Zeru
Miami's first international outpost of Mexico City's award-winning Zeru — 'heaven' in Basque. Partner Chef Israel Aretxiga brings San Sebastian's Josper-grill tradition to Brickell: expert charcoal cooking, crystal-clear pintxos, whole Getaria-style fish, and rice socarrats. The design is dramatic and minimal; the wood, smoke, and flame do the talking.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Zeru originated in Mexico City, with the Brickell location marking the group's first restaurant outside Mexico.
Known for
Basque cooking centered on a Josper grill, with pintxos like Iberian ham croquettes and whole Getaria-style grilled fish, plus socarrats topped with Japanese Kobe beef or Alaskan king crab. The name means heavenly in Basque.
Deals
2 deals at Zeru
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The Vibe
Zeru — heaven in Basque — is Mexico City's acclaimed coastal restaurant planted in Brickell by Chef Israel Aretxiga, whose life's work is charcoal and smoke. The Josper-grilled fish and rice socarrats come from San Sebastian's canon; the room looks it. Best Spanish restaurant in Brickell and a strong case for the whole city.
What to Order
- Japanese Kobe Striploin from the Josper — Premium cut from the Josper charcoal oven — one of the highest-end options on the menuZeru official site
- Getaria-Style Seasonal Fish — Named for the Basque fishing village — whole fish over charcoal, finished with minimal seasoning. Chef Aretxiga calls it Zeru's most well-known signatureMiami New Times
- Rice Socarrat — Crispy-bottomed Basque rice — slow-cooked and caramelized; the second of Chef Aretxiga's two 'most well-known signatures'Miami New Times
- Pulpo with Canary Mojo — Octopus with the Canary Islands sauce — smoky, bright, and deeply savoryThe Miami Guide
- Crystal Pan with Bonito del Norte and Anchovies — Traditional Basque pintxo presentation — bread, anchovies, olive oil, a perfect openerMiami New Times
- Setting
- Indoor dining
- View
- None
- Formality
- Upscale
- Music
- Background Music
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