Zeruko turns the pintxos counter into a stage — smoke billows from glass cloches, ingredients arrive on volcanic rock, and presentations border on performance art. It could easily tip into gimmick territory, but the flavors underneath the theater are serious and well-executed.
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The smoked pintxos served under glass cloches are the signature — the smoke lifts when you remove the lid and the aroma hits before the first bite. The 'txipirones' (baby squid) on volcanic rock and the foie with fruit reduction are both excellent. Ask the staff to walk you through what each presentation involves.
Evening from 8pm when the theatrical elements — smoke, dim lighting, the energy of the crowd — work best. The visual drama of the presentations needs a bit of atmosphere to land properly.
Zeruko is polarizing: some consider it the future of pintxos culture, others dismiss it as style over substance. The truth is somewhere in between, leaning toward substance. The presentations are Instagram-ready, yes, but the cooking technique behind them is sound. Prices are at the higher end for pintxos. Right next door to Bar Txepetxa on Calle Pescadería.