Zephyr Ceylon Unveils a Culinary Revolution Celebrating Sri Lankan Flavors and Local Talent


Zephyr Ceylon will soon be celebrating their 10 year anniversary, offering a fresh and innovative take on the island’s rich culinary traditions. The restaurant and bar, owned by brothers Mahen & Chethaka Wijesekera, is setting new standards by blending local ingredients with a modern twist, all while championing the talents of the community.
The team, composed primarily of passionate individuals from the South of the island, through adversity and rigorous training, have mastered culinary techniques by adapting methods that enhance the natural qualities of spices, herbs, and indigenous ingredients such as wild bee honey, the team brings out the richness of Sri Lanka’s culinary heritage in every dish and drink. The bars’ standout creations include teas infused with local flavors, all crafted in-house with
zero artificial ingredients.


“Our goal is to showcase the incredible potential of Sri Lankan ingredients while empowering local talent,” said Chethaka Wijesekara head of the bar development programme at Zephyr. “What we serve is only the final step of a long, intricate process—behind each dish and drink lies meticulous preparation and a deep respect for tradition.”
Their food philosophy extends to its seafood offerings, sourced daily from local fishermen using traditional methods. Every ingredient is carefully handpicked to ensure maximum freshness, creating a dining experience that is as sustainable as it is exceptional.
Zephyr continues to make waves, not just for its innovative menu but also for its commitment to uplifting the community. By combining bold flavors, artisanal craftsmanship, and a heartfelt mission, Zephyr is a cornerstone of Sri Lanka’s culinary scene.