everyday into a memorable experience, through an atmosphere that evokes the warmth of the ocean in the heart of the city, the restaurant offers an experience that honors maritime tradition and the essence of seafood cuisine.
At Asadito de Mar, seafood is the meeting point for enjoying the table in a relaxed and social way. The proposal brings together broths, tacos, tostadas, ceviches, and fresh seafood in a relaxed atmosphere that invites sharing, conversation, and extending the after-dinner time. Between beers, cocktails, and music that accompanies the rhythm of the place, each visit becomes an opportunity to celebrate, relax, and enjoy the flavors of the sea.
At Pedazo de Cielo, each Basque tart is designed to become the perfect finishing touch to any occasion. From the iconic Basque cheesecake, creamy and smooth, to a variety of sweet creations that stand out for their flavor and personality, the proposal combines tradition, technique, and quality to offer desserts that elevate any moment and become the ideal close of the meal.
Terra is born from Chef Israel Aretxiga's desire to elevate the figure of the sommelier as an essential player in the gastronomic act. The central idea is to remember that the origin of every dish and every wine is in the earth. In this experience, it is built from the wine selection, creating sensory harmonies that tell a story within an intimate space.
At Tacos Romita, tacos are understood as an expression of history, neighborhood, and shared tradition around the table. Inspired by the character of Colonia Roma, the taquería celebrates the classic flavors of Mexican cuisine through recipes that evoke memory and everyday life, accompanied by fresh waters and mezcals. The proposal combines authenticity and a contemporary approach in a warm and familiar space with the spirit of one of Mexico City's most emblematic neighborhoods.
