Zest

In Seoul’s dynamic cocktail scene, Zest has quickly redefined how bars can approach sustainability without compromising on creativity or style. Led by the irrepressibly bright Dohyung “Demie” Kim, it’s situated in the chic Cheongdam district and showcases a sleek, minimalist design that echoes its philosophy: nothing is wasted, everything is purposeful and the focus is always on quality, ingenuity and sustainability.

Zest’s commitment to using local, seasonal ingredients is at the heart of its menu. The team transforms humble ingredients into complex, compelling cocktails. When it comes to the famed hallabong, for example, a sweet orange from Jeju Island, Zest goes beyond the ordinary, repurposing every part of the fruit—the peel is distilled into a house-made gin and the pulp is used for cordials or pickled for garnishes.

Beyond the glass, Zest extends its zero-waste philosophy to every facet of the bar’s operations. Carbonated beverages are made in-house, eliminating the need for canned mixers, while herbs, fruits and flowers are hand-picked at local farms. The team’s meticulous attention to sourcing and reuse gives the bar’s menu a sense of place, deeply rooted in the Korean landscape.

What makes Zest stand out is how it integrates sustainability into every aspect of its existence. The minimalist decor, the open prep lab where guests can see the behind-the-scenes processes and the team’s thoughtful approach to their work environment all reflect a commitment to responsibility. It’s a place where the drinks are as carefully considered as the ethics behind them. In a world where sustainability can often feel like an empty claim, Zest shows that when done right, it can be innovative and exciting.

Tatler Tip

For a deeper experience, sit at the open lab where you can engage with the bartenders, learn about their innovative techniques, and gain insight into the sustainable practices behind each cocktail.