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Ztai Rediscovered By Miguel Camacho F. As we arrived at the restaurant, it was raining slightly but this changed very soon and the evening turned cool and pleasant as proved by the number of people we saw strolling along the Malecon. Ztai Garden and Lounge is a place of minimalist tendencies, and contemporary design with three main areas, the air-conditioned dining room, the garden and the lounge bar-dining room on the second floor facing the Malecon and the ocean. This time Letty was drawn to the view of the Malecon, so we dined upstairs.
We found out that Ztai also offers a Sushi menu, and you can enjoy some rolls as appetizers, which I did, and loved Kanikama, a fresh, delightful alternative. We took the suggestion to taste a specialty appetizer, the baked duck tacos, which dressed with a tasty molcajete sauce, left us wanting more.
At main courses, I had Miso-cured Mahi Mahi with sautéed shiitake mushrooms, mash potatoes, carrot julienne with a superb sauce. I wiped my plate clean. Letty, in turn, ordered BBQ salmon on wild rice and sautéed vegetables. She was marveled at how delicious it was. The evening went on placidly as we enjoyed the view and a cup of coffee that completed our fine dining experience. With new management headed by experienced Roberto González Quintero, Ztai is better than ever. The restaurant’s wine cellar has a 1,500-bottle capacity, and the already-excellent wine list, is growing. Expect a refined menu and excellent service. Ztai, Malecón 737, Centro. Tel. 222 0364 www.ztai.com
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The menu at Ztai is based on the Pacific Rim cuisine, with all the exotic flavors and contrasting combinations of flavors, but influences from other cuisines, like the Italian, French and Mexican are also apparent.
The chilled avocado soup with crabmeat and black Mijjol caviar appeared irresistible to me; and it was as delicious as it looked. Letty had goat cheese strudel with mash potatoes, cucumber salad and balsamic dressing. She said it was finger-licking.