Playful. Purposeful. Pure ZEST.
A Mediterranean-inspired dining experience in the heart of Windhoek—bold flavors, soulful hospitality, and meals made to remember.
Mediterranean Soul, Namibian Heart
ZEST is a love letter to the Mediterranean: sun-soaked coastlines, family-style feasts, and flame-kissed flavors. We bring that spirit to Namibia with fresh local produce, free-range meats, and dishes made with intention—and always with flavor. You’ll taste lemon, garlic, olive oil, and smoke. You’ll hear clinking glasses and laughter. You’ll want to stay a little longer.
Made Fresh. Served Warm. Shared Freely.
We make our pastas in-house. Slow-roast our lamb. Marinate, char, and glaze with purpose. Our menu is generous, vibrant, and full of surprises—from crispy avocado fries to pumpkin & ricotta ravioli. Share our lamb shawarma with laffa and tahini or savor rotisserie chicken with harissa and thyme. Every dish is made to share—but only if you feel like it.
Come for the Food. Stay for the Feeling.
ZEST isn’t just about what’s on the plate—it’s about presence, not pretense. Whether it's a citrus spritz and salad on a Tuesday or slow-roasted lamb and bold red on a weekend, the vibe stays the same: warm, welcoming, and full of flavor.
An Open Table for All
Whether you’re a local or passing through, celebrating or just hungry, ZEST is a place to connect, share, and enjoy. Come for the wine, the stories, or just because the dip board and ribs sounded too good to skip.
Citrus in Our Soul
ZEST is named for the bright peel of lemons, limes, and oranges—and that spark runs through everything we serve. From shrimp pasta with lemon to lime-zested watermelon and citrus-kissed cocktails, this is Mediterranean dining at its most vibrant. Our menu blends Greek, Middle Eastern, and Italian influences—honoring tradition, guided by taste.
The Vision Behind Zest
Zest was created by restaurateur Heinrich Stasiuk. Born in Karasburg, Namibia, Heinrich rose to prominence in the U.S. hospitality world, where his group now operates over 30 acclaimed restaurants and several award-winning concepts across major cities. His portfolio also includes large-scale event catering for global platforms such as Formula 1 in Las Vegas and the iconic BNP Paribas Open in Indian Wells, Palm Springs.
Now back in Namibia, Heinrich brings world-class excellence to Windhoek—joined by Chef Jay Bogsinske from California and Chef Regan Wilson from Cape Town. His nonprofit work continues to uplift communities across the country, making Zest both a culinary and cultural homecoming.