Bar that pursues sustainable fine cocktails. Zest pursues zero waste bar culture by making its own tonic water to reduce waste and by using fruit peels as garnish. The name of the restaurant itself comes from “Zero Waste.”

Re-distilled gin with seasonal fruits such as hallabong and melon is used as the signature base for the taste, and "Z&T," which is made with seasonal fruits and flower garnishes, is a must-try signature drink.

[The Signature Menu]
Z&T ₩25,000
Soy caramel ₩25,000