Itaewon Gaesujak Guest House

Inspired by local culinary traditions but dedicated to expressing the modern-day sensibilities of Seoul cuisine, Soseoul Hannam serves up contemporary Korean food using ingredients that are most familiar to the local palate. The chef's creations are an homage to some of the more typical dishes and preparation techniques, including seasoned salads, pan-fried and braised dishes. Kelp chips, rich soybean paste stew, sliced raw fish with gomchwi (Fischer's ragwort) and aged kimchi, and chargrilled webfoot octopus are some of its signature offerings. Embark on a flavorful and refined journey throug

Escondido is a space replete with Chef Jin Woo-bum’s passion for Mexican food. His infatuation with the cuisine led him to Mexico, where he steadily learned and improved his culinary skills while engrossed in Mexican culture. The restaurant offers bona fide Mexican cuisine with the chef’s unique twists. He conjures up finely nuanced flavors by making particularly nuanced use of tortilla and mole, the staples of Mexican cuisine. One last tip: pairing your dish with tequila, mezcal or a cocktail will take your gourmet experience at Escondido to a whole new level.

Zero Complex has consistently presented innovative interpretations of the ingredients since its opening. Despite relocating twice, the flavours and creativity of the dishes have never wavered. The restaurant showcases the delightfully bouncy texture and rich, smoky flavour of sea mustard through one of their signature dishes—Pacific geoduck served with sides of chewy barley, sea spaghetti, and sea mustard mouse. Although the restaurant, located in a quiet residential area, might be a challenge to find, tasting the dishes while admiring the quiet garden will make it worth your while.

Yuhan is a small, chic Thai bistro. It can be difficult to find for first-time visitors, as it is hidden deep in the alleys of Hannam-dong. Established by Chef Kim Yu-han, who attended culinary school in Thailand, the restaurant offers familiar dishes with a creative twist. Diners can experience diverse flavors, including Thai sausages, seasonal sashimi, and dishes topped with various Thai curries . The restaurant also offers natural wine recommendations that perfectly pair with the dishes.

Soigné is celebrated for a tasting menu that reflects the changing seasons and brings each ingredient to life. Owner-chef Jun Lee blends Korean sensibilities with contemporary techniques, creating dishes articulated entirely in his own voice. His signature ‘Episode’ menus unfold like a classical narrative, from introduction to conclusion, as a paced culinary performance. In a minimalist, white-toned space centred on the kitchen, with elegant plating and attentive service, the dining experience is one to remember.

ALT.a works exclusively with plant-based ingredients. By reimagining familiar Chinese dishes without animal products, it offers flavours that are both assured and satisfying, even for diners new to vegan cuisine. The cooking is notably light, making the meal easy to enjoy from start to finish. Signatures include vegan jjamppong and fried dishes such as tangsuyuk and yurinyuk, whose crisp coatings and pleasantly chewy textures are convincing enough to surprise even devoted meat eaters. It succeeds not only as a vegan restaurant, but simply as a very good Chinese one.

Creating elegant, compelling cuisine using only plant-based ingredients is no easy task, yet Chef Si-woo Sung achieves it with confidence at Légume. His deep understanding of vegetarian cooking, combined with a distinctive personal vision, has shaped a menu with a clear identity. In pursuing a fully vegan approach, the restaurant refines contemporary cuisine while highlighting the breadth of Korean vegetarian traditions. The chef’s assured technique brings clarity and depth to each dish, and the imaginative flavours appeal not only to vegetarians but to diners with a wide range of tastes.