Tucked into the fashionable Dosan-daero in Gangnam, Zest in Seoul redefines modern mixology with a clear and compelling commitment to zero-waste craftsmanship. Launched by four esteemed bartenders, Dohyung “Demie” Kim, Sean Woo, Jisu Park and Noah Kwon, in late 2020, Zest stands out for its minimalist, street-level design that showcases its own homemade gins and mixers instead of rows of branded bottles.
The bar’s name blends ‘zero’ and ‘waste’, reflecting a philosophy that drives everything from sourcing to service. Each ingredient shines across multiple dishes: hallabong peels from Jeju Island are distilled into house gin, their pulp transforms into cordials or fermented krauts, and soju and makgeolli by-products are reimagined in inventive cocktails. Even soda, tonic and cola are crafted in-house through reusable systems, eliminating plastic and can waste entirely.
Signature drinks embody this inventive, local-first ethos. The Jeju Garibaldi combines Jeju mandarin juice with carrot essence, while the Z&T (Zest & Tonic) merges seasonal gin with house tonic for a waste-free indulgence. The Sikhye Milk Punch celebrates Korean traditions with rice soju, pumpkin sikhye, milk whey and amaro dust.
Zest has received global acclaim. It entered the World’s 50 Best Bars at number 18 in 2023, marking the highest-ever debut by a South Korean bar, and climbed to number 9 in 2024, earning the Ketel One Sustainable Bar Award.
More than just a bar, Zest serves as an open-lab experience, where guests can witness mixers being made in real time and engage with the bartenders. Sustainability extends beyond the glass to recycled fabrics for uniforms, compost-based menus and staff wellbeing initiatives, all supported by transparent waste tracking.
TOP 3
- Z&T
- Jeju Garibaldi
- City Bee’s Knees
Exquisite Taste Volume 48
Zest
IG: @zest.seoul
