From Patagonia to Marylebone: The Restaurants of Diego Jacquet
- James Massoud
- 2 days ago
- 3 min read
In the heart of Marylebone, London, two restaurants — Zoilo and Florencio — stand as testaments to Chef Diego Jacquet's rich gastronomic journey. Born in Buenos Aires and raised amidst the rugged terrains of Patagonia, Jacquet's early experiences with nature's bounty laid the foundation for a career that would span continents and cuisines.
A Journey
Jacquet's formative years saw him apprenticing under Argentina's legendary chef Francis Mallmann, where he embraced the art of open-fire cooking. His quest for culinary excellence led him to Spain's Casa Nicolasa and the avant-garde El Bulli under Ferran Adrià, where he delved into molecular gastronomy. A move to New York introduced him to Nordic nuances at Aquavit with Marcus Samuelsson, further enriching his culinary repertoire.
In 2012, Jacquet brought his global insights to London with the opening of Zoilo, a modern Argentine grill that marries traditional South American flavours with European finesse. A decade later, he ventured into the world of pizzas with Florencio, infusing Argentine flair into this universally beloved dish.
Zoilo: A Modern Argentine Grill
Nestled on Duke Street, Zoilo offers an intimate dining experience that reflects Jacquet's dedication to authenticity and innovation. The restaurant's ambiance, characterised by dark blue hues, wooden furnishings, and candlelit tables, evokes the warmth of a Buenos Aires bistro.
The menu is a curated journey through Argentina's diverse culinary landscape, emphasising seasonal British ingredients and premium Argentine beef. Starters like the classic beef empanadas, filled with peppers, spring onions, and olives, pay homage to traditional Argentine street food. The Sea Bream Ceviche, adorned with ”aji amarillo”, avocado, pickled kohlrabi and coriander, showcases a balance of acidity and freshness.
Main courses are a celebration of the asado tradition (socially grilling over open fire). The Argentine Flank Steak, served with bone marrow jus and oyster mayo, exemplifies the restaurant's commitment to authentic grilling techniques. For those seeking alternative options, the Wild Garlic and Ricotta Ravioli, with lemon thyme butter and Pecorino, offers a vegetarian delight.
Desserts are no afterthought. The dulce de leche crème brûlée, with its caramelised sugar crust and creamy centre, is a nod to Argentina's beloved confection. The wine list, exclusively Argentine, features over 200 labels, ranging from renowned vineyards to lesser-known gems, curated to complement the robust flavours of the menu.
Florencio: An Argentine Take on Pizza
A stone's throw from Zoilo, Florencio is Jacquet's homage to his Buenos Aires roots and his global culinary adventures. This cosy pizzeria, with just 32 seats, offers a menu where traditional Argentine flavours meet the art of pizza-making.
The dough undergoes a 48-hour fermentation process, resulting in a light and crispy base that serves as the perfect canvas for the rich toppings. The "Muzza," a nod to the classic Margherita, combines San Marzano sauce with Fior di Latte, Mozzarella, Parmesan, basil, and olive oil. The "Fugazzeta," an Argentine favourite, is topped with Mozzarella, Provolone, Parmesan, onions, oregano, and a drizzle of spicy honey, offering a sweet and savoury profile.
Complementing the pizzas is a curated selection of wines and a cocktail menu that echoes the restaurant's Argentine spirit. Save some room for either the Banana Split with vanilla and stracciatella ice cream, or the Milk Cake with crème fraiche to ensure a comprehensive dining experience.
A Vision
Diego Jacquet's establishments are more than just dining venues; they are narratives of his life's journey, blending the rustic charm of Patagonia, the sophistication of European kitchens, and the vibrant flavours of Argentina. Through Zoilo and Florencio, Jacquet invites diners to partake in a gastronomic experience that is both deeply personal and universally appealing.
